my husband thought that this was so-so. i thought it was pretty fattening for the taste. i won't be making this again.

this salad is great for mass production. very different that other fruit salads i've made. i sent three of these to a picnic i catered and got compliments... i'm still not sure if i am making this one again.

these are SUPER delicate once they are baked. delicious -- but do not plan to mail these cookies to anyone.... they will not travel well.

what a pain in the neck. maybe this was due to the 4 different pies i was making that day -- but the ripe pears were hard to peel and slice beautifully. this did NOT come out looking like the picture. i won't be fooling with this one again.

i've made these many times and just love the flavor. i make them thick and soft. yum!!!

works perfectly. nice shiny icing for sugar cookies!

i've made this a couple of times and get raves. definetly a 6steps above the old toll house recipe. i actually changed the almonds to macadamia nuts and WOW.

*almost* what i was looking for. maybe it had too much hoisin... i don't know. i wanted less sweet (it really wasn't overly sweet to other people) and more savory. i used to eat vietnamese sandwiches from this excellent cafe in houston -- and they used this kind of meat. i used french rolls, cucumber, cilantro, carrot slivers & slivered jalapenos to make my sandwiches. overall this was a huge time consumer to make, using my oven to cook little batches at a time. i don't know if i'm going to make this again any time soon, but i will more than likely make it again, with tiny alterations.

absolutely delicious! i made this for my hubby and his little brother. my brother in law was in charge of the maindish & i got to do the side dish. i've made this recipe twice now, both times with bow-tie noodles. this recipe is in PERMANENT rotation. i love the simplicity of the recipe & complexity of flavor. really good recipe when you are cooking for hard to impress people!! only advice from me is to definetly plan ahead and let marinate at least 4 hours for maximum impact. i grated the parmesan myself, a pain, but worth it.

i made only a half recipe of this. i don't usually use yeast. i liked the end result of this and was glad to have this for a "halftime" breakfast during the world cup! my family loved it.

i didn't want to get a new type of pan to make this recipe... so, i used this filling in the pillsbury crescents. i just put a tablespoon at the base of the triangle & rolled it up. yummy!

yummy! and the gravy was delicious on the mashed potatoes i served with the meal. my hubby totally dug this meal.

i baked this, like another reviewer. however, before it was served, i used my table top grill to "finish it off" so it would have grilled flavor. just delicious & a keeper.

perfect with souvlaki on pita bread. just like the sauce i never get enough of in the restaurants!!!

The smell of this chicken on the grill is the most impressive thing you may ever encounter. people i don't even know will come over to ask what i'm cooking. as for the vinegary taste the other reviewer mentioned -- IT IS SUPPOSED TO BE VINEGARY! i have loved this recipe my whole life, i hope many of you love it too. i grew up in texas, and this isn't a traditional bbq recipe for the south. however, i've never served this to anyone that hasn't liked it.

probably the best salmon i've ever eaten. it was wonderful. my husband hates seafood... so i made this while he was out of town for his parents. i will make this again, maybe even just for myself and cook him something else. this is just too good to never make again.

i don't know how often i'll make this, maybe my problem was making too much (i doubled the recipe). i liked it -- but -- i think this may be a little on the cheesy side. i don't think reducing the cheese would be a bad idea. i agree with other reviewers that the honey mustard sauce is delish... and who can't love a recipe with bacon. i did what another reviewer suggested and sauted the mushrooms. i'm glad i did.

yummy. i decided to *almost* follow the recipe. i cut up my chicken into strips first. i served this as chicken tacos with lettuce, tomato & sour cream. will definetly make this ridiculously easy recipe many more times in the future.

wow. i have always loved meaty lasagna... no more. this is now my permanent lasagna. delicious. balance of flavors was perfect. i made only one change. i put an 8oz container of fresh sliced mushrooms in the pan with the onions and garlic to saute together. i just couldn't make a lasagna without mushrooms... i just couldn't. i did worry about the "soupy" comment by several of the other reviewers, so i never covered my pan while simmering. the dish came out perfect. absolutely perfect. (my mother-in-law took some to work as a leftover for her lunch the next day and one of her coworkers called me immediately for the recipe & made it that very night... and her family LOVED it, too)

ok, mashing the carrots was a pain in the behind. the end result was worth the effort, though. i didn't get to taste the finished product, i sent it to a potluck with my non-cooking mother-in-law. she was inundated with requests for the recipe and she brought home a dish that was completely empty. i have even received emails from people that were at that party for this recipe. i was impressed by the reception of this dish and glad i chose it to send with her.