I'm sorry - I was disappointed with this recipe. It was more work than the average muffin recipe, and the end result was a chewy (rather than moist) texture and overly sweet flavor.

I love the classic Reuben sandwich, but these appetizers are even better! Since they have less bread, you can taste the other flavors better, and they are healthier since they are broiled rather than grilled with lots of butter. You can serve them anywhere from a Super Bowl party to a shower (although I would recommend eating with utensils at the latter since the sandwiches can get messy).

I served this for a group of neighborhood ladies, and they all loved it and requested the recipe. It looks pretty and tastes great. As other reviewers have noted, it is pricey. It cost me $25 just for the cheeses, pine nuts, pesto and sun-dried tomatoes.

I doubled this recipe to make a layer cake and followed another reviewer's suggestion to add 1-1/2 cups of milk instead of just one. The result was tasty and moist. As other reviewers have noted, it is a dense cake, which I think is typical of white cakes from scratch, but I am going to keep looking for a recipe that's a little bit lighter and fluffier.

My experience with this recipe doesn't match up to the other reviews, so definitely try this one on your own and make your own judgment. I found the frosting tasty but very runny and difficult to spread (it just dripped off the cake). I will probably go back to the buttercream recipe on the box of powdered sugar.

Like the other reviewers, I substituted beef broth for the water. I would give this recipe a "5" for being easy. How can you beat 1 teaspoon of everything? It gets a "4" for flavor because some members of my family found it so-so.

Very good recipe although, as other reviewers have mentioned, very labor-intensive. Luckily, I had a cup of toasted ground hazelnuts leftover from another recipe, so I supplemented it with 1/2 cup of pecans. Pecans make an acceptable substitution for those not willing to spend the time cracking open hazelnuts. To further simplify, I'm going to experiment with pressing chocolate wafers or Ghiradelli mint chocolate drops into the cookie prior to baking rather than making thumbprints and filling with melted chocolate chips. I also used the Pampered Chef small scoop and didn't have a problem with the crumbly dough.

Somewhere I read a review of German pancakes (aka Dutch babies) that explained that they are not meant to be eaten plain, but are to supposed act as a "bowl" for fresh berries. I did follow some of the other reviewer's suggestions to add some additional flavoring (and one of my children loved this eggy-type pancake with nothing but syrup) but in my opinion, it was best with powdered sugar, a squeeze of fresh lemon juice, and fresh raspberries.

Instead of breasts, I used thighs, and I could only find garlic herb dry salad dressing mix. Since some of the other reviewers complained about gumminess when coating the chicken, I first dipped the chicken in the combined butter and lemon juice and then shook them in a bag with the combined flour and dry dressing mix. I poured the extra butter mixture on the bottom of the baking dish. Easy, little mess, moist and delicious!

Very good stew! I basically used the recipe as a guideline. I had a lamb bone leftover from another recipe on this site (Roast Leg of Lamb with Rosemary - try; it's awesome!), so I put it in a crockpot with the other ingredients. I did use 1 lb. bacon instead of 1-1/2, about 3/4 c. onion instead of 3 large onions, rosemary instead of thyme, and I omitted the 1/2 c. water. The stew was thick and hearty. My only complaint would be that the seasoning was overly strong, but that may be caused by the fact that I used less lamb than specified in the recipe.

My picky husband really liked this soup, even with all the veggies, but I found it bland. Although the V-8 added some heat, the flavored lacked body.

I fondly remember my mom cooking zucchini patties each summer, and this recipe did not disappoint. The batter was very thick and easy to work with, and the flavor was good although perhaps a bit bland for some. My suggestion would be to add some herbs for more flavor; I will need to experiment some more....

I think this is probably the best chocolate cake recipe I've tried from this site. However, I do prefer it with a chocolate Cool Whip frosting rather than the one included. (See Cool Whipped Frosting recipe on this site; use chocolate pudding instead of vanilla.) The recipe makes 6 cups of batter, so you will need to pour 3 cups into each pan for a two-layer cake and 2 cups into each pan for a three-layer cake. Oh, this cake won first place for me in my local fair, and you won't believe this, but somebody actually stole the cake from its display!

I used buttery round crackers (like Ritz) and fried the tomatoes in bacon grease, which was absolutely delicious! I couldn't stop eating them!

I tasted this cake after it cooled, and my first impression was that the amaretto was too strong and the cake was soggy on top (as mentioned by other reviewers). However, the next day, the cake was perfect! Make it a day ahead for the flavors to meld.

I made only the peanut sauce from this recipe because I already had leftover grilled chicken breasts. I made several changes to the recipe to use what I had on hand: half fresh lime juice and half bottled, 1 t. ground ginger instead of ginger root, dash of cayenne (my kids don't do spicy), and 1/2 cup whipped cream cheese with garlic in place of heavy cream and minced garlic. I also used the entire can of coconut milk since I wouldn't have a use for the extra and since some reviewers complained that the sauce was too thick. The sauce was definitely not too thick this way, but it did have some odd lumps from the cream cheese. Although we really enjoyed the recipe, I would recommend using the ingredients as directed to give the sauce a fuller flavor. I had a ton of sauce left over, so I'm hoping it freezes. I can't wait to try the recipe again, this time using the marinade!

These cookies are great - like mini cakes! My only complaint is the icing, which I think tastes a little "fake" with the lemon extract. I experimented and found what I think is a better alternative: instead of milk and lemon extract, substitute the juice of one lemon plus about two tablespoons of water plus 2 cups of powdered sugar(I halved the entire recipe to make a more manageable quantity).

As the baker of the family, I was requested to bring Italian cookies to my Italian in-laws for Mother's Day. Yikes! However, I was told that these cookies tasted just like the ones from the Italian bakery. Success! My one recommendation would be to buy the sesame seeds in bulk so that they are cheaper. I used almost two full spice bottles from the grocery, and that was not inexpensive!

Since my grocery store sells goat cheese crumbles in 4 oz. packages (and it's not cheap), I bought two and just made 2/3 of the recipe. It was still more than enough. I also used sun-dried tomato pesto in place of the sun-dried tomatoes and olive oil. I'm sure the fresh herbs would have been excellent, but I used about 2 tsp. dried basil and 1 tsp. dried rosemary since I had it on hand. I didn't think the garlic flavor really came through and will probably add a little minced garlic to the recipe next time rather than halving the cloves and removing before serving. Nonetheless, my guests all seemed to like the appetizer, and it's a nice treat if you want to splurge on the ingredients.

I made this recipe exactly as listed and loved it! The only reason I'm giving it four stars instead of five is that many other people tried it and liked it, but it wasn't a "must have" recipe for them. However, I will continue to make this, especially for cookouts since I think it will hold up well without refrigeration.