"My favorite dish to make is a jambalaya pasta, but it is expensive and takes a long time to make. This recipe is a simple and quick go-to version for when I crave that cajun pasta flavor but don't want to mess with a full-on jambalaya. It's easily made with on-hand ingredients, and you could substitute shrimp for an even faster version. I used half..."

"The first one I bit into was like WOW! It tasted very much like Taco Bell's quesadillas, which I love. After that first piece, though, it lost its spice. I think omitting the sugar would make it better, as the background was just too sweet and overtook the spice. I would definitely make these again, and probably use another reviewer's sugestion of ..."

"My garlic turned brown after about three minutes on a much lower heat than the recipe called for. It smelled rather vinegary, but I used it, anyway. The chicken was very good - crisp skin and tender meat - and had good flavor (I just didn't eat the garlic itself). The sauce was excellent, but separated very easily. I often use herbes de provence w""

"My husband loved this dish. It was easy to make and a great use for the bone-in, skin-on chicken breasts that somehow got into my freezer (not a cut I normally buy). I used green bell pepper instead of red because I already had it on hand, it's cheaper, and it offers more color variety since the tomatoes already provide a pretty red. Next time I m""

"This is extremely sweet, which I love, but I think I'd prefer a lighter taste with a whipped dessert. It took me about an hour to make it (perhaps I got distracted), but it's worth it. Let your chocolate cool a bit and your yolks will not curdle. I like to use this as a cupcake filling, but it's excellent on its own."

"Wow. SOOOO rich. It's a little pricy, but a nice change from the regular homemade icing using shortening. I use it with Giada's Chocolate Chip and Mascarpone Cupcakes and fill them with Tyler Florence's Chocolate Mousse. Death By Chocolate!"

"I used dried cherries and substituted 1/2 tsp of almond extract for 1/2 tsp of vanilla extract. I got 20 muffins, and it took longer than the given time (closer to 30 minutes). They were light and buttery and did taste good, but they're not earth shattering. I did find them easy to make, and it doesn't take long to make the batter. Ina's video states that you can make this batter ahead of time, which is highly unusual for a baked item, but is quite convenient.