This was better than I expected, and guests loved it. I didn't use the olives (don't like them) but otherwise followed the recipe. It made 6 VERY large (burrito sized) enchiladas.

Needs a bit of salt, but otherwise a great replacement for those store bought packages! I make a double or triple batch and keep it in the spice cabinet so its always ready.

This was perfect just as written! The only change I made was adding a bit of crushed garlic to the butter in the sauce and everyone loved these wings. I used Louisiana Hot Sauce and was generous when measuring. It had just enough heat after simmering about 10 minutes - tasty but not overpowering. Will definitely be making these again. So fast, east and delicious!

Wonderful banana flavour and so moist! I didn't change a thing, made it exactly according to the recipe (even the baking time was right on) and it turned out great. I'll be making this again the next time I have over-ripe bananas.

This was really good. I loved the flavours. It didn't make much sauce for the rice though, so I squeezed some fresh lime into it. I like the bit of tang the lime added to the bite of the peppers.

Delicious! Not for those counting calories, but wonderful for an occasional weekend indulgence. I love that I can make this the night before and just pop it into the oven in the morning while everyone is getting ready for the day. The used half orange juice/half water for the sauce and add some cinnamon because I like that flavour combination.

This was yummy! I lightly breaded the sole filets and pan fried them rather than deep frying (I never deep fry!). I used 1/2 cup of butter, omitted the broth, and used the other ingredients as written. After boiling it for several minutes the sauce had thickened enough for my tastes. I like thin, lemony butter sauces, rather than something heavy and thick so this recipe (with a few tweaks) suited me well.

Good, but not great. This creates a LOT of pots to wash for a rather ho-hum meal. I doubled the pesto and worchestershire and added a lot more hot sauce and it was still somewhat bland. It has potential, but I'm going to have to play with it to figure out how to give it some oomph.

This was a little too "doughy" for me. that's more an indication of my preference for NY style pizza than a reflection on the recipe, probably.

This was delicious! I didn't have any celery, but other than that I followed the recipe as written. It smelled wonderful while it was cooking and tasted even better!

What a great way to use up leftover rice. This was wonderfully creamy, but a little too sweet for my tastes. I'll use a little less sugar next time (and there will definitely be a next time for this recipe). I added a sprinkle of cinnamon along with the raisins, which added a nice flavour.

This was wonderful! What rich, creamy, delicious ice cream. I'll definitely be making this over and over again.

This had a bit of a chalky taste initially, though it quickly vanished under the delicious flavour of the ice cream. I liked this, but didn't love it. It got mixed reviews from famiy and friends.

I used a variety of apples and got rave reviews with this recipe. Everyone liked the extra "topping" that was on the bottom. Yummy!

Wow, this was really good! I've never managed to make sausage and peppers that tastes as good as at the fair....until this. I scaled down the recipe slightly (a little over 2 lbs of sausage, 1 bottle of beer) but used the whole can of tomato paste. I also replaced the cilantro with parsley because the idea of cilantro in this recipe just didn't appeal to me. Other than those changes I followed the recipe as provided. I used a combination of sweet and hot italian sausage from a local butcher and simmered it for almost an hour to really let the flavours blend and the sauce thicken somewhat. I served it on hoagie rolls and plan to have the leftovers over pasta for lunch tomorrow. (And then probably freeze the rest, since this recipe makes a LOT of food.)

I made minimal changes to this recipe other than adding chopped sun dried tomatos along with the asparagus. It was creamy and flavourful, and made a nice accompaniment to the swordfish I grilled. I served it with additional parmesan cheese to sprinkle over the top, and I think it benefited from the extra bit of flavor.

I followed the recipe pretty much just as written, though I seared the tuna about 60 seconds on each side, to medium rare. The flavour was wonderful and the steaks were moist and delicious. Served with a fresh green salad and some couscous, it was a hit. I'll certainly be making this again.

These were wonderful! I took them to work and everyone scolded me for ruining their diets because they couldn't keep their hands off of them. The orange flavour was wonderful and the cranberries a nice addition. I dipped one end in semi-sweet chocolate which was a nice addition (but not necessary). I'll be making this recipe again and ruining other people's diets. :)

This simple preparation really let the flavour of the swordfish shine through. I used about 1 tsp of each seasoning and 2 tsp of lemon juice rather than tbsps which was just enough flavour without overwhelming the fish. Weather was bad, so I cooked the fish in a grill pan on the stove and it turned out wonderfully. I'll certainly use this simple preparation again.