Absolutely the best homemade chowder, and practically beats any I've tried anywhere else! I followed the recipe to a T, with only 3 minor changes. First, I sauteed bacon with the onions, then added the rest of the veggies and liquid and simmered all together. Secondly, I didn't have half and half, but I had whole milk on hand, and that worked just as well. Everything came together perfectly!! Third, I added corn, because I like corn in my chowder and so does my family. I doubled the recipe and it makes a big pot that feeds a family of 6 adults, plus leftovers. Make sure to cook the roux a bit before adding the cream to cook away the flour taste. And the longer you cook the cream with the roux, the thicker your base will be. My chowder was perfect!!! And who would've thought that red wine vinegar (the secret ingredient) would have brought all the flavors together so wonderfully! This has to be the most easiest and super tasting chowder ever.

Yummy! Yummy! Yummy! Each time I make this salad, it's eaten right up! The taste is wonderful. I will occasionally leave out the marshmallows if I don't have any on hand, and will also usually leave out the coconut, because not everyone likes it. You can't tell a difference either way. The salad is still wonderful with or without those 2 ingredients. Follow recipe exactly to the "t", and you won't go wrong.

Made this tonight. Since I don't drink alcohol, I didn't know what beer to use that would be best. I ended up using a pale ale, and it still came out great. My friend told me afterwards that a hoppier beer would be better, and that Samuel Adams lager would be a good choice, so I will try that the next time I make this. I doubled the recipe, and the only change I made was substitute all of the paprike for Old Bay seasoning, and reduced the salt by half. I used cod, and had enough to make onion rings and fried zucchini. this fed a family of 4 adults with more than enough. I also dredged the fish and veggies in flour first before dipping in the batter.

I followed this recipe exactly, and did not find it to be all that terrific or a stand out banana cream pie recipe. I found the taste to be lacking, and to be honest, the pudding even tasted "floury" to me, and it was a turn off. I have an outstanding banana cream pie recipe that I've always used, but wanted to try something different this time. Sorry, I will be going back to my tried and true recipe from now on.

Yummy each time. Don't skip on the bacon. Made this on several occasions for big family gatherings. Lots of work, but well worth the end result. Kids and adults love this!! I did not change a thing with the recipe.

I thought the marinade was good when I taste-tested it before pouring it over the shrimp. But after the shrimp was grilled, and I tasted the end result, I thought it was a little too salty for my tastes. And I didn't marinate it for more than an hour. My husband, on the other hand, liked it. This isn't a bad review of the recipe itself, just that I thought it was a little too salty. I followed the recipe exactly.

Yummy. I did as suggested and used french rolls (hoagie style). The bread came out wonderful with the fresh basil. Better than store-bought and the usual garlic bread recipes. I never made mine with mayonnaise before, and it turned out great. I halved the recipe since it was just my husband and I, and it was more than enough for 2 whole rolls (4 halves).

This recipe was the easiest and best tasting for baby back ribs. I always used to have tough ribs and the old method of boiling them and grilling them always lacked for more. I'm so glad I found this recipe, this will be my go-to method from now on. I cooked 4 racks of ribs, using the Farmer John's brand purchased from Smart & Final. The key to tender juicy ribs, I found, is that you have to remember to remove the membrane on the back of the ribs. If you've ever experienced "tough" ribs, then it's because the membrane wasn't removed. This made a huge difference. I cooked all 4 racks of ribs in my oven on the lower and top racks, alternating racks an hour and a half into the cooking time. I also upped the temperature the last hour and a half to 325, then 350 the last half hour to compensate for the extra meat in the oven. The result? perfect ribs. I also used the dry rub found on this site by Denise. Rub the ribs with the dry rub, and then liberally basted with KC masterpiece bbq sauce before sealing with foil. When the ribs were done cooking, I brushed with more bbq sauce and broiled the racks for 10 minutes to give them that charred, sticky good flavor and look. The ribs received raves from my dinner guests. Absolutely moist, juicy, fall of the bones. Yummy!

Super easy to make. Sometimes the simplest recipes are the best! Very tasty. Mmmmmmmm. Can't go wrong. I used our favorite barbecue sauce from the bottle, Ray's honey barbecue sauce. The meat fell off the bones. The men couldn't stop going for seconds and thirds. Will make again and again. This one's a keeper.

Wonderful coleslaw recipe! Don't tweak it or change it, don't add more sugar or mayo, etc. Leave the recipe as is. The trick is to make it well in advance and let the coleslaw chill in the fridge. A couple hours is fine, but ideally you want it to sit in the fridge overnight to let the flavors meld together. It will all come together once chilled and allowed to sit for some time. I made it as a sidedish with pork ribs, and the men couldn't get over that it was homemade coleslaw. It tasted like, but just as good as KFC, if not better. I had mine chilled in the fridge all day, and at the end of the meal there were no leftovers.

I made this cake for a work bake-off competition and won first place for best cake presentation. However, I missed the best taste prize because the taste wasn't as raving as I expected. Firstly, don't tweak the recipe like I did. I followed some reviewer's suggestions and added lemon pudding to the white cake mix instead of the vanilla pudding. So I had 2 layers of white/lemon cake. I shouldn't have listened to that suggestion. I think the cake would have won first place in tasting if I did not do that one little tweak. The cake turned out to be much more lemony than I wanted. That, coupled with the lemon frosting - I did not like. Ended up that the lemon overwhelmed the cake instead of being a light, refreshing cake. Instead, stick to the vanilla pudding added to the white cake. You could really do without the lemon pudding filling and substitute with a cream cheese whipped frosting with strawberries instead. That's what I used to frost the outsides and I decorated the cake top and base with sliced strawberries. I don't think I would make it again because I wasn't so thrilled with the lemon filling, but I'll give it 3 stars because it wasn't entirely bad and the mistake was mine for not following the original instructions.

I've made this cake twice so far. Really a simple, well tasting cake, and moist. The first time the frosting turned out really well, but that's because I think I followed a reviewer's suggestion to just boil the milk and butter alone without the cocoa powder. Combine the cocoa powder with the powdered sugar and then pour the butter/milk in while mixing and add the vanilla. You have to work fast though. Last night I made this cake again, and the frosting set up so quickly I couldn't spread it on my cake. I didn't know what I had done wrong, until I realized that this time I had mixed in the cocoa with the butter & milk and it basically congealed. I had to do another batch of frosting. So my cake had a layer of hard frosting covered up with the nice layer. You couldn't tell at all. My tips: You could really make the frosting to whatever consistency you like. To make it more spreadable, add more milk to the frosting as it's mixing to thin it out more. It won't harm the texture of the frosting because the frosting will eventually "set" again once on the cake. My frosting turned into a really soft consistency that was great for spreading. Also, sift the cake dry ingredients to get a nice, smooth texture. And also sift the powdered sugar for the frosting so that there are no lumps in your frosting. Enjoy!

I'm from Hawaii, moved to California and have been looking for a good mochi recipe. This recipe is perfect. The mochi comes out soft and chewy. I made mine pink. Just be patient and let it cool completely. Best is to make it a day ahead and let it cool overnight, then cut in pieces the following morning. Much easier to handle and slice. Also used the trick of wrapping a plastic knife in saran wrap. I never used that method before and it made the cutting soooo easy! I used potato starch to coat. Wonderful - just like the old japanese grandmas used to make for me back home. Followed the recipe to the "T". Can't go wrong.

Winner! Here's some helpful tips. I thought this recipe didn't give enough of crust, so I actually doubled the crust because I wanted it a little thicker. It is a little hard to cut into, though, but that was expected. My crust did not stick to the pan at all. Also, make the crust the night before. When spreading the cream cheese layer on the crust, cover all of the crust so the jello doesn't seep through. Also make sure to let the cream cheese layer "set" in the fridge before adding the jello layer. When you dissolve all the jello, and then put the "frozen" strawberries in, the mixture will cool down itself, allowing you to pour directly on to the cream cheese layer without having to let it sit. Remember, do NOT thaw your frozen strawberries or else you will have to let the jello layer cool down in the fridge. I also doubled the jello layer and when pouring onto the cream cheese layer, I used a strainer to remove the fruit. I didn't want a chunky, fruity top, but just a gelatin layer. Yummy!

I've used this as the ONLY ham recipe the past 2 years for Christmas and New Year's. The glaze is the best! I prefer this to the popular expensive honey-baked version. Everyone loves this ham. And the glaze is the best part. I like to dress up my ham with pineapple slices and maraschino cherries as I glaze the ham while it cooks. Very tasty!

This is a good recipe, but not my favorite. It was a little too sweet. I served to 4 guests, and they didn't go for seconds. The sweetened condensed milk is a bit much. I think making my own whipped cream with heavy whipping cream will lighten the dessert. Brownies were good, but for a lighter dessert I might use chocolate cake instead next time. Good for some, but I'll be doing lots of modifications.

This is fantastic! It's enough for a big crowd. I made this for Thanksgiving, and I had about 28 people at the party. The kids loved it and drained the punch bowl. Bring out your bags to thaw at least 3-4 hours ahead, and leave at least 2 on the kitchen counter and 2 in a cooler to thaw. I followed the recipe exactly. The slush is wonderful with the ginger ale. I didn't find it too sweet at all, but juuuuust right! Don't change a thing! I will be serving this again for my Christmas Eve dinner. Thanks for a great punch recipe.

This is my main bread recipe. I make this every Sunday. The trick I found to a nice, big loaf is to make the dough Sunday morning and let it rise when we're away at church for several hours. When we get home, I punch the dough down, knead and place in the loaf pans to allow it to rise again. I also allow another 1 and a half or so, but I like my breads to be fairly big so I let it rise for most of the day. The dough rises fairly quickly and the bread turns out fabulous! I also brush an egg white & water glaze to the crust before baking. The loaves come out wonderful and just the right brown color. Great texture and flavor. I do not change a thing.

Yummy garlic bread. I modified it a little, though. Instead of melting the butter with the garlic powder and parsley in saucepan, I let my blocks of butter soften at room temperature. I then mixed the softened butter, garlic powder, added "fresh" italian parsley, a dash of garlic salt and cloves of fresh minced garlic altogether, and used it as a soft spread over the bread. I baked for 10 minutes as the directions stated, and let the butter mixture melt when baking. Then removed and sprinkled fresh mozzarella cheese over. Finished the recipe as stated and the bread was fabulous! Very good and compliments any meal! Will be my garlic bread recipe from now on.

I didn't make the homemade pizza dough, instead used storebought dough, which was just as good because I was low on time. The sauce is what makes this pizza! Awesome, tasty, yummy. The sauce was enough for only one 12" pizza. But I like more sauce than some. Very good. I used pepperoni, mozzarella, olives, bell peppers, red onions and mushrooms as my topping. My husband said my pizza was better than ones sold in store. Even surprised myself, as this was my first time at making homemade pizza (minus the storebought dough). Great pizza sauce recipe! Gotta try it yourself. This is a keeper and ultra easy.