Curdled? No.......it is the eggs that brings and binds this recipe together. I have been searching for a quick recipe that does not involve making a roux with flour and came across this one. It is EXACTLY what I've been looking for. I added about 1/4 cup minced onion and about 1/4 tsp garlic powder. Loved it!!

Made this pie with my 2 yr old and 9 yr old. I thought that it was delicious...especially considering it had no corn syrup. I was nervous because I poked around in it about 15 mins before it was suppose to be done and it was nowhere near set. I poked around some more and let some of the 'liquid center' run out and that seemed to help it set. As for the appearance. It's not that bad. It LOOKS homemade and tastes great. If yours comes out unattractive, just let it cool for a bit and top with REAL whipped cream and sprinkle with chopped pecans.

I found this recipe about 20 minutes ago and decided to try it out because I'm cooking a church breakfast for 150 people. I am SOOOOOO glad I ran across this recipe. I didn't really follow the exact measurements but I basically just mixed up the ingredients as I normally would for scrambled eggs and then followed the oven technique. I never knew "oven scrambled eggs" could be so good.....

I absolutely hate to give low ratings on recipes........however these had an unpleasant texture and not much on flavor. I agree with some of the other reviewr about there being too much baking powder.....not because of the fluffiness but because of the taste it left in my mouth. I have made these 3 times....one being the exact way the recipe states............sorry.

These were sooooo good and sooooo easy to make. I didn't change anything...I even used marshmallows from the health food store and they turned out delicious!!! Will definitely make again and again. Thanks!!

If I were to choose a green veggie to go with my meal....it would definitely NOT BE green beans........HOWEVER, these were absolutely delicious and was so very pretty on the table. If my camera was charged I would've taken a picture for you! I forgot to add the garlic salt and it was just fine. The only thing I added was some cubed tofu that I browned in a little butter. Will DEFINITELY repeat this recipe.

This was pretty good for the simplicity of it. I did add a little extra garlic (daughter's request) and the juice of 1 lemon. Already got another request to make it. Thanks!!

I had a craving for liver and stopped by a local restaurant and was so disappointed that I was determined to fix my craving by making it myself. I am SO glad i found this recipe. It was PERFECT. I didn't have any milk so I soaked liver in a mild salt water solution for about 15 minutes. Also, it is important to use deveined liver to help with the tenderness. I carmelized the onions first with only about a half tsp sugar, salt, and pepper for about 10 minutes. Near the end of the liver cooking time, I added a little water to help deglaze the pan and tenderize the liver more. Again, I loved the simplicity of the recipe as well as the flavor. Thanks for sharing.

The only thing that stopped me from giving this 4 stars is the fact that it made the perfect shortcake for my vanilla ice cream and strawberries. I DO think, as another reviewer stated, that it is more of a biscuit/shortcake texture. It is definitely not creamy. I do not suggest using this recipe for a birthday cake. Is very dense....but tastes on point.

If there were 4.5 stars, that's what I would rate it. Let's just say it has potential. I will make it again but will not use chicken stock or at least use only about a half cup. It was just too much liquid. I ended up thickening some of the broth and made a side of gravy for those who did not want bals. vinegar. I also added basil and doubled the garlic. Thanks.

This was a very easy and tasty recipe. Simple ingredients that I mostly had on hand. The only substitutes were that I used fresh mushrooms instead of canned, chicken stock instead of beef, and white wine vinegar, instead of white wine. Was very, very good.

Came out great. not exactly like nabisco nilla wafers but it was perfect for my banana puddin. would go great dunked in milk also. VERY EASY. Thanks.

I have never had banana pudding this way before so I'm not sure what it was suppose to taste like. It was pretty good but next time i'll cut back on the sugar. I will make this again but I might blend in some softened cream cheese. I also made it with homemade vanilla wafers from this site and it was the perfect texture....with NO corn syrup or hydrogenated oils which most of the boxed wafers have. Very pleased.

Perfect every time & better than store bought. thanks. wouldn't change a thing.

This was such an easy pie. My 8 yr old and I made this tonight. The only changes I made was that I didn't have any whipped topping so I made some using whipping cream, sugar, and vanilla (whipped topping recipe from this site). And I drizzled a little chocolate syrup on top. It was very delicious! Rich & creamy. Thanks for sharing!!!!

I do NOT have a sweet tooth at all....but after eating this I'm a changed woman. I followed the directions EXACTLY and was so pleased....and so were all of my coworkers. Thanks so much for a delicious dessert!!!

Just what a sandwich roll should be. I didn't really change anything except I used all-purpose flour instead of bread flour...and I didn't butter the tops. I followed another's suggestion and lowered the oven to 325 and let it cook for 10 mins. Then raised it to 350 for about another 4 mins till light brown and they were absolutely PERFECT!! Yielded 9 delicious rolls. Was not dense at all...but soft and nice!!!! Thanks so much!!!

Mmmmmm......I didn't even use this recipe for the chicken...I was ONLY looking for the sauce to put over some mushroom ravioli. I DID end up putting it over some stuffed chicken thighs and it was delicious. It tasted so much like my favorite dish from my favorite Italian restaurant. Changes I made: Before adding the cream, I pureed some of the sauce with my immersion blender. I used vegetable broth instead of chicken. I added about 2 tsp of sugar. Finally, I added about 1/4 cup of smoked gouda which really set it off. But even if I hadn't changed anything at all, it's still a 5-star recipe. Definitely fine dining. ;-) Thanks so much!!

If there were 4 1/2 star rating, I would have given it that...ONLY because like another reviewer said, they started drying up within minutes so it's best to serve them right out of the oven. They tasted very good and were very pretty. I brushed them with garlic infused olive oil before serving. They didn't quite make 20 breadsticks....I think there were 12 or 13. Overall, great recipe!

You definitely need to marinate your meat a few hours or more to get the full effect of this wonderful rub. I added a bit more garlic powder and regular mustard since I didn't have ground and it still came out great. Thanks!