Wonderful and refreshing! I juiced 8 lemons because that was what I had and I boiled the sugar with 2 cups of water to make a syrup. Big thumbs up on this one! The tip about microwaving the lemons for 10-15 seconds was a gem!

This was AMAZING! I cut 4 chicken breast into strips, used 1 egg beat with 1/2 cup of milk for my wash, and plain whole wheat bread crumbs seasoned with Season-All. Honey Mustard Sauce, also from this site, made a great dipping sauce for these crunchy delectable strips!

I admit I was not expecting much out of this recipe. We all know simple is often better, but there is such a thing as *too* simple. Don't let that fool you, though! This was WONDERFUL! It went perfectly with our grilled steaks and was divine topped with steamed broccoli. Several at the table even squirted ranch dressing on it! It is so great as written but I do plan to play with it a bit, adding things to make it a main dish. I think it would work with beef tips or chicken chunks mixed in along with broccoli or perhaps a frozen veggie medley.

Amazing!! I don't like my bread machine, so I did this by hand. I subbed olive oil for the margarine, did a mix of 1&1/2 cup wheat 1&1/2 cup AP white flour(plus a tiny bit more for kneading), and used honey instead of brown sugar. Though I didn't use them, Jules' instructions are right on the money. Her method is the one I've used for years to make my everyday white bread. All in all an excellent recipe with very helpful reviews. If I could I'd give it 10 stars!

I needed a quick BBQ sauce (out of ingredients to make my normal) and found this. I only had one problem. I halved the recipe from its original 24 to 12, and added ketchup and seasonings accordingly but goofed and left my liquid amounts as the original stated! No matter, still came out great. I was also out of a few things and had to sub onion powder for the onion, left out the butter naturally, and used about 1/8 a cup of steak sauce in place of the Worcestershire sauce. Excellent stuff and I can't wait to try it as written. The only thing I might add next time is a bit of liquid smoke.

Amazing! And quite frankly, its a little creepy that chickpeas can be made to taste like tuna, but boy am I glad they can be! I skipped the mustard, added mayo to tasted an subbed about two dill pickle slices, chopped, for the sweet relish. Awesome recipe!

I was on the hunt for a meatball recipe and came across this. Excellent! I doubled the recipe and ended up with about 28 good sized meatballs. Didn't add a thing to it.I didn't have any lean ground beef left so I used regular. I did brown the meatballs on all sides in olive oil and instead of cooking them in a sauce I just placed them on my broiler pan and baked them at 350 for a bit. They came out crispy yet moist. Plus the grates in the brolier pan allowed icky fat to drain away! Great recipe!

This stuff is SO good! I didn't have crushed tomatoes so I used two 14.5 oz cans of diced, flavored with balsamic vinegar and olive oil. And since I cooked this all day in the slow cooker they broke down and I was able to smash them with a potato masher. Thus I ended up with a slighty chunky but not too chunky lovely thick sauce. I also added basil, used white vinegar in place of the red (that was all I had) and some onion powder. I can't wait to experiment with this! Wonderful! Wonderful! Wonderful!

This was my first attempt ever at making a smoothie, and this was the PERFECT recipe! The only problem was I didn't have any banana extract so I just used two bananas. I also followed the suggestion of another reviewer and added ice, but at 1 1/2 cups. I also left out the sugar as it was plenty sweet enough. Even the non-banana people in my house RAVED about this recipe! Thanks so much!

I'm not sure why these got such great reviews. At least the clean-up was easy. All I had was to do was wash one pan and roll the wax-paper up, cookies and all and toss.

All I was after was a creamy chicken gravy recipe and this fit the bill perfectly! Delicious!

Well this certainly was simple! And it surely was wonderful! So it must have been Simply Wonderful!;) Great taste, great presentation, great everything! The only changes I made were minor. I rubbed a ton of REAL butter on the exterior (as well as under the skin)of the bird then also sprinkled garlic powder with the onion powder. I also stuffed a few carrots in the cavity with the celery. Next time I'll try adding fresh onion and fresh garlic in the cavity as well. Maybe even a lemon! The leftover carcass (not that there was much meat left) is also headed right for the crockpot to make Slow Cooker Chicken Broth also found on this site. Thanks for this great contribution! :)

Five stars doesn't even begin to properly rate this delicious recipe! Until recently I had never tried oatmeal. It just didn't look appealing to me. With rising food prices we needed a breakfast for one day a week that wasn't overly expensive, and oatmeal fit the bill perfectly. I've tried fixing it several ways (apples, raisins, peanut butter) and it never appealed to our tastes. I was about to give up when I found this recipe. This stuff is GREAT! It didn't end up looking like the picture but that didn't change the taste any! None of the oats came out mushy and the butterscotch taste was VERY evident. I wouldn't change anything. Excellent! Excellent! Excellent! Thank you for this great contribution. :)

I've been developing a BBQ sauce that meets all my needs and I finally nailed the formula, which starts with a ketchup base. But I think store bought ketchup is disgusting and wanted something homemade. This was PERFECT! It was the perfect base so all I had to do was add my secret ingredients. It made my sauce taste even better than it already did. I'm going to use this as a regular ketchup as well. A little tip; Instead of letting it cook for just an hour I put it in my small crockpot and let it sit on low all day. YUM! Thank you for this GREAT recipe! :)

This got rave reviews from the whole family, and was a perfect match to our grilled steaks and roasted corn on the cob for Memorial Day. You rarely read such a thing for a suggestion but make sure your black pepper is OLD! We use a fresher pepper than can be found in grocery store spice aisles and 1/4 tsp was jsut WAY too much! Had I been thinking I would have reduced it. But that was MY fault not the recipe's :). As far as changes go I used minced fresh garlic instead of garlic powder. The leftovers (what few there were) were great fried the next morning at breakfast. Thumbs up on this one!

This was certainly worth fixing, but as usual I made a few changes. I cubed and boiled my red potatos with the chopped onion. I replaced the ham with bacon (and left out the salt), and instead of using just mayo to go with the sour cream I used half mayo and half ranch dressing. Also a baked potato taste isn't complete without butter so before mixing the sour cream/mayo/dressing in I tossed the cubed cooked potatoes with melted butter. I also cut WAY back on the cheese. 8 cups is just too much. I also mixed in quite a bit more black pepper and added dried greek oregano. Once it came out of the oven I sprinkled cooked crumbled bacon, chopped green onions, and shredded cheddar over the top. This one will go in my box of last minute "emergency" recipes! Good stuff!

I'm not sure what went wrong with this one. I've always made my own crust and I've used whole wheat flour before (I didn't bother with any white all- purpose flour). But this time it just didn't pan out. I think my mistake was in letting the bread machine save me some time and do the work for me. I've never done that for crust. The dough was impossible to work with. Terribly terribly gooey, even after I added WAY more flour than was called for (I was trying to save it.) Learned my lesson though. Never use a machine to do the work of a cook! Ruins the recipe. I ended up chucking the stuff and kicking myself and using prefab crusts. I suppose that's what I get for trying to cut corners. I'll just stick to my other crust recipe.

Okay this is going to sound confusing but I'm going to try and explain anyways. I only had two cans of tomato paste (6 oz) each and 1 can of tomato sauce (8 oz) so to get the sauce mixture where it needed to be I dumped in the one can of tomato sauce, plus one of the cans of paste. Then I used the empty paste can, filled it with water, and mixed it into the sauce/paste I already had in the bowl. I hoped this would create more tomato SAUCE. It did, so I added my second can of paste as the one can called for in the recipe. Whew! I hope that made sense and can possibly help someone short on igredients. So because of all that it had a very tomato-y taste so I had to add extra seasonings, which are listed below. Instead of just oregano and paprika I also added two heaping tablespoons of Italian seasoning, a tablespoon of sugar, onion powder, two heaping tablespoons of dried minced garlic, red pepper flakes, just a sprinkle of sea salt, and some olive oil (to make it more spread friendly).I was worried that the olive oil and water I used with the paste to make sauce would seperate but it never did, even after I let the stuff sit in the fridge all day! Man was that was some good sauce!

I've made this twice. The second time I made some changes for the good. The original recipe (tried a few weeks ago) wasn't good at all. It lacked flavor big time. So I have some quick advice; use meat (dark and light) picked from a whole roasted chicken. Don't use ANYTHING low-fat! And boil your veggie/chicken mixture with a bay leaf. Also to cut down on pans I just boiled my noodles with the veggie/chicken mixture. Oh, and homemade chicken broth, if you can swing it, is a MUST! Also use sea salt. Now that'll give you flavor!

I'm not sure what possessed me to try such a thing. Why ruin waffles with bacon? Not something I'll try again. Sorry.