I doubled the recipe and used 1/2 butter, 1/2 oil. I also used Hershey's Special Dark cocoa. The doubled recipe was perfect for the 8x8 pan. These brownies tasted really good, but had too much fat. I will bake these again, doubling the recipe but only using 1/2 cup butter. I love a rich, moist brownie but not one that is oozing oil.

This was a delicious chicken curry salad. I tripled the amount of curry and added dried cranberries in place of the golden raisins, as I did not have any on hand, as well as Kraft's Olive Oil mayo. Delicious! My whole family loved it, which surprised me, as I really made this for me. Definitely a keeper.

Oh my, this recipe is my absolute favorite recipe for green beans EVER! While the green beans are boiling, I saute the garlic and red onions in butter, then add the thyme. I don't discard the garlic or let the garlic rest in the butter for 20 mins. Then I take the green beans right from the pot to the skillet and toss them in the garlic/butter/red onion/thyme, add the red wine vinegar and the salt, pepper, and nutmeg to taste, and serve. I didn't have fresh parsley on hand so I omitted it. Heavenly!!

This is a great meatloaf! I used 93/7 lean ground beef and formed the loaf using a loaf pan but turned it out on a cooling grid placed in a baking sheet so while the meatloaf baked, excess fat drained off. It was great! The sweet glaze was really tasty but I do think I will cut back on the brown sugar in it next time. Oh, and I used beef base in place of bouillon because I do not like the ingredients in bouillon. Definitely a keeper! :)

I'm sorry to say that while this recipe is flavorful and interesting, it's not the "home style mac & cheese" comfort food I was seeking. This recipe does produce a creamy mac & cheese with a strong cream cheese flavor and an interesting twang from the Dijon mustard, but "home style" in the title made me hope it was like what my beloved Granny used to make. While this recipe may be absolutely perfect using sharp cheddar & American cheeses and omitting the Dijon, I don't understand why people rate recipes at all when they have significantly altered the ingredients. As is, I rate this recipe a 3.5 and will round up to 4. Also, please note that if you double the recipe, you do not need to double the breadcrumb topping. I scaled this up to 12 servings and 2 cups of buttered breadcrumbs in a 9" x 12" dish was way too much.

This is a wonderful recipe. Being a garlic-Parmesan lover, I used 10 finely minced cloves of garlic in several tablespoons of olive oil and matched the amount of freshly-grated Parmesan cheese with Italian bread crumbs. I coated 8 chicken breasts very generously with the mixture and distributed all of the leftover minced garlic amongst the chicken breasts. Baked as directed. My kids said it was the best garlic-Parmesan chicken I have ever made. It was definitely superb.

This is a great recipe! I made it using 2 Tbsp of olive oil in place of the butter and marinated cubed boneless, skinless chicken breasts for about 4 hours. I then baked the chicken for half an hour in the oven. The chicken was well flavored and my kids loved it. Next time I will decrease the honey and up the curry and cayenne a bit to let a little more warmth cut through the sweetness. This paired beautifully with jasmine rice. Yummmmm!

I made this marinade on Saturday and vacuum-marinated three top sirloin steaks in it. The first two steaks were marinated for about an hour and then cooked using Alton Brown's one-minute-per-side-in-a-rocket-hot-cast-iron-skillet method. The steaks were flavorful but I wasn't blown away. Today I cooked that third piece that had been vacuum-marinating for two days using AB's method and OMG, the meat was SUPER flavorful and SUPER tender. This recipe is a DEFINITE keeper. It is definitely worth the time to plan this meal out and let it marinate at least overnight. I can't wait to have steak again later in the week!

This recipe is definitely a keeper! I marinated chicken breasts using our FoodSaver vacuum sealer for about 45 minutes and the taste was just fabulous! I also thickened the marinade to make it a sauce, which was wonderful as well. 4 tsp of Sriracha gave the recipe a nice little kick.

This dish is so wonderful, and made asparagus-eaters out of my three kids. I omit the soy sauce as I sprinkle the asparagus with kosher salt and pepper. If you are not an asparagus fan, try this recipe!!

This recipe is AWESOME! I used 1 cup each of pistachios and dried cranberries and processed both items in the food processor. The biscotti logs sliced beautifully, even though the dough was so wet I was sure I had done something wrong. It works well to spoon the dough onto the cookie sheet in the shape of a log. I will be trying all kinds of variations of fruits and nuts with the base recipe. Also delicious warm right out of the oven.

This biscotti recipe is delicious, and it cut very easily. I didn't have any brandy on hand so I substituted Amaretto DiSaronno in its place, and it was divine. I've never been a big anise fan but this recipe is delicious.

This is a wonderful recipe, and it's very quick and easy to make. I didn't let my young children participate because of the risk of burns, but with very close parental supervision, older children could certainly help make this wonderful treat! I used 16 medium sized apples, and the recipe scaled for 18 small apples wasn't enough, so I made a second batch and poured the remaining caramel onto parchment paper, allowed it to cool, and cut it into squares. I plan on giving a container of chocolate caramels and the recipe to friends and family at Christmas! This is a great recipe -- try it, and I'm sure it will become one of your favorites too!

OhMyGosh -- this recipe is FABULOUS! I tweaked it a bit by upping the shrimp portion (I never follow seafood recipes exactly, especially since I live on the coast and am only minutes away from fresh Gulf seafood). I started with 4 pounds of medium/large heads-on shrimp, which after peeling (and deveining, of course) resulted in 8 cups shrimp. I then generously doubled everything else. I am so enamoured of this recipe that I am having a dinner party Wednesday night and am serving it. My sincerest thanks go to the wonderful woman who submitted this recipe. This will be a family favorite, I'm sure!