I wrote this Customized Recipe with all of the following changes I had noted in my review of the original recipe: "So delicious, even tho' we aren't big on mayonnaise. Small adjustments & tips: NUTS: Unless you want soft & uncandied nuts, reduce water to approx. 1/2 cup so it's a syrup. Make in advance enough so that it has time to air-dry after draining. Altho' very lightly candied, I then fried them for about 15 seconds, after frying the shrimp. BATTER: Rather than be left w/ 4 yolks, I used powdered egg whites/meringue to make the equivalent of 4 whites. (2 tsp. powder + 2 Tblsp. water= 1 white). Since I didn't have mochiko, I used approx. 2 parts plain rice flour to 1 part cornstarch. Yielded a mostly crisp, partly soft batter. Tossed in up to 1/8 tsp. Aleppo (hot red chile) pepper; it wasn't noticeable, so will add more next time to contrast the sweet sauce & bland batter. SAUCE: I doubled the sauce, but a 50% increase would've been better, as I didn't use it all. I heated the sauce in last few minutes. 31+ shrimp per pound is a good size - I'd rather have a small shrimp in every bite! FRYING: I used a deep fryer because it has a temperature gauge. 350 F worked nicely. Add shrimp 1-2 at a time to avoid them clumping. Fry in several batches. SERVING: Add shrimp & nuts to sauce at serving time, so they don't get soggy. I served it in individual portions, on rice, with a garnish of sliced green onions - for much needed color, & a delicious extra taste."

Yummy Mummy! So fun to serve these at a Halloween party for a bunch of college kids ~ they went very quickly. It took quite some time to wrap the crescent dough strips around them, but the wow factor was worth it. Serve with a bowl of mustard &/or ketchup. I strongly recommend using the beef Lit'l Smokies®, because they have a good & smokey flavor. I do not recommend the pork-chicken Lit'l Smokies®, because those taste exactly like hot dogs.

Good in its own way (& with salt & pepper added), but I really wanted it saucier - perhaps adding some red enchilada sauce would've satisfied. To reduce the very high cholesterol, I used 2 whole eggs & the rest were egg whites. By the way, folks, however crispy you get the corn tortilla pieces to be, they WILL become soggy again, as to be expected in chilaquiles.

LOVED the filling ~ tasted like Reese's Peanut Butter Cups' pb filling!! I happened to have blue fondant for the iris , red fondant for the arteries, & black gel (store-bought tube) for the pupil. Instead of white chocolate, I used the Wilton's Candy Melts, but it did not go on smoothly. Maybe the recipe's white chocolate with veg. shortening will??So I only dipped & decorated 6 of the 44-48 1 Tablespoon-sized balls. The rest I served as PB Balls & they were happily eaten at a party!

Tasty & awesomely realistic-looking, if you use PEANUT halves as the ugly nails, & take the time to form the fingers properly. That means make them into many shapes, including gnarled, arthritic, & - importantly - make the knuckle's wrinkles with a very small curved spoon instead of a knife's straight markings. (See my photo, the 84th photo). Make them with variations, as is natural in humans. I used an Iranian cherry jam's liquid, which was mixed with cornstarch & heated to a sticky candy level - perfect for the look of of oxidized blood! The fingers looked fantastic without any deep red "blood", & were effective whether the blood was under the nails &/or at the cut-off part. Thanks Sandra, for a memorable "treat"!

I highly recommend this if you want a cinnamony apple treat ~ it was FANTASTIC! When warm, it tasted like a cinnamon roll. When cool/room temp, it tasted similar to a Danish. I made 1 large & 2 small 9" pie tins, freezing one to finish baking later.** It does have 5 components, but each one can be made in advance & then put together before baking. I made some important changes from AR's original recipe to come up with this less intensely sweet version. This modified recipe also reflects my having added extra liquid to 2 of the components. ~ I accidentally abused the yeast dough, & it STILL came out great! The abuse occurred when I put the pans of rolled out dough into a warm oven to help it rise while I finished the other components. I forgot they were there when I decided to preheat the oven, so they had begun to bake a little! But they were still great - like a "thin crust pizza" instead of a thick crust.

These would rate higher if the bacon was partially precooked (to avoid so much fat mixed with the brown sugar sauce), & if the hot dogs were something smokey-flavored, like maybe L'il Smokies. I made a single layer, with the toothpicks standing up. I also spooned the brown sugar sauce over the appetizers part way through baking. I only made these because I had to use up some hot dogs, & had the oven cooking other foods. I won't ever make them again, unless I happen to have L'il Smokies.

With my changes, I give it 5 stars. I used puff pastry in a mini cupcake pan, making 1/2 the filling as originally written, & the other 1/2 with my changes, adding Old Bay seasoning & cayenne. We much preferred the latter's flavorful kick. Placing 2-4 slivers of green onions on top (after baking) was extra tasty. I will make these again.

I wanted to like this.... But altogether I was unimpressed. The tomato sauce (in which I used 1 packed Tblsp. of fresh basil) is superb! Multiply that to make a great pasta sauce. The bread itself didn't have enough flavor, nor did it have enough of the sauce in each bite. The couple of rolls that I made as described pushed the Tblsp. of sauce out of the roll, as I knew it would. Only the rolls that I formed into a thin-walled bowl better held their filling. But really, if you're going to make this, either make the dough into a bowl-shape, or roll it up jelly-roll style, with the filling spiraling inside. And don't necessarily add the last 1/2 cup flour - adding it all made the cooked dough a little dry & dense.

This is exactly like the many pecan pies I've tasted from Southern home cooks! I've always loved those pecan pies. A wonderful Southern woman, who was a lifelong cook to her large family & the many field workers on her farm (which included pecan trees) would lightly toast her pecans first, & so I did that with this recipe. The only other change I'd make is to replace the quartered nuts with more chopped nuts, because the quartered pieces made it difficult to slice the pie neatly. Note to any non-Americans: This is a genuinely Southern pecan pie that you'd find all over the South. There is no substitute for the corn syrup in this pie. Make sure your pie crust is a great, flaky American-style crust ~ made with only flour, cold butter or shortening, a bit of salt, & ice-cold water - it should not have egg in the crust!

We really liked these, but they needed a tad more flavor. I used puff pastry in a mini cupcake pan, making 1/2 the filling as written, & the other 1/2 with Old Bay seasoning. We much preferred the latter. Placing 2-4 slivers of green onions on top (after baking) was extra tasty. I will make these again.

These were great! Chewy at first, they became crisp over time. Great with either texture! Will make these again.

I highly recommend this if you want a cinnamony apple treat. Altho' rather sweet, it was FANTASTIC! When warm, it tasted like a cinnamon roll. When cool/room temp, it tasted similar to a Danish. I made 1 large & 2 small 9" pie tins, freezing one to finish baking later.** It does have 5 components, but each one can be made in advance & then put together before baking. I did have to add extra liquid to 2 of the components, but that was the only thing 'wrong' with the recipe. The non-juicy Granny Smith apples needed almost a cup of water (but start with less!!), & the glaze needed almost an extra Tablespoon - I used the 2 Tbl. lemon juice & then the rest was water. ~ I accidentally abused the yeast dough, & it STILL came out great! The abuse occurred when I put the pans of rolled out dough into a warm oven to help it rise while I finshed the other components. I forgot they were there when I decided to preheat the oven! ** So they had begun to bake a little! But they were still great - like a "thin crust pizza" instead of a thick crust.

So delicious, even tho' we aren't big on mayonnaise. Small adjustments & tips: NUTS: Unless you want soft & uncandied nuts, reduce water to approx. 1/2 cup so it's a syrup. Make in advance enough so that it has time to air-dry after draining. Altho' very lightly candied, I then fried them for about 15 seconds, after frying the shrimp. BATTER: Rather than be left w/ 4 yolks, I used powdered egg whites/meringue to make the equivalent of 4 whites. (2 tsp. powder + 2 Tblsp. water= 1 white). Since I didn't have mochiko, I used approx. 2 parts plain rice flour to 1 part cornstarch. Yielded a mostly crisp, partly soft batter. Tossed in up to 1/8 tsp. Aleppo (hot red chile) pepper; it wasn't noticeable, so will add more next time to contrast the sweet sauce & bland batter. SAUCE: I doubled the sauce, but a 50% increase would've been better, as I didn't use it all. I heated the sauce in last few minutes. 31+ shrimp per pound is a good size - I'd rather have a small shrimp in every bite! FRYING: I used a deep fryer because it has a temperature gauge. 350 F worked nicely. Add shrimp 1-2 at a time to avoid them clumping. Fry in several batches. SERVING: Add shrimp & nuts to sauce at serving time, so they don't get soggy. I served it in individual portions, on rice, with a garnish of sliced green onions - for much needed color, & a delicious extra taste. Asian stir-fried broccoli & carrots on the side completed the meal. ~Serving it on a bed of shredded cabbage or lettuce is a good idea.

DELICIOUS & MOIST, even tho' I reduced the oil to 2-3 Tblsp.!! I did marinate it for 18+ hours to ensure the meat was infused with the fresh rosemary & other flavors. Excellent! I've used bottled Hidden Valley, dry ranch mix, & AR's "No-Guilt Zesty Ranch Dip" (a lowfat dip from this site) - ALL were terrific. With the latter, I combined: 1/3 c. of the NG Zesty Ranch + 1/3 c. buttermilk + double the rosemary + increased all other ingredients by 50% (incl'g chicken) = excellent, & comparable to orig. recipe. For the pkt of dry "Simply Organic Peppercorn Ranch", I mixed: 1 Tblsp. dry mix + 1/16 tsp. dry onion powder + 4 Tbl. buttermilk + 1-1/2 Tblsp. each of mayo & sour cream = ranch dressing; then added all the other ingredients. I've made this several times in the past 2 months. I highly recommend this!

This is GREAT, & only gets better. Good for up to a week in fridge. I've made this several times over the past 2 months. Of the herbs & spices, I use fresh if & when available (such as the garlic, dill, basil, etc.) I used New Mexican red chile powder, & 'hot' Hungarian paprika. The 2 slices real bacon were reduced to tiny particles in a mini-food processor. The sour cream & mayo were low fat (50% less fat). I have cut-up vegs available to dip in it & eat as much as I want; especially good are cucumber slices & red bell peppers. Also great with no- or low-fat 100% whole wheat crackers, like Kavli Norwegian crispbreads & Akmok crackers. Also used some in AR's "Rosemary Ranch Chicken Kabobs" with these changes: 1/3 c. of this NGZ Ranch + 1/3 c. buttermilk + double the rosemary + increased all other ingredients by 50% = excellent, & comparable to orig. recipe. I highly recommend this dip!

Very good ~ a nice change from my Greek potatoes (which I make to duplicate the taste I had while in Greece & the way Greek chefs taught me). I made it as written, even though I knew the olive oil could be reduced. We were so hungry when the potatoes were ready that at first I forgot to top it with feta. We enjoyed it without feta very much, and so I can say the feta is optional. We then tried it with feta, & thought the cheese detracted from the flavorful potatoes. I do recommend this version of Greek potatoes, knowing that the oil can be reduced & the feta can be left out, if one wishes.

Refreshing. It's important to muddle, because muddling releases the oils from the mint & the lime peel. Using sugar instead of a simple syrup is also important, because the crystals' grit releases even more of the flavorful oils. I only had lemon-lime soda & no club soda, so I did reduce the sugar. After making & tasting it with the recipe's proportions, I did add a little more lime, mint & rum (personal preference).

Loved this soup! Made it almost as written, except I used real sharp cheddar cheese & let the milk heat up before adding the grated cheese a handful at a time. I also did not peel the potatoes, because the peel provides fiber & extra nutrients. I decided to toss 1+ tablespoons of flour into the cheese to ensure it didn't clump up - that may not have been necessary because the potatoes do provide a starchy liquid, & because the soup thickened up when I'd put in only about 2/3 lb. of cheese - very thick! Of course it tasted delicious, but I did wind up adding more milk to my desired consistency, & even a little more when I reheated some later. A tad more dill is nice also. Wonderful soup - I will make this again! (I did taste it all along & it was great before & after the changes to milk & dill quantities.)

Very good! I don't have a bread machine, consequently I used regular "active dry" yeast & made this by hand. The yeast was first dissolved for a couple of minutes in water which was lukewarm because of the cold weather & kitchen. The flour was then stirred in. The sponge ("biga") was covered with a damp cloth. Later, I again added more lukewarm water to first dissolve the extra yeast, while softening the 1/3 cup of sponge/biga. After stirring in the rest of the ingredients, I beat the dough with a wooden spoon for 2-3 minutes, covered it (with a damp cloth) & let rise. (Again, the kitchen was cold, so this took longer than usual.) The dough was very soft - probably because I spooned the flour into a measuring cup & leveled it off, which gave me 3+ Tblsp. less flour than if I'd simply scooped the flour with the meas. cup. So the dough was so soft that it had to go into a 9" pie plate for it's 2nd rising & baking, instead of on the baking stone as I'd planned. I spritzed water onto the bread as directed, but this deflated the bread dough a little - it is possible that the bread was slightly overrisen; between that & the spritzing, the deflation wasn't surprising. Still it was a good bread, with a faint sourdough flavor & a very crusty crust. I will make it again, & will add a pinch more salt. If you're afraid of it being bland, simply add a little more salt.