This cake was delicious! I actually stuffed it up (I think...) and it still turned out incredibly tasty! You can't get buttermilk where I lived so I used a recipe for a buttermilk recipe I found online. The cake was a bit soft and it was more like a brownie inside but everyone really liked it! Next time I make this I will probably do the same thing. Thanks for the great recipe!!

I made these this afternooon, and they disappeared this afternoon, lol. They were fantastic!!!

drool drool drool. Takes me back to my childhood. Thanks lovey, will be on the table alot from now on.

Based on other reviews I cut the butter down to 3/4 cup and it was plenty. Next time I would increase the amount of chocolate and use a bigger tin - I found the base was too thick. Great taste though.

I used one can of Mexican style stewed tomatoes and one can of diced tomatoes (with no salt added). I added a dash of chili powder and only 1/2 a teaspoon of salt because I felt that there would be enough from the stewed tomatoes. I used 1/2 of one fresh jalapeno (with the seeds), and this provided the perfect amount of heat. I, personally, could handle more but this amount makes it enjoyable for everyone. I used a food processor and used the pulse button only a few times to get the right consistency! Excellent recipe!

Excellent winter warmer and family staple meal! I'm a lazy cook: here's how I tweaked it to be even easier! Instead of jalapenos I used 1/2 fresh green beans and 1/2 chopped bell pepper (red is yummy). Lazy cook alert! Instead of using a pot on the stove, whack the mixture (after rice has barely absorbed the liquid) into your electric RICE COOKER, hit the start button and leave it alone! If your cooker is non-stick like mine, the 'rice cake' will pop out in perfect shape when you're ready for dinner! An excellent one-pot meal!

I made this for my dinner group this week. It was extremely tasty, though I wish I had read the recipe the night before and made it well ahead of time. Because of my lack of time planning, the panna cotta hadn't quite set fully. I served this in decorative glasses, so I didn't have to worry about getting the shape out of the ramekins (I don't own any ramekins). I made a rasperry puree sauce (bag of frozen rasperries, little sugar and vanilla, heated to just lower than room temperature) which I dabbed on top of each glass, and then drizzled a little fudge over the top. It was a huge hit.

I made this for my dinner group this week. I had to make one substitution, there are several people in the dinner group that won't eat veal, so I used turkey cutlets instead. I had no idea what a shank was, but apparently the turkey cutlet wasn't even close to the right cut. The recipe still turned out amazing. I basically served everyone one turkey cutlet with the sauce spooned over it, decorated with the parsley,zest,garlic topping and garnished with a sprig of parsley. It made a very nice presentation and everyone really enjoyed it.

I made this for my dinner group this week and it was the most popular dish out of all the ones I served. The only trouble I ran into is that Fontina cheese is incredibly expensive here, I could only find it at Whole Foods. Because I was cooking for 10 people, I ended up using less Fontina than the recipe called for, and increased the butter and parmesan slightly to compensate. It was very rich, but extremely tasty. I do recommend tasting this sauce as you're mixing in the cheese to get the right combination of flavors.

I made this for my dinner group this week and it was very tasty. I wish I had seen the other reviewers comments about adding the cheese, that would have added the crowning touch to the salad in my opinion.

3 out of 4 family members love this. i made it into muffins though and only do half with the nuts so my son can take to school(nut free school). i made a dozen yesterday and only 6 remain 18 hrs later! great recipe.

I don't normally eat salmon but decided to try it because of being pregnant. It is amazing. I cut teh skin off my fillets and let it marinade all day and it was lovely. I also cooking in in the fry pan.

The soup came out a delicious colour and texture (although as other users mentioned, it DOES take about 40-45min to cook the beets through). Since I had some other vegetables to use up, I added one carrot and two sticks of celery (all grated) to the beets as they were boiling, then blended it all together. You'll need to serve this soup with something else (ie, crusty bread), as it's not quite filling enough on its own.