i wish i had just followed the recipe instead of taking the advice to completely change it. I tried doing a double boil on it, and the chocolate never smoothed and I burned myself to high heaven with the steam. Put it in the microwave and it destroyed the chocolate at that point. I had to throw the whole shebang away. I may try this again, but I'll follow the simple instructions next time.

I thought this was good. I replaced the cod with red snapper. I decided to follow the recipe by adding the lime and cilantro prior to cooking, as directed. I certainly could taste the flavors but held some raw behind in case I needed to sprinkle after cooking. I also realized I was out of fresh garlic so instead I used chopped shallots and garlic powder in the topping. The only thing I would change for next time is to take the rind off the lime before putting it on the fish. It caused kind of a bitter taste but without the rind it would be perfect.

I used sweet italian sausage for this recipe, and 2 boxes of cornbread stovetop stuffing mix. I also used a whole can of chicken broth, which I am glad for or it would have been REALLY dry! Next time I will definitely try this by making my our bread and crumbs, etc. However it turned out fantastic the way it was! I would also add more apple to this, or maybe applesauce? Either way- this is a keeper and I won't ever be making the plain old boxed stuffing again! Thanks!

I followed this recipe exactly- and WOW! I will NEVER ever serve canned cranberry sauce again! I simmered this down to a thick sauce consistency and everyone loved it! The orange was a perfect compliment to the cranberries, although I will leave out the zest next time. We have enough leftovers to freeze or have as jam! Thank you!

I've never measured my deviled egg ingredients before, but I was looking for a recipe to make it faster and easier and this fit the bill! This was SO super easy, the amounts were perfect and didn't need to be adjusted at all! My guests loved them, they were beautiful and gone so fast! Thanks for a perfect recipe- I've already passed it on! Just a tip- I beat all the ingredients together with a hand beater/mixer, spooned it into a ziplock baggy and cut a corner off- voila! I piped the filling into my eggs with no mess and super fast!

I didn't use enough oil and didn't get the browning I wanted.. Next time I will follow the directions better! Good though!

Sweet. This looks like what my mom makes. Serve in bowls with a pepper grinder and tons of bread. Drop dumplings go great with this, about half a dozen or so.

Good. The trick is often to make the sauce yourself or start with your homemade spaghetti sauce.

The quality of the ingredients makes a BIG difference. We're lucky to live in the warm Californian area that was formerly prime farmland.

Oh man... I feel sorta jipped. This looks like the recipe my mom used all these years.

Better than my grandmothers, in a different way. It's very runny, I'd cut the liquid a little or possibly add a thickener like flour or corn starch.

I love this stuff. I made mine with 4 cups of unsweetened almond milk and added a short of sugar free french vanilla torani syrup as a sweetener. Making it with this almond milk reduced the calories to 68 per 8 ounce serving. YUM! Thanks for the recipe

These were reallly good. Everyone loved these. When making these I waited till they were chilled until removing from the dish.