It tasted alright, but I couldn't finish it. I think this recipe is more for fish lovers.

The capers and the artichoke hearts are what made this not to my liking. Mainly the taste of the capers, though. I wasted so much time on this for a meal that was not to my liking. My dad thought it was ok, so did my mother, they said that but nobody was begging for more either. Also they thought it was too much heat with the red pepper flakes, but I didn't mind it. When you're dealing with fish and making stews and things out of it the balance of the taste has to be perfect, and I the funny thing is I actually thought the strong flavors balanced one another, I just didn't like them.

I read the other reviews about the flavor and used 2 teaspoons of vanilla and nixed the tsp of almond altogether. I also used peanut oil instead of vegetable oil. The first batch of cookies came out great and tasted way better than I expected. With the second batch I added 1 tsp of sour cream. I didn't like the puffy way they came out of the oven with that second batch using the sour cream, but they tasted wonderful, even better than the first ones! I've been searching for a really good chocolate chip cookie recipe and this is it. I don't understand why other people had such a problem with their batter, their other measurements may have been off because this cookie dough has the same consistency as the ones with butter and it's not "runny" at all.

This was soooooooooo good! The only thing I had no choice but to leave out was the potato chips since I didn't have any in the house, but this dish was so delicious I don't think that little detail even mattered.I don't know about this "dryness" other people were complaining about so much, maybe they overcooked theirs or something, but this was perfect. It was a wonderful meal. Thanks for posting this recipe!

I added some cardamom, cinnamon and allspice to mine and only used banana because I didn't want it to come out tasting like a banana nut bread with extra flavors added to it and I'm happy I did; the banana flavor was nice and blended with the other flavors well, not dominating as I feared 2 mashed bananas would be. I looked up some of the history of this cake and a lot of people claim that originally it was a kind of spice cake so that's another reason why I added them. I used pecans instead of walnuts this time, and overall it was a really delicious cake. I folded the egg whites in at the end as well. Overall, it's a pretty decadent cake, it's one of those that you bake to kind of impress people, not really because you're craving it so bad. It's not my favorite sort of dessert. I like my desserts a little bit simpler, but I just wanted to try this. If the opportunity comes up I would make this cake again.

I used Cream of Mushroom soup, only about 3 tablespoons of butter and no celery at all (I didn't have any celery) and it was delicious. I used more than a half cup of cheese in it as well and I'm glad that I did. I noticed someone else left out the cheese and replaced the cornbread with regular white bread and gave the recipe a 3 star rating. You can't change up the entire recipe and then say you didn't really like it, it's just not fair to the person who posted the recipe in the first place.

First of all, this exact recipe is on topsecretrecipes.com and this is a replica of the Benihana Ginger Salad Dressing. The person who posted this simply didn't credit that site.. I tried this dressing over a year ago and it's perfect as is, tastes just like the one at Benihana's, so the people who are always saying it needs tweaking and this and that, just know that this is a recipe made to taste exactly like the one Benihana's restaurant and it does. Maybe the ones who constantly want to change it just don't know how the one's at BH's taste.

If your bread doesn't coming out with a rise like your typical breads, don't worry. When mine came out of the oven looking the way it did I panicked because I thought I'd messed something up, but it tastes great and was chewy and not crumbly at all. Very good and easy bread recipe.

This is a terrific pie crust. I use it all the time. All you have to do to roll it out just right is put it between 2 sheets of wax paper and use a rolling pin. Not to mention you don't actually have to use peanut oil, I've used Canola, Vegetable, and Corn oil with this recipe and it yields the same results. This saves money since everything you need is probably right there in your cupboard.

This is actually a really great recipe, especially since it kind of acts as a base and it lets you add what you want. Instead of using fresh onion and garlic I used powders, canned spinach (1 can, it tastes great and didn't make a difference), and I used 1 egg instead of 2. I didn't have any squash so I used the No Roll Pie Crust from this site that I love and made 2 huge spinach pies. It tastes delicious and I don't find it bland at all. If you want to spice it up some just add some cayenne pepper and chicken chunks or something. Terrific recipe!

If you want the cake to be less dense the only thing you have to do is add a half cup butter instead of 1 cup. Simple. I didn't use the gelatin as I don't eat it and I didn't see the point really unless you want more color and maybe a stronger flavor, but the stronger flavor would be artificial in my eyes and I didn't want that in a homemade cake. I simply used more of the strawberry puree and it gave enough of a flavor so if I wanted to make a strawberry frosting it wouldn't be over powering; I didn't this time, but I will the next time I make it.

I made this a few months ago and it was absolutely delicious. I did not alter a thing! First of all, it's fine if you choose to use the tomato soup and adding the other ingredients does not make it taste simply like "doctored" tomato soup as another person said; everything blends together beautifully. I also found that cocoa powder worked fine. Reading other reviews it just seems that people try to make this recipe more difficult than it is, and that really isn't necessary at all. It's great just the way it is and you don't have to go through the hassle of melting dark chocolate if you don't want. Use this recipe as is and it will make you a great meal.

I actually found myself feeling a bit guilty for even using this recipe considering how the person who posted it even got it (seemingly pick pocketing a homeless person), but its good. And its a really flexible recipe as well, I've altered it just the way I wanted to with a few other ingredients and it came out just as good.

I halved the recipe and then made a few alterations along the way. Instead of putting a 1/4 cup of honey in it (remember, I halved mine, so it would've been 1/4 instead of a 1/2 cup), I used a 1/4 cup of brown sugar and 2 tablespoons of honey. I still used 1 tablespoon of yeast, however. The bread is delicious. I didn't bother with using any poppy seeds and I brushed the top of mine with butter so it would soften nicely instead of egg. It's been about 3 days later now and there's only a bit left, just as good as the store brands and isn't as crumbly as other bread recipes I've tried.

I don't really like coconut flakes in a cake too much, but I baked it for some other people and they loved and raved about it, so if they're happy, then I'm even happier. (I tasted it and it was good, but it's just not my style. It was moist and everything was perfectly balanced without any alterations to it besides a little bit less walnuts.)

The only thing I did differently was use margarine instead of butter. I tried that horrible Magnolia Cupcake recipe from another site, so anything after that would've been good. These were easy enough to make, but they weren't great like every other reviewer went on about. All I did was cream the margarine and sugar together, mix in the eggs 1 by 1 with the mixer, added the rest of the wet ingredients, and then beat the dry ingredients in by hand. They still came a bit dry. I guess I should've added a bit more milk like the other reviewers said *shrugs*.

This cake is DELICIOUS! I'm eating mine fresh out of the oven as we speak and I'm telling you, it's the best white cake I've ever baked. The bottom of the cake that was left in the pan was good as well! The top is buttery and sweet, this cake doesn't even need any icing (I'm eating the cake as is, no icing anyway, I didn't feel like making any). I'll admit that I had my reservations about baking this cake since one of the ingredients was a good bit of water and I thought about substituting the water with milk but changed my mind and decided to go along with that part of the recipe as is and I'm glad I did. However, I did make a couple of changes: I substituted the almond extract with vanilla and the baking soda with baking powder. I personally don't like using baking soda when I'm baking cakes and usually always use baking powder anyway. Since I had a half cup of butter softened already and not a whole cup I simply halved the entire recipe to make a smaller cake since it was just for me tonight to satisfy a cake craving. My cake didn't really rise that much as others' said, but I care more about the taste than a big hunk of cake that won't taste good. I say unless you're baking a cake just for appearances this is the one! Thanks for posting this recipe! :-D

This was a great simple recipe. The only thing I did differently was substitute the margarine with butter. Other than that, I followed everything to a "t" and they came out perfect! :-)

easy to make, delicious cookies. i added pecans to mine and they turned out great.

I substituted the All Bran with rolled oats (after having them in the blender for a bit) and they still came out nice.