This is really simple and really easy. I eyeballed the measurements down to one serving and found that it didn't need the full 30 minutes. I also followed the advice of others and sauteed the garlic first, then mixing in the rest of the sauce ingredients.

Before I give my review, I should admit that I've never had rice pudding before and was totally clueless on what the end product is supposed to be like. So I read the reviews before making this and did two things: used 3/4 c Half and Half with 1 1/4 c. Skim Milk, and tempered the egg first with some of the hot mixture. I am now wondering why I've never had this delicious dessert before! It was perfect! It was very rich and creamy, with the perfect amount of sweetness. Even rice pudding virgins like me will find this very easy.

This soup has great flavor- even using half and half it had a smooth creaminess with the perfect kick. My red potatoes seemed to hold up pretty well after simmering on the stove for a couple hours. Since my husband doesn't like spinach, I left it out and only added it to the bottom of my bowl. It tastes great either way. I'm not sure if it's because I didn't use heavy cream, but I found the soup to be a bit thin for my liking.

Alright, 4 stars as is; 5 stars with everyone's suggestions. I used Uncle Ben's traditional Long Grain & Wild Rice mix (the one that takes 25 minutes), and just cooked it separately w/out the seasoning packet. Before I combined the broth and chicken, I sauteed some onion, carrots, and garlic. Also, I used 1/2 % milk and 1 cup of Half & Half. It turned out just fine- nice and creamy. I highly recommend this

This was incredibly easy to make! I had to adjust for what I had on hand (3/4 of a package of white button mushrooms, yellow onion instead of shallots, and no chives). Granted, I've never even had risotto before- but I loved it. This went very well with the rack of lamb we had for dinner.

This recipe is good, but it does need some additional flavor and time to let the flavors meld. I added two chopped green onions, garlic powder, and some dry ranch dressing mix. When I tested it immediately after mixing, I couldn't taste much of the bacon. After letting it sit in the fridge for an hour- it tastes much better. We served this with cocktail pumpernickel bread.

I enjoyed these bagels quite a bit. I didn't use a mixer- just a wooden spoon and my hands. I found the dough to be quite dry and it was a pain to knead. Like others, I followed the directions for "Forming and Baking Bagels" from this site. Unfortunately, I am a novice at forming dough rounds: it showed. The tops of my bagels looked great, the bottom- not so much. Next time I will boil the bagels for longer than 4 minutes (2 per side), because I like a thicker crust on my bagel. Also, 15 minutes baking time is perfect.

I used the shortcake portion of this recipe and unfortunately, I just didn't enjoy it. I found the texture too crumbly and they tasted like the baking powder. On the upside, the amount is perfect for two people (as the recipe states).

This recipe definitely threw me off a bit with the lack of kneading. But that's okay- they did turned out okay. If, like me, you find that your dough is quite sticky when trying to tear off pieces and shapes into the rolls- just spray your hands with cooking spray. It's much easier to work with the dough that way.

I was looking for a sauce to use with my onion rings- and this is soooo good. It tastes just like the sauce you get at restaurants.

Yum! I used balsamic, as I didn't have any cider vinegar. I really enjoyed this, maybe next time I'll add more bacon.

This recipe disappointed me. I only had 1 1/2 tsp of chili powder, but I don't think that would have helped. It was so bland with only the spices listed. I used chicken broth instead of water, and added cumin, cayenne, Adobo, Sazon,and garlic to kick it up.

I cut the recipe in half, as the original makes quite a bit. I followed the recipe exactly with one exception- I added about 1/4 c. of milled flax seed for health benefits. Oh, it took a bit longer than 20 minutes in my oven to get nice and toasted. This is great with vanilla yogurt!

Alright...I cheated on the dough. I used Pillsbury crescent dough instead with this recipe for the apple filling. Love love love it!

I've never had a danish before, so I didn't have anything to rate this recipe against. I sliced the dough in 1/4 inch slices and filled them with either the cream cheese mixture or chopped apples (with sugar, cinnamon, chopped walnuts). My husband, who requested danishes, said that while they were good- real danishes taste different.

Yum! I suggest using fresh mozzarella, if available. I didn't plan on making this and had to settle for a block of mozzarella, which I cut into cubes. If I make this again, I'll marinate the cubes (from the block) for a little bit first (at least a couple hours). I don't think you would want to marinate the fresh mozzarella balls that long- fresh quickly absorbs balsamic vinegar. Also, be quite liberal on the salt and pepper.

The base recipe is very good. I followed some of the suggestions from other reviewers: about 1/2 c. cheddar, added some garlic and onion powder to the batter, doubled parsley in the powder and only used a few dashes of salt. In the first batch, I made them too big and they took about 17 minutes. I suggest using only a 'small' heaping tablespoon for each biscuit. Next time, I think I'll add more cheddar and seasonings to the batter. Overall, it's a good starting recipe.

I added sliced portobello mushrooms right after adding the wine (I used Chianti). As for the brandy, I had to use Jim Beam instead- it still turnout out wonderful. My husband really enjoyed the sauce, but I think next time I'll let it cook a bit more, as I wasn't too fond of the crunch from the shallots. Overall, it was quite good. My cut of steak wasn't that good, and only about 3/4" thick, so I think it would have been better with a sirloin or filet. Nonetheless, the sauce more than makes up for it.

I love sweet tea, and since I live in Korea- it's VERY hard to come by. After getting tired of powdered Lipton tea mixes, I decided to give this a try. It's perfect, and very quick to make.

I stuck to the recipe as best as I could. After browning the one link of mild Italian sausage, I added the chopped mushroom stems, minced shallots, and garlic. I added Italian seasoning, salt, pepper, and red pepper flakes. Instead of bread crumbs, I used crushed Saltines. For the cream cheese, I found I needed about 4 oz. of plain cream cheese, and also added a few tablespoons of whipped chive cream cheese. I threw in a handful of shredded parmesan, stuffed my button mushrooms and baked in a mini muffin pan at 400 degrees for 12 minutes. Fantastic! I honestly didn't think that one link would be enough- but it was plenty. I still have enough stuffing left over to fill at least a dozen more. UPDATE: I froze my leftover stuffing and unthawed it today. I stuffed two portobellos with it and topped with parmesean cheese. It was still wonderful. I definitely recommend making extra stuffing to freeze for later!