It smelled sooooo good cooking and I wanted to love it, but alas, it didn't work for me. I used the smallest bake dish the ham would fit into so I wouldn't have to dilute the flavors with lots of additional water needed to cover the ham, but the flavors (although good) were still muted. As the ham baked, it curled up above the cooking liquid. I flipped it over while cooking, but it still turned out dry. Perhaps covering the bake dish with foil would prevent the ham from drying out, or double the initial brown sugar/Worcestershire/clove mix.

This was super good! I did add to it though. I seasoned the roast with fresh cracked pepper, onion and garlic powders, and paprika. Around the roast in the crock pot I put pearl onions, carrot chunks, and halved garlic cloves. I used a smaller, petite roast as it is just my husband and I, so I cut the cook time down. When done, I took the cooking liquid and put it in a pot on the stove and thickened it with a cornstarch slurry. The veggies were soooo delish, I highly recommend adding them! I did find the sauce to be a touch salty, so perhaps using reduced sodium soy sauce would be better.

Pretty yummy stuff! I could've done with a little bit more of the caramel sauce though. I had no probs with the dough cooking through; I halved the recipe and baked it in a 9x5 loaf pan for 35 minutes. I had 2 layers of dough chunks and it baked right to the top of the pan, perfect size! Used raisins, pecans, and 50% more cinnamon than called for because I love cinnamon.

I went into this recipe knowing that many other reviewers pointed to it being flavorless. I started by sauteing the onions, celery and carrots in a dab of oil before continuing, to enhance their flavors. Then I added the garlic. Then the water, tomato paste and beans. When the veggies had softened up, I gave the soup a taste. It tasted like a watered down tomato, not even the veggies added flavor. So I added a few spoonfuls of organic chicken base, Italian seasoning, salt, pepper, and red pepper flakes. I like a chunky soup and had never heard of anyone pureeing minestrone, so I skipped the blending step. Then I added the pasta, some more water because I could tell the pasta would soak most of the broth up, and also a handful of frozen spinach. My end result was a good soup. I served it with shredded Parmesan cheese and biscuits.

This was excellent! It needed more sesame seeds so I garnished with black seeds. My only problem with it is that it was a bit salty. Next time I will use chicken stock, which is less salty than broth, and perhaps reduced-sodium soy sauce too.

This went well with our homemade Chinese food dinner. I liked the flavors just fine, but I went with honey, not molasses. I believe the flavor of molasses would have been too dark and heavy and we would not have liked it as much. My chief complaint is the sauce did not thicken at all and was far too watery. It seemed like cooking down half of the oranges was a waste and the juice should have sufficed for the orange flavor in the sauce. Also, I did not want to use the full amount of sesame seeds...would've been too much. Would make again, following my modifications.

You really can't go wrong with sour cream, cream cheese and green onions in mashed potatoes. I think it would be better with more almonds though. They provided a little bit of texture, but more or less got lost in the potatoes and provided little to no almond flavor. Could use more crumbs on top too. I don't care for whipped potatoes, so I beat the cream cheese and sour cream together and stirred it into the mashed potatoes along with the S&P and green onions-worked great for my preference. Will try again with more almonds and bread crumbs.

These are excellent! I didn't tell my husband what we were having and he took one bite of these and went, "MMMM horseradish carrots!" I think the breadcrumbs may be unnecessary though. I cut my carrots on a thin bias, used prepared horseradish because that's what I had on hand, and garnished the finished dish with fresh chopped parsley. Will make again!

All the flavor of those wonderful spices and seasoning were lost! Maybe it would help to skip the flour and just apply the spices and seasonings directly to the chicken, dip in buttermilk, and then in the seasoned crumbs/cheese mixture. Has potential, but needs tweaking.

These weren't bad, but more like a pancake-hash brown hybrid than a typical hash brown.

I wasn't sure how we'd like cheddar mixed with Alfredo, but it was good. I made my own Alfredo because I'm not a fan of the jarred stuff, so I didn't make it as easy on myself as the recipe intended, but to me it's worth it. The reason it doesn't get a full 5* is that the Alfredo and cheese was really thick after being baked...maybe adding a little milk would make it more saucy-I even made sure I didn't make a super thick Alfredo, I tried to make it the same consistency as I remember the jarred kind being. Also, I wasn't a fan of the cheese on top of the breadcrumbs...it was a little rubbery to me. Other than that, a winner! Served for lunch with a salad.

I boiled my tea bag in the water to try for a stronger flavor. The tea I used was Stash(R) Chai Spice Black Tea. I used a packet of Splenda instead of sugar and added the honey to taste instead of measuring it out...probably used more than called for but that's how I like it! Perfect amount of liquids for my favorite mug!

I wanted to love this, but the only flavor I could taste was pecans-couldn't even taste pork. Maybe grinding the nuts up superfine and using less of them might help? It does call for an awful lot of pecans. Maybe salt and pepper the pork itself instead of mixing the S&P with the nuts? And maybe adding another layer of flavors?

This was pretty good dressing. I'm a fan of vinegar so I liked how there was more vinegar than the traditional 3:1 ratio. Makes decent-sized portions, probably enough for main course sized-salads. I had side salads and have plenty to use again over the next few days. A nice change from the usual Italian or ranch dressings.

Very, very good! I don't know what else to say! I added just a little bit of freshly chopped parsley. The sweetness of the onion with the garlic and the wine...mmm, it all goes together so well. I will absolutely make this again!

This was just OK. It needed more salsa for flavor, and I ended up adding some taco seasoning and salt & pepper too. Could've used more tomatoes as well. I suppose I would make this again to use up leftover taco meat, but it needs some tweaks.

Not bad for basically a homemade taco 'hot pocket.' I should give them a 3 though because I added taco seasoning as others mentioned and I think it would have been quite boring without it. Just a word of advice...I flattened all of my circles, then topped with a little cheese, the meat (ground turkey), and more cheese. When I went back to fold them over, the circles has shrunk up and it was a bit difficult to seal them. Might want to fill and seal them one at a time to prevent that. Also, all of the meat didn't fit into the 'empanadas' so I had quite a bit left over. Served with salsa, sour cream, and a salad.

Very good! I cut the recipe down to 4 servings and because of this I only needed one can of beans so I went with the classic kidneys. The reason it doesn't get 5 stars from me is that there were too many pots/skillets and it tasted like it was missing something. Instead of all the dirty pans, I cooked the bacon in a dutch oven then put it aside, then put the ground turkey (I don't usually eat beef) in the same dutch oven. When it was almost cooked, I added the onion/celery/peppers. Then completed step 2, and moved on to adding the beans and seasonings. This seemed so much simpler! The missing ingredient that really rounded out the flavors was tomato paste. Will absolutely make this again, following my simple tweaks and adding the tomato paste. Hubby loved it!

This was pretty good, but I make something similar using an English Muffin off the griddle and we prefer our sandwiches with the muffins as opposed to the biscuits. After putting the cheese on, I put them back in the oven for a moment to melt. I do my eggs the same way as Baking Nana-in a sprayed ramekin in the microwave for a minute, with a little salt and pepper beat in. They come out fluffy, round, and the perfect size.

This sauce is fantastic! The carrots are sooooo good! Don't make the same mistake I made though; I halved the recipe and used boneless country-style pork ribs and still followed the recipe time-my ribs were a touch on the dry side. My fault, can't ding the recipe for that. Otherwise, nom, nom, nom!!! Will for sure make again!