This long island girl LOVED this cheesecake! I made this exactly as directed in a 10in springform pan and it came out PERFECT. No crack, perfectly white and thick but still creamy. My whole NY family loved it.

Amazing! Brushed with olive oil and kosher salt. A little time consuming without a bread machine but totally worth it!

I wanted this to be good but despite following the recipe to a T this was just a big heap of mushy ground beef :(

Sweet really isnt our thing. Maybe we'll sub the dijon and the red wine vinegar and try again.

I can understand the person who said this was more like gelato. This didnt come out like regular ice cream. I was so excited to make this with apple pie bt no one really liked it. Wish I had!

Everyone really liked this! I thought it might have needed more sugar to counteract the strong cream cheese flavor. Rolling it in heath was awesome though. Served with chocolate teddy grahams and animal crackers.

We did not like this at all as it had very little cheese flavor. It was moist but not cheesy and lacked flavor. I guess we are not baked mac and cheese fans.

This were very tasty. They were basically the traditional egg with a little bit of heat. I added just a pinch of salt as opposed to the amount listed, used half the cayenne in the mixture, added a few drops of Franks hot sauce and sprinkled with the remaining cayenne on top. Tasty but not extraordinary.

The best Irish Soda bread I have ever had! Used butter instead of margarine (since its all I had), added 1/2 cup of raisins to the dough during the final stages in the Kitchenaid, upped the sugar to a little more than 1/4 cup, and added an extra splash of buttermilk. Didn't grease the cookie sheet but used parchment paper (which created a nice light brown bottom). Basted 3 times, sprinkling granulated sugar each time, over 55 minutes with the oven at 350. Produced the most beautiful bread that was moister than most breads I have had, but still with a biscuit texture and slightly sweet with a great crust! A favorite and keeper for sure!

I made this for dinner last night with high expectations following the suggestions of other reviewers - added garlic cloves, peppercorns, 10/5 ratio of vegetables, etc. I replaced the water with beef broth (the fat free, low sodium) and this made the vegetables practically inedible due to all the salt. Not sure where I went wrong but beef broth was not the right call. The meat was tasty though - salty- but its corned beef! Perhaps next time not as much broth and I will cook the vegetables separately.

Everyone loves this "ice cream pie"

My picky boyfriend really enjoyed this crust (we also added pizza spice). Made two smaller pizzas, his with just olive oil and sea salt, and mine a NY white pizza. Cooked smaller pizzas for 15 minutes each on a pizza stone and we were happy!

I made these using 4in tart pans and the crust just made it for 6 tarts. I wasn't able to get the dough up the sides for a traditional tart and it appeared more layered. So keeping all the ingredients the same I cooked it for 30 mins as directed and the crust came out perfect. We didn't eat the tarts right away and the following night they were not soggy at all! It was a birthday hit. Very delicate with a buttery crust, creamy filling and tart fruit.

These were great! I didnt have an 8x8 pan and so I used an 11x7 pan as all recipes suggests in their pan conversion article. The crust and fudge layer was perfect for this but I found with substituting the pan size I needed to double the icing. It worked out well with getting to use the first batch as a crumb coating anyway. The office and family loved it!

Followed directions exactly scaled for a 2.5lb roast. The liquid mixture was spicy but unfortunately the flavor didnt make it to the meat itself. I tried to add "the juice" to our soft tacos to flavor the meat but it just made the shell soggy and the meal very messy. Wish it was better!

Awesome. Double the sauce!

These were great for a fast fix (a forgotten co-workers birthday). Everyone loved them! Very easy - had all the ingredients on hand. I think next time though I will use less Graham cracker crumbs as it was a little too grainy and not creamy enough. After preparing, I put them in the freezer for 10 minutes, sliced and then refrigerated.

This pie was awesome! I needed a quick dessert in a hurry so I bought a pre-made refrigerated pie crust and made decorative cuts. With my apple peeler/corer/slicer the whole thing was a cinch! Since I was multitasking (also making potato salad) my syrup mixture did cool too rapidly for the 1/2 I reserved to brush on top. Despite it having thickened, I brushed it on top and it still came out perfect ... possibly even nicer looking. Added all the suggested additions, cooked at 350 the whole time, and brushed cinnamon sugar and a little milk on the top at the last ten minutes. Thanks for a great recipe everyone loved!

No need to go out for wings anymore. These were awesome even baked with the modifications other reviewers suggested.

Prepared as the recipe directed these are only ok. They werent very flavorful and really needed the suggested sauce of the other reviewers. For two servings of sauce I melted two tablespoons of butter and stirred in one heaping tablespoon of Franks Red Hot sauce. Despite using Panko breadcrumbs I still wished they were a little more crunchy, but I will definitely be making these at home as opposed to going out for Buffalo Chicken strips. Thanks for a healthy recipe!