"Brought these to the office this morning--a big hit. They are very moist and the cream cheese topping is divine. Based on other reviews I made two changes: instead of a whole cup of oil I used 1/2 c veg oil and 1/2 c applesauce (those individual applesauce cups you pack in your kids' lunches are perfect for this) and I added 2 tsp pumpkin pie spic""

"An impressive, delicious appetizer. Tips: 1 8-oz brick cream cheese is enough for 10-12 poppers. Remove ALL the seeds and ALL the membranes or you will be disappointed to see that a lot of your guests will stop eating after the first bite--too hot. Parboiling to remove the heat didn't work for me. The pastry bag method for inserting cream cheese m""

"An impressive, delicious appetizer. Tips: 1 8-oz brick cream cheese is enough for 10-12 poppers. Remove ALL the seeds and ALL the membranes or you will be disappointed to see that a lot of your guests will stop eating after the first bite--too hot. Parboiling to remove the heat didn't work for me. They taste very good roasted in the oven at 450 fo""

"It's true to its name. I pulled it together very quickly. It's well seasoned and tasty, and when it's steaming away in a pasta bowl in the middle of the table, it creates a dramatic presentation to a crowd. I definitely will make it again--my family loved it. So why not 5 stars? Because Emeril Lagasse's bolognese has a more delicate flavor--it is ""

"Truly an amazing recipe. The loaves (except for two fat slices ...) are still warm on the counter but I felt I must put in a review. The bread is soft, lightly sweet, and of a superb texture. It's lovely to look at and the kitchen smells divine. I doubled the raisins (after reading other posts) and I made an important change: I covered the raisins ..."

"Did these heavenly, crispy, juicy, luscious, flavorful chicken tenders actually come out of MY deep fryer? Move over Chick-Fil-A! By all means, try this recipe! I followed the recipe exactly-- panko crumbs are a must. This dish is perfect as written, and what's more, it's quick to make. Make the dipping sauce too. Honey instead of sugar adds a complex, smoky sweetness that beats out plain old sugar any day. I will definitely make this recipe many times in the future."

"Made this for my family over the weekend. I give it five stars because it is 1) amazingly delicious, 2) fast and easy to fix, and 3) makes a lovely presentation on a platter. I tried to follow the recipe exactly, but after visiting three stores could't find fresh basil so I used dried. And I ended up using dried lemon and orange zest too, instead of fresh, because I forgot to buy fresh at the store. Regardless, the recipe was a big hit, and I definitely plan to make it again. The sauce is complex with unexpected hints of a variety of flavors. I say "unexpected" because even though YOU know what's in it, your guests will never imagine that there four anchovy filets are tossed in there. Anchovy with citrus? Sounds weird, but it's truly good. Even two teenage boys at the table--my fast food junkies--loved the sauce and took seconds. I believe this sauce would be good on any white fish--probably good on charcoal grilled fish too."

"Made these last night for the first time. Oh my, just amazing! The sauce was creamy, tangy, with a flavor twist from the roasted bell pepper. Onions stayed crispy in the oven while I made several batches. With the dredging in flour and made-from-scratch beer batter these were more work than batter from a mix, but they tasted oh so good! Will definitely make these again; wouldn't change a thing about the recipe. The secret is the dipping sauce. Another winning aspect: the Parmesan dusted on the finished product. "