Oh wow. These were terrific! The garlic butter is essential. I served these with the Army SOS on this site, and my kids thought they were in 7th heaven. I will definitely make these repeatedly!

I cut my chicken into small pieces, otherwise made this according to the recipe. Tastes great! I portioned it out, and froze the individual portions. I use them to add to salads, serve with brown rice, etc. when I want something healthy but don't want to cook more. Yum! Great twist on the usual.

I made this with strawberries, and replaced the oil with pureed pears (a jar of babyfood pears) and the sugar with Splenda. Hubby and kids LOVED them, and I had the satisfaction of knowing they were actually good for them! I'm looking forward to trying with raspberries soon!

Very yummy! I added garlic and onion powder for a little more flavor, served over cheddar garlic biscuits (on this site). My 4 and 5 year olds loved it! Just like my dad used to make!

Yum! An interesting twist on the typical salmon! The longer you marinade, the better.

This makes a fantastic bread, very easy to do, too. I skip the egg, though. The bread is still plenty crunchy for me. I've made this into breadsticks as well, with italian seasonings added to the dough. I formed them and baked them on a baking stone on my grill (kettle grill, stone was raised well above the regular grill surface). They came out GREAT! At the time it was due to a power outage after my dough was kneading in the bread machine, but I may do this again this way soon.

Delicious! First time I made it in the bread machine with 1/2 cup bread flour and 2 1/2 cups whole wheat flour. I set the machine on wheat, which allows for an hour for the flour to sit in the fluid and soften up - I got a very light loaf. The whole family enjoyed it. I made another loaf using all white whole wheat flour (King Arthur brand) and just setting the machine on dough, baked it in a stone loaf pan. This came out wonderfully as well. I'm going to use this as my standard recipe from this point on. Makes excellent toast, sandwiches, everything!

These were fantastic! I used unbleached bread flour in place of the soy, otherwise followed recipe to the letter. Amazing! I'll definitely make these repeatedly. After making these, we filled them with pizza sauce, pepperoni, mushrooms and cheese and microwaved to make pizza pockets - even my 4 and 5 year olds loved them! *note* update on 4/26/05 - I made these exactly according to the recipe this weekend and they were PERFECT. The soy flour smelled a little different while forming the pitas, but the taste and texture were wonderful! I made 8 pitas out of this recipe - even used a ruler to measure them as I rolled them out to make sure they were right.

This was absolutely phenomenal! I used to buy English Muffin Bread in college, but it's too expensive, even at the bread store. I halved the recipe, kept the full amt of sugar, added 1 1/2T of margarine. I put the ingredients in my bread machine, and ran it on the dough cycle. Once the dough looked to be well kneaded, I turned it off and put it in a prepared stoneware bread pan, and let it rise in a warm oven (set the oven to 200, then turn it off after it warms up). Once the bread had risen, I baked it according to the recipe. It came out PERFECT. I had two slices, well toasted, with spread on them for breakfast. The dough was very firm for me, and it made a nice, heavy loaf, but I expected that. I'm going to be making this one regularly now!

This was really good. I'm on a diet and trying to reduce the sauces etc, that I use, and this worked really well. The rice was flavorful without being overwhelming. I served this with the Charbroiled Salmon recipe here, it worked out very well. I made extra to take to school the next day, and it warmed up just fine.

This was absolutely amazing. I followed the recipe exactly, and let it cook all day. I did shred the meat, then let it cook for another hour to make sure the juices really got into the meat. I served these on rolls made out of the French Baguette recipe here. Sauteed some onions and green peppers with a splash of balsamic vinegar, and added a slice of colby jack cheese. Very filling, absolutely delicious. Husband had some the next day, he said they tasted even better. I have another roast in the freezer just waiting to be prepared this way!

Oh wow. I made this yesterday, it came out sooooo good! Sesame Chicken is my favorite, but I hate that it's fried. I just like the sauce. I was able to make this a little healthier by using "Lite" soy sauce, and sodium-free chicken broth. I didn't have chile paste, so I used powder. I also was out of fresh garlic, so I used a powder there as well. It still came out wonderful. I can't wait to try this without substitutions! I made the sauce, then put 4 frozen boneless, skinless chicken breasts in a baking dish. I poured the sauce over them (all of it), and baked for about an hour at 275-300. Served with chicken-flavored rice. Everyone loved it, even my 3 and 5 year old kids (and a fellow student at school who finished mine off!). I will definitely use this one often!

This was an absolute HIT with my husband who had been craving potato soup. I had 8oz of polish sausage in the fridge, so I cut that up and added it to the soup instead of ham. Otherwise, I believe I stuck with the recipe. I did double everything, as suggested. It didn't seem to thicken up too much for me, but it still tasted great. Leftovers went to work with hubby the next day, he fully approved of the meal!

I, like others, baked the meatballs first. I put them on a broiler pan so they grease could drip down into the pan. I used my own sauce recipe, but used this as a guideline for making the meatballs. They were incredible. I used them for spaghetti one night, and then for sandwiches the next. My kids loved the meatballs. I need to make these again soon!

Oh. Wow. I planned on making these for Christmas presents, but they didn't last. I had no brandy, substituted with cherry flavoring. I had fresh cranberries, followed another reviewers advice for putting them in the oven to soften them. My husband wouldn't let me give these away. I managed to sneak some for my son's teachers, and they both loved them. Now I need to get more cranberries so I can make these again!

I followed someone's advice and quadrupled the amount of seasoning but kept the 2C pumpkin seeds. It turned out great! I ended up taking them to my son's teacher the next day just so I'd stop munching on them. My son said his preschool class enjoyed them too. The only other change is that I soak my seeds in salt water overnight, because that's what my mom always did.

I made this for dinner recently. I've been using my oven for other baking (pumpkin seeds this week), so I'm trying to use my slow cooker for dinners. I skipped the sauce and just used a couple jars of spaghetti sauce. I had a box of broken lasagna noodles which worked out perfectly. I left this cooking for my husband to serve while I went to school. He reported back that it tasted really good, and both kids ate it well. I had the leftovers the next day for lunch, but I had to pour some extra sauce over it. It was still pretty good. I'll stick with my "World's best lasagna" (on this site) for most cooking, but I like this for days when I don't want to have to take extra time and watch the oven.

I didn't have any beef broth, but I used beef consommee instead. It still turned out wonderful! The whole family liked it, and I'm going to make something with the leftovers tonight (maybe burritos like others suggested). We didn't even bother with barbecue sauce, and my 4yo son had a second sandwich.

I made this a few days ago. I put cut up potatoes, carrots, and onion in the bottom of the crock pot, with the roast (still frozen) on top. Poured the sauce over it and let it cook. My husband doubted it would be any good, but I told him to just wait and see. He and both kids (3 and 4) cleaned their plates. My 3yo daughter even took seconds of this! He got leftovers for lunch at work the next day - he left me a message saying that the gravy was good the first night, but AWESOME the next day. We'll definitely be making this again!

This made incredible, melt-in-your-mouth rolls. I followed the recipe EXACTLY, and it came out perfect. I shaped the dough into hamburger buns (8 large), sprinkled them with minced onion, and baked them on my baking stone. They were amazing. Made even basic hamburgers taste like a gourmet meal. I will definitely be making these into crescent rolls to go with the roast I plan on making later this week. This recipe will be very well used here.