This is really delicious! The filling is full of flavor and the crust is nice and flaky. However, you MUST partially cook the vegetables before assembling the pie, and it's a good idea to cut the pieces small. My pie baked for 40 minutes, I'd pre-cooked the vegetables, and there was still a bit of crunch to them. Since some reviewers mentioned there's a lot of filling, I used a deep dish pie plate. It was something of a struggle to get the dough to fit it but I managed. I still had extra filling left. Be prepared to spend a LOT of time making this, with chopping the vegetables, preparing the chicken and making and rolling the pie crust. Therefore it's not something I would make regularly, but only when I had plenty of time to do it. I didn't use mushrooms and used peas instead. Really good cold weather dish--try it!

These are good, and a nice change from the typical Mexican style quesadilla. I thought there was only enough filling for three quesadillas, not four. I only had spicy brown mustard, but I mixed some honey with it. I put some of the pineapple tidbits inside the quesadillas instead of serving them on the side. I liked the flavor combinations and my only complaint is that the quesadillas seemed a little dry.

Good sandwich, and a nice combo of sweet and spicy. The amount of sausage you need will depend on how large your sausages are. Mine were kind of small, so I used more. I used higher heat for both the sausages and apples, so that speeded up the preparation. I also used 15 grain bread that made a crunchy and substantial sandwich. I decided to just put the maple syrup in a small container and dip my sandwich into it. Don't try it, it doesn't work very well and the contents of the sandwich fall out.

We were surprised at how really good this was, and we both ate more than we should have. I never used frozen bread dough before and you can't beat it for ease in making this recipe. My mouth is watering for some more as I write this.

As written I think this is a little bland. I added some salt, then some Cajun seasoning and it was better but still lacked "something". My husband really liked it though, so I will give it a compromise 4-star as the average of his evaluation and mine.

I made this for a bake sale, and let me tell you, it was a real act of charity to give it away. The batter and crumbs were delicious and I only wish I could have had a big piece. It smelled wonderful when baking. I used Caramel Frosting I on it. 10/20/08--I wanted to try this cake so badly that I bought it back at the bake sale! It's very good, has the brown sugar taste, the right pound cake consistency, and is very moist.

The frosting is easy to make and tastes great. My problem was that it stiffened up very quickly and I didn't get the smooth glaze look I wanted. I should have added more milk but thought it would be okay.

I wasn't sure how the onion would go with the sweet potatoes and apples, but the flavors combine beautifully. I did however, cut back to just one onion. I think if you just salt and pepper the pork chops as you normally would and omit the pepper on top of the casserole you will have enough seasoning. I had to leave my casserole unattended for about an hour and a half, so I cut the oven temperature back to 350. The apples were a little overdone, but I can't fault the recipe for that. This is a great fall flavor combo and I'm looking forward to having it again when I don't have to fool with the time and temperature.

I can't believe I made beautiful English Muffins, but I did. Although these take some time and the dough has to be handled carefully, they really aren't hard to make. Mine didn't have as large nooks and crannies as the commercial ones, but they were big enough, and the taste and texture were right on. They rise a lot on the second rising, and if I had known how much, I would have used a size smaller cutter. I have really big muffins! Just be very careful when you put the muffins on the griddle and when you turn them over, and you won't deflate them.

Delicious crispy, buttery sweetness with a hint of rosemary. These are a delicious and different cookie. I found the dough rolled better when it wasn't quite as cold. Flour the surface you're rolling them on and flour the rolling pin. Turn the dough over and re-flour several times when you're beginning to roll them out, and you shouldn't have any problem. I used a cookie cutter, but they would be even faster to make if you just cut them into rectangles as directed. Each year I like to try new cookie recipes for Christmas as well as the old standbys, and this will be one of my new ones this year, topped with green tinted sugar instead of white.

I made this as written and thought it was very bland. If you read the good reviews, most of them say they've changed the recipe substantially. The recipe can be a good jumping off place for your own variations, but don't rate it as something it wasn't written to be.

Very good, if you can keep from thinking of all the fat and calories in it! It doesn't need the salt.

There's really not a lot I can add to over 1800 reviews. These are good snickerdoodles.

I used boneless short ribs that I trimmed as much fat off as possible before I started cooking them. The meat was extremely tender and the sauce had a nice zing to it without being too spicy. I left the cover off for the last half hour to thicken it some. Served it over wide egg noodles.

I first made these at least 30 years ago. They take some time to make because of forming the logs and frosting them, but they're really delicious. Sprinkle some nutmeg on the frosting while it's still wet for a really festive look. You might try some real rum in the frosting too instead of the flavoring.

SALTY! I can see that these would have potential, but as the recipe is written there is much too much salt, and it totally spoils the bars. On the other hand, it's certainly easy to whip together and the ingredients are things that are usually around the house.

The name says it all! This is a delicious, rich chocolate frosting that's easy to make and tastes wonderful. My only recommendation is to make sure to sift the sugar and cocoa first so you don't have any lumps. It's so good you just want to forget the cake and eat the frosting!

This is a good basic recipe that's not hard to make. The short ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.

I've only tasted horchata once and never made it before. It was...a learning experience. If you don't have a blender and substitute a food processor, DO NOT put very much water in with the rice because centrifugal force will send the water right up the sides of the food processor and out onto the counter because there isn't a seal on the top. In spite of the mini-flood I was able to make the horchata and I enjoyed the flavor although if I made it again I would cut back a little on the sugar and use cinnamon sticks as others have suggested. I liked the cinnamon flavor, but not all the powdered cinnamon that settled on the bottom of the glass.

These turned out very well and were not difficult to make. People were surprised that I hadn't bought them at a bakery. The crust is flaky and crisp and the filling is good. I would recommend being generous with the filling. Some of mine had more than others, and the ones with more tasted better. Some may bubble out on baking but it doesn't really matter.