I only rated this a 4 because I changed it a little bit. I used the same amount of vinegar as olive oil, and added sugar (1 tsp per 10 serving size). Because of the change in the amount of vinegar, it was a bit thick- but delicious! Five stars after the changes.

This is a classic! It's great for kids, but *ahem* adults love it too. It's a little difficult to mix the chocolate mixture into the chex, but keep trying- takes me about 10 minutes.

Amazing! I didn't have access to the amounts in this recipe when I was making, but I remembered the directions so I used the following: I left out the soaking part, used 3 small granny smith apples, 2 tbsp butter, 1/2 cup packed brown sugar, 1/4 tsp cinnamon, 1 tbsp water, 1 tbsp cornstarch. Used the pepperidge farms dough with an egg wash and turbinado sugar- absolutely mouthwatering. We only had 1/2 of a turnover left over after everybody dug into them warm, but with that 1/2, I found out that it's also great cold.

I followed the recipe, but used a total of 3 cups sugar, and 6 Tbsp evaporated milk. I think regular milk may be a bit too little flavor for it, but as written, it's hands-down the most awesome chocolate frosting I've ever had! I'm going to try this in lemon and vanilla too, just to see what could happen :)

Tasted more like scrambled eggs than yellow cake, and the texture wasn't so great. Not really dry, just not flavorful like I was hoping. The only thing going for this cake is that the batter tastes good...that's about it.

Absolutely amazing with just a few changes! I changed the proportions to 1/2 tsp garlic, 1/2 tsp onion, 1/2 tsp kosher salt, 1 tsp chipotle chili and 2 tsps brown sugar. I used a 6oz can of pineapple juice, moistening the spices just enough to make a paste to rub on the tenderloin. The remaining pineapple juice and 1/4 cup brown sugar were mixed together for basting every 15 minutes. I put this on an electric rotisserie at 350 for about 40 minutes. Delish, and so completely tender and full of flavor. The smokiness of the chipotle and the sweetness of the pineapple melded together harmoniously... all my mother in law could say was "wow" :) (note: served this with light scallion mashed potatoes, steamed lemon asparagus and fresh steamed and buttered corn. yum!)

Such an easy, great recipe! It tastes just like the corned beef that I've been trying to recreate from an Irish family friend (who wouldn't give me their recipe, by the way). I halved the recipe, but used the whole spice pack, and placed it all in the slow cooker on low. After 8 hours, I pulled it out (it wasn't falling apart) and added halved red potatoes and cabbage. Yum! It wasn't too salty, like a lot of corned beef usually is...and even though all I had on hand was Heineken, it still came out great, with only a subtle beer flavor!

I've never followed this exact recipe, but I make Arrabbiata Sauce all the time (tidbit: arrabbiata is Italian for "angry". The sauce is angry and spicy, get it?). A general rule to follow with simple Italian recipes is to use quality ingredients (the best you can find! If your tomatoes taste like a tin can, then good luck making your sauce taste any different), and to taste at various steps in the cooking process, to adjust taste as needed. Italian recipes are mere *guidelines* to follow, you have to add a pinch of this and that to suit your tastes. Happy cooking!

This was delicious and actually incredibly healthy when I substituted low fat "Smart Balance" for the butter. I also used chicken broth rather than water, and added two vegetable bouillons and a pinch of thyme. Yum! Very filling.

These were great cookies as soon as they came out of the oven and cooled... but it seemed that a couple hours later they were almost stale! Definitely don't let them cook until they are brown. I got about 28 cookies from 1/2 a batch, and my cooking time was about 9 minutes, just until they stopped glistening. Leaving them this way kept them from getting stale so quickly.

Really great, basic chocolate cookie recipe! It has a pretty fine crumb and a very rich, chocolate flavor. I used milk chocolate candy bars chopped into chunks, so it ended up sweeter than it would have been with semi-sweet chocolate chips, but it was still great. They don't spread much at all, so you can pretty much crowd the baking pan, leave them about an inch and a half apart, and you can use a tbsp rather than tsp for those big, chewy "Starbucks" cookies that everyone loves. Yum! I'll be making this recipe for my chocolate-loving mom soon, but I'll add some toasted hazelnuts to the batter (Nutella impersonation =D).

I suppose I'm rating the method rather than the whole recipe itself- I didn't make the seasoning mixture to rub on the chicken. Instead, I used 1 tsp of lemon pepper seasoning and 1 tsp of spanish adobo. It came out wonderful! We haven't dug into the legs yet, but the breast was moist and flavorful. It seems that cooking at such a low heat seals the skin on the outside of the bird to keep all the juices in. Yum!

Yum! I was craving those peppermint Kisses that I can't find ANYWHERE anymore, so this was my best shot at getting rid of those cravings. I used one 11oz bag of ghiradelli white chocolate chips, 16 finely crushed mini candy canes (I crushed them in a clean coffee grinder! Worked marvelously.), and 3 thickly chopped candy canes on top. This way, the crushed candy canes mixed in melt in your mouth with the chocolate, but there's still a crunch from the topping. Try it! Spread them a little thinner and make a little more than you would feel comfortable with ;)

Absolutely delicious! I needed something simple to bake while I was under the weather- and this bread kept me from losing too much weight ( I usually don't eat when I'm sick, but i ate half of this recipe over the course of four days...yes, it was that good!). I followed the recipe as stated, but baked a little longer in two 9x5' glass pans, used pumpkin pie seasoning instead of the various spices, and used half whole wheat flour. If you try using some whole grain flour, don't over-mix or you'll end up with a brick! The result was a soft, dense loaf of aromatic bread. Next time, I'll try using half butter to see if it'll add to the rich flavor. Yum!

Awesome recipe! I made only a few changes- I halved the recipe, used clams instead of mussels, diced canned tomatoes at the beginning instead of fresh, and smart balance rather than butter. I let the sauce reduce a couple times before adding the clams in (canned tomatoes develop more flavor with reduction- fresh tends to LOSE flavor when cooked too much). My one word of advice is to be careful not to salt to taste before the clams are in. You want to go for a more bland salting, as the clams/mussels will add a lot of salt to the final dish. I completely forgot about this fact, and had to dish only a minute amount of the sauce over the 'risotto a la Milanese'(my Nonna's recipe), and leave the clams dry when they were scooped out. Still had an amazing flavor though!

Wonderful! I made this cake (with just 2 adjustments) for my boss' birthday yesterday, and absolutely everyone devoured it and asked for the recipe. In fact, one woman almost cried when she took her first bite- she said it tasted just like her mother's pound cake from decades ago! The only changes I made were to decrease the sugar to 2 1/2 cups, and add some almond extract along with the vanilla. Also, just a note, but swan's down cake flour is the only flour that I will use for pound cakes. It gives the cake a very fine crumb without the need to sift. One more comment: to those people who have uncooked dough in their finished cakes, make sure that your butter and cream cheese are both at true room temperature. Otherwise, the cream cheese doesn't get mixed in and never bakes up, no matter how long you leave it in the oven. If your crust burned before the cake was completely cooked, either the oven was too hot, or your oven doesn't circulate the hot air (convection oven). Use a thermometer to tell what the exact temperature of your oven is, and rotate the cake every 20-25 minutes if it's an older oven.

This was a wonderful recipe!! I made it for a father's day dinner, and everyone absolutely loved it. The lemon-chive butter complimented the succulent sweet flavor of the lobster to a T. I made it with large lobster tail rather than the whole lobster (all I could find in my area), and it was delicious. I made the butter the day before to cut down on prep time, and seasoned the stuffed lobster with fresh ground pepper. You guys MUST try this recipe!

I have yet to taste the finished bread, but the dough tastes wonderful! :o) My dough was way too 'soft'- it wasn't even really dough!- so I had to use extra flour. I wanted it somewhat wholesome, so I used 3 1/2 cups unbleached flour and 1 1/2 cups whole wheat flour. Then I had to add another 1 1/2 cups for it to actually be kneadable. I only used one package of yeast, and 1/2 cup raisins. I mixed 1/4 cup into the dough and then spread the remaining 1/4 cup on before rolling. I like that this recipe can be prepared the night before and then just pressed out, rolled up, and baked in the morning- fits my lifestyle very well!!

It was horrible! These didn't even taste like doughnuts... really upsetting. I wouldn't recommend these to anyone.

This was also great for vegetables. I used it without the worchestershire. You have to be careful if you want to use this as a sauce, however! Add a little extra pepper and thin it with water until it's at a salt level that you like. Then stir in some cornstarch and bring to a boil to thicken.