I made these for Christmas last year to go with the assortment of cookies I put in tins for everyone. They tasted very good. I think they were the biggest hit with my husband :) Thank you for a wonderful tea cake recipe. I am making these again, this time for both Thanksgiving and Christmas.

My husband thinks these are better than the crepe restaurant in town. I make these sweet by sub-ing in sugar and then add bananas with white chocolate sauce or peanut butter.

Really easy to make and everyone loves it. I find it a little bland if you don't add Lowery's or something...I also use cherry/grape tomatoes whole so that people can either pick them out or it won't gunk up your leftovers. Definately go with bacon bits over real bacon - the flavor comes thru more.

HOLY COW!!! This could very well give me a drinking problem. I revised slightly and failed to read the directions...I didn't soak for 2 hours but it was still phenomenal. I used Franzia chillable red (a box makes about 5 pitchers of this). Omitted the pineapple - love it but sounded weird for sangria. Spiced rum (way good)instead of brandy. Frozen can OJ and then just took a 1/4 chunk out and lopped it in the pitcher. 2 cans of 7up/Sprite to "smooth out" - if you plan to drink the whole pitcher pour in right away. Otherwise, as suggested (great idea) top individual drinks off so it doesn't go flat.

For me, this was a middle of the road recipe -- tasty enough to repeat, but only with necessary adjustments. Pros: includes veggies (with room for lots more), pretty healthy, unique way to cook ahi. Cons: overall taste is bland (if you use recipe as-is). I think a necessary ingredient to add here is dijon mustard, to enhance the flavor. A little Worcestershire sauce will help as well. Overall -- C+. Give it a try and determine the changes you'll want to make for yourself.

This is a recipe that I would say is very tasty -- but not exceptionally so. I cooked the recipe as written, to get the full experience. I think the bulk sodium in the canned tomatoes took away from the freshness and flavor of the herbs. I also felt that, while the shrimp were really delicious, the overall dish lacked a "wow" flavor/ingredient. I will certainly make the dish again, but I'll use fresh tomatoes, pepper, extra herbs, more wine, and some lemon zest to draw out the flavors.

This is a good recipe -- but not an excellent one (I cooked "as is" with no substitutions in order to truly experience the recipe). The distinction from good to great (for me) was in the mild flavor of the sauce. It was incredibly understated -- too much so. I didn't experience any "wow factor" in this dish. In short, it's a dish I'll cook again -- but this time will make personal changes (I think balsamic is a smart move, additional salt, maybe some light lemon zest in the sauce, etc).

This is a delicious salad recipe -- but a bit too sweet for me (and for a true vinaigrette, I think). In the spirit of the wine vinegar, I added a few splashes of balsamic as well, to add a little more tang and cut the sweet in half. Additionally, for those health-conscious cooks, I substituted splenda for the sugar. It was a big hit at the dinner party.

This was quite good, though I had to make a few alterations. I decided to puree it and it turned out nice and smooth but a bit bland; I added quite a bit more salt, some fresh ground pepper and also some Mrs. Dash. A little extra butter adds to the creaminess. Overall, very tasty.

This is a great brownie. I did make some adjustments and some substitutions for the the oil. I cut the oil in half and put in 1/2 cup applesauce, they held together really well. I really like the gooey, fudgy texture :) Also, I thought the amt of sugar used was pretty high, so I substituted 1/2 c. of the sugar with powdered milk, and then proceeded to add 1/2 c. honey with 3/4 c. of sugar. That's really all the sugar it needed to make it sweet enough. I also substituted some of the flour with oat flour (wheat-free) to make it healthier and whole grain. Thank you for this recipe, it was wonderful. I have made it 2 times already in the past month!

I made this just a few nights ago for my father and husband, both of whom are extremely picky about seafood. My husband asked me to make it AGAIN tonight and my father said they were the best he had ever had! It's actually very easy and quick to make, as long as your scallops are already thawed. I couldn't find white wine vinegar at our grocery store, so I fudged with a small amount of white vinegar and extra white wine. No one knew the difference! Great recipe!

No joke, I have dreams about this soup. Try it and you will never make tomato soup any other way but this. Sure, it's a heart attack waiting to happen, but honestly you're more likely to die of delight first! Heaven in a bowl!