Simply magical! Kids adore these and it's so easy to be creative with them! I admit, I was scared they would look great but not taste that good, but I was wrong. Because I love caramel, I was planning on substituting the keeblers caramel cookies (as per other reviewers). I'm glad I couldn't find them. If you use the peppermint patties for the "burger", the taste is similar to thin mint cookies, but even better. I used yellow and red tinted icing for "mustard" and "ketchup". I forgot to get gum drops so I omitted the "pickle". The fruit rollup "cheese" added a nice chewy texture to the mix. Finally, I forgot sesame seeds so I used some chocolate sprinkles I had on hand...I used a touch of water/corn syrup mixture on top before putting on the sprinkles to make them stick better. I guess I had poppy seed buns. :) Everybody at the Easter family get-together I took these to were thrilled and took pictures of them. Thanks for this great idea!!

Since I found this recipe several months ago, I've been doing this about once every 2 weeks as it has turned into my husband's favorite meal! I made as written the first two times and it's awesome like that, but I have tweeked it a little bit: I add chopped celery and chopped garlic when I saute the onions. I don't soften the peppers at all before baking, I just chuck them in the pan raw and bake. (They still come out soft, but I like the texture better--I felt they were overcooked when I precooked them before baking.) Sometimes, I also add carrots. It adds more color and a bit more flavor. In this way, I use all green bell peppers so that I can save money (the red peppers are quite a bit more expensive here) yet I still have a colorful dish. Thanks for turning me on to a family favorite!!!

I've always love liver and onions when it was made correctly by other people, but I never liked my own. Thanks to this recipe, that has changed. Soaking the liver in milk really did take out most of the bitterness of the liver. Plus, I was overcooking my liver. Wow, some simple tips that really make all the difference in the world. With the price of meat escalating these days, cooking cheaper foods competently is a crucial skill. Truth be told, I'd prefer a good calf's liver to a ribeye any day. Thanks for the help!

Excellent recipe! The first time I made this, it was too salty but I over-reduced the sauce. Listen to the recipe and don't boil the sauce too long like I did. The 2nd time I made it was better, but the 3rd time was the best as I used low-sodium soy sauce--Absolutely perfect with low-sodium soy sauce. Easy to make and really impressive--Thanks!

Thank you! This recipe was great! I wish I could say I made it exactly to recipe, but didn't have cinnamon sticks on hand, so I sprinkled in just a bit of the powdered variety. It was still great. Went great with my pork steaks with orange sauce.

Gosh, I just can't say enough about this recipe...I have made chocolate chip cookies for years but never had one that turned out so darn perfect. Crisp on the outside, chewy in the middle, as promised. Made them almost as written. Only difference was I used pecans because, well, we just love pecans. I don't know what chemical reaction happens when you put the baking soda in the hot water, but that must be the trick. Thank you!

Love it!! I was scared of the cans exploding, but after reading how many people do this successfully, I went ahead and gave it a shot. The toffee turns out so rich and thick! I was really surprised at how easy it was to turn out such beautiful caramel. Only change for me: I'm redubbing this pie "Caranana" pie for my friends and family. Here in the US South, we think of Toffee as that crunchy candy with nuts covered in chocolate. Caranana will work better here. :)

I followed the recipe as listed...At the end of cooking, it seemed to be missing something, so I followed the suggestions from other reviewers and added some coconut milk. With the coconut milk added, this is a five-star recipe...It definitely brought all the flavors together and was an outstanding dish! One more thing: I read the reviewer who thought the coconut milk overpowered the dish? I only added a little...I'd say about 1/4 cup. And, I added it after the dish was finished as I was rewarming it. Maybe it would overpower if you cooked the dish with the coconut milk from the beginning, but not if you add a little at the end.

Wow, great soup! I like the strong basil flavor so I used the whole teaspoon. My soup seemed too thin at first. (This had me second-guessing myself...Did I actually add 3 tbsp flour in the roux?) To fix it, I drained off the liquid into the blender, added half the potatoes, and blended them until they were smooth. Then, I added the other potatoes back and...YUM! Terrific smooth potato base with chunks of potatoes. Love the consistency! Lastly, I didn't have half and half, but I had heavy whipping cream, so I used about 3/4 cup of the heavy cream and 1/4 cup milk. This may have contributed to the really creamy texture after blending it. Definitely doing it that way next time I make this!

This is a great, moist cake! I believe this is the chocolate cake my mother used to make us when I was little as I remember her boiling water for the cake and the taste is similar. I actually made CUPCAKES out of this recipe. Wow, they were awesome! Very moist, yet firm enough to hold up to mounds of buttercream frosting with sprinkles. Thanks so much!