"I'm not usually a Rachel Ray fan but I stumbled across this recipe and decided to give it a try. I'm happy I did! This soup is very flavorful and a great way to get my very picky husband to eat his vegetables!""

"Love this cake! I've baked it at least 5 times and I'm always asked to bring it to parties. I (like many others) substitute the fresh pineapple for an 8 ounce can of crushed pineapple that I strain because I don't really want the pineapple flavor to be really present. I've also found that it doesn't take the 55 minutes to bake; I always set my timer around 40 minutes and check it.

"I always use Ina's recipes for my desserts and I love several of her savory recipes as well. While the taste was spot on in this recipe, it never set. I followed the recipe to the letter and used Ghiradelli white chocolate. I ended up freezing the recipe so I could roll them and then dipping it into plain melted white chocolate (still didn't end up looking pretty but tasted great and since they were just a birthday treat for him it didn't matter). I'm not sure what exactly went wrong. Going to try it again with milk chocolate and see if that works.

"Have made this cake twice and it was awesome. The second time however, the buttercream hardened and I can't figure out why. Any ideas?

"Absolutely delicious! The end result was the most moist turkey I've ever eaten in my life. The only change I made was substituting the white wine for about a quart of chicken stock so I could make gravy with the pan drippings and the gravy turned out so well since the pan drippings were infused with the herbs.

"Awesome cheesecake! When making this for my husband's family (who tend to be pretty adamant calorie-counters) I took a colossal leap and substituted non-fat cream cheese all the while having a panic attack that it would be terrible. To my surprise the cheese cake still turned out perfect! So save yourself some of the holiday weight and go for non-fat; it doesn't change the flavor of this delish dessert!