This was so good! I suggest using a chuck roast if you want to shred your meat. If you have a meat slicer then go with the rump - otherwise don't bother with that cut because it doesn't shread as well and Italian beef needs to be sliced thin! (shredded is next best option IMO) I used 2 packets of the Italian dressing mix and I used one can of beef broth and then added water to it to make 3 cups total. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!

These tasted great with blueberry jam but they really didn't rise much (could have been my fault). They looked like the little buttermilk biscuits that come out of the can. Overall a disappointment.

I just now noticed that you're supposed to heat the dressing! OOPS! Well, it comes out wonderful even if you skip that step. I'd also suggest to decrease the dill by half. AND I really suggest peeling your cucumbers and they really soak up the dressing better!

This was so tasty! I followed the recipe exactly, except used long grain rice instead of instant. I found that with this change, I needed about a total of 1.5 cups of water (I gradually added more water as it needed it). I would suggest using a lean ground beef for this recipe because you don't drain off the fat because you brown the rice with the meat. A new family favorite!

This was great! Please take the time to put the pork in the oven with the sauce as this allows the sauce to almost caramelize and really soak into the meat. I found that my meat needed 10 hours in the crock pot (I used a 4lb shoulder roast) but I didn't have 10 hours so when I found it wasn't done at 8 hours I simmered it on the stove top for about 40 min and it was perfectly tender but not mushy. Something to add: I put a layer of thickly sliced onions on the bottom of the crock just for flavor and to keep the meat from sticking to the bottom. I also think I will leave out the broth next time and just use water and season my meat! So good and cheap!

These were SO YUMMY! I served them with butter and honey and I can't stress how much we liked them! I think next time I'll make them a little bigger - maybe a 2 TBS size. A hint - spray your scoop (whatever you use to scoop out the biscuits) with non-stick spray and they'll fall right out without a sticky mess.

These were good. I made half of the recipe and still came out with 20+ cookies that were a good size. I had to bake mine about 14 min and still weren't brown on bottom. I also would suggest spraying your pan with a non-stick spray. I thought there was a bit too much salt, will reduce next time. These don't spread much, you can place them fairly close.

This was really easy and so cheap to make! One recipe makes enough for 8 oz dry pasta, double it for a whole lb. Like others, I pureed my sauce to make it smooth, but is also really good "chunky". I used half and half instead of cream (because that's what I had). This sauce is also awesome as a base for a baked ziti - just sub ricotta for the cream, top with cheese and bake! Here's a tip: if you want to skip the pureeing step but like a smooth sauce, start out with a can of crushed tomatoes instead of diced.

For me, these were just "OK". I made in a muffin tin (standard size, made 12) and some had the molten center and some did not but all tasted very eggy and spongy and also lacking in flavor (and I used good chocolate). My 6 year old DD loved them though and DH said they were good - but not as good as the ones we get out. I think I'll save this dessert for an occasional treat when we eat out. Was worth a try though!

This was very good and easy to make - I used half AP flour and half wheat. I used my bread machine to mix the dough and then let it rise in a warm oven (pre-heat to 200 degrees then turn OFF!) with a damp towel over bowl for an hour. Shaped loaves (you don't need to roll out, just shape into a rectangle and plop in buttered pan) and baked as directed. I really enjoyed the end result and this really is kid (baby) friendly as many wheat bread recipes contain honey and children under 1 year are not supposed to eat honey. These make great toast sticks for my little guy to enjoy. Thanks!

I bake mine in an 8x8 inch pan and they come out great! Only thing is they tend to "mound up" on the sides and be thinner in the middle so, spread the batter thicker in the center of the pan to help even out when baking. These are SO GOOD! I hardly ever make chocolate chip cookies anymore because we like these better!

I should have known better. Baking with NO fat always yields a chewy bread. This was really sweet and had a bad texture and even smelled strange. Stick with traditional recipes!

This recipe really does taste like the kettle corn you get at a fair, festival etc... Follow the method suggested by the most helpful reviewer - the 3 kernel, and 3 seconds on/off the heat method to avoid scorching. The only thing I would suggest is cutting back on the oil a bit - the end product was a bit greasy (but that may just be the nature of the beast!)

Hi all! This is my recipe. I'm so pleased that others have enjoyed this recipe as much as we do! When I want to start this recipe a day ahead, I just rinse off the whole sweet potatoes, put in a large pot, cover with water and boil the whole potatoes until just tender (not mushy!). Let cool a couple of min and then peel away skin, slice and continue with recipe. I've also made this with pecans instead of cashews and everyone always loves it.

I did not care for this recipe.

This was pretty good. It had a good flavor, and I added some hot sauce to "kick it up" a bit. This is definitely the baked-style of mac and cheese - not the creamy version. Very easy - nice to not have to slave over the stove top with this one (no white sauce!)

Seriously this is one amazing garlic bread! I used a homemade french baguette (recipe on this site) and the bread was even better than the lasagna!

I've never had creamed eggs on toast before but I absolutely LOVED it and will make it often! Only thing is I needed a bit more butter to make a nice roux. Thank you so much for sharing this simple comfort food!

I've made this recipe many times and not reviewed it. Let me just say, that it's awesome! I usually take the extra time to let the dough rest (at least half an hour) after kneeding it in my food processor or by hand. If I have extra time I just throw it all in the bread machine on the dough cycle. I always use olive oil instead of vegetable and I usually cut the recipe in half and it makes a great thin crust 14-16 inch pizza! I have found that this dough doesn't freeze well, so either make half the recipe or make 2 pizzas, or make one and some breadsticks!

First, let me say that one should always make a recipe exactly as written the first time, then make changes as desired on subsequent attempts. I should have taken my own advice! I have never made baguettes before (eventhough I make bread quite often), and I had a bit of a tough time with the rolling and shaping, so my loaves were more "fat" than long. Make them really long and really skinny as they do rise quite a bit. Also, make the diagonal slashes (not straight down the middle) and follow the recipe's glaze (yolk/water) if you want a really brown crust. I made mine with just egg white and while it was crispy, it wasn't very brown. Great flavor and I hope that my future attempts yield *perfect* looking baguettes!