Wow, this was really good! I really liked the addition of Italian seasoning to this, gave it that 'umph' that made it 5 star. I did 1/2 the recipe to make 3 servings. One critique, I liked the Italian seasoning but might not add that much black pepper next time, personal taste (: But I will definately make again! Thanks!

Update again: 7-18-09 This has been the frig for several days and I had a piece last night and I really liked it, the crumble topping kinda mingled with it. Alot better after letting it sit for awhile! Will bump up a star. Original review: Made this for my MIL for her bday, picked the recipe because I had fresh cherries to use up (used fresh dark sweet cherries instead of the canned sour cherries). It was time consuming pitting them but my pie looked alot like the pic posted, so I must have done something right! Will update on taste. Update: I really didn't like the crumble topping, reminded me of apple crisp (cherry crisp in a pie shell?). I really liked the filling---it set up really well and looked really pretty-- and thought a whipped cream topping might be better suited.

Great! Had as a pre-trial to Fahter's Day BBQ. Will definately be on the menu! The perfect taste for summer!

I thought this was excellent!I did adda bit of flour at the end to thicken it up. Also, I didn't really measure anything, just added a little of all the sauce ingredients, but it turned out! I can't wait to make it again! There is something magically yummy about the combination of garlic, honey, soy sauce, hot sauce, brown sugar & ginger (used dried instead of the chopped root). Combined over chicken and slow simmered=food for the gods! I added mushrooms & rice with veggies. Spicy/sweet goodness!

Delicious! Thanks for the recipe! Perfect with a cup of tea. Dough was really sticky, so I put it in the freezer and then worked really fast to make the '8' shapes. Also made round circle cookies from the 'holes'. I haven't baked in awhile, and my boys gobbled them up. I still have some dough leftover that I am going to freeze (makes alot of dough). (: (: (:

Update: The flavors seemd to "marry" overnight & this was much better this morning! Had for brunch on a toasted English muffin. If I make again, I won't add the mustard, or prehaps use Dijon. Original review: The mustard in this tasted weird to me. I couldn't taste the crab (I have always thought when using crab, keep the ingredients simple so that you taste the sweetness of the crab meat). Also, two types of pickle relish plus the addition of dill weed is overkill. Sorry, didn't really like this one. ):

Vey nice bread! Loved the additon of buttermilk. Also, had six brown bannanas to use up so this was perfect. This made 2 loaves, we ate one and gave one to the in-laws. Thanks for the post!

This was pretty good---made a lot of sauce. I didn't quarter but peeled a strip in the middle (saw this method in a magazine and thought it made a nice presentation).

This was good! My husband got a gas grill and we were trying it out, and I was asked how to cook corn on the grill. I had no idea so I snuck into the office and got on my computer, AR of course! Anyway, it turned out really good, however, I might omit the horseardish next time. I think it gave it a bit of a weird flavor. Thanks for the recipe/letting me try something new!

Delicious! The cream kind of separated when I added it, not sure why. But it was very, very good! Ate with homemade bread sticks, yum! Thanks for the post, I have been craving Olive Garden's. (:

Update: MY FIL loved the first piece but said the second was too much. This makes a VERY rich pie. In addition to the pie crust, there is a layer of sugar and peanut butter, then a layer of vanilla pudding, then merginue, then more peanut butter and sugar on top. VERY GOOD but VERY RICH! Not sure I would make again unless someone requests. Probably best saved for a holiday pie. (: Thanks for the post! Original review: This is definitly a labor of love type of recipe! I had a sink full of bowls, pans, spoons, scrapers at the end! My 9 year old picked this recipe all by himself to make for his Pawpaw as a thank you. I was thinking more of a no-bake pie, but he ended up picking this one that used the oven twice. (: Will update on taste, it did make a beautiful pie! Will post a pic, too.

Very nice meal & presentation! Made for our anniversary dinner. We really enjoyed, thank you for the post!

Have been on a tuna salad kick of late. (: Wow---this was REALLY good! Loved the dill (it seemed to over-power other flavors, including green onion, which was fine with me since I don't really like onion). I didn't think I was going to like it, but it was really tasty! I loved the addition of yogurt to this. Yummy! Oh, used celery salt instead of the real stuff---don't much care for celery.

This is very tasty! I think the addition of lemon juice and paprika make it unique. I didn't add the fresh onions (used onion pwdr) or fresh parsley (used dried). I also added black olives because I wanted to use them up. Thanks for the post! Ate with tortilla chips.

Update again: I never got to make a bread with this. We went on vacation, and then hubby had surgery so when I got back to it, it was still sitting on the counter and it smelled like a VERY strong beer! I wasn't sure if I should use it, so I ended up throwing it out. I will try again at some point, it seemed to really bubble, very yeast-y! Upate: Bubbling nicely! (see posted pic) after 3 days. Original review: Mashed the grapes for fermentation 6-16-08, will update and take pics/ progress. I am experimenting with bread making that does not use the traditional yeast, I am also trying to make Salt Rising Bread (recipe also on this site). I am interested to see which one turns out the best...(:

3rd Update: I finally got this to work. I tried the starter a 3rd time, heated my glass jar in the dishwasher, then covered it and left jar of starter on my padio in the Texas heat (where else is it a constant 95-110 degrees?). Whew. Made a great loaf of bread (excellent toast as mentioned my other reviewers!), but I am not sure if I will try this again anytime soon...(: Thanks for the post & letting me try somethign different! Update: So far this has not worked for me. I have started the starter (repetative phrase there!) twice. The 2nd time I got a few bubbles, but it wasn't enough to continue with making the bread. I will try again at some point, right now I am bummed! ): Original review: I have been wanting to try this bread for several years. Made starter 6-16-08, will update and take pics of progress.

Update: Very nice spiced flavor! We really enjoyed! Served with fried chicken and the usual fixin's. I didn't chop the jalepenos (I added an extra one), left them whole, but they got soft and came apart overnight(made for a spicy bite if you got part of the jalepeno!). I let soak overnight in my crockpot, and kept the crockpot on low all night. Beans were really by 12pm, in time for lunch. My FIL really enjoyed, and even my MIL raved about them. I think my SIL was a little jealous, since she has always been the "pot-o-beans" maker in the family. Thanks for helping me get one up on my SIL, tehe! Great recipe! (: Original review: I used this recipe (all spices, salsa, chicken broth) in combination with my usual bean recipe that uses the crockpot & soaks overnight (uses bacon, and more water). Making for Father's Day for my FIL, he loves a good pot of beans....Will update on taste.

I have made this bread before---I remember it because of the vit. C pwdr. I read in a bread book that vit C pwdr increases the rising process and helps with gluten. Anyway, I didn't have it (again) and so I didn't add it. It rose high enough, so I guess it is really not needed. I was nervous because this is the first time since Dec/Jan. I have used my bread machine with the full baking cycle. All other times the tops of the loaves have fallen. This time, the top was 'crinkly' but didn't cave all the way so I think I am successful again at bread machine making! Thanks for the post. My boys really enjoyed---they have been asking for me to make a honey loaf. (:

Update: left in the frig for a bit, but I wouldn't suggest this because it got very runny. It was best when I first mixed it up. Still, a great egg salad/spread! I am going to use the filling for deviled eggs for Father's Day. Original review: I wanted a cold salad/spread for sandwiches for lunch today. I chose this one, and my husband said it tasted like his grandmother's egg salad, which is high praise indeed! Thanks for the post!

No one in my family really likes corn on the cob, so this method is perfect for me when I get the summer-corn-craving! I have been using it for several years now, except I leave the husks on (cut the ends off) and nuke for 6 minutes. The silks are really easy to scrape off with a fork after you mircowave the ear. Add some butter and salt and it tastes like summer! (: