This is so yummy but I think the quantity of milk in the recipe must be a mistake as written. If I didn't add another pound of powdered sugar it would have been like thin soup. You have to use at least 2 lb bag of powdered sugar to get the right consistency.

I am so glad I came across this recipe, although I had to adjust it to my taste. 5 stars with the changes I made: 3 tbsp olive oil. 3 cloves garlic. Add 3 chopped green onions to the oil and garlic. 2 cups rice. Curry powder instead of turmeric. 1/2 tsp cayenne pepper. 5 cups chicken stock. No meat. No salt. 1 can of each of the beans. A handful of cilantro. This was soooooooooo good.

Excellent bread!! This is now my official bread recipe. I made rolls/buns instead of loaves but next time I will try loaves too. The only changes I made were that I used regular all purpose flour and used only 2 Tbsp sugar. Wow really good bread!

My husband really liked this and so did I. I didn't have fresh herbs but I left the measurements the same and it turned out delicious.

My personal preference is that it is yummy with these changes: 5 bay leaves, 1 heaping tbsp cajun seasoning, add 1 tsp garlic powder and 4 tbsp salt. I'd also cut down the water to cook the beans to 5 1/2 cups. I used small red beans and my cooking time decreased a half hour.

I only give this recipe five stars because they would be perfect with white sugar instead of brown. I'm not sure if that was just a mistake in the recipe or what...but they will only be white if you use white granulated sugar.

Great for breakfast! I added some vegetable oil and more orange juice because the batter was way too thick. It was perfect this way, especially after I drizzled an orange glaze on top.

SOOOOO good. I made both muffins and loaves with this recipe and the muffins took exactly 45 minutes, with the loaf taking a little longer. I'd say 10 minutes longer. These are excellent and I can't think of any way to make them better.

I doubled the recipe to make a bottom and top crust for my apple pie, and the only change I made was to leave out the salt. I will never ever use another pie crust recipe because this one turned out flaky and delicious. The trick is to use cold butter when cutting into the dough and to use water with actual ice in it to keep it cold. And most of all do not overwork the dough! It should still have little traces of butter chunks in it.

I also bought a 21 lb bird and found the advice of BMDSINGLE very helpful as far as the cooking time. I started out roasting it for an hour under 375 degrees, then cut back the temp to 350 and roasted for another 5 hours until internal temp reached 165. Since I don't make homemade gravy I wouldn't use nearly as much chicken broth, and I also sprinkled salt and pepper in addition to the other seasonings. I lightly covered the turkey in foil for the whole time up until the last 40 minutes when I removed it to let it brown. This turkey was my first ever and it was a huge success!! Thank you so much for the recipe!!

I love this recipe but next time I will definitely use half the water. It was too runny for my taste. But the flavor was excellent!

This gets five stars with several changes I made. First, I used 6 apples because 7 would've been too much. I also added at least a half cup of flour to the apple mixture which sounds like a lot but ended up PERFECT to thicken it just right. And lastly I forgot to put the tbsp of butter before I sealed the top crust but didn't miss it at all. It came out absolutely perfect.

Four stars this time but next time it will taste perfect with some more flavor. I'll add in some garlic and onion powder, more Italian seasoning, oregano, and maybe some salt.

I replaced the beer with water. Mistake. I should have replaced it with chicken broth because the end result was good but kind of bland and missing that certain flavor. So next time I make this it'll be chicken broth instead of beer.

This was delicious after the alterations I made. Can't give any real quantities because I just eyeballed it, but I added lots of cumin, salt, pepper and cilantro to the onions and garlic while they were sauteeing. I also added a small can of tomato paste. Blended that all up to make the sauce smooth and I couldn't stop myself from second and third helpings.

I really love this recipe. Only thing I did differently was used beef broth instead of water and generously rubbed garlic powder with the salt and pepper on the meat when I initially browned it.

I liked this a lot but I agree with my husband when he said he'd prefer actual sliced roast beef for a beef au jus dip sandwich. So as a sandwich by itself, it was really good. The meat just didn't really seem to fit in the category of the type usually on beef au jus sandwiches though.

I made some of the slight changes that others suggested: cut down red wine vinegar by a tablespoon, used 1/4 cup olive oil, used 5 cloves garlic and since I didn't have any fresh basil I used dried but these were soooo delicious! My husband likes them and I will definitely make them again.

I followed the recipe but somehow my chicken came out pretty gross. The coating did not taste good and on medium high heat they were done in way less than 25 mins, and even then they got burnt on one side. I would not try this recipe again.

This is the best meatloaf. I added some coriander, cumin and worcsteshire sauce and reduced the milk and put the brown sugar/ketchup combo on top. YUM