Just like the store bought Pan De Sal but made fresh in your own home. I have a bread machine so I use that to do most of the work. I add all the ingredients, set it to basic cycle and remove the dough after its second rising. Then I continue on with the step #4. The only difference is that as I place it on the baking sheets I lightly dip one side of the dough in breadcrumbs. Then I cover with a damp cloth and let it rise for about 40 minutes. With this recipe I find that I have to use two baking sheets in the oven, so what I do is on the 10 minute mark I switch the top sheet to the bottom and vice versa. I find that this evenly browns and cooks the bread. I freeze what I know I can't finish 2 days so that it doesn't spoil. Will definitely make again!

This was good and a very basic recipe for roast. I will try more herbs/spices next time. The method was a bit unorthodox because I just hate waiting that much for food.

I made this for Thanksgiving dessert and everyone said the cakes was really moist. It wasn't too light but this wasn't the typical decadent red velvet cake but it's just as good. The only differences to my recipe was to use 2 oz of red food coloring, 4 TBLSP of cocoa powder, and I used a premade whipped cream cheese frosting. I was going to make a different frosting from this website but I needed to save time. Oh, and make sure to completely cool the cake for an hour before you put the frosting. Next time I will make frosting myself for much better results, if possible.

This was my first turkey ever and it was a hit with my family with no leftovers. I did add other herbs like oregano and basil to rub all over the turkey and under the skin for extra flavor, I did not use parsley. I did not use seasoning salt since I brined the turkey with "Out of this World Turkey Brine" from this website. I didn't want the turkey to turn out too salty. But I did use a full stick of butter and placed it under the skin everywhere. The turkey turned out moist and flavorful. Because of brine I think the cooking time was off. My 12.5 lb turkey was done in 2 hours. Make sure you use a thermometer to check the internal temperature so you don't get dry turkey breasts. And don't throw away the turkey "juice" that's on the bottom of the pan. Strain the juice and place in a saucepan. Add 1 cup milk, boil then add 1/4 cup of flour to thicken. It makes a great gravy. Will probably make again for X-mas!

Awesome! My first turkey and my first turkey brine. I decided to brine last minute and didn't want to head back to the grocery store again so I only used 3/4 cup of table salt instead of the canning salt. I brined it for about 12 hours, rinsed well, and used "Homestyle Turkey, the Michigander Way" from this webiste. The turkey breast was so moist that I might make this again for Christmas!

My two dogs love this. I substitute chicken broth for the water, I don't add salt, and I add about 3 TBLSP of peanut butter. My cookies didn't come out shaped as a cookie, they retained the same shape as the way I placed it on the sheet. Next time I'll flatten in out with a fork. They kind of look like small pieces of chicken. :) I also froze the other half so that the cookies don't go bad. And keep the baked cookies in a sealed container so they won't spoil.

OMG! I think the best part of the recipe was the gravy! And it was also so easy to make. I browned the chicken then baked it in the oven for 20 minutes at 375. I think the only thing this was missing was cornbread. I think I'll either make some cornbread next time or just pick some up at the store. Will make this again for sure!

This was just so-so for me. Maybe it was the quality of ingredients that I used. I used a generic pudding and that's probably why the taste was off. Next time I will choose better ingredients.

This is a very quick and easy recipe to make for a hot summer day. I made this as is except made with white bread and served with plain potato chips. This is definefely a keeper!

Delicious! CHANGES: Cooked in slow cooker for 3 hours on high. I added half a tablespoon of peppercorns, half choppped onion, and a teaspoon of garlic. Also used the packet of seasoning/spices that came with the beef. Two hours into cooking I added potatoes, carrots, and lettuce. I also used 2 bottles of Guiness. TIPS: The first time I made this I didn't drain out all the spices and peppercorns from the sauce. Because of this it stuck to the vegetables and made it more difficult to eat. The second time I waited for the meat to cook and removied it, drained the sauce so seasonings won't get stuck to veggies and let cook for an hour.

Too much lemon/lime. That's all I tasted. I made it a second time and cut the acid to 1 TBLSP and it was way better.

My mom usually cooks the Filipino food and when I showed here this recipe she was skeptical about bbq'n this since she usually cooks it the traditional way. But now everytime I uses this recipe she likes this way instead. I think 40 minutes is too long for it to cook over the stove. So I reduce it to about 15 - 20 minutes and then bbq it.

This is so easy to make. The first time I made them they were a bit too hard, and I like my scones a bit fluffier, but not like a muffin. I guess somewhere in between. The revisions I made was used 1 stick of butter, 1/3 cup orange juice, 2 TBLSP of milk, 1 tsp vanilla, and the zest of half an orange. I always make this when I get cravings!

The first time I made it it took a bit of work, but it was worth it. Five people live at home, and I still had leftovers for the next day. The only thing I'd do differently is cut the recipe in half.

Wow. This one is definetly a keeper. Like other reviews, I had too much egg mixture and breadcrumbs left over and I used 5 chops. So will cut down on them next time.

Wow..almost like starbucks, except I don't have to pay $3.50 for this. I used 1/2 Tblsp of cocoa powder, 1 Tblsp of sugar and 2 Tblsp. of milk. To prevent the lumps I crushed the cocoa powder with the sugar using a spoon to make the mixture a little more finer, and it turned out fine. And don't forget to top it with whipped cream!

I was so excited in making this because of all the reviews, but it was just bland for me. I don't what I did wrong. I used sea salt (couldn't find Hawaiian sea salt) and Hickory liquid smoke. The meat came out really tender after 9 hours on low, but it didn't taste appetizing to me. To save the dish, I had to add bbq sauce to it to make it edible. I was hoping this dish would be a keeper.

This came out moist and delicious. I used the recipe exactly except added 1/4 cup chocolate chips along w/ the raisins. After it baked, I topped it with a vanilla sauce: Heat up 1 cup milk, 1/4 sugar, 1 tblsp. cornstarch, 1 egg yolk, and a tsp. of vanilla. I also topped it with french vanilla ice cream. Yum!

I agree with others that this is more of a hybrid of flan and cheesecake. I changed this recipe as follows: 1)Used 4 egg shaped (4x6) tin-like pans (bought it at my local Asian market) 2)Placed the tin pans directly on the stove and melted 1/4 cup sugar in each tin. Make sure to move around the sugar while its melting. 3)Take tin off the heat when sugar is melted and lightly browned, and cool for 15 minutes. The sugar should harden and you should hear the sugar cracking. 4)I didn't bake it, but plcaed it a large steamer on the stove for 1 hour because that's how my mom makes regular flan. It turned out delicious and everyone liked it, but I still prefer the original.

Perfect! I used the amount of butter in the recipe and it was just right. I served over a package of linguine noodles. Just make sure to check on the shrimp while baking so it doesn't over cook. Quick and easy and will make again.