These are the best salmon burgers I've ever eaten, and I used canned salmon. I can only imagine how good they'd be with fresh salmon. I also pan fried them, and I know they'd be better on the grill. Nevertheless, they have a lot of great flavor, and I loved the crisp outside. They are my new salmon patty recipe.

The name says it all--it is delicious. My dough didn't take nearly 3 c. of flour. I had used my last egg earlier in the day, so I had to skip the egg wash, but nevertheless it became two beautiful loaves of bread with excellent flavor.

Very, very good. It was my first time browning a roux and it took a long time, more like 20 minutes to get it dark brown. When I first started the roux I didn't think it looked thick enough, so I added some more flour and the end result was just about the right thickness. I used leftover Cajun spiced shrimp and a little shake of Cajun seasoning in the sauce. The finished product was great. I served it over Gouda cheese grits.

Although the peanut butter gave this a different taste from ordinary vegetable soup, I didn't think it was all that good. The cooking times for the vegetables are off too. The celery should be among the vegetables added first as it was still crunchy when the other vegetables were done. I wouldn't make it again.

A recipe doesn't get almost 800 5-star reviews unless it's exceptional, but I have to say I was bowled over by how good thses are! Light and fluffy, moist, and crisp on the outside. The only thing I did differently was brush the tops with cream and sprinkle them with a little sugar. These are outstanding and I'm sure I'll make them again. Great recipe!

There's a lot of very strong flavors going on in this salad and there's good news and bad news about that--it doesn't really taste like tuna. So whether you like this will depend on whether you want your tuna salad to taste like tuna or not. Nevertheless, it's very good. I had intended to only eat one small sandwich on a roll, but went back for a second one because it was so good. You can do a lot of playing around with this recipe to adapt it to your own tastes. The addition of curry really sets it apart from the ordinary.

I loved it! Since some reviewers said there was too much tomato, I used only about 3/4 of the can and added some more chicken broth. Otherwise I made it as written. Very flavorful and hearty.

While this was good, both my husband and I felt it was lacking something--but we don't know what. It gets a plus for ease of preparation, but I probably won't make it again.

These turned out to be better than I thought they would be. I didn't find them to be bland at all; in fact I thought both the meat and the sauce were very flavorful. I had more mushrooms in the sauce than it calls for because I didn't know how many mushrooms would equal 1/2 cup. I probably had close to a cup. The meat wasn't dry at all, and in fact was quite moist. The only thing I think I would do differently if I made these again would be to use refrigerated pie crusts instead of the crescent rolls. The rolls were a little soft and I think the pie crust would be more like the crust on authentic Beef Wellington.

This is really delicious. It's easy to make, and sure to impress company. I scaled it way back because there are only two of us. I was afraid the 19 hours I marinated the chicken would make the flavor too strong, but it really didn't. I also warmed the assembled dish briefly in the oven warm up the tomato and cheese a bit. Really an excellent dish.

This is a decent broccoli cheese soup, but I didn't think it was as wonderful as other reviewers did. Something tasted a little off, maybe the cornstarch. I will look for another recipe when I make broccoli cheese soup again.

Very disappointing. I proofed the yeast first and it was fine, however, it too forever for the bread to rise--so long we couldn't have it with dinner. The loaf was too flat and the flavor and texture were just so so. I had expected a crunchy crust, but it was chewy instead. I would not even fool with the recipe to try to improve it; there are too many other good bread recipes on the site.

I wanted to make these for Christmas and I'm having a very hard time keeping my hands off them! They're excellent.

I've made these every year for Christmas ever since I was a teenager. They are so delicious and look beautiful on a cookie tray. My suggestions are that you will need more powdered sugar than stated. Put a few of the hot cookies at a time into a paper bag with the sugar in, shake gently to coat, remove and set aside on a rack to cool. The first coating with sugar will get soft from the heat, then when they are completely cooled, coat again and the sugar will adhere to the first coating making the outside nice and white.

I shaped the cookies by using a pastry bag with a wide round tip. I can't imagine trying to shape the dough by hand because it is so sticky. I drizzled the chocolate out of a plastic bag with a very tiny cut off the corner. The cookies look really nice, but I'm disappointed that the pistachio flavor is weak. I would have preferred it to be more pronounced. They will look very pretty on a Christmas cookie tray, but with their subtle green color they would also look nice at a shower or other celebration.

Excellent cookie! It's a lot of trouble, but I developed a system that seemed to work for me. I put the parcels of dough in the freezer for a while, then was able to better shape them into round rather than square logs. I kept them in the freezer for a while longer and rolled them in the colored sugar. That also helped to round them. I returned them to the freezer for a while longer, then just brought out enough to cut for one cookie sheet. They were easy to slice, pretty much retained their shape, and didn't stick to the knife blade. While one sheet was in the oven I prepared the next one, and by the time it was ready to go into the oven, the dough was soft enough that I could easily tweak the shape if necessary. I used chopped pecans on top, and they added a wonderful toasted nut flavor. I used purchased colored sugar because I wanted the large crystals. One thing I noticed that no other reviewer seems to have mentioned is that the sugar caramelized a little and added an extra dimension of flavor and crunch. Definitely a good addition to any Christmas cookie tray.

These were an awful lot of work and I don't think I'd bother making them again. My dough was very sticky and I had to throw it into the freezer periodically to make it workable. The cookies were bigger than I usually make my cookies, but it was of necessity as it takes a lot of dough to cover a Rollo. I like the caramel surprise inside them, but they're not a WOW cookie in my book.

My dough seemed soft and the cookies didn't hold the thumbprint very well. I used 2 tsp. of rum extract and a little cream for the icing since I didn't have any rum, and I used a pastry bag with a star tip to put it on the cookies. I thought that would be a quick and easy way. The taste of these remind me of a nutmeg log cookie I used to make years ago but these are easier to make. If you like eggnog you'll like these!

The taste of this casserole is surprising--I guess it's the mayonnaise, and it doesn't taste strongly of cabbage. I added 1/2 lb. of browned sausage to make it a meal, and we both really enjoyed it. I took other reviewer's advice and put all the cornflakes on the top. This is good for something different.

This bread is wonderful, even without the spread on it. The taste of the sweet potatoes comes through even with the spices. I highly recommend it.