This is a great recipe, I was told it was one of the best quiches when I served it to my family.. however, I found that it didnt come out as thick as I like a quiche to be.. I cut the recipe in half to only make one quiche and didn't reduce anything further, so Im not sure why it came out thin. the flavor was amazing though, and because of the rave reviews I received I would give this recipe another try.

These were exactly what I wanted. However, for me, I found that they did need to be flattened, and also they needed to be baked for a few minutes longer than what the recipe stated (and they still came out nice, soft, and chewy). could just me my oven though. i will be using this recipe from now on when I want to make sugar cookies. I also went over them with a vanilla glaze..in red, white, and blue for 4th of July. very yummy!

these were really good considering the ingredients. I thought the chocolate flavor came through nicely. however, I thought they were a tad bit dry and wish the texture wasnt as cake-like. I left out the chocolate chips and added in chopped walnuts. Also, I found that the cookie dough needed to be flattened a bit on the sheet before baking.

I love these sandwiches! I served them on sliced ciabatta instead of french bread... I thought slices of french bread would be too small to hold all the toppings so I chose the ciabatta since it was a little bit of a bigger loaf. Also, I used kielbasa which is a Ukrainian/Polish sausage and I highly recommend it. these are SO european, I love them.

These had a great, soft and chewy texture. I added in walnuts, raisins, and cinnamon to make these into Peanut Butter-Oatmeal Raisin Cookies.. they were so good, and I will be making these again.

I ended up with a GREAT pie but I felt that I had to adjust this recipe too much. I will not be using it again. First of all, I made this into a Peach Raspberry pie but substituting some of the peaches for 2 cartons of fresh raspberries. Like everyone else said, it was too runny, even with added cornstarch. Cornstarch is much better for fruit pies so it should probably be used in replace of the flour. Luckily my lattice top held up nicely because I ended up pouring much of the liquid out through the top! After it cooled, I put it in the fridge to help it set up a bit too. Thankfully all this helped and it had a nice consistency when I served it. Also, I have never seen a pie recipe that bakes at 350.. thats way too low. I started it at 350 and then realized there was no way it was going to bake right so I changed it to 425 and basically baked it for the full time at that temp. Worked perfectly. I substituted half of the white sugar for brown sugar, like other reviewers.. I added in some vanilla extract and I mixed everything together instead of layering. I also added cinnamon and nutmeg into my pie crust, and a bit of ginger into the pie. I ended up with a great pie but basically changed the whole recipe.

This is a GREAT recipe for snickerdoodles and it scales down very nicely. The only thing I would suggest is not to completely roll them in the cinnamon sugar because the sugar on the bottom of the cookie will burn a bit while cooking, making the bottoms of the cookies tougher.. so next time, I would dip the cookie dough balls into the cinnamon sugar, just being careful not to coat the bottoms. Also, you gotta pull them out and place them on a cooling rack as soon as they come out for nice and soft cookies.

This recipe is a good solution for those times when YOU NEED COOKIES NOW and either don't have much time or certain ingredients. Its definitely quick and easy. I used brown sugar instead of white sugar and I used chunky peanut butter. I think these were really good, but not as flavorful as I would've liked and I thought they were just a little dry. Next time, I might try adding in some chocolate chips at the end.

These were so soft and chewy, I loved them! I used all natural chunky peanut butter, not reduced fat. I made these cookies into cookie sandwiches with Nutella spread between 2 cookies. (nutella is a chocolate hazelnut spread that I love with peanut butter) They were great and I'll be making them again soon.

I changed this quite a bit. Before I cooked the eggplant I laid out the slices on paper towels and sprinkled them with some salt, to help release moisture, for a few minutes. After they were cooked, I laid a piece of prosciutto on it, then the ricotta mixture (to which I added some parmesan and mozzarella), then rolled it up and secured it with a toothpick. I put them on a platter with a small bowl of the tomato sauce in the middle. This way, it was a neat appetizer and people could dip or spoon the tomato sauce on if they wanted it. It turned out very tasty and I will probably make it again with the same adjustments.

I dont really see how these are called Buttery Soft Pretzels considering theres no butter involved.. thats the best part! I brushed them with melted butter right after they came out of the oven..sooo good. I also made these into twists instead of the pretzel shape. I added cinnamon sugar and raisins to some and salt and cheddar cheese to the others (I put the toppings on before baking). Both were good. I'll be making this again.

As I was making this bread, I was really questioning how it was going to come out. When I put it in the oven I was certain that the inside wasn't going to cook through and I was right. The outside was a nice golden brown but the inside layers were still doughy..so I cut it into slices (which by the way, the layers didnt hold together very well) and baked them with the inside facing up for a little longer. They turned out ok after this but it all wasnt worth it, I wont be making this again.

This came out pretty good. After I made it, I kinda felt like it was just chocolate whipped cream, like another reviewer said.. but after I refrigerated it, it became a little more set and a little thicker. I added raspberry liqueur instead of water, (and added a little more than the recipe called for) and folded in fresh raspberries. I topped it with some chocolate shavings.

this is a great accompaniment to a light summer meal and a great dish to make ahead of time, like others said - the longer it sits the more flavorful it gets. its very visually appealing too, its so colorful. I think there might have been a little too much parsley, but other than that, I have no complaints. I added in a bit of oregano as well. I served this with paninis.. I'm sure I'll be making this again this summer.

I think it would help if you let the dough sit for a little while after kneading to rise for a bit. I stuck with the instructions in this recipe so I didnt do this and after an hour went by, they barely rose at all. I kept them in a pretty warm spot though and after another hour or 2 they had risen to the right size. Before I put them in the oven, I brushed them with some melted butter, cinnamon, and a little bit of cloves. I also put some nutmeg in the brown sugar/cinnamon mixture on the inside. (by the way, remember to leave a border when putting the mixture on, otherwise you won't be able to seal it) They came out great, nice and fluffy! I sprinkled some chopped walnuts on top of the icing too.

I made quite a few adjustments and what I ended up with was GREAT. I actually omitted the orange juice for a more traditional stir-fry.. I added in beef broth and a little worcestershire with the soy sauce and left out the sugar. I added in some tofu and scrambled egg (I love eggs in stir-frys). I also cooked the rice in low sodium beef broth. I topped the whole thing with toasted slivered almonds. With all these changes, I gave this recipe 5 stars.

Like many others, I served this on a toasted roll with provolone. I used a white wine reduction and instead of adding more wine when it seemed a little dry, I added in a little marinara.. I have seen a few recipes for sausage, peppers, and onions that call for tomato paste or marinara and I think its a nice addition. I also seasoned the peppers and onions with salt and pepper. This recipe is GREAT though, I'll be making it again.

These quickly disappeared shortly after I made them so I'm guessing that everyone liked them! I used apricot jelly but I would recommend using dried apricots, like the recipe called for because when they baked, the jelly seeped out and the cookies seemed kinda flat. I also sprinkled a little cinnamon and nutmeg over the filling before baking and changed the glaze a little bit too; I used melted butter and milk instead of water. If I make these again, I'll probably add some chopped walnuts too.

These were very, very good but I added several things for more flavor. I omitted the chili powder, the sugar, and some of the pulp.. I added garlic, romano & mozzarella cheese, Italian seasoning, and topped them with a mixture of bread crumbs and parmesan. I definitely make these again, but with the same adjustments.

I baked these instead of frying and they were awesome. I baked them for 25 minutes or so at 400 degrees on a baking sheet sprayed with cooking spray. I also sprayed the onion rings and drizzled them with a little olive oil. I used half bread crumbs and half panko.. and I needed about twice the amount that recipe called for. Served them with a honey mustard dipping sauce and they were devoured!