Excellent. A little less than a minute in the deep fryer, until they were lightly brown. I salted them fresh out of the fryer.

3.5 stars. A bit bland. Needs salt. I used left-over rotisserie chicken, so it was easy to make. I used jalapenos instead of chilis, lite sour cream, and added garlic, chili powder, green onions, and salt. I didn't like the consistency of the corn tortillas in this-- they turned out a bit mushy and bland. I might suggest substituting cream of chicken soup instead of sour cream. I probably won't make this again.

This makes a lot of filling--maybe too much. I added 1 T of Italian seasoning and 3 cloves of garlic to the filling. I brushed an olive oil, salt, Italian seasoning, onion powder, and garlic powder combo onto the tops of the calzones, and then sprinkled parmeasan cheese over it. Baked them on a pizza stone. 4.5 stars.

Great pizza. I love wings, so this was tasty. I used left over shredded chicken breast and used "Frank's Buffalo Wing Sauce" with extra "Frank's Red Hot" to season the chicken. If you use the buffalo wing sauce, then you don't need the butter. I pre-baked the raw dough crust for 5 min. before adding toppings. I used homemade blue cheese dressing, which resembles "Bill's" from this site, except mine has 3 T fresh parsley, 1 t. fresh garlic in lieu of powder, and 2 T. red wine vinegar. The chicken, buffalo sauce and cheese tend to overpower the taste of the bc dressing, so after I lay the dressing on top, I sprinkle crumbles of bleu cheese over the pizza, too intensify the dressing's taste. I then layer on the chicken, and a half/half ratio of mozzerella and cheddar cheese. GREAT PIZZA

4.5 stars. Very easy to make. The only thing I did differently was to place garlic slits under the breast skin and in the cavity. A 5 lb. chicken took 3-3.5 hours to roast. I aded chicken stock to the pan juices along with a butter/flour roux with a little sage for gravy. Plenty of leftovers too.

Very good and easy to make. Firstly, I must make an official statement on soy sauce. Soy sauce is the beautiful elixir of life. I add soy sauce to almost everything. Spaghetti sauce, gravy, steaks, pizza, eggs, ham, etc. But then again, I'm Asian. In Japan, you don't see salt and pepper on the table; they give you soy sauce in lieu of salt. Soy sauce is a better version of salt, and can be added to almost anything, so DON'T KNOCK THE SOY SAUCE!! I made some changes to this. I increased the garlic, because that is my SOP Standard Operating Procedure. I added rosemary, pepper, and a tiny bit of nutmeg. I also sauteed the shrooms with some balsalmic vinegar. I also added some parmsan cheese to the top of the casserole. Very tasty indeed.

Not bad. I made Becker duxelles for the shroom stuffing. I used 8 oz. shrooms for 2 breasts. I pounded the breasts flat but I may not do that next time. I used panko crumbs instead of regular bread crumbs, and I wouldn't suggest that because the panko absorbs too much cream and remains soggy after baking. I added some parmesan to the panko with salt pepper and thyme. Not bad.

Very good and light. As written, this recipe is probably bland, but I changed it a lot. I used 1 c. beef broth and 1/2 cup white wine. I used only 1/2 c. lite sour cream and 2 T. flour. I sauteed garlic with the onions, and added sage, thyme, soy sauce, worcestershire sauce, a little tomato paste, and salt. I served with a little sour cream and fresh parsley on top. Good recipe.

Very good. Easy to prepare. I halved the recipe. The onions are nice and spicy.

Very tasty. I increased the jalapeno amount to two halves per chicken breast, Even then, it wasn't so spicy. Very simple to make too.

This was very healthy and light and decent, but not spectacular. I figure that the salad is only as good as the ripeness of the fruits. Unusual combination of fruits though, considering avocado season is in the winter, so I couldn't get all my fruits ripe at the same time. I candied almonds using only white sugar and heating them in a NONSTICK pan (very important). Then I let them cool on GREASED wax paper. Not sure I'll make this salad again.

I worked in a Syrian reastaurant whan I was in uni, and they had a lentil soup that was far superior than this. I wished I had learnt how they make it! I doubled the spices and added two cans of tomatoes, subbed chicken broth for H2O, and used 3T lemon juice instead of vinegar. The soup wasn't bad, but I won't be making it again.

Really good. I marinated the chicken in teriyaki sauce before frying. Very tasty.

This was edible but I agree with my BF when he said "You can eat this, but never, ever make this again." And it was my fault because I should have known better. I intensely dislike Northern European food, so I don't know why I tried boiled cabbage with sausage. It's probably because I love, love, love fried kielbasa. But boiled it was bland and mushy and boiled cabbage is and always will be boiled cabbage. When it comes to products from Northern/central Europe, from now on I'll just stick to sausage, beer, and luxury motor cars.

Great cake. Wonderful flavor, but labor-intensive and a little difficult to put together. I made this for Father's Day. My biggest problem was that the layers were too thin a nd they started to crumble and break apart during assembly even though I took one reviewer's advice to freeze them before assembly. I froze them in plastic wrap for 4 hours and the middle layer still cracked and my cake came out like the Leaning Tower of Tiramisu. I surrounded them with piroueetes and tied them with a ribbon, pulling the ribbon tight to try to get the cake to stop leaning, but it didn't work. I used one reviwer's maescopone substitute and it was WAY WAY too much filling, so halve that substitute recipe. I put about 3x as much Kahlua as called for and doubled the amount of instant coffee. I also doubled the amount of brewed coffee, and subbed espresso besides. I took one reviewer's advice about melting a bag of semisweet choco chips with shortening and refrigerating them in a rectangulaur container and then using a veggie peeler for curls. 16 oz. chips was way too much. 8 oz. plus 1 T. shortening would suffice for curls on top. Do make this a day ahead of time and put all the ingredients in the fridge to harden them up before assembly or you may have a runny mess.

I used a boneless sirloin roast and doubled the glaze as a reviewer suggested, and it was WAY too much glaze. The amount written is fine. The flavor is OK. Maybe it would have been tastier if I had used the cut recommended by the recipe. Three and a half stars but I probably won't make it again.

I prepared this with bulgogi. I eat the Japanese version of this salad all the time, and this recipe wasn't very good.

Tasty and will make again. Very easy to make too. Decreased salt to 1 t. Very solid recipe.

It wasn't bad; it was edible but I will not make this again. I love all the ingredients in this recipe. I adore sun-dried tomatoes, artichokes, fresh tomatoes, and mushrooms. But together, they don't work. The artichokes impart a sour taste, and I think the sun-dried tomatoes are too intense, so the flavors clash. It's not bad, just kind of sour and bitter and bland at the same time. It reminds me of something you might throw together when you haven't planned dinner and you have all of the ingredients lying around, and it theoretically sounds really delicious, but in the end it doesn't really work. If you have no dinner planned and want something quick and you have the ingredients and no better options, you may wanna try this, but I wouldn't PLAN this as a dinner.

A little too sweet for my tastes, but otherwise a very adequate and standard macaroni salad.