As others have noted, if you're not going to follow the recipe, don't downgrade the rating. If you mess it up, don't assume it's anyone else's fault! That said, this recipe is AWESOME! I added the sour cream as others suggested, but I think it would be equally delicious either way. My husband declared this the best soup ever, and I might agree - and I'm not even a mushroom soup fan. This dish is exceptionally good.

This review is for the dumplings, only. I did my own version of the chicken and vegetables. These dumplings are excellent! Do not expect fluffy, light dumplings and come on here complaining that these were not - we don't want to hear it! These are the old-fashioned cross between a noodle and a dumpling, and they taste just like Grandma used to make. I replaced the shortening with butter for an extra flavor boost, and found that you don't need to roll them out...just take 1" balls of dough and flatten them in your palm, then drop in the boiling liquid. Saves time and mess!

Excellent recipe! I recommend doubling the sauce and serving with garlic mashed potatoes, (just boil the whole garlic cloves with the potatoes), and adding fresh mushrooms to the sauce.

This is a very flavorful black bread and well-worth making again and again. I do recommend increasing the brown sugar from 2 Tbsps to 4 Tbsps - it does not seem to add sweetness to the bread, but it does increase the fullness of flavor.

We truly enjoyed this dish, and were pleasantly surprised at the depth of flavor based on the simple ingredients. I used peanut oil with a splash of sesame oil for the stir-fry, and flash-fried thin slices of fresh ginger and garlic first before adding the vegetables. I replaced 2/3's of the broccoli with sugar snap peas and added a handful of shitake mushrooms. We will definately make this again with whatever assortment of vegetables we have on hand - it's a winner.

The chicken itself was somewhat bland. You really need to have a knock-out Satay sauce recipe to perk up the flavor.

Excellent chicken fried steak recipe - highly recommended.

Very good flavor with the addition of 1 tsp. salt. Moist, tender and flavorful - you'll enjoy this recipe if you're looking for a cakelike texture in your cornbread.

Make these pecans!

This one underwhelmed me. The bread did not taste pleasant at all when eaten plain or with butter only. HOWEVER - when eaten with highly spiced homemade corned beef, the bread added to the flavor of the meat and was a good combination. The corned beef had a strong brown sugar and mustard glaze, and I think that enhanced the otherwise bitter flavor of the bread and vice versa.

Excellent recipe! I added Texas 1015 Sweet Onions and a tablespoon of tomato paste to lean toward the traditional, plus I marinated sirloin strips in red wine for two hours before preparing. I served the Stroganoff on buttered wide egg noodles tossed with about 3/4 tsp. dried dillweed. We'll definitely make this one again.

This is about as good as it gets. The only way I could suggest improving the dish would be to use beef tenderloin, but that may be gilding the lily. I did not have any orange juice concentrate, but I had fresh high-pulp orange juice - I simmered 3/4 cup of the juice down to 1/3 cup and it was perfect in the dish. In fact, since the fresh juice concentrate had no added sugar, the dish was perfect with the amount of sugar called for in the recipe. We will definitely make this often and save about $25 in restaurant costs!

Absolutely deserves 5 stars! I halved the recipe, added 2 Tbsps. honey for kicks, and sprinkled poppy seeds on top of the egg wash. One added note about this bread - unlike almost every other homemade recipe out there, this one remained acceptably fresh and soft for three days in a large ziploc bag - that's very rare and valuable!

Excellent cake! I used Karlmale's suggestion (first review of 12/2003)and used fresh lemon juice and zest plus the powdered sugar/lemon juice glaze. I replaced the vanilla with 2 tsps. of Fiori di Sicilia, and added a dusting of India Tree sugar crystals to the prepared pan before adding the batter. Wonderful flavor and texture!

Beautiful presentation and a thoroughly enjoyable dessert. I added a handful of fresh blackberries and replaced the plums with two more large nectarines for a total of four. After shaping the upturned edge of the crust, I moistened the dough with a light brush of water and sprinkled the edge with India Tree Sugar Crystals - turbinado sugar would have worked just as well. The final product was quite tasty and downright pretty!

I love garlic, balsamic vinegar and potatoes - I certainly expected to enjoy this recipe. Unfortunately, I did not. The vinegar dominated the flavor of this dish, and I used a VERY good quality balsamic just to be certain it would convert to a mellow glaze.

Very pleasant flavor and a no-fuss preparation, so this earns a 5-star. I followed the recipe with no changes and the end result was just what I was hoping it would be - a non-creamy slaw with a great flavor. Just a note: please don't "downgrade" a recipe if you don't follow the steps precisely. It is possible to alter a recipe and still give the original 5 stars, (for flexibility!), but it's not right to assign a lukewarm or negative rating if you didn't actually make the recipe as written.

This is THE Snickerdoodle grand-champion recipe! I followed this recipe precisely several years ago and I've not changed a thing since that first "test". Throw away all your other Snickerdoodle recipes and just keep this one.

This is a good recipe if you replace the canned mushrooms with fresh, but it's still missing something and I think it's a "depth of flavor" in the sauce. Rather than following the recipe for a quick saute of the onions and mushrooms, I'll slowly carmelize the onions separately in butter and add them to the pan with the mushrooms - this may perk the flavor up a notch. I will tweak this recipe and try again since it's fairly close to the real deal.

Exceptionally good bread - a real 5-star recipe! I've been making bread for 35 years and this had the best flavor/texture combination of any recipe I've used. I cut the sugar to 1/3 cup, and the flavor was rich but not sweet. I will make the bread with the full 2/3 cups today since this recipe deserves a real taste-test. One note to novice bread bakers: never follow a bread recipe's instructions for the amount of flour. Add flour in increments until the dough can be easily handled and then stop. A lot depends on the type of flour you use and the weather. I used all-purpose flour for this recipe and needed a little less than 5 1/2 cups of flour instead of 6.