I'm only rating the crust because I generally make a pot pie filling with the leftover ingredients I have on...That being said, I LOVE this crust. I think that sage just goes so well with turkey, and the flavor of it blended with the cornmeal in the crust is unbelievably good!

This chocolate cake was simply amazing. I cut the recipe down to 9 servings and still got three cake layers. Instead of frosting, I made a cherry filling to separate the three layers and frosted with a chocolate recipe found elsewhere on this site. The cake has a wonderful chocolate aroma and a beautiful texture. My husband thought it was very rich, and I agree, but it's that delicious richness that makes you go back to it again and again and crave it after it is all gone. This will definitely be my new go-to chocolate cake. I can't wait to make it for company...

I skipped the mixed veggies on this simply because I don't like the frozen combos and didn't have any fresh available. We were amazed at how delicious this simple meal was. The flavor, at first, was a bit bland, but we seasoned with celery salt, and it was fantastic!

This chicken was AWESOME! In starting the chicken in the skillet, I seasoned it with white pepper and garlic powder. I cooked it over extremely high heat to get a good sear on the chicken. I took the advice of other reviewers and removed the chicken from the pan before adding the ingredients to create the sauce. Before I added them, though, I did a quick saute of two sliced carrots and removed them from the pan as well. I added the "sauce" ingredients along with about a cup and a half of water and mixed them well before adding back the carrots, the chicken, and about two cups of green onions cut in large chunks. I served it over brown rice, which I think really holds up well to the density of the peanut butter. My four year old loved it, as did my husband and myself. This recipe is definitely a keeper--it's simple, easy, and oh-so-tasty!

This recipe created so much batter that I baked one small cake (in one of those gigantic muffin-shaped cake pans) and a dozen muffin-sized cakes. I didn't have any oranges to zest, so I used lemons instead. I first checked for doneness at 35 minutes and found that the muffin-sized cakes were overcooked and dried out, and my larger cake was right on. The cake didn't taste like any mamon I've had before, but that's likely because I used lemon instead of orange peels. I thought the muffin-sized cakes were dry and probably won't make that size again. Having said that, the resulting lemon cake from the larger pan was absolutely delicious and won rave reviews from friends even three days after baking. It stayed moist and flavorful (those bits of fresh peel burst into every bite. I frosted the cake with an airy, light buttercream, and the results were fantastic. I'm not a huge lemon cake fan, but I will make this again and again. And I'll be trying it with orange peel in the very near future.

This chocolate frosting is the best homemade frosting I've ever had. It's rich and creamy without being sickly sweet, as is most of the frostings that I've tried that rely on confectioner's sugar for sweetening. I generally tend toward buttercreams simply to avoid the powdered sugar, but I prefer this so much more. It comes out light enough to spread easily with a knife, but dense enough to pipe from a pastry bag if that's your preference. This will be my new go-to frosting.

The combination of sweet potatoes and horseradish was just enough to intrigue me...I'm so glad it did. This recipe is awesome! I get tired of sweet potatoes and brown sugar. This recipe put a new twist on an old favorite. I craved this for days afterwords. I paired it with simple sauteed spinach and onions and baked halibut. It was a great combination. I have already made this twice and plan to make it over and over and over again.

This was great. I love chocolate, and took the suggestions of some other reviewers and added more to the recipe--I would advise against that, at least the first time. While I loved the pudding, mine came out a bit too strong the first time out. The consistency, however, was perfect, and I appreciated that I didn't need any eggs, so I could keep this relatively low in fat (using margarine and skim milk).

I dislike the chicken skin, so I made this with boneless, skinless chicken thighs that I cut into bite sized pieces. I also used rice wine vinegar instead of white vinegar. It was delicious! There is definitely a very strong vinegary taste to it, but I loved it. I would probably add more black pepper next time. I also added a cup of water and 5 peeled, hard-boiled eggs to the pot as it simmers (I think this is a Chinese or Vietnamese variant). The eggs soak up the color and flavor of the sauce and they are so delicious!

These are as good as, if not better than, the ones that I get a Filipino bakery in south San Diego. I was amazed at the texture I was able to get out of home made rolls. My husband thinks they're the best yeast rolls that he's ever had. I didn't bother with yeast improver as my yeast was fresh (plus, I have no idea where I'd buy it). I didn't want to overwork the dough by shaping it into balls, so I just dumped the dough out of the breadmaker pan and used a really sharp knife to get the size I wanted. They came out ovalish after the rising on the baking sheet, which was perfect for me. I love, love, love, toasting these for breakfast. They go great with bacon and runny egg yolks. They have just the perfect taste and consistency to sop of the yolk. They were also a great accompaniment to spaghetti, chili, and chowder.

This was really a good chocolate pudding, but I found that, as much as I love chocolate, I tasted too much of the cocoa. Next time I will try adding more sugar and/or less cocoa. The consistency was perfect and this was really quite good, so I think some tweaking will make it even better.

Holy smokes, this is good stuff! Microwaving actually seems like more work to me than standing over the stove with a whisk, though. So I placed the sugar and cornstarch in a pan first, made sure it was well blended, then whisked in the milk and egg over a low flame. When it was well-blended, I added the butter and vanilla and just kept whisking until it came to the consistency I wanted. You can feel on the whisk when it's just right. I also added a split vanilla bean just because I had one in the sugar; so there are flecks of vanilla bean throughout. I'm a chocolate lover by nature, but this vanilla pudding was better than any chocolate pudding I've ever had!

I thought this was really good...I followed the directions exactly because I wanted to be able to keep the spinach dish low-fat. The only change I will make next time is to add a dash of nutmeg, a pinch of salt, and to bake it instead of cooking it on the stovetop. My three year old also seemed to really like it.

The herb mixture was delicious! I didn't have marjoram, so I substituted oregano. Beats the roast chicken at the supermarket!

I followed the suggestions of another reviewer and used banana squash and Granny Smith apples, cubing both of them. I didn't have mace, so I just used fresh nutmeg. This was awesome. The squash is melt-in-your-mouth delicious. This has the delicious buttery sweet flavor of candied yams without being overly sweet or heavy.

I came across this recipe because I was looking for a way to use up mushrooms and buttermilk.I used about 8 oz of fresh mushrooms instead of the canned mushrooms(since using up the mushrooms was the whole reason for trying the recipe) and used 12 oz of egg noodles instead of 8 (simply because I didn't think it was worth it to store 1/3 of a bag of noodles in the pantry when I use them so infrequently), so I doubled up on the catsup and Worchestershire sauce. When my husband tasted it, the first thing he said was, "I know this sounds weird, but this seems like it'd taste really good with ketchup." I think next time, I might add even more kethcup and Worchestershire just because it was sooo yummy. I brought leftovers for lunch and didn't have tiime to get to a microwave, so I ate it cold. It was delicious!

I've made these several times...they are always fantastic. I especially enjoy that slight tangy flavor that comes from the buttermilk; when I get a craving for diner style pancakes, I make these and have enough to satisfy the craving...they are awesome with real maple syrup.