For awhile now this has been my go to recipe for when I want to serve bread with dinner. Measurements are spot on. I make mine by hand or with my KA. I usually skip the egg yolk and water and just throw a little water into the bottom of the oven as I'm putting the bread in to get a thicker crunchy outer crust. I made this last night for the 147th time and we devoured one loaf right out of the oven. The second loaf will turn into croutons today. This is a great recipe, for novice or experienced bread makers alike.

My first time making waffles and a definite success. I made I few changes: doubled the sugar and vanilla. I also used 1 cup of eggnog (wanted to use it up) and 3/4 cup of skim milk. This will be my go to recipe for waffles, no need to look further. Great recipe.

Fudgey and more like thick glaze or ganache but still pretty good and super easy. I had no trouble with it setting up, in fact it thickened up after only a few minutes of stirring. You'll know immediately when it's done, it thickens super fast. I ended up stirring in about 3 tablespoons milk instead of water to thin it slightly.

We really didn't care for this. The chimis themselves weren't bad, although I would've dialed down the cream cheese and probably added some diced chilies or jalapenos to the filling. We did not care for the sauce at all. Even after I attempted some tweaking, we didn't end up using it.

This will definitely be my go to method for cooking this cut of roast beef from now on. I rinsed the roast in a little red wine vinegar, rubbed with olive oil, minced garlic, rosemary, truffle salt and pepper. My roast was 2.68 lbs and I cooked for 19 minutes, ended up letting it rest in the oven for almost 3 hours. I personally went for the end pcs as it was probably more rare than medium rare in the middle. If you like yours a little more done I might suggest adding just a few minutes to the cook time. Thanks for sharing the recipe Lyn.

Loved this! I made changes out of necessity but I'm sure the recipe is perfect as written. It's a great jumping off point. I had a 1 lb hunk of leftover rare roast beef (eye of round) from yesterday's dinner so I cubed that. Then I realized I left my crock pot at a friend's so I had to make it on the stove. I finely diced and sauteed a small onion in a lil olive oil, added a tsp of garlic, then added water, bouillon, tomato sauce, beef, a bay leaf and a tiny bit of Italian seasoning (the roast I cut up was already heavily seasoned on the outside). I used about an extra 2 cups of water and lil extra bouillon. I then partially covered and let it simmer for a couple hours and reduce a bit. Then added the barley, covered and let simmer on low for about another hour. This is exactly what I wanted: rich, beefy, tomatoey and the barley has swelled and already started to thicken the broth. B/c everyone says it gets better,I'm really looking forward to trying it tomorrow and the next day, b/c it's already pretty delish now.

Delicious! Wonderful as written I'm sure but of course I tweaked a bit. I did 1 cup half and half, 5 eggs, 1 med-large onion (sauteed in a couple Tbls of bacon grease with a little minced garlic), I used freshly grated cheeses and the 4 oz can of chilies. I added a few shakes of crushed red pepper. I only had a preformed deep dish and as others said, it was a bit too much filling so I poured the extra into a very small buttered casserole and made a tiny crustless one. For the quiche itself, I flash baked the crust for 10 minutes at 350 and then filled. 60-70 mins seemed like a long time to me. I checked at 45 minutes and it was perfectly cooked. I'll def make it again although next time I might reduce the bacon by a couple pcs and add another can of chilis as I think I would like more chili flavor. Thank you for a great recipe PAMMMY.

Initially, these weren't really what I was looking for but that's my own fault for not thinking about the ingredients more carefully. I was looking for a crispy more butter cookie like texture and these are soft and more like small bread sticks. I realize now that's from the baking powder. I used garlic salt instead of regular and an additional cup of freshly grated sharp cheddar (didn't seem like enough cheese to flour for me initially). I rolled out and cut them to about pencil sized per the instructions and they took closer to 10 minutes to bake. The result was a soft, very cheesy small breadstick with just a hint of heat. They were quite good, just not what I had in mind. As I was going for a crispier result, I let them cool, turned them on their side, and put them back into a 300 degree oven for about 25 minutes (like you would with biscotti). It worked - light, flaky, crispy and cheesy little cracker like sticks.

I ended up using a Devil's Food mix b/c I didn't have yellow on hand and they were still great. I used a store bought frosting and sprinkled the tops with a few chocolate chips. I think I ended up with 30 cupcakes. They were a hit and I'll definitely make them again.

We really liked it. No crazy flavors - just yummy comfort food. Likle others - I did make a few changes. I upped the garlic (3 cloves, minced), subbed italian seasoning for oregano (heaping tsp), added to chicken broth and olive oil and marinated all day. I kind of pulled the skin back on the pcs and smooshed them down into the marinade. When it was time to cook I placed the chicken in the baking dish, smoothed back the skin and poured the marinade over the top. I cooked for 1 hour at 450, occasionally spooning the saauc eove rthe chicken. I added the balsamic vinegar and sprinkled with parmesan 15 minutes before it came out. Chicken was flavorful and juicy with cripy skin. It makes a tasty, brothy, somewhat oily sauce that was delicious spooned over the chicken and the roasted potatoes I made as a side. Will definitely make again.

I hadn't eaten fish in over 20 years until I decided to try again it last night. And this recipe has turned it around for me. It was SOOOOOO GOOD. I halved the recipe (just 2 of us). I soaked the filets in the milk (prior to adding the salt) for a couple hours to help reduce the fishy factor. Removed the filets from the milk, added the salt and proceeded with the recipe. I didn't use a rack and it was fine. No, the bottom wasn't crunchy, but it wasn't gloppy soggy either. When I pulled it out of the oven the fish was so flaky I would think it would have completley fallen apart trying to get it off a rack. It was light and the top was golden and crunchy and perfectly seasoned. I cannot wait to have it again. I'm still somewhat in shock....I eat fish now?? Never would have thought it possible. Thank you so much for a wonderful recipe.

I made so many changes maybe I shouldn't rate this recipe?? Although they are the same changes most people seem to have made. I used beef broth instead of water, doubled the dressing, omitted the salt and used onion powder instead of onion salt. It was very very yummy.

This was really good. I used a can of turkey chili with no beans and added a little red pepper to it for heat. I also baked at 350 for 30 minutes (15 mins covered, 15 uncovered). I wasn't expecting to like it - the canned chili had me hesitant - but I have to admit I was surprised. Very good and very, very easy.

Excellent. Only changes I made were to microwave the sweetened condensed milk and caramel and instead of a devil's food, I made a "Black Magic Cake" (recipe on this site) as the base. I will definitely make this again.

This might be the best chocolate cake I've made. Followed recipe exactly. Took 38 minutes in a 9 x 13. As another reviewer stated, it has the texture of a regular 'birthday cake' but a deep rich chocolate flavor. I used the cake instead of a Devil's food as the base for a "Better than Sex" cake and it's delicious but I'm already looking forward to making it as a frosted layer cake or with a simple glaze.

A big hit with my Sweetie! I used pecans instead of walnuts but otherwise followed the recipe. Used a small ziplock with the corner cut off to pipe the filling. Thanks for another great recipe Michelle!!

OK, I cheated and used a devil's food box mixed and they were still terrific. I was intentionally a bit heavy handed when adding the cream cheese mixture and only made 18 black bottom ones and then 6 more regular devil's food cupcakes. These are the perfect little snack cake, rich and not messy like a frosted cake. Also, they get better the next day.

Terrific! I tweaked a lil (mostly b/c I'm lazy). The only change I made to the sauce was to use fresh garlic instead of garlic powder. I made a half batch (just 2 of us) but wish I'd made a full batch. I fried in oil (as I was already going to fry a few other items) and I didn't dredge in egg and flour. I just fried them plain in the oil for about 10 minutes to get them partially cooked and the skin starting to crisp. Then placed them in a baking pan (lined with foil) and poured the sauce over them. I moved them around and flipped them a couple times, spooning the sauce over them. At first the sauce seems watery but at about the 45 minute mark it got all sticky and bubbly. I cannot wait to make these again.

Totally hit the spot. Now that I'm writing it all out, I guess I made more changes than I thought...Penne instead of spaghetti, 2 large shallots instead of an onion, butter instead of olive oil, chicken stock instead of white wine. All these subs were b/c it's what I had not b/c I think any were needed. I combined the eggs, cheese and parsley along with 1/4 cup of half and half and then poured it over the pasta at the end and tossed. It was terrific.

These were a big hit with my guests and probably the favorite snack of the day. I skipped the olives and doubled the chiles. Next time I'll go half chiles/half jalapenos, as I think they could have used some heat. I made the rolls, then popped them into the freezer for an hour or two until really firmed up but not quite frozen, sliced with a sharp knife and set them out on parchment lined cookie sheets and put in the fridge until time to bake. 10 minutes at 400 degrees worked perfectly for me. They were cooked throughout and there was the perfect amount of browning of the cheese on the bottom.