This recepie makes am incredibly tender, yummy ham that can be made by anyone at anytime. I combined the ham and sugar the night before, and kept it in the fridge until I was ready to start it in the morning before classes, and it turned out just fine. Thanks so much!

The pork turned out tender and juicy, absolutely perfect. I used an eight pound pork shoulder roast, and it was done in twelve hours. This is an easy recepie to make, with few ingredients, and it would be wonderful for parties or entertaining. Thanks!

This recepie was quick and easy, and is VERY easy to personalize. I used turkey, ham, and the pepperoni, shredded asiago and mozzarella cheese, and added tomatoes to the cheese layer. I also seasoned the filling with garlic salt and pepper, which gave the sandwhich GREAT flavor, I'd recommend it to anyone. I was planning to use the egg inside the sandwhich, but forgot and instead used a beaten egg on the top crust, with more asiago cheese. I didn't give this the whole five stars because I agreed with some previous comments; the dough does give a sweet flavor, which really took away from the flavors of the meat and cheese. It was a fine meal, I'm going to be making it again for my boyfriend, but it didn't really wow me. Thanks!

I was pretty dissapointed with this. The sauce was pretty runny over the pasta, even after trying to thicken it up with the flour and decreasing the wine to a cup and a quarter. The sauce didn't have a very good flavor, either. The food was edible, but I won't be making it again.

What a fantastic recipe! The brown sugar gave it such a wonderful flavor. It's easy to prepare, and practially fool-proof; due to some "human error" I was half convinced it wouldn't turn out, but it came out perfectly! I'll never search for another banana bread recipe again. Thanks so much!

These simple, quick-to-prepare ribs turned out delicious. I made my batch with eight ribs instead of ten, and took the advice of others and cooked about 30 minutes longer before adding the sauce. I also used lemon juice instead of lemon slices, but I wish I had done the slices because the lemon flavor didn't really come through; the garlic worked out wonderfully, however. The leftovers are just as good (maybe better!) As the fresh product. Thanks so much!

This was a fast and delicious pasta dish.

A delicious recepie! It really does disguise the spinach flavor. It's very easy to throw together at the last minute, and the casserole could even be prepared in advance, then thrown in the over for 20 minutes more. I browned the meat with salt, pepper, and garlic, then added just the sour cream and sauce. I used a full jar of Ragu sauce, and it wasn't too much, at least for our tastes. A delicious and very customizable meal - Thanks!

While this was good, I didn't find it great. The sauce was wonderful, and it was a nice change from the regular tomato sauce lasagna. I did what some other readers suggested and used half the spinach, mixed with the ricotta, and I agree the whole 20 ounces would have been too much. Though I seasoned the cooked chicken breast I used with cajun seasoning and even some extra cayenne pepper, I thought the dish needed an extra "something". The whole thing was rather sloppy, too, with layers spreading all over the place: I'm glad I didn't serve this to company. All in all a great idea, and a nice change of pace, but I doubt I'd make it again.

This cake was wonderful! Unique and kid-friendly. I made it with cheesecake pudding in the mix instead of vanilla, and for the frosting I used two chocolate bars, two Skor bars, and only eight ounces whipped topping, which I thought was plenty. There was lots of yummy frosting left, too, and I loved the mild cheesecake flavor. The cake itself was moist and dense; I plan to use it as the mix for other cakes, too. Thanks so much for sharing!

The method for cooking the ribs is really nice. I used spareribs, but other than that I used the recipe as written, including the sauce. Which I thought was too ketchup-y for my taste, but it was a barbecue sauce. I think turning the ribs once or twice would have been helpful, as a few bites of the "surface" pieces were a little dried out. If I make this again I will cut out the recipe's sauce and just use bottled. Thanks for sharing!

The coating for the shrimp was absolutely delicious, with a great subtle spice. They turned out very nicely in the FryDaddy. The only reason I'm not giving this five stars is the sauce, I thought it was pretty terrible. The spiciness was good, but I should have taken my mother-in-laws advice and never use hot pepper sauce for buffalo sauce: it just had a terrible aftertaste. When I make this again I'll take the suggestions of a few others and melt some butter into my regular bottled wing sauce, then this will be a five! Thanks for sharing.

The recepie turned out pretty good, I just wasn't as wow-ed by it as I was hoping. My finace loved it, though, and it was quick and easy. Thanks for sharing!

The pork came out wonderfully tender and was easy to shred. The seasonings were nice - a little bland for my taste, but my fiance raved about it. Will up the chipotle sauce next time. I did track down the sauce, in the Mexican foods section of my supermarket: the sauce definately makes or breaks this. Thanks for sharing!

I've made these cookies twice so far. The first time I made as described, only halved, and they turned out yummy but kinda hard. Figuring I might have overcooked them, I made them the second time, halved with chocolate pudding and peanut butter chocolate morsels. Oh... My... Gosh. The most delicious cookies I have EVER tasted, from myself or anyone else. This is the only chocolate chip cookie I will ever make. Thank you so much!!!

There is a lot of great flavor for such a simple recipe, and the cooking method softens up the chuck roast wonderfully. There is a lot of grease from the roast, which makes for some pretty soupy barbecue, however that's to be expected from this cut of meat. As many others have noted, draning the "cooking sauce" and adding a fresh bottle of barbecue sauce for the last hour would yield a thicker, more traditional sauce for the meat. A quick easy meal that's filling and makes the house smell great - thanks!

This was a decent recipe. I made as-is, except adding garlic, onion, salt, and pepper to the sauce and ricotta cheese to the layers, but the next time I make this I will change a few things. I didn't think the crab went too well in the dish, next time I'll leave it out and add two pounds shrimp, or the one pound shrimp and the same amount of scallops. The sauce turned out a bit more "grainy" than I am used to, so I plan to take the sauce from the White Cheese Chicken Lasagna recipe on this site, leave out the herbs, and use that with only two cups cheese. I agree with the other reviewer's that you can easily add less shredded cheese. Thanks for sharing.

This was sooo much better than concentrate lemonade I buy, it's worth the extra effort. My pitcher actually couldn't hold the last 1/1.5 cups or so of water, but that just made taste even more lemony! I can't say I'll never make concentrate lemonade again, but anytime I'm craving some great scratch lemonade this will be the recipe I reach for. Thanks so much!

This was my first attempt at making a cheesecake, and it couldn't have turned out better. As pretty much everyone else has said, this is a smooth, creamy, velvety cheesecake with a perfect balance between chocolate and coffee. I did substitute a quarter cup espresso for the quarter cup of alcohol, but then instead of two tablespoons coffee granules in water I added about two tablespoons of the liquer, for the sweetness and consistancy. The flavored whipped cream was mild enough to complement, not compete with the cheesecake, and the cinnamon in the crust was the perfect touch. I can't say enough - will MOST DEFINITELY make again. Thank you so much for sharing!

This was a spectacular recipe! The cream sauce is perfect: like others have said, it's a much lighter-tasting alternative to alfredo. I thought the combination of plenty of fresh herbs and the spice was great: you get the fresh taste of the greens first, then the spice comes and grabs you. Like others have said, it is spicy, adjust accordingly. I didn't use the scallops, just a pound of shrimp, but I did add about one sauted and spiced chicken breast. Personally I thought the pasta didn't benefit from the breast, but it's all a matter of preference. I adored this recipe, thanks so much for sharing!