For having never made ravioli or pasta before, I thought this recipe was easy and super yummy. I added ricotta to the inside mixture and made the pasta with whole wheat flour. The recipe called for the right about of water for me (maybe a tsp extra than I needed, but I made up for it with flour). I drizzled the cooked pasta with olive oil, mozzarella and a teensy bit of seasoned salt. I will use this recipe again, maybe tweaked a little - but it's a great starting point.

Reviewed On: Sep. 15, 2009

While this isn't the best fried chicken I've ever had, it was perfect for what I needed! I was out of eggs and cornstarch and buttermilk (what kind of cook am I?) so that pretty much ruled out all of the other recipes. We tossed them in bbq sauce and dipped in ranch as a football game appetizer. I double dipped between milk/crumb mixture as many reviewers suggested, and there was plenty of breading after fried. Yum!

Reviewed On: Aug. 30, 2009

Everyone that tried this (and that's a lot because I've made is so many times - about 10 loaves this summer- because of a bumper crop of zucchini's in the garden this year :) ) has said it tastes just like their mom's. Because I've made it so many times, I've made a few mistakes..one of which is cooking it too long (and another not long enough, ick). This bread is pretty sensitive to drying out - so keep an eye on it and take it out as soon as a toothpick comes out clean. I don't make it with raisins or nuts, don't like either in bread, and it's plenty tasty without it.

Reviewed On: Aug. 30, 2009