really good! I halved the recipe for 3 people, 5 servings. I cooked the bacon about 1/2 way in a pan, then cut into smaller pieces, added to 2 cans of green beans into a 8x8 baking dish, then tossed to coat with the sauce. I tasted a bean 1/2 way thru cooking and added more soy sauce to make it less sweet. My boyfriend really liked, and ate the extras :)

I used imitation crab and it tasted great. I followed the recipe as stated otherwise, everyone loved it!

I've made this 2 times now, and both times there have been no leftovers. I line a casserole dish with foil, put the chicken in, then i brush the sauce on both sides of the chicken. I'll re-brush with sauce every 10-15 minutes or so, but i reserve a good chunk of sauce for after the chicken is cooked. When the chicken is done, i chopped the breasts into bite sized pieces, then add the remaining sauce and mix it all so the chicken pieces are evenly coated. I serve over white rice. *I use grated fresh ginger *I use chicken breasts *I double the sauce recipe I almost recommend making a HUGE batch of the sauce, then bottling it and keep in your fridge. It's quite tasty!!

these were very tasty! I made them for a dinner party with the theme "5 ingredients or less", and they dissappeared super quick. I made two batches, one with strawberry preserves, the other with apricot preserves. Didn't make any substitutions. I do recommend checking them frequently though, I followed the times and mine got burnt underneath, so even though the top might not look golden brown, the bottom might be done.

wow. this is delicious. i followed the recipe almost to a T. I did double it up though, since I had a ridiculous amount of zucchinis. I made 4 loaves, thinking I'd freeze them, but they barely lasted 4 days... 'twas good. I also added a crumble topping with pecans ontop, yummy. I also subbed pecans instead of walnuts, and used 2 cups of brown suagr and 1/4 cup of vanilla sugar instead of white plain sugar. I did NOT drain the liquid from when i grated the zucchinis. Will definitely make this again next summer, or perhaps go out and buy zucchinis to make sooner :)

I was told by my boyfriend, his parents, and my roommate this was the best pie any of them have ever ate. I used the 5 nectarines from my local CSA box for this, and loved the tip on hot/cold water to get the skins off. Didn't work perfectly for me, but oh well. The hardest part was cutting the nectarines and getting the pit out! I sliced the nectarines into thin slice, and spread them out in a circle in the pie shell. I did not have almond extract, so I used homemade vanilla extract instead. I also substituted the 2/3 cup of white sugar for 1/3c vanilla sugar I made, and 1/3c brown sugar. I also made a semi-crumble topping with chopped pecans, vanilla sugar, brown sugar, and butter and sprinkled ontop. I HIGHLY recommend this recipe, and next summer i'll try to remember to make extra pies and freeze them!!

i really enjoyed this recipe! I did make a few changes, since it was summer when I made them I could not find the cranberry stuff needed, so I substituted a Currant Jelly. I made the meatballs about twice as big as the recipe said to do, which meant that I did have to bake for longer. It was on purpose though, since I turned this into a meal instead of an appetizer. I put the cooked meatballs into the large pot that I made the sauce in, coated evenly, then put ontop on fresh sticky rice. Everyone enjoyed, and I managed to save a meatball and rice for lunch the next day. I will definitely be making this for dinner again, and probably for appetizers too ;) thanks!

very yummy! I tried my first batch of these never making any kind of meringue before, and ended up not beating the eggs enough and they didn't turn out so well, that was my fault. However, tried again and made them perfectly! I just made vanilla ones and they were gone by the next day! Now I made a THIRD batch (all within 24 hours by the way...) and made half vanilla, then after I took half away and into a ziploc baggie, I added a small (1/2 tsp or so) of Hershey's cocoa powder unsweetened to the remaining vanilla batch and then put that in a ziploc baggie also, cut the tips off both bags and piped them onto seperate baking sheets and cooked at 250* for about 30 minutes. they're heavenly. :) thanks so much, will make these quite often since they are super easy and I usually have the ingredients on hand.

absolutely perfect and was the exact taste i was hoping for! this is the first bread recipe i've ever made with yeats and couldn't be simpler. I did read some reviews, but decided to stick with all called for ingredients. I LIKE the sweetness of the bread, it's great for all types of sandwiches or even by itself or as toast! I didn't know what to expect for yeast 'proofing', but do make sure the temperature is 110!! It'll get a nice caramel-colored foamy top and that's when you know it's "proofed." Also, don;t forget about your pan loaves rising like I did for an hour cause they'll grow to 6+" above the pan, whoops. They do 'deflate' so to speak if you touch them. Overall, tonight is the second time i've made this recipe in a week. That's 4 loaves of bread between my boyfriend and I, so it really is delicious. THANK YOU!