I've made this a few times and never had a problem. Until now. I made FOUR batches the other day and they all separated right before it turned dark amber. I finally thought maybe it was because I started with frozen butter which I'm not sure I've done previous times. I didn't think it would matter since you melt it anyway but I looked online and found some others saying it was a problem to use frozen butter. So, I went to the store and got fresh butter and this time it worked! I was too afraid to even try thawing my frozen butter b/c I read some people saying even previously frozen butter will cause problems. SO...do not start with frozen butter!!! Lesson learned!

Really good. Basically a brownie in cookie form and they look really pretty. I only got 30 cookies though, not 72.

Really good! Follow the cooking instructions provided in the recipe, not the suggestions to lower the temperature. The first time I made it, I used a lower temperature and it didn't set. The second time I followed the recipe (400 then down to 350) and it was perfect. When I stuck a knife in it, the inside was still runny but it looked done so I took it out. It set up perfect once it cooled. Tasted even better after refrigerating.

I thought this was really good. I added a can of rotel tomatoes and some cayenne pepper. I couldn't decide if I should drain the beans or not and decided not to. Next time I will drain them. It was a little too watery. I used leftover pulled pork (used the kalua pig recipe for that) instead of pork tenderloin and am so happy to have a new way to use up my leftover pulled pork! Since my pork was already cooked, I only put this in the slow cooker for about 3 hours. I put it on high for a little while then turned it down to med-low. Garnished with sour cream, shredded cheese, and crushed tortilla chips.

This is the best yellow cake recipe I've tried so far. I made sure to really beat the sugar and butter well...for a few minutes. I made cupcakes and while they tasted great, they weren't very attractive. They had little holes all over the tops. I don't know if they were air bubbles or what. But, it didn't much matter since I frosted them. I added some cinnamon to half of the batter and frosted with my own buttercream recipe and sprinkled cinnamon sugar on top to make a snickerdoodle version. They were so good!

Very good. I topped them with feta instead of parmesan.

Very good. I doubled the salsa and used frozen corn (thawed) instead of canned. I also baked them at 350 for 10 minutes then broiled them for a couple of minutes. Much easier then doing them on the stovetop.

This is really good and so easy to throw together. I used the seasoned salt but ommitted the regular salt just b/c some people said it was too salty and I figured we could add salt to taste to the cooked meat. I also subbed paprika for half of the chili powder b/c I was worried it would be too strong of a chili powder taste for my kids. My hubby made sandwiches with it and added bbq sauce and loved it. I had mine as is and it was delicious. Thanks!

I thought this was very good but it just seemed to be missing something for me. I don't know if the chicken needed some seasoning or what it was. Also, the pico de gallo is good, but I think it would have tasted just as good and been faster to just use your favorite salsa instead. We love Jack's Special Salsa so I think I'll just try this concept but with that salsa next time.

Followed the recipe exactly and it was excellent.

This is very good! I followed the recipe exactly except that I used buttermilk instead of regular milk just b/c I had some to use up and I used brown sugar instead of white in the topping. I also doubled the recipe and put it in a 9 x 13 pan. I baked it 40 minutes and it was done, could have maybe even been taken out a few minutes earlier so if you double the recipe, I'd start checking it around 35 minutes or so.

I loved this recipe. I followed it exactly, just scaled it down. I'll definitely make again. Thanks!

This recipe is fantastic. The only changes I made, and they didn't really alter the recipe, were that I used raspberries instead of blueberries b/c I don't really care for blueberries, and I didn't use goat cheese but I did use the feta. Oh, and I used pecans instead of walnuts. I did follow the dressing recipe exactly. I really do think the grapeseed oil makes a difference, if you can find it. It's not as strong of a flavor as olive oil. And use real maple syrup if you can too. I'm sure it would still be good with substitutions but definitely best if you follow the recipe.

Really good and so simple...that combination always gets a 5 in my book. My pan juices did get really liquidy as the chicken cooked but I had reserved much of the sauce and was basting every so often so I eventually just moved the chicken to a different pan and continued basting and by that point no more juice was being released from the chicken so the sauce stayed thick and stuck to the chicken. I used low sodium soy sauce, brown sugar instead of white, and fresh ginger. And, I used boneless, skinless thighs and cooked at 400 for about 45 min.

Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bouillon. I brought it to a boil then reduced it to a simmer and cooked for about 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies.

Very good cookies. I used white whole wheat flour in place of half of the a/p flour. And, instead of 3/4 cup shortening I used 1/2 cup shortening and 1/4 cup applesauce. I also used a little more banana and a little less sugar. And I used chocolate chips instead of nuts.

These are delicious! What a great idea! I followed the recipe exactly and got 8 large pancakes.

I didn't really care for this. I make something really similar that we like a lot better. I thought there was too much dressing, with too much soy sauce. The version I make has 1/2 cup rice vinegar, 1/2 tsp dry mustard, 2 T honey, 2 T sugar, 1 T soy sauce, 2 T sesame oil, and 1/2 cup vegetable oil in the dressing. I also put sliced water chestnuts in (I sprinkle some soy sauce over them and let them sit a little before adding them to the pasta). I also add some peas. My version has chicken in it as well. And then we garnish each serving with some cilantro, chopped, peanuts (we don't use sesame seeds), and a squeeze of lime juice. I'll stick to my version. But, thanks for sharing the recipe.

Really good. It's not the best thing I've ever made but it is easy, healthy, uses ingredients I have on hand, and is very tasty...from me, that gets 5 stars.

This is really good. I doubled the recipe and roasted the pepper in the oven (sliced in half, layed skin side up on a cookie sheet and broiled about 15 minutes then put in a bowl and covered with a towel for about 15 min to steam then peeled off the skin). I really like the consistency of the pureed chicken. It's a nice change of pace from a lunchmeat sandwich.