"Fabulous! I made the recipe as is except for one thing. Instead of using regular vanilla extract, I used vanilla butternut from King Arthur Flour - check their website, I can't post the link here, not allowed. I did cook the cake for the full 1 1/2 hours and the outside had a nice crusty "shell" on it, while the inside was moist and delicious! "

"No where near enough seasoning for 9 pounds of pork!"

"Fantastic APPETIZER - common sense by the amount made! Want this is an entree, then make more!

Flavor blend is fantastic, love the variation of colors and the texture. Will definitely make again and again."

"Beyond Excellent! Easy to make and a wonderful way to get some avocado into your diet. Super rich, creamy, full of chocolate flavor and you would never know there is avocado in it. Makes a great triffle filling."

"To Ireallyhateuser..... I agree with the ratios. I took some of your advice and when I made this today I: kept the liquid amount the same, but I replaced the scallions with 1/2 cup diced onions, doubled the cumin, got rid of the pepper flakes and added a single chipotle as suggested. I also added a heaping tablespoon of stone ground musta""

"Fantastic! Easy recipe to make with delicious results. Instead of salt, try a mix of sugar and cinnamon to sprinkle on your pretzels for a sweeter flavor.""

"LOVED the soup BUT, it took more like 20 minutes for the onions to absorb the wine, and when I added the beef broth, I decided that one quart was plenty. If I used two quarts, then I would have doubled the onions. After all, it is ONION soup, not broth soup. I simmered it for 30 minutes instead of 10 so that the flavors could blend more. Inste""

"To DIE for!!!! Vidalia are my favorite onions and a reason to look forward to spring. This recipe is amazing. I use St. Agur Blue Cheese because it is really creamy, melts well, and has a great flavor. I love serving these onions as a side to apple brined pork chops and butter/parsley white rice. NOTE: I usually keep Oscar Meyer pre-cooked r"