Because these are His and Hers cocktails, first my review, then my wife's, Naples34102. Spunky Buddy's: First of all, I put these in identical miniature martini glasses, using one-third of what was called for, which I believe made for a much more interesting presentation and fun in sharing. The kissing part was a lot of fun, but I fail to see how it enhanced the flavor experience. I found that in small amounts these were tasty cordials. Now, Naples34102 (Mrs. Spunky Buddy): I actually liked these a lot more than I thought I would, but I have to say there is no way I could have drank the full amount of either, as both are rich and sweet, more of a cordial or after-dinner drink than a cocktail in my view. I thought I would much prefer the “His” version with the vodka and Frangelico, but found it decidedly sweeter than I thought it would be. The “Hers” version on the other hand, which I thought would be too girly for my tastes, was surprisingly delicious. We used whipped cream vodka as that’s what we have here in Naples, and the combination of that with the raspberry vodka, crème de cacao, chocolate syrup and half and half made this like a drinkable dessert, but oddly without being too sweet. Anthony, you have come up with a couple of winners that Spunky Buddy can make for us any time. Good job!

Like the recipe said, this was easy with little clean-up after. Instead of doing individual packets, I lined a baking dish with foil and covered it with additional foil. Since I was baking this with something else that required the oven to be set at 400 degrees, I cut the cooking time to 15 minutes. The asparagus didn't suffer at all, and came out bright green and crisp-tender. I minced the garlic instead of using whole cloves which gave it a more even garlic flavor. This is a tasty departure from traditional steamed asparagus where the additional ingredients enhanced, rather than detracted from, the wonderful asparagus taste.

I'm not a lover of tilapia so I substituted sea bass, one of my favorite fish. Instead of using a baking dish I used a cast iron skillet and, because I was roasting other stuff with it, baked it at 400 degrees for 20 minutes, which gave it a nice golden exterior. However, since it was a thick piece of fish, it needed extra cooking time. What really makes this recipe is the dill sauce, which is cool and creamy and a nice contrast to the Cajun seasoning. This is definitely on my list of things to make again.

I'm not a zucchini lover but I made this because my wife loves it. The bacon made it all. I added a little garlic, salt and pepper, and olive oil.

I made this as the recipe stated. Sometimes cucumber salad can be boring but I wouldn't change a thing with this one. This was excellent and I don't give out five stars lightly.

I used a specialty pasta and the recipe didn't suffer for it. Not a Parmesan lover so I didn't include it on my plate but did on the wife's. I added a little butter in addition to the olive oil. I eat this regularly, so am very familiar with it and love it, but this is the first time I made it, not my wife, Naples34102. Went great with "Italian Cheese Stuffed Pork Chops."

These were really good. However... if you're using packaged croutons as I did, cut back on the salt. I also used fresh sage as well as the thyme and parsley (because my wife said it would be good, so I stuck it in there). Rather than frying them first, which I thought would be a problem, I put them in a cast iron skillet and baked them in the oven for about double the cooking time and it worked out wonderfully. They turned out nice and brown. I spend a lot of my working hours writing reports, so when it comes to writing recipe reviews I am a MOFW (Man of Few Words). So suffice it to say, dinner was really good (look at my empty plate).

Here was the challenge...could a novice baker (such as me) make this cake with results as good as his wife’s (the submitter, Naples34102)? I admit I did need a moderate amount of supervision and guidance. I didn’t know, for instance, to mix the crumble topping with a fork! And there were a couple of other missteps as well; the mango wasn’t ripe enough and I mistakenly brought heavy cream home from the store, not buttermilk. But not a problem because Naples always has frozen berries on hand (I used raspberries and blueberries) and she introduced me to buttermilk powder. I found her recipe directions easy to follow (for a novice like myself) and the cake a breeze to mix up. I’m not generally a fan of coffeecakes or muffins, but I sure do like this one. I’ll be bringing it into the office and I can’t wait to hear my staff’s reaction when I tell them this time this was my contribution, not my wife’s!

Nice balance of flavors but a little too creamy for my tastes. Maybe add a little less cream cheese and bake them longer. Also, I used minced fresh garlic rather than the garlic salt.