This was delicious! I made the recipe nearly exactly as stated, but I did have to improvise on some of the herbs and just used what was on hand. There was some lemon pepper, some oregano and I can't really remember what else, but it was all YUM. I had been worried that 1/3 cup of parmesan would not be enough, but it was just right! The flavor was definitely present and fairly strong, but it was not overpowering.

These weren't bad, but they really weren't anything spectacular either. I'll keep looking.

The bread was really tasty, but didn't seem to rise much on the second rise. I gave it an hour, and I know my yeast is good, but it turned out pretty flat. Sometimes that just happens. Fortunately, it rose enough not to be unpleasantly dense. The bread had the rye flavor without being overpowering.

This was ok, but there are better pork recipes out there. My husband thought this tasted like rye bread and he found that disquieting. He seems to be the only person who thinks that though. The gravy was really awesome though. I shook some of the drippings in a jar with the cornstarch before adding to the the rest of the gravy to prevent chunks.

My mother and my MIL loved this, I thought it was pretty good, but nothing to write home about, and my husband said it was "good... for cabbage." The cabbage flavor is very strong. The vinegar and pepper temper that a bit, but its missing something.

Made this for halibut fish and tofu "fish" and chips. I cut the salt to about 1/2 tsp. Fried to a very pretty golden brown and had a good crispness to it. Was a little unexciting though.

Quick and easy and makes a great crust! This will grow a bit when baking, so make sure to roll it really thin. We use it for calzone night - one recipe makes 4 personal sized calzones. I also added some garlic and some herbs to the dough to add interest, but its fine without, if a little bland.

I really liked it, but my husband said he'd rather not have this in the regular meal rotation. I think that it turned out a little undercooked, and the chilis should have been sliced into smaller pieces. I will try it again slicing the chilis into roughly 1" pieces and baking for an extra 5-10 minutes.

so yummy and so easy! I find that I am often too lazy to operate a rolling pin, but I did fine forming the loaves by hand. Make sure to do both egg washes if you want a nice crispy crust. I sprinkled some salt on with the 2nd egg wash and I think that improved the flavor and added interest. This recipe could easily be modified to add herbs or olives or sun dried tomatoes for something really special

I made this for a party and it certainly tasted very good... unfortunately, I find that anything with pesto always looks like I already ate it, so there weren't a lot of people brave enough to try it.

This was pretty tasty, and I gotta say, having 4 extra cheese balls in my freezer just waiting for the next time I need a hostess gift is convenient. Its not the best cheeseball I've ever had, but I'd put it in the top 10.

so easy and so so so good

Put this in the slow cooker last night, and it wasn't quite done this morning. My slow cooker is really old and has two settings: super hot and barely warm. I went with the latter. Anyway, the beans weren't cooked enough to be mashed, but were cooked enough to pack with some rice for lunch and oh my gosh are they good! Don't omit the cumin! That's what makes it for me.

These were really good in my tacos. They weren't amazing though, just beans.

These were ok, but not excellent. I will make them again with more mushrooms, less onions, more garlic and more salt.

Yum! I didn't have any apples on hand, so I omitted them. The creamy savory brie and the sweet carmelized onions were a perfect complement to each other. I think that the apples would have taken away from the dish by adding too many flavors. I added a pinch of sugar to the onions while they were cooking and cooked them for a good 40 minutes. There is a good article on this site detailing how to caramelize onions. Also added some minced garlic straight to the onions. So delicious!

This was tasty, but a little too sweet for me. I did appreciate the crunch of the almonds and the nice squash flavor. Many winter squash casseroles cover up the flavor of the squash. Since I LOVE squash, I was pleased that the flavor came through so well. The topping was very nice. Next time, however, I will reduce the amount of sugar in the mix.

This is quick and easy and came out at just the right consistency. I will definitely try this again! Next time, though, I think I'll use a little less vanilla. It had a bit of an alcohol taste.

OH MY GOSH! This has to be the most amazing dip I've ever had. I made it for a party for a friend. I did put a lot more jalepenos in it than it calls for, probably double or triple. I just kept chopping them until I thought I had enough. I put the parmesan and breadcrumbs on top, and then baked a small amount to taste it. Baking it brings out the jalepeno flavor. That was good.... BUT, since I was making a lot of snacks for this party, I decided to make this ahead. I mixed it up and put it in the fridge and baked it the next day. Being in the fridge overnight REALLY brought out the jalepeno flavor. In the future, I will ALWAYS make it this way since it was SO much better the next day. There were only about half a dozen people at the party, but this dip was gone in about an hour. Its just about the best thing ever.

This was ok, but just ok. I halved the glaze, and had plenty. Used a baking bag to reduce the mess, but it was still kind of sticky. I have to say that it was nice and easy, but I just wasn't that excited about it. Update - made this again. I guess I just needed some practice, not to mention a higher quality ham! It was fabulously moist. Definitely need that oven bag though. That kept the pan perfectly clean this time, and I didn't have to baste, which left me available to visit with my guests while the ham took care of itself. Also used brown sugar instead of corn syrup and halved the amount of glaze.