"This is one of the recipes I usually use for caramels and they always come out pretty good. I've made bourbon caramels quite a few times by adding a few tablespoons of Makers Mark in place of the vanilla. As a few have said before, use a candy thermometer and cook to 245-250* F. Any higher and you will end up with hard candy, like toffee. ""

"I sauteed oyster mushrooms, garlic, a small diced onion while I prepped the greens from two bunches of beets (soaking briefly in water, then spinned in a salad spinner to dry off.) I bunched the greens together and roughly chopped them before adding them to the pan and letting them cook down. In addition to the "wet" ingredients, I added some smoked paprika and a little chili flake for extra flavor. I didn't have Ritz crackers, but I had Pepperidge Farm ones that were similar (butterfly shaped... I think they're the butter ones.) I broiled the top, briefly, just so it would be nice and golden. All in all, I think this came out great - flavorful, creamy, and delicious. I'll be sure to use more beet greens the next time, because I don't anticipate that what I made will last long.

"I agree- this recipe should be called "Asian-inspired" or "Asian-style", since it doesn't include Asian noodles or szechuan peppercorns... but anyway. With modifications, the sauce came out great. I substituted chili garlic sauce/paste to taste for the cayenne and black pepper - about 1 teaspoon; cut back on the vegetable oil and sherry vinegar - 1/4 cup each, roughly; cut back on the sesame oil - 1 teaspoon, roughly; and substituted a few splashes of Mirin, or rice wine vinegar, for the dry sherry. I used thin linguine, since it was what I had on hand in quantity at the time, and added more vegetables, including: julienned carrot, julienned cucumber, and sugar snap peas and asparagus, both cooked quickly and blanched. I don't eat chicken so I didn't add it, as she did when she made this on TV, but the next time around I might add some grilled shrimp for extra protein.

"I agree- this recipe should be called "Asian-inspired" or "Asian-style", since it doesn't include Asian noodles or szechuan peppercorns... but anyway. With modifications, the sauce came out great. I substituted chili garlic sauce/paste (to taste) for the cayenne and black pepper (about 1 teaspoon); cut back on the vegetable oil and sherry vinegar (1/4 cup each, roughly); cut back on the sesame oil (1 teaspoon, roughly); and substituted a few splashes of Mirin (or rice wine vinegar) for the dry sherry. I used thin linguine, since it was what I had on hand in quantity, and added more vegetables, including: julienned carrot, julienned cucumber, and sugar snap peas and asparagus, both cooked quickly and blanched. I don't eat chicken so I didn't add it, as she did when she made this on TV, but the next time around I might add some grilled shrimp for extra protein.

"Easy, no-fail recipe. Awesome.

"This SOUNDS like an absolute abomination; a concoction that a little child might put together when mommy wasn't supervising him/her in the kitchen. Chocolate truffles are not very difficult to make. Look up Alton Brown's chocolate truffle recipe if you want to make something good, it is not difficult at all despite the "intermediate" rating of the recipe, and leave the cake frosting where it belongs - in the supermarket.

"This was my first time making sticky buns and they turned out fabulous. For the dough mixture, I used a combination of 2% milk and half & half; orange zest was added to the flour mixture before mixing all ingredients together and kneading the dough. I let the dough rise 3 times, but not for the time suggested in the recipe because I was impatient. ;) The first rise was approx. 1 hour in a warmed oven, the second approx. 2 hours, and the third approx. 30 minutes. I made the glaze while the dough was rising for the 1st time. I estimated the ingredients instead of measuring, let the mixture simmer on low until I had a thick and syrupy consistency, and added orange extract at the last minute. I scattered chopped walnuts and golden raisins in the bottom of the pan and poured the glaze on top. As mentioned, the recipe was fantastic and I plan on making it again and again.

"Three words: Oh... my... god. This is the best creamed corn I have ever tasted. So creamy, rich, and delicious. I made this for Thanksgiving, so corn was not in season locally; I used frozen organic corn kernels instead with great results.