Good. But not great.

Excellent cake. Moist and buttery. I did use 4 whole eggs instead of the 8 yolks. Came out just fine. Love this with chocolate buttercream.

I love these cookies! Typically I double the batch and use half butter, half crisco. I like that flavor better. Also ,they set up on the edges a bit more with the butter and that crunchy and soft combo is what a pb cookie should have (in my eyes).

Ohmygosh...this is soooooo good. I mean delightful. I didn't have bowtie so we did rotini and I added some chopped up baby sweet peppers and extra onion. I nixed the red pepper flakes because my two year old was also eating but we added some white pepper to our individual bowls at the end, along with some romano and parmesean. As a side I made oven roasted asparagus. So good! My husband actually had this at work and wouldn't shut up about it so I made it for him. I am glad he did! It's a favorite now here and at the firehouse!

OMG so good! I would def. say this is better than Olive Garden. It took me no time to make and I even subbed the heavy cream with whole milk so I didn't have to make a trip to the store. I started with 1 tbl of flour and 1 tbl of butter to account for the substitution as another reviewer recommended. This will become a bi-weekly favorite for sure.

I wish I could give it 3 1/2 stars. The half star would be for the ease to make it. It is pretty tasty. Not, oh my god...this is the best but for what it is pretty darn good. I did put in beef consume instead of broth because I like the slightly thickened auju. I use another recipe from Rachel Ray that is over the stove that is better than this one, however, this doesn't have to be watched.

Very good. I would give it more stars but I use Patrick's review (1st under most helpful) for substitutions every time so that really alters the recipe. I always add queso fresco and typically I use a montery jack versus cheddar.

OMG. I just finished making these and I had to immediately come review them because they are SO good! I am trying this recipe solely b/c I found it on a blog for batch cooking freezer meals. I am so glad I did! I doubled the recipe and will have three side helpings out of it. I did make a few alterations. I did not use the cooking water. I used heavy cream instead of milk and only used about 3/4 cup (for my double batch). I used white pepper but that's just because I wanted it to be pretty w/out black specs. I can't wait for my DH to come home and try this!

This cake is really good. I grow rhubarb and this is an excellent way to prepare early season rhubarb that is not as sweet as the later season harvest. I used 5 stalks so approximately 5 cups and find that to be a good ratio of sweet and tart. For the topping I went with cinnimon sugar instead of the nutmeg. Next time I might add some strawberries.

It was decent but really not what we were hoping for. It tasted pretty homemade and not in a good way. For now I will keep looking for a better dough for pizza Friday's.

I must have made a mistake. I froze my extra loaves and when I thawed them in the fridge and then set them out they did not cook right. They didn't rise. I wouldn't really say it's the recipes fault. Maybe I just need to try again.

Not bad. I used a white cake and I found the bars to be pretty sweet. Next time I will try a chocolate cake mix and possibly lower the sugar like some of the other reviewers have suggested.

Good but almost too sweet. Next time I will probably lower the sugar. Easy to make.

Pretty easy and result is quite excellent. Do use CHEFPON's rec's. I baked them at 360 for 25 minutes but difinately start checking them at the 20 minute mark. Works well if you have the butane torch for the tops.

First time it didn't come out so well. I used 8 granny smiths and I cut them into pretty thin slices but there was so much apple I strategically placed them in the pan. Kind of like a puzzle. Because of this I think my bottom could not breathe and cook right. I ended up with a soggy half done bottom. Even with that I could tell the pie flavor was fantastic. I remade it today with the addition of some egg yolk brushed on the bottom crust; vanilla, cinnamon, and nutmeg added to the sauce and lastly I used my pizza stone. What a difference! Perfect pie. This will be the apple pie I serve my family from now on. Thanks for the excellent recipe!