I am trying to replicate a recipe from Oregon Electric Station in Eugene, OR (Go Ducks!), my home town. These were just as good and without deep frying! I didn't use the paprika, just because, but they were fabulous! These will now be a regular part of our meals. Thanks for sharing!

This crust is especially nice with a lemon chiffon filling. I knew it as Lemon Angel Pie when I worked at the Bomber in Milwaukie, OR. Yum!

Excellent Stew! I made this in the crockpot - cooked on LOW overnight (really on low you can cook this for 15-16 hours if necessary). Minor alterations: *I did flour and brown the meat, and then put about a cup of beef broth in that pan and DEGLAZED THE BROWNED BEEF BITS, and used that as part of the liquid. Unlike others, I used the full amount of water (broth) in the crockpot because we like more of a soup than a thick gravy type stew. Also doubled the spices, and added a bay leaf. That's it! By far the best stew I've ever made, and talk about easy! The consistency was just right - not too watery and not too gravy-ish. This will be something I'll make many times over the years. Thanks for sharing!

These were great! I did use more sugar to sweeten them up a little bit and make them more shortcake-like as opposed to scone-like. I liked the idea of shredding the butter, but in the end just used a pastry cutter as it was more of a pain to shred over the bowl rather than just use the pastry blender and get it done. Loved that it has a lot of butter! Makes these very tender and flakey. Thanks for sharing!

I would give these 4 stars the way I made them, which was one pound each of ground beef and italian sausage...which had far too much of a sausage flavor in them to be true meatballs. Next time I will use 1.5 pounds beef and 1/4 pound sausage - and I'm sure they'd be spot on! I added these to my own homemade marinara sauce (with my home canned tomatoes), and it was the best sauce I've ever made! Thanks for the recipe!

This was good! I dredged the chicken in flour before browing. I thought there was more than enough sauce, so next time I'm going to add 1/4 rice. Also, it was pretty salty (and I like salt!).

Awesome recipe! Of course, I used my own sauce (I use my own home canned tomatoes, 2 cans tomato sauce and a can of tomato paste to give it thickness). The egg ricotta mixture is simply perfect and makes a great authentic lasagna. Will be making this one from now on!

This is the best french bread recipe I've tried to date. Very nice crust!

Simply awesome! Always a favorite with the kids.

The best!!

I gave this an Average Rating, or 3 stars, because the flavor was pretty good, but overall not a very good cream of chicken soup recipe. First, liquid should be added to the roux, never the other way around as this recipe instructs (because lumps occur). Best would be to boil the stock/water mixture, place in a bowl and put the rice in at that time and cover. Use the original pan to make the roux, and add the stock back in small amounts to the pan at that time. You will have much smoother soup. I added celery, onion and garlic as others did. I would omit the garlic next time as cream of chicken soup doesn't normally have this. I also added a tsp of MSG which brings the flavors together well. UPDATE: I tried this again with the above changes, and I have to say, it was GREAT!

I think this recipe hits the mark! The muffin itself is not too sweet and I found the dutch topping a great addition. I filled the cups to the top and my muffins came out much bigger (see picture I downloaded), and they are the prettiest thing I've ever baked! Absolutely these are the blueberry muffins I will make from now on. Thanks for sharing!

I thought this was very good and very easy! I used my own home-made chicken stock which made it very rich. It's great standing as the recipe is written, however I do think a couple cloves of garlic wouldn't hurt anything. Thanks for the recipe!

I made the recipe as written basically and I agree it's too dry. HOWEVER, I thought the taste was Great and you certainly can't beat the ease of preparation! I added a few of the spices I like per other's suggestions. Next time I will add probably antoher cup of milk or water and a few cloves of minced fresh garlic - and go from there on any more adjustments. Except for adding some moisture, great recipe! Thanks for sharing!

These were good, but not as thick as I like my brownies. in fact, I would double the recipe if you like thick brownies. A box recipe is just as good as these were with a lot less hassle. I'm giving 2 stars because I won't make these again, but they weren't awful. :)

I consider myself a pretty good chef, but I was always afraid to try to make pie crust. You know, you've been to the work pot luck and someone makes pie and the crust is so tough you have to chew it a hundred times. NOT WITH THIS CRUST! This crust is so light and flaky, it rivals anything I've ever had anywhere. The lard freaked me out at first, but I do remember my grandmother telling me nothing works as well. Anyhow, I made it for lemon meringue pie and took it to a friend's house last night. Every bite of the entire pie was gone - I should've made two! This will be the only crust I ever make! Hmmmm, maybe I'll try chocolate cream next. :)

I made these this morning and they were excellent! I made them just as the recipe called for, and baked them for about 8 minutes - they were chewy and wonderful! I did use "baker's" sugar which gave this a wonderful texture! I'll be making these for years to come!

Awesome awesome awesome! I did use gloves for cutting and seeding the peppers which helped a lot. BUT, be sure not to touch your face at all, and do your best not to breathe while seeding. I about died until I figured out you need to hold your breath. Not sure I'll ever make them again because of that, but tastey and as far as heat goes I would say mild. Don't understand why seeding them was such an issue being as mild as they are - but it is!

Excellent recipe! I sent this on to many friends who attended a party last night. I especially liked that I could make it ahead (I think it made the chicken that much more tender) and only had to grill it up just before serving. If you're considering a Satay, this is the recipe you want to use.

I thought this was GREAT! I made the simple syrup from a recipe on Allrecipes, and I cut the alcohol down to only 2 cups (we're lightweights) of booze. Will make it again!