Phenomenal. I was worried about mixing raw eggs with warm milk (and making scrambled eggs in the bread machine) but I slowly mixed the eggs with the melted butter and then put it in the warm milk. Also, I used others reviews and put the cinnamon rolls into the dish, covering & refridgerating overnight, then sticking into a cold oven & setting the oven at 350, and leaving them for 30 minutes. I also flipped the cinnamon rolls upside down on a sheet to serve so all the delicious "goo" at the bottom of the rolls could fall down and evenly distribute. They came out perfectly, everyone was so impressed. The consistency of the dough is soft all the way through, with no hard edges or raw centers. I love this recipe!

Fantastic, this is my new cookie recipe. Can't go wrong, just DON'T LOOK AT THE CALORIES!!

Mmmmm, tastes just like an orange julius. And sorry, but I loved the whole 1/2 cup of sugar. This is a delicious treat, you should make it!!

I put it all in the bread machine and selected the dough setting, came out perfect, and so easy! This is the best if you want a fluffy, chewy crust. I used 2 1/3 c white flour and 1 c whole wheat. We've tried a few crust recipes from allrecipes, and we think this is the best.

Relatively cheap, low-cal, sooooooo goooooood. My husband told me to be prepared to make this alot...

I used this marinade on tri-tip steaks, marinaded for about 4 hours. I was looking for something with a little more zip, maybe next time I won't add the water. After trying my steak, I still added seasonings, which you shouldn't have to do w/ a marinade. Guess I'll keep looking...

This is delicious and looks beautiful, way better than store bought. I added about 1/2 tsp garlic powder to the dough, then sprinkled a little more on top before baking. The texture is crunchy on the outside and chewy inside, and deliciously salty. This is surprisingly simple, with lots of the ingredients on hand. Will be making this one more often...

I didn't strip the pheasant, just left it as legs and breasts. I was very weary of the vinegar w/ the milk, and after frying the pheasant I stuck it in a 350 deg oven for 25 min to make sure the pheasant was done, since mine was thicker than the recipe states. Seasoned with garlic salt, pepper & Johnnys. My husband said that this was the best "fried anything" he'd ever had. I'm looking forward to doing this again.

Wow!! I marinaded the salmon skin side up to make sure the flesh was sitting in the liquid, and marinaded for about 3 hours, and I thought it was still very flavorful. I subbed vegetable oil for the peanut oil, and only used a few shakes of red pepper flakes. This was great, I'm excited to make it again! Served w/ Gourmet Mushroom Risotto from this site, needless to say it was a 5-star dinner!

Okay, I finally made a good one! I took the advice and "treated the pie crust lightly", which basically means I just stirred the ingredients together just until it stuck, rolled it out, and didn't fool with it. And what do ya know, it turned out great.

I know, this is lame of me to even rate this recipe after I accidentally used HOT chili sauce and the meatballs were literally on fire in our mouths. But, the next day, after refridgerating them and letting them "chill out" (no pun intended), they are really good. I used venison burger, I always do. I know I will try this again without burning my mouth off and using mild or medium chili sauce. Even way too hot, they were pretty darn good.

I've been searching for the perfect bread machine recipe on this site, and I think this is it. I really like the look and texture of this bread, and it seems chewier rather than crumbly, probably because of the milk powder and egg. I used 1 c whole wheat flour and 2 cups all-purpose flour. Try this out!

I'm giving this 4 stars because I changed a bunch. I did not use the "guts" that I scooped out, and I replaced the tomatoes and soup with my homemade marinara sauce. I also microwaved the zuchini for 5 minutes with a little water before "gutting" and filling. It turned out pretty good, a good and healthy way to use up those zucchini from the garden.

Mmmm, delicious for a summer evening. We subbed the olives and peppers for Italian sausage, and made extra sauce. I don't think my dough doubled in size either time, maybe my yeast is at fault. We rolled the dough out to less than 1/4 inch, because we like it thinner. My husband loved it. You should try it, it's very good!

wonderful. I make this with mushroom risotto, I'm making it again tonight!

Awesome recipe, I make this all the time with varying veggies, usually always including peppers and onions. Also, you certainly don't have to use the "name brand" seasonings as listed,whatever brand you have works great. This is one of my favorite summer side dish with a good marinated meat. mmmmmmm!!

I used 3 1/2 c whole wheat flour and 2 c all purpose. These turned out beautiful, and really do hold up very nicely to a piled high burger w/ all the fixins. I baked in the oven for the entire 10 minutes after switching the racks. I'm freezing the leftover buns, we'll see how that goes!

Excellent recipe. I used olive oil for the frying, and took others advice to coat the fish with flour before the batter. The fish was actually better the day after we fried it. I reheated it in the oven at 450 degrees for about 10 minutes on a greased cookie rack atop a cookie sheet...it dried the grease out and made the fish more crispy. I'll remember that!

I make these all the time, adding whatever I have in the pantry; chopped caramels, white chocolate chips, chocolate chips, whatever. These cookies are addictive...and I probably shouldn't be making these so often or I'm going to be a house pretty soon.

This was very different and special. I followed the recipe exactly, with the exception of adding an extra 3 oz chopped water chestnuts b/c I just love them. Also, I used ground venison burger since I figured all those asian spices would drown out the gamey tast of the meat. We had lots of leftover meat/sauce mixture, and ate it over rice or just by itself for leftovers. It is really good!