Great bread! First time I've made Italian bread and it was simple and delicious! Followed recipe as is. Only tip I used from another reviewer was to throw a handful of ice cubes in the bottom of the oven after 15 minutes of baking. The crust was crunchy when it first came out and would have remained so had we eaten it right away. However, I was bringing it to a dinner and wrapped hot bread loaves in towels in a basket. The bread was slightly warm when we ate it and the crust had softened some. But it still was just the right chewiness. The bread has great flavor! I may try mixing in additional flavors (asiago cheese, roasted garlic) for fun!

Absolutely wonderful! My husband who is a great fan of pumpkin pie wasn't too sold on the idea of streusel on pumpkin pie, but he enjoyed it more then the traditional pie I made. The only change I made was I used 2 tsp pumpkin pie spice and 1 tsp cinnamon in place of the spices called for. I also pre-toasted the walnuts in a low temp oven for 5 min. prior to adding to the streusel mixture. The streusel along with this pie's graham cracker crust gives a whole new exciting dimension of flavor and texture to pumpkin pie! Is now a favorite!

I've been making these for years! I do not find that having some of the gooey cinnamon filling leak out of the bottom a problem. It is very easy to scoop or spoon up and put on top of the roll. It does NOT stick to the pan. In fact it is one of the wonderful pluses to making your own cinnamon rolls, to be able to easily scrap the hardened pieces of cinnamon goodness from the bottom of the pan once cooled! It's an extra treat to pick at! If you flip the rolls over so the bottom is now the top it does not make for a very pretty cinnamon roll. I have never used bread flour and they have come out perfect using all-purpose. (I am very interested in trying the bread flour as a comparison.) I have never let them rise before baking and they have always risen just perfectly in the oven. However, the recipe I have calls for 10 minutes vs 15 in the oven. I sometimes need to leave them in an extra minute. If most of you recall the actual Cinnabons do have a somewhat gooey center. The dough is just barely cooked in the center. I remember buying one at the mall and bringing it home to do a side-by-side comparison and the center was somewhat gooey, cooked but just barely, very soft. Excellent recipe, a must try!

I followed the recipe as a base but did make a few changes as follows: Instead of 1 green pepper I used 1/2 and 1/2 of a sweet red pepper. I used frozen sweet corn, about 2/3 of a 1 lb bag, a total of 7 oz sliced blacked olives (was plenty), plain diced canned tomatoes, 4 oz can diced green chilis, diced 6 small slices of sliced jarred jalapenos and 8oz can tomato sauce plus 8 oz water. This made a very nicely spiced, not too spicey hot, very chunky soup. Not a ton of broth but just enough to make it more of a hearty soup. Served it topped with shredded Mexican cheese blend, dollops of sour cream, sliced green onions and chopped fresh cilantro with tortilla chips on side or broken on top. Absolutely delicious and unique! Will make it often and will try with chicken in place of beef for a change up.

Good base recipe, but I found it a bland. It turned out some what loose or soupy. I may try again but will do some tweaking.

I hate to give this 4 stars, as I could not find the smoked fontina cheese so I used provalone (not smoked). And I used thinly sliced smoked ham instead of the prociutto. I would like to try and make it as directed. I will update my rating once I do. This all-in-all is a great dish. Very impressive and good flavor. I did mince the rosemary vs. laying the whole sprig down the middle.

Very fresh with simple but very flavorful taste! I did add a few tablespoons fresh chopped basil and a few dashes red pepper flakes. A breeze to put together, very quick! Loved it!

I have never had puttanesca sauce, but have heard from friends how wonderful it is, so decided to try making it. I did not use whole anchovies, rather used anchovy paste. I did not know the correct measurement (no suggestions on packaging) as to what would equal 1 anchovy. I must have added too much, as the sauce had a touch too much anchovy taste. I will definitely try gain and tone down the anchovies a bit. Served this sauce as well as arabbiatta sauce with a wonderful Caesar salad and garlic bread. Very unique.

Very fresh tasting. Great served along side chicken enchiladas or any other Mexican main dish. I did not have white rice, so used brown. It was really good marriage of flavors, the brown rice has a bit of a "nutty" flavor.

I am giving this 4 stars as I felt it was way too sweet. I know that sounds strange since it is a frozen dessert, but the sweetness was overpowering. I doubled the recipe thus all the ingredients were doubled, so I used 1 1/3 cup sugar. I think it would have been much better had I used only 1 cup. Other then that it is an excellent recipe. I did churn it in my ice cream maker instead of making the custard, freezing it then whipping the cream separately before folding the two together. I desired a more traditional textured frozen custard. I will be definitely making again using a bit less sugar.

Packed with great flavor! Served on rice, as pictured in recipe.

A wonderfully creative twist and addition to basic Mexican cuisine! This is one creative cook to think of using large pasta shells in a Mexican dish! My hat go off to you, Grannycancook! I did follow the advise that quite a few had in using taco seasoning in place of the chili powder and salt. I used an envelope to 1 lb ground turkey. Also added 1/2 tsp minced garlic and 1 can diced tomatoes with green chilis (Rotel brand). Instead of taco sauce I substituted red enchilada sauce (28 oz) pouring a thin layer on the bottom of the baking dish before filling with a layer of the stuffed pasta shells and pouring rest of sauce to cover the shells. Once they were baked I topped with chopped fresh cilantro, sliced black olives, sliced green onions and fresh diced tomatoes. For sides I served refried beans covered with enchilada sauce and melted Mexican blend cheese and Lime Cilantro Rice following recipe from this web site. Excellent, excellent meal!

Decadent cake that makes an impressive presentation! However, this cake is probably for the more seasoned baker to create. It does require more time then posted in the recipe, and it requires multiple steps/processes in preparing it. So "Heads-up" this is not a quick and easy dessert to make! But it is a wonderful cake to create if you have the patience and desire to build on your baking skills. It is very moist, and tender (what some reviewers have described as fragile). I did not find it difficult to work with, nor did it fall apart. However, the finished cake is a slight challenge to cut into nice pretty slices. If it is assembled a day in advance this helps to alleviate this problem as having it well chilled keeps the cake firmer. To help time wise I found it easier to prepare the cherry filling and the kirsch syrup a day in advance, allowing time to cool and chill well. For assembly I did not use all the kirsch syrup, I feared it was too much liquid on an already tender cake. I used about 2/3 - 3/4 of it. I used 1/2 sweet and 1/2 sour canned cherries. I up-ed the cornstarch to 7 tsp (so sauce would be thicker and not run from between cake layers). I added 1/2 cup ground toasted hazelnuts to the cake batter. I also brewed a hazelnut milk chocolate caramel coffee for the batter. I baked 3-8" layers instead of 2. Took 28 - 31 minutes. Another tip: look for heavy whipping cream that has gelatin already added to it. This aides in a result of a much sturdier whipped cream. I d

VERY refreshing! I made the substitution version using vodka and it was great! I tried it both using the lemon-lime soda and also using tonic instead. I must say I liked the tonic version better, not quite so sweet, but did enjoy both! Great for summer cook-outs and parties!

Very light and creamy, easy to work with in frosting a sheet cake. I did not put any in a pastry bag and pipe with it, so I do not know how well it would stand up to the warmth of your hands in doing so. Got rave reviews from co-workers! Easier to "whip" up then stabilized whipped cream using the dissolved gelatin method. I really liked the twist of the very subtle flavors of cream cheese and almond. I will use this frosting very often

These were good, but they definitely did not taste what I was expecting them to. They need more "heat" to come off as buffalo chicken, as well as ranch or bleu cheese to compliment and "cool" the "heat".

Fabulous rolls! I made them this past Easter and everyone said they were the best crescent rolls they ever tasted. I did brush the tops with melted butter before letting them rise. These make HUGE crescent rolls! Next time I will divide and cut each round into more pieces so the rolls will be smaller plus we will get more of the tasty gems! Oh, the leftover rolls make great sandwiches in place of bread!

This is a difficult recipe for me to rate, as the ham I used was a smoked ham from a boar my husband harvested hunting. The meat from this pig is much drier then the pork you get at the store. This is the first pig he's harvested so I am new at preparing this type meat.) I tried to compensate for this by covering the ham with a glaze I use for all my hams (honey, brown sugar, ground cloves and pineapple juice). The glaze completely covered the ham. I roasted it in a covered roaster just as the recipe said using the beer. I was not sure on the weight of the ham (pkg not marked), so I had to guess on the roasting time. I did use a meat thermometer for internal meat temp. The meat was very dry and chewy. I do not believe it was because the recipe failed, (it provided great flavor)I believe it was because of the cut of meat, so I am giving it 4 stars.

WOW! This is an excellent recipe! Just a few minor change-ups. I did sprinkle the fish with Old Bay seasoning, added the 1/2 t each of paprika and garlic powder, used shredded Parm vs grated shaker type, a pinch of cayenne and 1/3 cup Panko bread crumbs stirred into the topping mixture as other reviewers suggested. These were to die for! The topping gave the tender moist fish a nice light crispy texture. I will definitely use this many times! Thanks for sharing!

Very good breadsticks. I did follow another reviewers suggestion and I brushed them with the Garlic Butter recipe on the site (melted it first in microwave) prior to baking. The breadsticks did not rise well, more width-wise, so I ended up with wide flat breadsticks, which I noticed another reviewer stated they had the same issue. The dough raised nicely in the bread machine, so it was not a bad yeast issue. I did need to add extra flour to the dough during the initial mixing process, as it was way to soft and gooey sticking to the sides, blade and not mixing well. I followed the measurements exactly so do not know what the problem was. Hence the 4 star rating for these two reasons. The breadsticks flavor was really good though, even the next day's leftovers!