Wow. Double-coating the chicken with the breading was a brilliant idea. I'm so glad someone offered that suggestion. I used panko bread crumbs for an extra-crispy breading, and added some herbs, and a bit more salt. I added crushed garlic to the milk mixture for a more robust garlic flavor, and I only let the chicken marinate for about 20 minutes, and it still came out extremely tender and juicy.

I love curry chicken salad. This one is nearly perfect--it was just the ratios that I thought were off. The ingredient list is superb. I added more fruit and vegetables than the recipe called for and cut the chicken into rather small pieces. I used half plain greek yogurt and half mayonaise and used quite a bit more than the recipe calls for. I also doubled the curry powder for more flavor, and did end up adding a couple dashes of salt.

I rarely make a recipe exactly as printed. Characteristically, I made some changes to this recipe, but it was a fantastic base. I used active dry yeast instead (2 1/4 tsp for each fresh yeast cake). I also used white whole grain flour and substituted 1/2 cup whole grain oat flour for some of the wheat flour. I also added a tablespoon of wheat gluten because whole grains tend to produce less elasticity. I'll probably increase the amount of rye flour next time and substitute agave nectar for the brown sugar (to lower the glycemic impact). This was an excellent and easy recipe.

This pudding tasted pretty good, but it was the texture was rubbery. I only cooked for two minutes after the initial three, but it was already overcooked. I would definitely add more cocoa next time and do it over the stove to avoid the nasty texture due to overcooking. I disagree with other reviews that claim more sugar is needed. I thought it was plenty sweet--then again, I prefer dark chocolate to milk.

There were tons of positive reviews, but I like to read the negative ones so I know what to watch out for. In this recipe, the negative reviews all said the cookies were too bland, to flour-y, and the dough was too sticky. So I chose to eliminate one of the eggs and one cup of the flour to see if I could produce a more sugary, buttery cookie. My results were as close to perfect as you could get. Even my 2.5 year-old was able to help me roll out the dough (his favorite part was flouring the rolling pin and the table!), and cut out the shapes. The dough kept its integrity through 3 rounds of re-rolling the scraps and cutting out new cookies--without having to be re-chilled. They baked perfectly (I used parchment paper on my cookie sheets) and were tender and lovely. I don't even think we'll frost them--they're that good. Though they baked so perfectly, frosting them would be easy. With my modifications, I'll never be tempted to even try another sugar cookie recipe.

This was my first lasagna and it turned out beautifully! I made one change, adding chopped spinach to the ricotta mixture. The second time I made this recipe, I doubled it and froze one, because it does take quite a bit of time. But it is definitely worth the work. I will make this recipe again and again and again.

The imitation crabmeat as the recipe suggests would have been better, but the flavor combination of the cocktail sauce and the cream cheese was pretty strange in and of itself. I wanted to use real crab, but couldn't afford fresh, so I used canned crab and the rolls were pretty aweful. I doubt I'd try this again--even with the imitation crab meat. This just wasn't how I like my crab prepared, but I tried it because of all the rave reviews. I should have stuck to my own preferences.

Not at all like cornbread--next time I'd use more cornmeal and less flour. These muffins were tasty enough, but I wanted cornbread and these did not deliver. Also, I always add frozen corn to my cornbread, but this recipe calls for way too much. Cut the corn in half and it would be much more pleasant.

This was the best Alfredo sauce I've ever had! It was quick and easy and so delicious. I ended up with TONS of leftover sauce, though. Next time, I'll cut the sauce recipe in half.

This tasted just like sweet tofu--which is basically all it is. If you don't like tofu, don't even try this recipe. If you do, it's pretty tasty. If it wasn't for the crust, though, it'd have gotten 2 stars. Might have gotten 4 stars if I wasn't thrown off by somehow expecting this very simple recipe to be reminiscent of cheesecake... it wasn't.

YUM! I couldn't stop eating these cookies. The toffee bits gave them a wonderful buttery flavor. I wouldn't have mixed chocolate chips with cranberries with toffee chips, but what a great combination. I will definitely make these again and again.

Pretty good. I used plain yogurt instead of sour cream and added a little bit of honey for sweetness.