i used the best bread machine bread recipe from this site for the dough so i am only rating the baking method. it worked fabulously. i used the foil for the 2nd 20 min baking increment and it really helped the crust from overbrowning. the wash made for a really nice crust. the only thing i want to practice on is getting the slit marks to look better. they just about disappeared during baking. the hubs and i shared 1 loaf w/ Sausage Soup from this site and i am freezing the other one to make parmesan crostinis for my holiday party

i tasted this before i added the pasta and it was a little on the bland side so i added crushed red pepper, onion powder, and italian seasoning. i decided to cook it another 30 mins before adding the pasta and it turned out really great. fresh grated parm on top w/ the french bread recipe from this site made a comforting meal on a cold snowy day. i will make this again in my slow cooker next time.

i wanted to try my white balsamic vinegar so i did an ingredient search and found this. i used some of my homemade italian drssing mix and was very happy w/ the results. i really liked the color and flavor the tomato juice gave the dressing instead of oil for a change. i highly recommend white balsamic vinegar for this. i think standard balsamic would not have been nearly as pretty

i used leftover turkey from thanksgiving for this and it worked great. i used more hot sauce when i heated it up w/ the butter to make up for the lack of oil. this was really good with 1-dish pepperoni cheese pizza from this site. thanks aunt celeste!!!

after reading all of the reviews and a little help from the exchange this is what i did to make ahead- used my bread machine to make the dough (best bread machine bread from this site), used 1/2 c melted butter, skipped the egg, and halved the amount of salt. i divided the dough into 24 pieces and rolled into balls. i nuked the butter mixture and rolled the dough balls in it. mine didnt rise very much until the baking part. i poured the remaining butter on top and underbaked about 20 mins. then i let sit and cool to room temp. i placed in a freezer bag for the weekend. i pulled it out sat morning to thaw and baked about 15 mins on a cookie sheet. great w/ lasagna

really good way to use up apples w/ pantry ingredients. i halved the amount of oil, used 3 tsp cinnamon, and left the apple skin on. half of the batter was poured into an 8x8 and the other half was poured into a loaf pan. one for home and one for the hubs to take to work. i added 1 c of raisins rolled in flour (had some to use up) to the loaf pan batter. they were both done after 45 mins. after cooling and removing from pans i dusted w/ powdered sugar.

these were delicious. i am new to using wheat flour and i thought these were amazingly fluffy. i used my food processor for the dough and refrigerated it in a sealed tupperware. the next day i made drop biscuits out of them and they were still done in 10 mins even right out of the fridge. i will make these often when i am out of yeast or dont feel like waiting 3 hrs for my bread machine to make a loaf for me. TRY THESE!!!

sorry, but this was a waste of my turkey carcass. all that bouillon made it taste like it came from a packet. i was expecting much more of a homemade taste. this disappointed me. maybe there was just too much bouillon? i had to add another 2 qts of water after the soup was finished to make it edible

i used nonfat plain yogurt undrained and it worked fine. i scaled this down to 4 but used 1 clove garlic. i also used 1 standard cuke peeled, seeded, grated in my food processor, and blotted w/ paper towels. i was pleasantly surprised by the vinegar and would use it again instead of lemon juice. i added a pinch of dill

this cooking method made very simple ingredients look surprisingly impressive. i used my food processor and added chorizo. this paired nicely with a fruit salad.

doesnt get any easier than this. i got the pretzels at my local dollar store. a nice break from the mixer when you are making tons of xmas cookies.

i dont normally use many convenience products in my cooking but i only had 1 day notice to throw thanksgiving and this looked good. i loved the apples in this and i was able to use venison sausage from the freezer. everyone raved about it and said it was the best they ever had. i thought you could taste that it was stove top but it was still pretty good. great last minute side dish!

great! the cream cheese was great with the sour cream. i didnt have any taco seasoning mix so i quickly whipped up my own w/ lots of dried chili ancho, onion powder, garlic powder, salt, paprika, cumin, and a little cayenne. i also had to sub green onions (didnt have green pepper). i would probably just use the green onions again because they smelled yummy

this turned out better than i expected. i used 2 cut up leg quarters and i removed the skin first. my guess is the skin would get soggy w/ this method of cooking. my sauce was pretty runny (maybe because i used light sour cream?) so i would probably only use 3/4 c broth next time. great flavor though. a fun recipe to experiment w/ my pressure cooker

this was good. i made it as a side for harvey ham sandwiches. i made both the day before since i was running errands all day.

these were great. a nice break from the mixer since we made 18 batches of xmas cookies this year

to avoid the mashed potato effect many of the reviewers complained about i placed the fish on a greased wire rack on my baking sheet. i also only used 1/2 c flakes. it worked except this method didnt brown or crisp up for me at all. i dont think the oil did much. maybe leave it out and then spray them w/ pam after coating? also, i think the dried oregano flavor was too strong for the delicate flavor of the fish. i would suggest old bay or lemon pepper. made this w/ microwave risotto(also on this site and green beans.

i have had this in my recipe box for quite a while and am really glad i finally made this. i followed the suggestions of the reviewers and stirred halfway through all of the cooking times. i have a 1000 watt microwave and i felt mine needed a total of 10 more mins and more chix broth after. i cant wait to make this again for the hubs because he loved it

this was so easy and very good. i skipped the salt because i decided to add chix bouillon. very satisfying w/ some bread from the bread machine after an afternoon of shopping. this will be my go - to pea soup recipe from now on.

i used limes and plain yogurt for these. i used the juice of 2 limes and the zest of 1 lime for the batter and the juice of another 2 limes and the zest of 1 for the glaze. these turned out good. at 20 mins they were a little overdone in my oven. if i make these again i will check doneness at 15 mins. these were REALLY sweet. i liked the effect of the glaze so i would leave that alone but probably decrease the sugar in the batter