"Wow, this was really easy and turned out great! I never had tres leches cake before, so I did not know what to expect. I followed the recipe exactly, and even bought a kitchen scale (finally) in order to weigh the ingredients. I was very afraid that the cake would end up being a soggy mess, but it was super moist and delicious! I made this for"

"Delicious! Even my brother-in-law, who for some reason doesn't care for lasagna, loved this turkey lasagna. I have made this a few times, the first time exactly as written. I now omit the goat cheese since I can't really taste in the recipe. Also, instead of using hot tap water to soak the noodles in, I boil some water and poor that over the no"

"Great, moist meatloaf! I've made this several times and it always turns out great. It does make a BIG loaf, so sometimes I'll split the recipe in half. "

"BTTER SAUCE! The sauce was inedible. The cooked lemons left such a bitter flavor in the sauce that there was no way I was going to serve the sauce and ruin the chicken and mashed potatoes I made as the side. I've made many of Ina's recipes, including those with lemon, and I usually love the results. The chicken was good, so I didn't give it on"

"The finished product was delicious, probably because these have so much butter in them! However, I initially found the dough too crumbly. I split the dough in half and worked with each half. By the time I got to the second half it was much easier to work with, so maybe the dough should not be that cold. Also, I had some trouble with the dough "

"This was amazing! I mixed some bittersweet chocolate in with my semi-sweet chocolate chips. I made it in a tart pan per the recipe in the cookbook. I did not make the chocolate sauce for the top. It was very rich, but sooooo good! I was afraid it would be too rich, as per some of the other reviews, but it was perfect!""

"This was delicious! The only reason I gave 4 stars instead of 5 was due to the pastry cream. I had to make it twice. As others have commented, the pastry cream was not nearly thick enough. The second batch of cream I made was from Ina's other recipe (I believe from her "Paris" cookbook) for pastry cream which calls for more corn starch. I had""

"I've made this twice last summer, and both times the crust comes out very hard...you need a knife to cut through it (like shortbread. I followed all instructions, so I'm not sure what the problem is. The pastry cream is fantastic. I used fresh strawberries from the farmers market. I would definitely try this again, but I'll have to figure out how to make softer crust.