OK, I have to add my voice to the chorus of praise, here! Excellent. Made it for a simple salad of lettuce and cherub tomatoes, and my husband and I loved it! It's very rich, but most blue cheese dressings are. We will be having it frequently in the coming days, since I made enough for 4 oz. of cheese!

This was a tasty and colorful side dish. I'm always on the lookout for something different, and this recipe fills the bill. Lovely use for fresh tomatoes, when they are plentiful.

This was actually quite good, and the aroma as it was cooking was tantalizing! I subbed fresh basil for the oregano (personal preference) and half and half for the cream. I will do this again!

Puree the cilantro along with the first 4 ingredients. This is a yummy soup. I even make stock from the Holiday turkey bones, and use shredded turkey instead of chicken.

Ooooh, these little babies were tasty! I followed the recipe exactly, even though I don't consider myself a raspberry fan. Cutting the butter in was a little work, but it was worth it! I lined the greased pan with parchment, then greased the parchment, and had no trouble getting them out of the pan. They are a little crumbly on the top, so they are not really great for fingertip foods, but are delightful as a snack with a cup of tea, or as a bite of dessert after a week-night meal. My family wants me to make these treats again. Thanks for the recipe!

This was a delicious coffee cake, but the specified time was not long enough for a glass pan. I had to add at least 20 minutes. The directions say to use melted butter in the topping mixture, which I did, but I did not get a "crumb" topping. It was more clumpy. Next time, I will use softened butter and add the nuts after the other ingredients are combined for the topping, so it will be more like streusel. I did follow one reviewer's advice to use 2 c. blueberries instead of raisins. Perhaps that was the reason for the additional bake time. The cake had an excellent, tender crumb, and it rose well, so overall I was satisfied.

This is excellent. Good banana flavor, not too sweet. The sour cream does indeed make this rich and moist. Be sure to check for doneness. Mine needed additional baking time.

Loved this salad! I did add a chopped pear, and the flavors of the candied walnuts, the Gorgonzola, the pear and the cranberries were a combination made in heaven! The salad dressing added a light, bright touch and complemented well. This will definitely be a repeat!

In a lifetime of cooking, this Christmas was the first time I have attempted a prime rib roast. I debated over several methods and chose this one. It's very easy, just compute how much time is necessary to bring your size roast to room temperature, and how much time to get your size to 120 degrees in the oven. I guessed at bringing it to room temperature, and probably should have allowed another hour, because the probe said the center was only 43 degrees when I put it in the oven (after 3 hours sitting out!). My calculator helped with the cooking time, allowing 25 minutes per pound. The roast turned out beautifully pink throughout, and everyone enjoyed it! Served with horseradish cream sauce, yum!

This was so good! I followed another reviewer's advice and used a loaf of Pepperidge Farm Cinnamon raisin bread instead of the plain bread. Since this bread was slightly sweet, I did not add the maple syrup at the broiling stage, and we found it to be plenty sweet. Everyone loved it, and we will have it again! Thanks for the idea, Caljake!

Wow! Dee-lish! This does pack a little punch, and though I like it, I will pull back to 1 1/2 tsp. red pepper flakes, next time. I used 1 pound of meat, but kept the sauce as written, so there would be lots of yummy sauce for our egg noodles. Served with steamed broccoli for contrast in simplicity and beautiful color on the plate. Thanks for the recipe!

What I love about AllRecipes is the range of recipes available to the home cook. All the way from rustic to elegant, with skill levels from simple to complex, it's all here! This recipe is beautifully simple to do, but it is FAR from rustic. We loved the combination of flavors, and the preparation was a snap! I did double the sauce, and I'm glad, it was yummy. Thanks for the idea!

Easy, delicious, totally dependent on the quality of the balsamic vinegar and the olive oil. Good ingredients = good dressing! Next time, I will use a bit more salt and dijon mustard. Thanks for posting!

Very good, satisfying soup! I added a pinch of red pepper flakes for a little extra zip! The tomatoes add a touch of sweetness, the kale was kind of crunchy, and the beans were soft and mellow. All the garlic gives an extra kick to the nutrition. I used the vegetable broth, and this was just right for a chilly Sunday evening. Very easy to put together. Thanks!

Cilantro alert! But, I love cilantro, so this was no problem! This is well seasoned, and the cooking times are accurate, however, I started with the bacon, removed it from the skillet along with most of the drippings. Next, I cooked the chicken, after letting it sit in the seasonings while I prepared the veggies. Then I added back a little of the drippings and sauteed the onion and bell pepper, allowing them to get tender crisp. Next I added the tomatoes, stirred together with the cilantro. After about a minute, I added back the chicken and the bacon (which I crumbled). I stirred everything to combine, then I put 4 oz. of Monterrey Jack over all and allowed it to melt, as the original directions state. I served it with whole wheat tortillas, and I wish I had made guacamole, for it would have been a great addition to this dish. As TexCook stated in her review, chicken "fajitas without the grilling." Thanks for the idea.

This was really good! Bright and fresh tasting, this is a great way to deal with leftovers. Only two changes: I used fresh cilantro instead of dried, and I used the avocado as a garnish, just because! I took your suggestion and served it with cornbread. Yum, yum! Thanks, Doug!

This was very good. I used seasonings I had on hand, and the aroma that filled the house while it was roasting was lovely. A 3.89 lb. bird was not done after 2 hours, though, so allow cooking time for the size of chicken.

Very good flavor in the sauce. I used less butter and subbed rice wine vinegar. Next time I will use about a Tbs. of sesame oil, instead of butter. DH and DS enjoyed this, too. Be sure and serve with rice or some kind of oriental noodles to catch some of the sauce!

I followed Saveur's lead on this one. It was very tasty! Thanks for the recipe.

This was very tender and tasty! I used a 3.35 lb. chuck roast, and 2 1/2 hours was almost perfect. The meat sliced well, and it was juicy. If you want it to fall to pieces, cook the full three hours, at least. I liked the addition of rosemary--I used fresh sprigs from my garden. Thanks for the recipe, Chef!