I don't often review recipes but this one was truly bad. The whole family took a bite or two, agreed it was inedible. This is my favorite ice cream flavor at a local creamery so I had high hopes for an at-home version. I think it was primarily the coconut cream that made it bad. It was sickeningly sweet and synthetic tasting. I may be brave enough to try it again and use coconut milk instead as it has a more natural taste. Also would use lime juice instead of lemon.

I rarely go back and rate recipes, but this one was truly great. I usually fiddle with recipes and change things, but I made this one pretty true (used only 10 c broth, and that was plenty) and it was awesome. Whole family enjoyed it and I'm looking forward to the leftovers for lunch. This is the type of recipe that you can add or modify easily and it will come out great. I'll make this again and again.

I cut back he chili powder to 1/2 tsp and still it was so spicy that you couldn't taste much else and he young members of the family wouldn't eat it. Sounded like a good recipe, but was disappointing-I won't be making this again.

This ice cream was disappointing. I followed the recipe exactly. After over an hour in my electric ice cream maker, it was still liquidy around the edges. I crossed my fingers and stuck it in the freezer to harden but several hours later it was still not fully frozen. The taste was alright, but it didn't have that creamy smooth taste, and instead tasted icy and somewhat bland. I truly think that the eggs are key to a smooth, rich creamy ice cream (everything this recipe was lacking). The recipe left this reviewer cold.

This was a good fast dinner. I left the pizzas open face and topped them with cheese, fresh sliced tomatoes, olive oil and fresh basil-sort of a pizza margherite. Pretty good over all.

I used this icing for my Mom's wedding cake this weekend, and everyone complimented on it. I took other reviewers advice and whipped the butter and shortening for 10 minutes, and it had none of the greasy taste of shortening. Also, if you use the butter flavored Crisco, the frosting will turn out very yellow-unsuitable for a wedding cake. I stopped at 4 cups of sugar for the main icing and then added one cup to the remining frosting for the piping. It tasted great, looked professional, and held up well at an outdoor wedding. If I even find myself doing another wedding cake (heaven forbid), I will use this recipe again.

I was very disappointed with this recipe. I had envisioned a very different, and actually edible friendship bread. At 35 min, I pulled the bread out because it was almost burned-I can't imagine leaving it in another 15 min. Aside from the burnt taste in the crust, it was very bland-you could hardly taste the cinnamon, and both loaves were small and dense. I will continue my search for a tender, sweet friendhsip bread-this was far from it.

I was trying to duplicate the friendhsip bread I rememebred from growing up, but I think I did something wrong, because I ended up with 6+ cups of starter instead of four. I stuck the extra in the freezer. The smell was right, but next time I will try another bread recipe.

The mix came together quickly and looked good-perfect for a last minute gift. I got resounding compliments from all who made/ate them. This will be a keeper-I may even keep a few jars in the freezer for emergencies.

The taste was very good, but the dough was too moist to ever knead, even after adding 1/2 cup more flour than called for. I just stuck it in the pan and hoped for the best. The top became dark brown in 45 minutes, but the inside remained doughy. I think I will try a different recipe next time, but there weren't any complaints from my hungry family.

This was by far the best corned beef I have ever had. I followed the recipe exactly-the meat was moist and tender, the sauce was delicious. We will definitely be making this again next year. Goodbye boiled corned beef!

These were very good, tender and buttery. As recommeded, I uncovered for the second half of baking, but the breading remained somewhat soggy. I used only 1 tbsp of butter, 1/4 c seemed exsessive. A perfect pair with roasted red potatoes and a fresh spinach salad. Next time I will experiment to see if I can achieve a crisper crust, but the flavor overall was excellent.

compliments all around from everyone I gave the soup to. I added a little curry powder to add some bite, which was needed.

The breading on the chicken was wonderful. I used ciabatta bread for the crumbs and added a teaspoon of cinnamon to compliment the sweetness in the sauce. I needed twice the amount of breading the recipe called for. The sauce itself, however, was dissapointing. Too many strong flavors and it overwhelmed otherwise very good chicken. I will definetly make the chicken again, probably not the sauce.

Good, but very time consuming. I was looking for a recipe like my mother-in-law used to make around the holidays. These are close, right wafers, wrong cream. Any health concerns with having raw egg yolk in there? My son calls them button cookies, and wants me to make them again(because he just finished off the last batch).

A yummy low-fat snack. My sixteen year old sister and I had a great time making these. The younger kids ate them all up the next day. We did half with garlic butter(our favorite) and half cinnamon sugar. We made some smaller ones, and laid them on a greased baking sheet-they came off with no problem. Also, baking them the first four min on the bottom of the oven gave them a crisp bottom, and then we moved them up to the top to get a golden brown finish. Very yummy, and we will make them again and again.

Very good, made it for a family gathering and everyone liked it. I thought it needed more sauce, and added a few extra pinches of spice. Also a splash of red wine made a great difference.

The soup was Ok, but I felt that it was lacking something, even after I added some extra spice. A little bit of curry powder seemed to help, and it was definetly edible, but I think I will try to find a better one for next time.

Wow, my whole family loved this. There were no leftover to be found. Using additional sauce did keep the shells from drying out. This is a keeper for us. So easy to make up on Sunday and then bake later in the week.

This soup was so yummy. I used leftover squash which cut down the cook time, and I added one more cup of water and a boullion cube for salt. My whole family enjoyed this, and it was a prefect fall soup that we will enjoy again.