Tried this recipe 'as is' the first time, and they were not cookies at all. The photo shown is deceiving. Cake-like, as the recipe, yes. Cookies, absolutely not. Call them what they are: Individual cakes. In its raw state, it looks like cake batter and nothing like cookie dough, so it was no surprise when the first batch of "cookies" were runny, intersecting each other on the tray even though I put 2-3 inches between them. The second batch, I added an extra half cup of flour, refrigerated the dough and used a cookie scoop to help them hold a uniform shape. Nope. Still cake. At this point, I just put it in a cake pan and called it a day. Frosting is absolutely wonderful!

This recipe is nothing short of amazing. What I love about it is its versatility, namely that you can change up the filling (as other reviewers attest) and it still turns out great. I also love that no frying is involved, and they come out really crispy. No changes, seriously. The only thing I do different for my personal preference is brush the spring rolls with sesame oil instead of vegetable oil because it adds flavor and is healthier. A keeper! Try it.

Followed this 'as is,' which I believe is essential to rate it for what it offers. No changes to the ingredients, I only want to add some tips: a) Halve, slice and saute the onions in a bit of oil or butter before making the cheese sauce. Cooking them adds more flavor to the potatoes; slicing them avoids big cheesy rings. b) If you find the potatoes bland, you can up the Cheddar to 2 cups and add a pressed clove of garlic. c) Know your oven. My potatoes were done after 1 hour; cooking them 1.5 hours would have made them mushy. And, as reviewer Emily says, I use the sauce between layers but that's a personal preference. Wonderful recipe, which I will be using in my regular rotation.

It was fine and the texture was just right, but I used nowhere near 1 quart of oil and the banana flavor was barely detectable as Chevonne said. Based on that and other people's comments of blandness, I upped the cinnamon to 1 tsp. and added an extra banana. Wonderful. Beyond that, just some tips: a) A piping bag isn't really necessary. The trick is to drop the right amount of batter in the oil all at once, otherwise you get these strings and odd shapes. I used on overfilled gravy ladle and let a dollop drop in. b) Eggs and milk should be room temp or you risk having a browned outside but uncooked middle. c) Use a lower temp. All stoves are different, so do a test batch at 325 first, then adjust. I ended up using 275 to avoid browning too fast and cooking everything in the middle. d) Don't overcrowd the pan. Each fritter lowers the oil temp, and it's much easier to manage five or six than 10. e) Don't add sugar to the batter, otherwise they'll brown faster. I also used tongs to flip and remove them from the pan before sprinkling with powdered sugar. Great recipe!

Excellent 'as is,' no changes. I chose this recipe because the country I'm in has substandard take-out. The only suggestion I have is related to prep of the sauce. If you mix the corn starch with the sugar and then add the other ingredients, the likelihood of lumps is eliminated and it saves you a step. Also, I substituted pineapple juice for the water and cut sugar to 1/3 cup, plus used fresh pineapple because stores here don't sell canned pineapple. With white sugar in the recipe, corn syrup in the ketchup and heavy syrup from the canned pineapple, it's no wonder people think the sauce is too sweet. I keep all components separate and let everyone choose whether they want soggy or crispy pork/vegies. A great recipe!

Perfect 'as is.' What I also love about it is its versatility, in that you can add green peppers or a little more spice if that's your taste, and it turns out great. The only thing I do differently is saute my chopped onions at the same time as the rice to bring out their flavor. I've never had a problem with my rice browning and puffing; the only time I did was when I was forced to substitute parboiled or minute rice. For anyone complaining that it's too bland, rice is supposed to serve as a fire extinguisher for the other spicy/jalapeno/chile pepper items on your plate. This is the recipe I use all the time. Everyone loves it.

Recipe is OK but salty for my taste. The second time I omitted the salt, toasted the coconut as the oven was preheating, and substituted rice crispies because I prefer them to corn flakes. I used a cookie scoop for uniform size and baking time, plus a Silpat to slide them off. The trick is to take them out of the oven when they're golden brown but not completely done because they'll continue cooking. Perfect. Cookies disappeared in hours, and I don't have children. ;) This is definitely a keeper.

Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :)

Perfect 'as is,' no changes to the ingredients. My only suggestion is for prep, namely that the dry ingredients be combined first, then cut into cold butter as 'trufflebun' suggested. People can skirt the "thin layer" without doubling anything by using an 8 x 8 pan. Never had rubbery issues using preserves or jam, seedless or not. Really simple, fast and easy to make. This is the recipe I use all the time.

Great recipe 'as is.' I only have these tips. Use only one or two cups of water when grinding the rice; it otherwise causes rice to jump and not grind. Like others suggest, I also use 3 or 4 cinnamon sticks to soak and then remove them. For my taste, I cut the sugar. Real horchata does not use milk, so I sometimes substitute a handful of almonds to grind with the rice and soak -- makes a nice almond milk and therefore vegan. This is the recipe I use all the time.

I looked this up because the country I'm in doesn't have minute tapioca in a box. This was perfect! No changes, except that I added a tsp. of vanilla. Just a few notes: a) You must use small pearl; b) if you want to cut cooking time, soak the pearls in 1 cup of the milk overnight; c) if you don't have a slow cooker, it's perfectly OK as it cooks in regular pot in 30 minutes over medium to med-high heat. Sets beautifully, tastes wonderful. Thanks for the great recipe.

Like a few others, I stumbled upon this recipe by accident and gave it a try. I love it! What do I love about it? I love that I don't need to fry anything, I love that I can change the seasoning and control the amount of salt, I love that I can use different kinds of potatoes. I didn't love that mine took a bit longer than 5 min, but what can you do? :) I took the suggestion of using parchment straight on the turntable, and that worked really well. I'll be using this recipe again.

This was perfect! I was looking for a recipe with black olives and without sugar, and this is the one I'm using from now on. Followed it to the 'T,' no changes. I also like that you can mix it up, with regards to vegies. Sometimes I use onion, sometimes not. Sometimes I use yellow pepper. It's all good. Thanks for sharing! :)

Followed this to a 'T' and it was just what I was looking for. Real biscuits complement fresh, ripe berries and given plenty of whipped cream. Sugar baked into the shortcake is perfect! You won't be sorry. :)

I was looking for a Mac and Cheese recipe without the use of cheese food (Velveeta) and canned soup because no stores sell that here. This was really easy, not too salty (I like that) and quick. The only thing I didn't use was tomatoes out of personal preference. Saw absolutely no reason to make all the changes everyone suggests -- plenty of sauce, came together fine, plenty cheesy. Really good! :)

Perfect 'as is,' no changes. There was no "lemony" taste that many mentioned. The only thing I had to do differently is use Graham Cracker Crust recipe on this site instead of the crust included because there are no pecan sandies where I live in Europe. Very easy, flexible, delicious. Just what I was looking for! :)

Perfect 'as is,' no changes. Works just fine with all purpose flour, without a pizza stone, with or without additions like herbs/spices, and with or without rising first. This is the recipe we use all the time for regular pizza and Chicago style.

Recipe is perfect 'as is.' No changes. Be sure to drain the tomatoes well or deglop fresh ones if not using canned. The only tips I have are related to baking. 1) Greasing the pan tends to make the dough slip, so I grease and lightly flour the pan; 2) baking the crust for 15 min before placing everything on top was key, as another reviewer mentioned. For my taste, I add a bit of minced fresh garlic and chili pepper flakes. This is the recipe we use all the time, with Quick and Easy Pizza Crust also from this site; I don't use frozen. Tasty!

Great recipe, 'as is,' no changes. I only want to add a note of information. If you're using the Honey Maid graham crackers that come in a box with three packets, one packet yields exactly 1 1/4 cups of crumbs. Should you not want to open another packet to make up the 1/4 cup difference, just use one less tablespoon of butter. Loved the crust -- simple, quick and delicious. Why buy one? Thanks! :)

This is the perfect recipe. I've tried many on this site, and this one is the only one we use now. The only thing I do different is use fresh tomatoes and crush the garlic. Thanks! :)