OH, this marinade was the best. I followed the recipe to a T! I ended up grilling the steak slices 2min per side roughly and they were perfect. My boyfriend said, "this is the best steak I have ever had- even at a restaurant!" Perfect. I foresee a lifetime of using this wonderful recipe. Just excellent!!

Gosh this tasted so good (with a Vanilla Wafer crust)...but whoever says not to bake this pie is wrong. I followed their advice and ended up with an un-set pie...while yes, it's yummy..but unless you're serving up a spoonful of pudding, you'll probably want to bake it..at least a few minutes, otherwise it won't congeal.

MmmMmm my bf loves it when I make these for dinner. So good just as is! Perfect with corn or flour tortillas- even to make chicken burritos. This is a recipe for life!

This was o.k. I followed the recipe exactly and had it the same day as well as the next day. It was better the day after...but a bit dry IMO. There are so many dry ingredients and such little dressing that you can barely coat it all. Way too much crunch. There were more crunchies (bell pepper, onion, celery, pecans) than there was chicken...and the chicken, unfortunately, took a backseat to the other ingredients. I have no paprika complaints but not sure what it did for the recipe. Maybe you could substitute onion powder for the green onions? And I'm going to skip the pecans, maybe go with slivered almonds next chicken salad recipe I try; also nix the bell pepper.

Lord have mercy this was good! I followed the recipe, except for substituting the "package" of peas & carrots for 1 can peas/carrots and 1 can creamed corn. I topped the beef/carrot mixture with the can of creamed corn once in the casserole dish, I didn't heat together in the skillet; The creamed corn tasted like heaven mixed with the saltiness from the Soy Sauce and tang from the Worcestershire. Do try! I had a similar dish at The Shed Brewery in Stowe, VT. However, they top theirs with Cabot Sharp White Cheddar. I recommend using this if you have access to it (in the specialty cheese section @ your grocery store). I ended up using medium cheddar and it was fabulous- but will definitely splurge next time on Cabot Sharp White Cheddar!

Love this salad dressing. It has the perfect ratio. I use a full tsp GREEK (the best) oregano (check your local Greek specialty food shop for freshly dried oregano). I also add a pinch of sugar whenever I'm making caprese salad for a sweeter dressing. Yum!

So easy and delicious! YUM! Even the worst cook in the world can't mess this up! Here's what I did differently: Dry meat (Julia Child recommends...) and sear on all sides in olive oil. Then I spread an entire bottle of horseradish around the outside. You can and should do this with baked roasts too! It's wonderful! I followed the rest of the recipe as-is. Also, used cream of celery instead of mushroom. Came out fall-off-the-bone-perfect and all of the men in my family loved it.

Hmm..I did not like this soup at all. It's basically boiled barley in a tomate-esque broth with a splash of steak sauce? Weird. I would suggest sauteing some aromatics before dumping all of your ingredients into the pot, like rosemary and garlic (or something like that). This tasted like the types of soups my dad would make me eat during lent! Bleh! In fact this ought to be re-named "Lenten Soup" because that's exactly what it is.

This lentil soup was good. It certainly was not the best I've ever had. I also added 3 cloves garlic and 5 cups beef broth, and 3 cups water. I fried up 1 lb pork breakfast sausage and added it towards the end of the cooking cycle. I'm not sure if I'll make this again. I really was not impressed and the 245 recipe reviews was very deterring from the actual result. I would love to try some serious renditions of this recipe.

Holy Moly...what a lovely frosting this is. I have used this frosting for multiple desserts including "Best Carrot Cake Ever". It blows me away how well this frosting compliments many cakes/desserts. This frosting can make even the yuckiest of cakes taste delicious. It's quite simple to make; I just use my creamer (not a beater) and mash cream cheese and butter together by hand. When I add the vanilla & sugar, that's when I use my beater. This frosting is "to die for!" It's melt-in-my-mouth-give-up-a-date-with-denzel-wonderful!

Yum-oh! This cake was fantastic. Excellent firm cake-like texture; packed with carrots, raisins, and delicious pineapple. Instead of using 1 cup oil, I substituted with 1/2 cup oil & 1/2 cup applesauce. I also added 1 tsp nutmeg! I frosted this cake with "Cream Cheese Frosting II" by JJ and I must say, what an excellent pair these two make. Delicious and hearty cake. Not only did this cake taste marvelous, but the presentation is simply beautiful; a double-decker beauty she was...before she got eaten! Will be making this again so soon.

Um, did Entenmanns give away their "secret" recipe? This cake was alright; nothing special. Tasted like a cake I can purchase at the grocery store. One of the reviewers recommended "Satiny Chocolate Glaze" which is in fact not satiny, and not a glaze. I de-recommend it. I do recommend Guittard Chocolate Chips for all your chocolate-chip needs (ex-boyfriend, cookies, etc).

A very tasty, basic chili. This chili was good the first day; it was friggin' fantastic the second day. We served it with J.P.'s Big Daddy Biscuits & chopped fresh onion & shredded cheddar cheese on top. I liked this chili because I knew everyone would like it. I also cut the recipe in half and still had plenty. Not a super thick chili, but nice textures and awesome taste. I'll try serving it over steamed white rice next time.

These biscuits were fantastic and easy to make. I'm making them again tonight-- I won't kneed the dough as much. The less kneeding you do, the flufflier the biscuits. I had amazing biscuits this summer in Louisiana and we Californians just aren't used to fluffy biscuits... I'm so pleased I can re-create those amazing biscuits I had down south. Southerns know their biscuits.

A flavor explosion in your mouth! I've never had the pleasure of tasting gumbo before; little did I know how delicious and gourmet it is. I made this recipe for my father and I...he loved it. He probably served himself 4-5 bowls. Now we did things a little differently, we omitted the shrimp, played with the portions a little, added okra and one red bell pepper. We ended up taking the pork sausage out of the casing though I wish we'd left them in and just sliced the sausage (to hold flavor). I absolutely will make this again. This recipe is so versatile you can add or omit practically anything. The second time I made this gumbo, I omitted the red chiles. The flavor reallys comes from the beer and the seasonings! W-O-W!

Why did it say to use a Bundt? I thoroughly greased my bundt with butter and the cake completely stuck. It also looked terrible...has a carmelized/burnt look to it. It tastes good; but not wonderful. I was so dissapointed with its poor apperance. I used "Cream Cheese Frosting II" and the frosting is great. I am still looking for a great carrot cake recipe.

I didn't think this was very good. I think you should try Sour Cream Pecan Pound Cake instead..now that was amazing. Irish Cream? The Bailey's sure cost me a pretty penny but I couldn't find even the slightest hint of Irish Cream flavor. The end result for my bundt was similar to a doughnut (with glaze). So I shall call this an o.k. doughnut recipe. Let's leave it at that!

I've made this for 2 holiday dinners and got tons of compliments. My mother says "it tastes just like pumpin pie" I AGREE! It's excellent. Excellent flavor and this is a guiltless pleasure. I can't wait to make it again. Not good with ham..too many sweets! Better to accompany a saltier dinner.

Yum. Very delicious pound cake. I used 2 cups white sugar and 1 cup brown sugar; it gave the cake a heartier taste. I got great reviews from the whole family! Really quite easy to make as well. Great for dessert, with coffee, or just for breakfast!