This was pretty good, but if I made it again, I would definitely buy chili WITH beans (and maybe even add an extra can of beans as well.) The dip wasn't liquid-y or anything, but it could have used more of a "bite" to it. As a side note, I just mixed everything together before baking instead of layering it.

This was pretty good. Unlike some other reviewers, I thought it tasted a lot like pizza. I left out the Parmesan cheese, since I don't add this to normal pizza. Rather than microwave it and layer it, I just mixed everything together and put it in the oven on 350 for 20-25 minutes. It was great with toasted Italian bread cut into strips for dipping. I have some leftovers, which I expect will be tasty with tortilla chips.

These are easily the best cookies I've ever made. I've made these a few times and always get rave reviews. Since I like to add mildly sweetened dark chocolate chips and raisins, I usually leave out the white sugar completely to compensate for the added sweeteness. The batter is so thick and holds its shape so well that I have never found the need to refrigerate the dough first, so I skip that step entirely. Also, I like thick, moist cookies, so I also skip the flattening step and just make roughly shaped balls out of them.

I made this exactly as written and wouldn't make it again without some alterations. First of all, the cream of coconut/condensed milk combination made the cake WAY too sweet. And I love sweets, so it's unusual for me to think something is too sweet. Also, there is too much liquid. I ended up with a goopy, soggy mess. I couldn't cut out a piece of cake and expect it to stay together; it was just that wet. So, in the future, I would probably substitute skim milk for the sweetened condensed milk (to drastically cut down on the sweetness) and half the liquids (using 7 oz of each cream of coconut/skim milk instead of 14 oz each.) Even then, I probably wouldn't use all the liquid...

This was excellent! I used whole wheat flour, added a dash of nutmeg and cloves, and cut the sugar in half. If you don't like super sweet fruit breads, I would recommend reducing the sugar. I thought half the amount of sugar called for was plenty. Since I was only using half the recipe and only had one largish loaf pan, I increased the oven time to 325 for 65 minutes, which was perfect. Also, I covered the loaf with tinfoil the last 20 minutes of the cook time to avoid having the top get too brown.

I wish I had read the negative reviews before I made these pancakes. These need to be cooked on very low heat in order to turn out. Since I didn't know that prior to making them, I cooked them on medium, and my pancakes turned into a half overcooked, half undercooked mess. They were impossible to flip without destroying. I've made pancakes many times before and have never had such a problem, so I'm wondering if it's the frozen blueberries that affected the cook time/process. If I ever made these again, I would lower the heat to between low and medium and add the blueberries to the top of the pancake once the batter was already in the pan and partially cooked. The only change I made to this receipe was to use apple sauce instead of olive oil. As a side note, the blueberries pretty much made my batter blue, not the lovely tan shade from so many people's photos. I think adding the blueberries to the top of the partially-cooked batter would also be more visually appealing...

This tasted NOTHING like a New York cheesecake. All I could taste was eggs, and the texture was nothing even close to smooth and rich. Most of these 5-star ratings made changes to the original recipe or changed the way the ingredients are mixed/handled...

I made this as written, except that I added an extra clove of garlic. This is one of those recipes where the flavor doesn't penetrate the meat, so you definitely need the sauce/juice served with the meat. It was only okay in taste - nothing spectacular. Be careful not to overcook the chops. I had half inch chops that I only cooked in the white wine for about 5-7 minutes after browning.

This was okay. I'm a sauce person, which makes me a bit biased, as my biggest complaint about this dish was that it doesn't make a lot of sauce. When made as written, the sauce is the kind that clings to each specific piece of pasta rather than the type of sauce that leaves remains that you could sop up with bread :) If you make the recipe correctly (add the pasta to the sauce and heat through), the sauce is definitely not runny. In fact, for someone who loves saucy pasta dishes, this dish could be accused of being too dry. To try to lighten it up a bit, I used half and half in place of the heavy cream. I used petite diced tomatoes with Italian seasoning in place of the Italian plum tomatoes. I left out the red pepper flakes and used penne instead of bow tie pasta. I used smoked sausage instead of sweet Italian sausage.

I used chicken broth instead of water, and I used raw ham, which I just let cook along with the potatoes in the chicken broth. I used skim milk and left out the celery because I didn't have any. I substituted a bit of celery salt instead. Even with skim milk, this soup was rich and delicious.

This was extremely tasty. I used a little more taco seasoning and a can of petite diced tomatoes in place of the salsa. Yum!

This made a pretty okay pork loin. It was definitely tender but a little dry. I poked holes in the meat with a fork, but that still didn't help the sauce penetrate. The outer edges that cooked in the sauce were tasty, but the interior was bland. I ended up pouring some of the sauce in ramekins and dipping each bite, which helped with the dryness and added some flavor to the inside of the pork loin.

I tripled the garlic, used a colby, monterey jack, and cheddar cheese blend, and added a pacage of taco seasoning. I strongly feel the salsa/chicken mixture would have been quite bland without the taco seasoning. I couldn't taste the green onions whatsoever, so I think if you're out of them, it's no big deal. Even though I put the chips in the oven to crisp them up a bit... the ones that were more covered still ended up soggy. I think in the future I might like this as more of a dip... mixing in the cheese with the salsa/chicken mixture and putting it in the oven to warm through. Overall, it was pretty tasty and quite filling!

This was pretty tasty, though a bit too sweet as written. If I made it again, I would decrease the sugar by half. I mixed in chocolate chips. While that addition made the pie taster, it also made it even sweeteer :) I used reduced fat peanut butter, reduced fat cream cheese, and light cool whip. I doubt anyone could tell the difference between the taste of this pie and one made with full fat ingredients. This pie has an ice cream consistency/texture once frozen... Judging by what it looked like when I put it in the Oreo crust, it probably wouldn't hold up very well in the fridge or at room temperature.

I changed this recipe so much from the original that I didn't want to rate it, but it won't let me post a review without selecting a rating! So, I'm rating MY version of this recipe, which is 5 stars. I used shredded mozzarella cheese, bacon (doubled), and green onions for the filling held together by a few tablespoons each of sour cream and cream cheese. I used 1.5 inch thick chops, and I cut a pocket in each chop. I then browned the chops in the bacon grease with a little olive oil. After that, I stuffed each chop with the filling. However, I realized that I wanted enough filling for each chop that every bite could have a large portion of the filling included, so to be able to add more filling without it all leaking out... I actually stood my pork chops on end like a taco with the pocket side up. Some of the filling leaked out, but a lot more stayed in than it would have if I had cooked the chops flat. I cooked them for 35 minutes. This will definitely be a repeat recipe in my house, though I will probably try it with chicken next time. Yummy!

This was surprisingly tasty. I wasn't quite sure what to expect, since I'd never thought of pairing raspberries with pork. I served the sauce in ramekins because it was on the thin side, and we just dipped our pieces of pork into it. The sauce will thicken slightly once you remove it from the heat but not a whole lot. My boyfriend, whom I figured would hate the sauce, ended up eating it by itself with a spoon. I discovered at the last minute that I did not have white wine vinegar, so I had to substitute rice vinegar. I did not have orange juice, so I squeezed the juice from an orange. I used Italian seasoning in place of the sage and thyme, and I used raspberry preserves rather than jam (personal preference.) I felt the sauce was a little too sweet, so I will most likely try experimenting next time with different additions to reduce the sweetness. I also think I might like the sauce better with chicken. At any rate, the sauce from this recipe will definitely be repeated!

So far, this is the best tilpia recipe I've come across. It's not bland, and I was pleasantly surprised to discover that I like the taste of tilapia with tomatoes :) I honestly did not expect to enjoy it. The only change I made was to use a little extra garlic and dried basil instead of fresh. I sauteed the garlic in the butter because I prefer my garlic to be cooked. Then I added the rest of the ingredients to the butter/garlic mixture and simply poured this over each piece of fish in its own tinfoil pouch. I cooked the pouches in the oven for about 10 minutes on 400. Yum!

This was okay but not great. It sounded better than it tasted. I love tomato sandwiches, but I suppose I liked this one less because the tomatoes were warm. The taste of the ingredients was not particularly memorable.

This was tasty and something different. In my opinion, it's more of a dip for something than an eat-it-by-itself soup. I tried freezing it, and that was tasty as well, though a bit on the icy side. My store was out of frozen strawberries, and fresh strawberries were too expensive... so I used strawberries packed in sugar. I rinsed the strawberries off in a collander and did not add the sugar called for in the recipe. It worked out quite well.

I liked the use of cranberry sauce better than the grape jelly recipe I tried once before. However, meatballs of this type still just don't wow me. My boyfriend enjoyed them more than I did. I guess it's all a matter of taste...