This bread was very disappointing. The texture was fine and the loaf looked nice, but the flavor was very bitter. *If* I try it again, it will be with "bread & butter" pickles or with the dill, but with sugar added and the dill weed & parsely left out.

YUM! I served this to go over the Vietnamese Meatballs. It was a great combination. I wanted a bit more kick to the sauce, so I added a bit of dried basil & some curry spice. I also heated the sauce before serving over the meatballs. This one's a keeper!

I agree with other reviewers - this is way too wet. I have no idea how you'd put it on skewers. An ingredient was left out for binding (oatmeal, bread crumbs, etc) or the directions are incorrect (heat to make the corn starch thicken?). On a 1 lb recipe, I had to add 1/2 cup of quick oats and 1/4 cup of panko bread crumbs to even come close to making a meatball. I served them with peanut sauce (a combo of recipes from here). They were really good - after the additions.

This was fantastic! I wondered about it, but decided to take a chance, and I'm glad I did. My husband especially loved it. I had dried (from the garden) basil, but it was still excellent. What a switch for a meal! The basil, chicken, and other spices just blend so well together. I don't think using ground pork or beef would give it the same flavor and character. If you have some ground chicken, take a chance on this one!

These sounded very strange at first, but they turned out very good - I did add cooked chicken breast, though! I did not fry my tortillas (too much fat). I also did not make enchilada "rolls". I just layered the items in a 10X14 pan. I doubled the spices to our satisfaction. I topped it with paprika, parsely, diced red pepper, & sliced black olives. This one is a keeper! I needed to use up some "going old" sweet potatoes and this was just the thing!

These were very good. I liked the texture and so did my family. I made six "hoagie buns" from the recipe and used it with the "Best Beef Dip Ever" recipe for hot roast beef sandwiches. I did use a whole egg for the wash, not just the white, and I added poppy seeds. They were beautiful! I also added 1 tablespoon of wheat gluten per cup of flour, as I always do for yeast bread recipes.

YUM! For a six-serving size, I used about 15 large frozen strawberries, the same sugar, ice, & lemon juice listed, and one, 12-ounce can of grapefruit soda/pop. My hubby and son loved it!!! It helps that I have a brand new mixer that makes very fine crushed ice! Who needs alcohol in their drink?

This is so fantastic and very similar to the "real thing". No one in my family likes the texture of "boiled" ground meat, so I saute it in a skillet. I also saute the onions (and some added garlic) in ghee after the meat and add the spices, so the flavor can come out of them, and the "brown bits" of the meat are taken up. I use homemade beef/pork broth. I use 3 Tbsp. of cocoa powder instead of squares. We top it with kidney beans, diced onion, and then the cheese. It's the most authentic over spaghetti noodles, but any type of pasta works. Delicious! Such a switch from "Southwest" chili!

I even tried using the "mess" for meatloaf to salvage the meat in it and it was hopeless. I have no idea how anyone can slice this. Also, I halved the recipe and it's a good thing because my large crock pot was filled to the max once the oatmeal cooked. This must be an aquired taste. The texture was just horrid. Perhaps about one-fourth the quantity of oatmeal would make it better.

This was wonderful! I finally planned ahead for an Indian meal and made Naan instead of Chapati (also good!). I used my bread machine's dough cycle to mix, knead, and raise this. I used chapati flour for all of the flour. I added a bit of minced garlic and garam masala to the dough, along with a bit of extra-virgin olive oil to make it a bit moister. It looked a bit dry when mixing. After it raised, I made the dough balls, flattened them with a tortilla press, spread ghee and cumin seed (didn't have the recipe's seed) and let them sit for one hour, then fried. I greased the griddle with liquid ghee. My hubby and son couldn't get enough of this! I made a recipe scaled for 9, and made 8, 6-inch rounds.

I read the reviews and made a couple of changes - and forgot about one! I added 3 Tbsp of sugar to the dough - too much, next time only 2 Tbsp. I added 1 ounce of cream cheese to the icing, used only 1 teaspoon of milk, and upped the vanilla to 1 teaspoon of good Mexican vanilla. Tasty! Much quicker than yeast rolls! The thing I forgot that I believe was previously mentioned, is that you can't spread the butter over the dough, then put "loose" cinnamon/sugar mix on it. When you pick up the individual slices after cutting, all the sugar mix falls out. So I'll be sure to mix the butter with the cinnamon and sugar, then place it on the dough. A great way to slice these (and any cinnamon roll!) is to use *unflavored* dental floss. Slide the floss under the roll, then cross the two sides above the roll and pull in opposite directions - wah lah - great, even slices without squashing the roll!

Wow, these were good! Even my picky 10-year-old loved them! I made just a couple of minor changes. I added an overflowing tablespoon of canned cranberry sauce to the mix for a better body and color. I also baked these at 375 for about 15 minutes in my convection oven, spraying the tops with olive oil spray. I never fry wontons - too much fat. They were very crispy and good! Thanks for a great way to use up both cranberries and jalapenos!

This is a great base recipe. I use ground chicken a lot and this a good use for it. When I first read the recipe, I thought, "why do I need running water while making meatballs?" That seemed odd to put in a recipe, but I guess it would help a beginner. I added garlic powder & white pepper to the meatballs. Browned them with the convection oven. Substituted parsely and summer savory for the parsnips. Added a few chopped jalapenos, red pepper, and some edamame. Also added white pepper and garlic powder to the broth to get the taste to our liking. Used low-sodium chicken broth and no added salt to the meat or the broth. Added Amish garlic egg noodles directly to the broth. A great soup to have when getting over the cold/flu...I made this in December, not summer.

I love Asian, and I've made a lot of dishes from this site, but this has got to be one of the worst. It has little flavor, the breading doesn't stick, and it's just missing something...or a few somethings.

This is a pretty quick, easy, comfort food. I did add garlic powder, white pepper, and also finely diced red and green bell pepper. It really needed some color! I added parsely & paprika to the top to also give the top some color.

These are good, but I used about 3 Tablespoons honey, more milk, and made them drop biscuits, which made them very fluffy. I think 450 is too hot - next time I'll bake them at 400, since I use my counter top convection oven.

This is good, but next time I'll lay the bread pieces out on a single layer and bake on a sheet pan. The stacking made the "connected" parts *very* soggy. I used freshly-baked Portuguese sweet bread from the site and next time I need to use not-so-fresh bread.

I made this with boneless chicken breasts and it was wonderful!! This one is definitely a keeper and going in the favorites folder! I did use half half/half and half sour cream to cut down on fat. I also had to use pre-made chicken broth due to allergens. I just cut down on the milk accordingly. The hubby and kids loved this, too! Thanks for posting!

These are wonderful! At first, I didn't think they tasted like my favorite mall pretzel with the initials A.A., but once I had one with nacho cheese sauce, I did agree it was *almost* the same. I made some with kosher salt, some with cinnamon & sugar, and some with fresh parmesean & granulated garlic. My favorites were the kosher salt ones...with the nacho cheese salt. I did drain them on paper towels. I tried layering them like someone mentioned, but they stuck too much and made the pretzels misshapen. Thank you for posting! Next time I may add a bit more brown sugar and add a squirt of molasses.

This is *wonderful*. I make English muffins with it by cutting into six pieces, making balls of dough, then slightly flattening them on top. FANTASTIC. I cannot have pre-made English muffins due to allergies, so this was doubley-good for me - it's been ages since I had an English muffin!!! Thank you so much for posting!