Everyone enjoyed this. It is a rich, dense, moist cake. Make certain you mix for 5 minutes on high, and also boil the glaze for the complete time so it thickens nicely. Made as directed, except took another reviewers suggestion and poured 1/2 glaze in bundt pan, returned cake to the bundt pan and let sit for 20 minutes or so. I then turned the cake out on plate and spooned remaining glaze over it. This allowed it to soak up the glaze without it draining on the plate and then spooning the remaining glaze gave a nice presentation. If the remaining glaze gets to "gelled", just heat for a little bit and then spoon it on.

Everyone, even my young teenagers, enjoyed this. I used shallots, because that is what I had, and the entire can of coconut milk instead of using the water, forgot the nutmeg - will have to remember it next time. The jasmine rice really is flavorful on its own - might need to add more spices of your liking if you are using plain white rice.

Husband and I really like these as an alternative to eggplant paremesan. Children did not enjoy, however.

I thought this came out just fine. Liked it better after a day in the fridge. Family thought there was an odd taste - perhaps because I used almond flavoring instead of vanilla? No problems cooking in the water bath - set up just fine.

Tasted delicious on the Guilt free Chocolate Cake from this site! Made as directed, family loved it.

We certainly didn't miss the oil! Made as directed, but used the peanut butter glaze(from this site) as a previous reviewer suggested. Rave reviews from the family. Will definitely make again.

We thoroughly enjoyed this, except for my picky son - he just picked out the ham and ate it. Made with leftover ham - but did not have the bone. Still very good. The wine added a nice flavor, but you could substitute more chicken stock if you like.

Made as directed, except omitted the extra water based on the reviews of seeming too soup like. Came out more like stew/chili. Flavor was very good. Served with corn muffins and some shredded cheese (cheddar and monterey jack) on top. Family enjoyed!

Delicious. Due to some guests dietary restrictions, left out the red pepper and onion. Still very good and plenty of crab. Next time will at least use some onion, because it did seem to need something. Definitely will make again.

Made this for a light Christmas Eve dessert as directed. Pear flavor was very subtle, but cake was very moist. Wrapped leftovers and put in refrigerator - few days later the pear taste was more evident, but still subtle and cake was still very moist. If you are looking for distinct pear taste - add more pears or fold in at the very end. Still a very good cake.

Family enjoyed. I did something wrong though - I did everything ahead of time except for baking. As a result, the bread dough rose and we ended up with 9 loaves of bread with a little meat in them! Will just bake and then warm next time. Froze leftovers and it all still tastes very good. Kids have enjoyed in their lunch boxes too - just heat in microwave (on defrost setting) wrap in foil and it stays warm enough till lunch time.

Thought this was good. Followed recipe except took other reviewers suggestions and added some oregano to the vegies. Something different for a change and very versatile. Kids ate it, but pulled out some of the vegies. Might try again without the zucchini, husband really liked the spinach in it.

These came out wonderfully. Have made a few times - following recipe exactly as well as adding vanilla and/or spices depending on what we are making them for. Followed other reviewers suggestions and baked at 450 for 15 minutes and then reduced to 350 for 15 minutes. For those that had problems - a few tips: milk and eggs must be at room temperature - leave out for 30+ minutes at least. Batter will be thin and its okay to have small lumps. Do not open oven door while baking - use oven light if you want to look at them baking.

Very good. Made in 10 inch pie plate. I used fresh spinach - sauted in pan with a little butter with some mushrooms and onion. My husband and I enjoyed, daughter did too.

My daughter loves apple butter, so I made this for her. I was pleased with my first attempt, although it was a bit chunkier than butter. I did mash the butter the best I could, but next time will either put in blender or food processor to get smoother. After lid was removed it did take a while to get to desired thickness - longer than stated. Even though I cut the sugar, will cut even more next time. House smelled wonderful while cooking. Will make again.

This was decent chicken. The sauce was stronger orange flavor than I thought it would be after being in the crockpot. Next time would decrease the amount of orange juice by about 1 cup. Chicken was tender.

Excellent! Husband says its a "keeper". Cut the oil to 1/2. Added extras - broccoli, grape tomatoes, and button mushrooms. I omitted the bacon, but only because I forgot it. You do need to chill for at least 4 hours or overnight in order to get all the flavors to meld.

This was good. However, my family did not seem much impressed. Pretty simple to assemble, but it does take a while to get all the filling in the shells.

This was delicious. Family loved it. Followed other reviewers suggestions about the chicken and spinach prep. Cut chicken into bite size pieces - uncooked. Sauted spinach in butter and placed on bottom of baking dish topped by the raw chicken. Made sauce and poured over chicken/spinach topped with bacon bits. Baked at 400 degrees for 20 minutes, then topped with cheese, baked until cheese was melted and slightly browned on top. Wonderful. Used lowfat/low sodium soup. Cut the Italian seasoning in 1/2. If not serving to children, I would keep the chicken filets whole instead of cutting them up.

The flavor of the sweet/sour sauce becomes more mellow as the chicken cooks - so don't be afraid of the strong lemon taste if you taste before it is cooked in your slow cooker. If you want less sour in the sauce after cooking just add another tablespoon of ketchup or so before thickening the sauce. I cooked as directed the first time, but did chop up the chicken for the kids' benefit. Will probably try cooking on low for 1/2 day the next time. If you are afraid of the chicken picking up too much lemon flavor (we like it ourselves), cook the chicken separately and use the sauce on the side. My husband thought this was a keeper.