Very good fresh bread. All of my relatives were impressed. Used AP flour and added the salt after creating the dough per reviewer suggestion. I also added dried herbs to the mix before I started the bread machine. The texture was incredibly soft. Absolutely lovely.

Very delicious. I substituted 2 tbsp of spicy brown mustard for the capers and used a fillet from a whole Panamanian snapper I bought from my local farmer's market. I thought the basil would be overpowering in the dish, but the flavors melded together and were very complimentary to the fish. Will definitely make again.

Very very good, especially after adding my own preferred herbs and spices to taste.

This is a very good recipe, I have made it so many times that I know it by heart! I have condensed and revised to fit my needs.

This is good. I didn't have any cream, so I used milk instead. It's still not quite as good as the recipe I have on hand, so I will continue to my own. And I don't think I'd use cream for a cornbread recipe even if I did have it -- I'd use it on something else (i.e. more special) instead.

Very good. The other reviewer was dead on with the suggestion of using marinara sauce in lieu of tomato paste. I also added two chicken bouillon cubes and some dried ginger after tasting it (in addition to the fresh ginger I had). My lentils turned to mush after the squash was completely cooked; next time I'll either add more lentils and add them later or add more squash but puree it prior to its addition.

I'm giving this recipe 4 stars for the minor alterations I had to make in the recipe. The recipe seems good as is; I ran out of coconut extract, so I used vanilla instead. But I did happen to have coconut milk and used it instead of regular, and my batter was very dry. I ended up using nearly a whole 15 oz. can of coconut milk to get the batter to a decent consistency. I don't think had I used a 2/3 cup of regular milk it would have been sufficient in making the batter moist. Outside of that I skipped using cinnamon, I added some oats and toasted the coconut to make the topping , and I diced some fresh strawberries and folded them into the batter. They were very tasty and my kids loved them. I had to bake them a tad longer than 20 minutes for them to be fully done.

Very good, restaurant quality. Make sure to keep the temperature of the oil at 365; if it dips, the cheese sticks are liable to leak.

Very good. I changed the recipe somewhat due to my husband's wishes and what I happened to have on hand. Used raisins instead of the butterscotch chips, added vanilla extract, cinnamon, and nutmeg. Used 1/2 cup less sugar and used wheat sandwich bread instead. The liquids were too much for the type of bread I used (I suppose). The amount of bread called for in the recipe is roughly 1/2 a standard loaf of sandwich bread (10 slices). I added 5 more slices to the mix to compensate for how much liquid there was, and that did the trick. It was still a little runny, but I poured some of the liquid out, as my greased 9" cake pan would have run over. I only baked it for 45 minutes, but it looked the right consistency. Tastes like I'd expect a good bread pudding to taste, and not too sweet, either (since I skimped on the sugar). Made this way, it would go well with a sauce drizzled on top.

Delicious. I immediately make this whenever I have tilapia on hand, and I've been using this recipe for 6-9 months now. Instead of lemon juice, I use lemon pepper seasoning to reduce runniness.

I've been using this recipe for over a year now, and it's fantastic. It's the best when you use a chocolate cake mix with port for the wine.......absolutely delicious!

My mousse came out great. I do think the kind of chocolate you use will affect the flavor; however, I don't think the quality affects the consistency of the mousse itself. I used a cheap bag of semi-sweet chocolate chips that I bought 4-6 months ago, and the texture of the mousse still came out perfectly. The semi-sweet flavor of the chocolate was a bit overwhelming; next time I will simply use a chocolate I like to eat as is for the mousse. Overall a good recipe.