My family loves bulgogi. The recipe I got from a Korean friend doesn't include the wine, pear juice, sugar or mushrooms. Since I don't cook with alcohol just used more pear juice for the wine.

This is a great recipe. Very close to one I got when stationed in Italy. The main differences are the sausage wasn't used and after blanching the broccoli was sauted with the spices. The Italian lady who taught me to make it used the same pot and water for boiling the pasta and blanching the broccoli. Just blanch the broccoli first, scoop it out and cook the pasta. She said it didn't add anything to the pasta but saved water and using two pots. It has been the most requested recipe by my children when they leave home.

I didn't have steak rub so I used a pork rub I had, it worked well. While cooking I got a strong vinegar smell but the meat didn't have a vinegar flavor. It did have a nice flavor and was very moist, the outer layer of the meat had a very good flavor where the marinade had baked on.

Really liked this. My husband said it was good and he's not a big asparagus fan. Didn't add the basalmic vinegar because I made a roast that was marinated in it and didn't want to have balsamic vinegar overload, I will use it next time. The cheese melted nicely and paired well with the asparagus.

I've been making this for years, every Christmas morning. My family loves it. Funny thing is the first time I made it they didn't like it but they requested it a couple years later and I have been making it ever since. The only change I make is to use cream of celery soup as no one likes mushrooms.

I didn't use the frosting on these cookies, they don't need it. I also didn't use the coconut because I didn't have enough. I baked the first batch for 12 minutes and the rest for 15 as the rhubarb needed the extra cooking time. I made the dough then refrigerated it for about a day. When I got it out it had a bit more moisture in it from the rhubarb, so these are best to bake the same day.

This was very moist and good. The topping added a nice crunch even though it didn't look like it would. I think next time I will add a bit of cinnamon to the batter.

Made this recipe as given except for adding a bit of sugar in the crust. Thought the lime flavor could have been a bit stronger and the tartness was not overpowering. I used Nellie and Joe's bottled key lime juice. It didn't have the normal cheesecake texture though, more creamy like a pie. My family said it could use more lime flavor and a bit more tartness.

The rolls were soft and good. I had to add more flour than the 6 1/2 cups called for. After I got the flour added it wasn't the consistency for kneading so just added more until it was, trying not to add too much to keep it a soft dough. I think I could have added a bit more flour. My son, who is a chef, suggested using the potato water for the yeast and not using that other 1/2 cup (just don't get the water too warm and kill the yeast). Instead of making mashed potatoes I made instant using just milk and water in them. For the potato water I used the same bowl I had cooked the instant potatoes in and added a few potato flakes then heated it up. I also rolled the dough out to about 6 inches bigger than called for because at the size suggested it was thicker than we like our cinnamon rolls. Because of this I got about 30 rolls instead of 24. We like nuts and raisins in ours so I added some of those to the filling too.

These were excellent, very light and fluffy. I have used a recipe that calls for pudding mix but like this one much better. My daughter made them for a church group and came home with an empty pan. We used Indonesian cinnamon when we made ours. This is the same recipe that Todd Wilber has on his web site "Top Secret Recipes" and the reviews there are all good.

Good bread. It has a light molasses flavor that isn't overpowering. Soft and moist. I didn't add the aniseed because I didn't have any.

These were good. We liked the orange flavor. My husband can't eat cranberries because of a medication so I made half with cranberries and half with raisins. I think I like the cranberries better but both were good.

This was good. I just wish I had had all the ingredients for it. I didn't have bell peppers so I used celery and and added a very few pickled red peppers for color. I didn't have fresh ginger so I used crystlized and a little powdered. I also added 2 cloves of garlic and a bit more asparagus because we like it.

Probably won't be making this one again, it I do it'll be greatly modified. I liked the different flavor from the molasses but it was missing something else in taste. I didn't like the texture at all it was very spongy and nothing like I expect cornbread to be.

I made about 1/3 of this recipe as some in my family don't like avocados and some don't like mangos, I didn't want a bunch left over if no one ate it. I don't care for raw onions but was going to add some anyway and forgot to add them, I will try it again with the onion. My husband thought the combination looked very odd but tried it and said it was ok. My son ate all of what he took it even though he is one who doesn't like avocados. There was a bit left over I had for lunch the next day and it was still good, not wilty or mushy.

These were great. I used a #60 (2 tsp.) scoop, and kept the dough in the fridge when I wasn't using it and I had no problems with it being too hard to scoop out while cold. I mailed some to one of my sons and he thought there were cherries in them, maybe I'll try that next time.

Very good flavor. They were good just to eat plain too. I was going to make these but had to have my daughter do it instead. She rolled it out too thin so they were hard to split open. I will try these again only thicker.

We had this for breakfast this morning and it was very good. After reading other reviews about how sweet it was I didn't add the corn syrup, the white sugar or powdered sugar on top. I think I had the brown sugar mixture a bit uneven because some places it seemed to be a bit much and other places was just right. I toasted the pecans for the richer flavor. I had both challah and french bread I needed to use up, not enough of one for the pan so I used both, cut into 1 inch slices. In the places where the bread didn't fit together tight I put in some pieces of bread to take up the space. I had 4 eggg whites in the fridge so I used all 4 and the 2 whole eggs. I forgot to add the orange zest but the orange flavor was still noticable, I will add it next time for some extra flavor. I baked it for 40 minutes because I wanted it a bit more brown that what it was at 35. We let it sit for about 10 minutes before cutting it and had no soggy bread problems, nice and moist and tasty. Next time I make this I was thinking about mixing some cinnamon with the brown sugar, melting the butter in the bottom of the pan and sprinkling the brown sugar over it.

My Mom used to make these all the time when I was growing up. They were great. I made some the other day and they were still good. I don't remember my Mom adding coconut though. They don't spread very much and are soft and tasty.

This was very good, I liked the flavor and texture. We had it for dinner tonight and I'm looking forward to the leftovers for lunch tomorrow. Since my pie pans are bigger it made one pie and enough leftover for a small tart pan. I didn't have to cook it longer either. I didn't use salt and pepper but since we like lemon and herb on broccoli and in eggs I used some of that.