I was really excited about the recipe because I wanted something really radical from our everyday meals but this one fell a little flat for us. I tried it non-pureed first as so many people said they left it that way. My husband and I both thought it was lacking flavor. Neither of us finished it. I decided to give it a second chance the next day by heating it up and pureeing it like the recipe stated. This time it tasted much better and I think it is because you get all the flavors in every bite. The problem then became that the texture and visual appeal was not fun. It really did look like baby food and the kind that you feel sorry that your baby has to eat. Don't think I would try this again but thank you for opening my eyes to new possibilities with flavor combinations.

This meal was a big hit. I did not tell my husband that I made a variation on our regular pork/chicken fried rice. He started eating, stopped and said, "Is there pineapple in here?" and when I told him it was an island variation he said, "This is delicious." Now, I did eyeball the ingredients and ended up adding way more pineapple than stated- loved it that way. Also, I used regular cubed ham since we are not a fan of the Spam variety. As for the rice, I always make it an hour or two before dinner and stick it in the freezer so it is nice and cold when I need it. That way, it doesn't get mushy. Hope this helps. Thank you for the recipe, chen! It will most definitely be made again.

Delicious. I eyeballed all the ingredients and salted to taste and it came out beautifully. This is definitely worth doing. I got tired of buying the stuff and it expiring on me or not having any when I needed but now that I know that it can be made with stuff I already have in the pantry, I won't go back to store bought again!

This is definitely better than your average pancakes. I think next time I may add fruit on top though because the applesauce doesn't lend that much flavor (tastes more like sugar anyway). I did have to use more milk than it said because it was way too thick as it was, but no biggie. My toddler ate these just fine too so that's a plus! Oh, and I wouldn't cook these on medium high. Having read the reviews saying that it overcooks, I just cooked one on medium high and it did brown a lot quicker than other pancakes I've made. I'd start off lower, like maybe even medium low and work my way up from there. Not that they're inedible if they're a little more brown, but they certainly don't look as pretty :).

Very good cake. I did do the substitution like others did of putting in more applesauce. As is, it did seem like a lot of oil. This cake is also a great way to get rid of applesauce. For moistness it gets a perfect score. It's probably one of the moistest cakes I've ever made. I love the cinnamon in there too but good as it is, I think it needs a little something extra. More apple flavor maybe, a crumb topping or frosting of some sort. It's not super sweet so it can handle it. Last thing, my oven is older and it is scorching hot, so the cake was done in only 30 minutes. Keep an eye on it just in case ;).

This was my first time making fondant and it was a nightmare. I followed the recipe to the letter, and no matter how much butter and sugar I used I could not get it to stop sticking to me and the board. I'm glad I didn't use a mixer since apparently from what some of the reviewers said, mine could have also been at risk of breaking. With the mess that's all over my kitchen, the frustration of not being able to have something work out properly and it not even tasting all that great anyway, I just can't give this recipe another rating. I'm determined to make my own cakes though, so I will try again someday with another recipe.

This whole thing was absolutely impressive from how easy it is to how tasty it ended up being. For the first one, I used Parmesan cheese instead of mozzarella and used olive oil for more flavor. Everyone loved it. I used the other half of the dough for the next day and gave it a Mexican twist to match the theme of the night. I used chili powder, garlic powder, cayenne for heat since I didn't have jalapenos, cilantro and chives for herbs. People devoured this one too! It's so versatile. I did end up using another for pizza but I much preferred this as a wonderful side. This is great because you get that "made from scratch" taste without spending an entire day making it!

I love this cake, it was exactly what I wanted. I grew up eating Tres Leches cake, and the only problem I always had buying them from some stores or bakeries is that they were sickeningly sweet. This one wasn't like that at all. Now, the only thing different I did was make a different frosting since I hardly ever have cream. Also, I read mixed reviews on separating the eggs. I didn't do it and since I liked it as is, I don't have a reason to do more work! But that's just me. Also, another reviewer mentioned that the cake is soggy. YES! That's how it's supposed to be. When you sink your fork into it, the milks should ooze out. It shouldn't be swimming in milk, neither should it be dry. If you don't like the idea of a wet cake, then I suggest you try a more traditional cake because you may not like this one. Thanks for posting the recipe!

You have recipes that you would give five stars to, then you have very few like these that deserve six. This is a fantastic recipe and here's why. 1. It really is as easy as it says. The only downfall is having to wait til it's done refrigerating! 2. I love recipes that I can easily make from things I already have in my kitchen and not have to run to the store. And the best one is 3. It was one of the best macaroni salads I've ever tasted! My husband went back for seconds and my 15 month old who is as picky as can be gobbled this up without even realizing she was eating veggies! I had to make more the next day because my husband was already asking for it. The only thing I did different was not add olives, since none of us really like em that much and the second time I just added onions that I had leftover, which was a nice addition. We also prefer it with medium salsa, as even my toddler could tolerate it and it had more of a bite than mild. Six stars!

This was the first frosting I've made that i actually had to cook so I was admittedly a little nervous, particularly with the eggs in it but it turned out great! I did have to increase the heat just a tad to get it going, then lowered it back down again. One of my tiers wasn't quite ready for frosting yet, so the frosting cooled a bit. I didn't see any difficulty at all putting on the frosting slightly cool thankfully so if you run into the same problem don't worry about it :). I didn't really feel like making a cake from scratch so I just used a boxed German cake mix and it worked great. I'm pretty sure this cake is definitely going to be made again!

This was a great recipe for me to get rid of tons of things from the pantry, but it definitely wasn't something we'd want again. Edible, but not great. For one, the beef needed tons more flavor, perhaps adding more of the chili powder and garlic powder. The only thing that gave this flavor was the cheese and that's becuase I used the Mexican blend, since it had SW flavors. We had tons leftover, so we tried to have some for lunch but the leftovers weren't very good at all. We had to throw it away. I'm not even sure how it was possible, but it was more bland than the day before. If you do want to try this recipe, just make sure to add a ton more flavor, preferably tasting the meat after you cook it and make sure it has enough flavor for you. As for me, I'll be looking for another rice dish. Thanks anyway though!

Boy these are good! I bought popcorn just to make this recipe. On accident I bought kettle corn, but no matter, I just decreased the sugar by a tad since it's slightly sweet on its own. What I did do with the mixture is keep it on low to medium low and wait til the marshmallows melted all the way through, then bumped it up to medium to start a boil. The mixture was so creamy and delicious on its own (I may have snuck a taste from the tiny bits leftover ;D) and it held together so nicely. I had a little assembly line of plastic wrap already set up and it was a breeze! I had my husband taste, to which he said, "omg this is awful!" then gave me a wink and ate like half of it in one bite, lol. It was so tasty, easy and super fun to make that I can say this will be made again!

Yummy. I love the addition of the salsa, it makes all the difference. I did do something a little different, given I had to improvise. Basically I mixed two recipes together, this one and salsa chicken. The chicken breasts I had were too small and misshapen lol so I cut them up, added salt, pepper and olive oil, baked and added it to this recipe (and kept this recipe as is). I also added 1/2 tsp of taco seasoning and 1/4 tsp garlic powder. It was fantastic! This way it would also be a fantastic filling for burritos, adding sour cream, cheese and refried beans...mmm. I think I'll do that next time. As is though I think this is a great side dish, something you can definitely see at a taqueria but I think I'll keep it with the few additions I made, it was just too good to change it!

I was very skeptical of this recipe, given the ingredients and the sometimes mixed reviews but I'm glad I tried it because this was awesome! My husband and I liked the slight sweetness that the baked beans brought in. I used Emeril's southwest seasoning for this, used a tablespoon of that, worked great, although I think next time I may just opt for using regular ol' taco seasoning. Also used 1/2 of a large green bell pepper, didn't really need much more than that. Last thing I did was that my skillet isn't oven friendly so I just put this all in a 7x11 glass dish and fit perfectly. Pieces of advice: make sure you use non-sweet cornbread unless you want it very sweet, and if you would prefer your whole dish to be savory, use something other than baked beans. I really like this dish, it was a definite surprise in a good way and it will definitely be made again!

I'm giving this a 4 because like others said it's a great start. I used Marytee's advice and added some butter, garlic powder, minced garlic, pepper and most importantly, oyster sauce. I tried a recipe for fried rice with just basically soy sauce and it felt like it was missing key ingredients. The main ones I think are sesame oil and oyster sauce so don't skimp on those. Also, I recommend using low sodium soy sauce because mine was a tad too salty and I used less than it called for. I did also make an extra egg (I halved the recipe) because it wasn't nearly enough with just one. I think if you make it as is with the additions that others recommended, you will have a dish that is very similar to what you would eat in a Chinese restaurant. I know at least for me that's exactly what I was looking for!

This was tasty! I know I have a winner recipe on my hands when my toddler can't have enough! My husband went back for seconds, so that's another compliment. I swapped a few things to my liking and with what I had on hand. I used elbow macaroni and I had almost exactly 1 cup of Mexican blend cheese left that I needed to use up. Delish. I decided to skip on the ground beef because we don't like it on pizzas and it doesn't add much flavor unseasoned anyway. We prefer sweet italian sausage on our pizza, so next time I get my hands on those I may put those in instead. Also, I got a great idea from my husband because I told him I had a problem with the pepperoni sticking together as I mixed everything and he said layer it like a lasagna. I will definitely try that next time! Last thing, I got carried away having fun doing this and I added the cheese before baking it, lol, but no worries. If you have this problem, just put some aluminum foil over the pasta, cook the 20 minutes, uncover then cook for the 5 minutes extra and it's just fine. Thanks for the recipe Melissa!

I agree with the other reviewers that said that it is too sweet and too dry. With the ketchup and the brown sugar it was overkill on sugar for my taste. You can definitely taste the ketchup in there. I love ketchup but I felt it was overpowering. As for the dry, there was barely enough sauce to cover all the meat. We prefer it more "sloppy," I guess you can say. I think I'm going to look for another recipe for sloppy joes. Maybe one with a tomato sauce base instead of ketchup will better suit our tastes.

This was a great idea and fun to make! Super tasty, although me and my husband agree it does taste better the next day. Making stripes with the sprinkles was going to be very time consuming so instead I opted to spread sprinkles that had red white and blue and same colored sprinkle stars and still looked oh so cute. I needed no frosting, but what I did do was press the sprinkles in before it hardened too much. Refrigeration could also be an option after this but we didn't need it. The other problem I saw was I ended up with many scraps that weren't big enough to make either little or big stars with, so we ate those first, that way we don't give those to guests :). Definitely something to do only on special occasions but it was definitely tasty enough to just have the regular square cut outs on any day...that's why it gets five stars!

I was so happy today after baking these because I finally found the sugar recipe I was looking for! This is exactly the cookie we wanted: little chewy on the outside, soft in the middle and just right on sweetness, not too much that makes you cringe or so little that it begs for frosting. My husband nodded in approval. He said all it needs is sprinkled sugar on top next time. I do suggest you examine your cookies after baking because mine needed a total of about 12 minutes to finish baking. They were super pale still at 10 minutes. I also am going to use a tablespoon or something next time to measure because the cookies were slightly off in size from one another. It's just minor details so no worries really. The important part is my memory of biting into it not expecting all that much after having made so many other sugar recipes, stopping and saying "omg, this is it!" Thanks so much Pam!

I was looking for a recipe to use up 1/2 a bar of cream cheese and this was the perfect solution as I didnt have enough for an entire cheesecake. I halved the recipe of course, and skipped on the lemon zest but still tasted great. I used the muffin liners since I had those but next time I will spray those with non-stick spray to make it easier. They did leave cute little ridges on the cheesecake, which was nice. For a nice and quick topping I used strawberry preserves that I had on hand. It worked nicely, I just wish I would have had fresh strawberries to top it with! In my opinion, these cheesecakes require a topping because as is they're not sweet enough. But that's just me :) Either way, I know I will make these again!