I thought this bread tasted bland to me. So the next time I made it, I added some honey (like 1/4 cup), and it turned out just right! The bread was wonderful!

This sugar cookie recipe is by far the best one I came across! I followed the directions of the recipe, but made a few slight changes: I didnt have real butter, so I used margarine.(I followed the advice, from another reviewer on here who used it: chilled the cookie dough for 30 mins in the fridge, before baking them. I added more vanilla extract, than what was called for (2 tbs), for more flavor. I mixed it in with the egg yolks. I mixed the dry ingredients well with a spoon once, and then sifted all the dry ingredients once, before adding it to the wet. This made the dough soft & managable, to shape. It also made the cookies turn out tender-soft, and slighty chewy. I rolled the dough in walnut size balls & coated them in white sugar first, before flatting them slightly (with the bottom of a glass cup) on slightly greased, cookie sheets. IF you like your sugar cookies topped with sprinkled sugar, and/or for them to be more flat shaped, than poofy...then do this, before baking them. They were still soft & tender in center, and delicious! I baked them, until the edges were barely slightly golden. They turned out PERFECT! My husband is picky about how his sugar cookies are made, said these were VERY good. He and his buddies, ate them all up! I thought they were the best home-made sugar cookies I made, and I am not even a sugar cookie lover. This recipe is a keeper! (Next time, I think I am going to try lemon extact, in this recipe.)

These cookies were excellent! But, I realize I need make a few small changes to the recipe, though. My cookies turned out kinda flat with hard edges, but they were still soft in the center and tasted great! I think the flatness had to do with me greasing the cookie sheets too much, which spread the cookie dough too much and baked them flat. As for the hard edges...maybe baked them too high on the baking rack, where the cookies browned and harden the edges. Next time, I will freeze the cookie dough before baking, and use parchment paper (instead of greasing it with a non-stick spray), as other reviews has suggested. I didnt read the reviews, UNTIL after I made them...my mistake. I realize that, once these changes are made, the cookies will turn out looking better. These cookies, are a very good recipe for chocolate chip cookies. The cookie's name, fits perfectly! They taste just like the ones you see in bakeries!

My family, and I thought this was very good home-made version! I made a few changes to the recipe, though, to suit my family's tastes: 1) I used less chicken (3 fresh chicken breasts), so there will be more sauce. (Note:If you make more chicken, as recommended in recipe, it will soak up the sauce. If you like for the chicken dish to be more saucy, I recommend you double the sauce.) 2) I mixed the honey and terryaki sauce together, so the flavors blend well, before adding it to the chicken. 3) I added alittle brown sugar, to make it slightly sweeter. (Note:The seseme chicken they make at resturants, are more sweet than this recipe calls for.) 4) I omitted the vegetables, because my husband dont like them. (Note: To add or omit the veggies, its up to you; based on personal preferences.) The chicken tastes great, either way. Chicken tastes great with or without white rice. Over-all, this recipe is the closest substitute I found, for the sesame chicken you enjoy, in Chinese resturants. Its good and will satisfy you!

I did not think this would taste better than it looked. My family and I, really enjoyed it (especially my husband). At first, when my husband looked at it, he frawned, lol. But when he smelled it cooking, and tasted it, he had seconds! He said its way better than the processed, canned stuff, which I had to agree with him on! I usually dont like beefaroni, but making it home-made, make it taste good! lol) I made some changes to the recipe, to make it more tasty and look presentable: 1) I added more cheese to it. (My family loves cheese, lol) 2) Added chunky spagetti sauce with mushrooms (had some spices). 3) Added some spices, that wasnt in the spagetti sauce (use spices that you like and use, in an Italian type dish) I didnt make the sauce that went to this recipe. 4) I layered it more like a lagnasa, mixing just some noodles into the meat mixture, instead of mixing it all together. It turned looking and tasting really good! This is a great recipe, if you want to make a different, and simple, italian-taste dish for your family. Hope this helps, cause the beefaroni version I made to this recipe, will make it taste better, as well as make it hold well, together...when presenting it, instead of it looking like one, big slop!

This turkey pot pie turned out tasting good! But, I a few adjustments to it...to make it more filling and tasty. 1) I added some seasoned cubed hashbrowns (fozen type, which I cooked ahead of time and then added it). 2) I added fz peas/corn (not mixed veggies; think its too much)to it. These additions,I think...added more heartness to the pie. The pie filling, seemed like it was missing some stuff. Okay, maybe, I just personally prefer MY meat pies to have potatoes and some simple veggies. This is a great recipe, if you and/ or those you know, want to make a meat pot pie that is easy, but is moist, hearty, with a good, home-made-like taste to it.

I made this crust for a turkey pot pie (a recipe I found on here). This crust recipe is PERFECT for meat pies. Its flaky, light, with a simple, good taste. Its pretty easy to make, which I like! lol. There were some changes made to this recipe (which I happen to do, while I was in the process of making it): 1) I just gradually added 1 Tbsp of cold water, until the flour formed into a ball of dough. I happen to add more than 6 Tbsps of cold water to the flour. 2) I baked it slightly less than recommended, just to be on the safe side, in not burning the crust by watching it (took about 10 min.) towards the end for a lightly brown look. My turkey pot pie AND the crust (also another recipe that I found on here) turned out really good!

My family and I, enjoyed these. They were pretty good, but very sweet with the icing. I think the brownies will taste great, without it. But if you like really sweet desserts, you will enjoy these brownies. These brownies are thin, moist, rich and kinda on the chewy side. (They will stay moist longer, if you keep them in a tightly sealed container, using pachment paper betwen layers, to keep them from sticking together) If you prefer cake-like (fluffy, rich type brownies), then I would not recommend making this recipe.

It was not what I expected. It tasted more like dry, bland meatloaf, and I usually like meatloaf. We didnt really like it. I am not a picky eater, but would not make this again, UNLESS I made some major adjustments to it...to make it more moist and tasty.

My family thought this was alright, but not as good as we expected. I thought it was good, but not as good, if it were made home-made. Its not bad tasting, for a quick version. I think it would have tasted better, if I baked the dish completely, instead of mircowaving it all or half of it. (Note: I happen to do half microwave and half baked this dish, which turned out tasting OK. I read some reviews, and some said it tastes very good to excellent, baked.) If you dont want to spend alot of $ eating out, not picky about taste, are hungry, and/or need to make something quick to eat, this recipe will do.

This banana nut bread verison, with whole wheat flour turned out very moist and delicious! I made a few changes to the recipe though: 1) I omitted the nuts, and added coconut instead. 2) I added an extra ripe banana to give it more of a moist, rich, banana taste (which it did). 3) used both whole wheat flour and white flour, to even the texture/moisture of the bread. (I read on the whole-wheat flour bag I had, that the instructions on it recommended that, when making baked goods with whole-wheat, they will turn out best, if you use half whole-wheat and half white flour. This will give the baked item, a more even, perfect texture. I am so glad I did this, because my banana bread's texture/moisture was perfect! You wouldn't think the bread was made with whole-wheat, which..most of the time, tends to make them, dry and dense.) Everything else, I kept the same. The bread was so, so moist and soo good! Except for the coconut. Next time, I will leave it out. It made the bread texture feel kinda funny in my mouth, lol. Next time, I will try some semi-sweet chocolate chips, to replace the nuts. This is a wonderful recipe for a whole, wheat banana bread! My son and I love it! (My husband said it okay, but he just said that cause he's not a big fan with quick, healthy-type breads like this one. But, this banana bread was moist and tasted really good, for a healthy-version.