I have not tasted them yet, but from the other reviews, I'm not too worried. I made 1/3 of the recipe (the only difficulty was 1/6th cup, but otherwise it was simple). It yeilded 5 individual muffin-cup servings that are perfect for the dinner date I'm having with my husband on Friday! If anyone wants to try it, you press the crust into five muffin cups (well-greased), add about 1 to 1 1/2 tablespoons filling, 1 teaspoon sauce, then another 1 to 1 1/2 tablespoons filling. About 1/2 teaspoon does it for the designs on top, then there's about 1/2 cup left for serving. They were done in about 40-45 minutes. They look lovely, but they did "collapse" quite a lot after I baked them. This recipe was really easy and fun to make!!

Crust needs to be made with yeast and olive oil

These are delicious! The first time I made them, I doubled the recipe and used 1 cup whole wheat flour to 3 cups all-purpose. I also used milk soured with lemon juice (1 T lemon juice/cup of milk) because I didn't have any buttermilk. The next time I made them with all-pupose flour only, I didn't want them to be snow white (still had no buttermilk!) so I added three drops of yellow food coloring to the soured milk. They looked so authentic! Heh heh heh. These pull apart just like those packaged "buttery layers" biscuits-so cool!

Most delicious cookies in the entire universe!!

The recipe looked like a yummy idea, but after reading the other reviews, I decided to change it up a little. I reduced the all-p flour to 2 cups and added 1 cup of whole wheat flour, added 1 cup of chopped pecans, and 1/2 cup each of fat-free plain yogurt, unsweetened applesauce, and molasses. They turned out very moist, soft, and tasty! This recipe was a good place to start; don't pass it by!

A little too salty, reduce salt by half next time. Very moist and sweet, though!

This recipe caught my eye some time ago when I was looking for something "exotic" to cook for my parents and fiance. It was a huge hit! The next time I made it, I chopped the peppers and onions up much smaller and cooked the ginger and garlic with the mango and cream, while cooking the peppers and onions with the chicken. It tasted the same, but was a little easier to eat. This is an instant family favorite--try it! Thank you so much for this recipe!

I made the following substitutions: 2 cups wheat flour to 4 cups all-purpose (I doubled the recipe), and 1/4 honey in addition to the brown sugar. Since I don't have a bread machine, I dissolved the brown sugar in the water, then added the yeast and let it proof. Then I added the oats, salt, honey, and melted butter and stirred in the flour one cup at a time. You don't need a bread machine to make this, but I'm sure it speeds things up! The taste is very light and the oats really do disappear! It's amazing!

I cooked it for over an hour in individual ramekins, and it was only lightly browned on the sides. Even though it was difficult to know when they were done, it still gets 5 stars for exciting my husband so much! It was pretty easy and tasted delicious. I halved the recipe and added 1/2 tablespoon of vanilla, since I didn't have any pisco laying around and I couldn't buy any.

No matter what I put in this crust--quiche, peach pie, chicken pot pie--the crust is the best part! I've always thought making pie crusts from scratch was a hit-or-miss kind of thing, but this really was "no fail," and it helps that it tastes like any good pie crust should taste: light and fluffy, perfectly flaky and buttery! MM! Now I'm looking for excuses to put SOMETHING in one of these wonderful crusts!

This syrup went wonderfully with pancakes and bananas, topped with whipped cream and a dash of nutmeg. It was very easy to make, and it has kept pretty well in my fridge for about a week. If you combine the leftovers with some milk and heat it up, then add it to strong coffee, you get a Cinnamon Dolce Latte! The only downside is the texture once it's been in the fridge long enough to get really cold. It has the consistency of an egg white. So eat it all while it's hot!

I've made a few pork recipes from this website, and this is the best so far. The sweetness is perfectly balanced with pepper and the natural saltiness of the pork. I made the following substitutions: I didn't have any applejuice, so I used the same amount of pulp-free orange juice instead. Also, I've have some pretty salty experiences with pork, so I left out the soy sauce and didn't add any salt. My husband, who usually rates things "pretty good" no matter what they taste like, proclaimed this pork "surprisingly delicious!" That's worth at least 5 stars to me! I will make this again, hopefully some day when I have applejuice.

These were so easy to make! I didn't have any shortening around, so I used a stick of butter instead. They taste so delightful--just like restaurant-style tortillas only better because they're homemade! I squeezed 33 6" tortillas out of this recipe. I don't know if it's because I used butter instead of shortening, but I required no extra flour to roll them out. Also, I chopped up the butter together with a few spoonfuls of the flour mixture in a food processor before stirring it into the rest of the flour mixture. Saved a lot of time! I will make these again!!