This has been my go to crust for years. I sometimes add various herbs and spices to the crust but it's good as is as well. Last night I got three different textured crusts out of this recipe. I got a nice crisp crust rolling out dough thin with lots of flour and cooking on stone positioned on lowest rack. I got a "pan" style pizza by rolling out medium and placing in a cake pan lined with foil and coated with a heavy tablespoon of evoo. I got a thin but sturdy(not floppy) and soft crust by cooking on one of those pans with holes in it positioned on top rack. We were in pizza heaven.

Mushrooms instead, 4x the chix broth but same lemon and sherry (real not cooking), gotta have lots of sauce over the noodles. I would skip the flour on the chicken next time and just use a bit at the end to thicken, it simmers off the chicken anyway. I used the little bit of leftover flour to help thicken the sauce and added some minced parsley, one sliced shallot, and a pinch or two of cayenne. I used to make a pkt of Lawry's Sherried Chicken but they no longer sell it. This satisfied my craving.

I reduced the salt to maybe 1/4 t. because I was adding ham that was pretty salty. I won't make this often because I have ZERO willpower with this around, one more bite, one more bite..... Just like mom used to make.

Outstanding! I sautéed the zucc just before serving so it would still be crisp. I also simmered the sauce with a few parm rinds, so added just a smattering of grated on top. We actually had it twice in a row by request, ur demand, actually.

I used pears and nectarines because that is what I had on hand and needed to use up. I read a few of the "bland" reviews so added about half a can of whole berry cranberry sauce which really added a nice bit of tang. They were a bit like cobbler but we really liked that about them.

Who doesn't love bacon and eggs?

WOW! WOW! WOW! I more or less cut this in half. I used my stove top smoker, steamed the carrot coins first then smoked. Not enough smoke flavor so I smoked again. (just learning) I used 2 whole serranos and holy cow it was literally, hurt me good smoking hot. I blended twice but didn't strain. As I reached into the fridge for the cream I happened upon the goat milk/buttermilk combo from my failed chevere making experiment. I took the notion to see how that would be in the soup. My taste sample was crazy good so I used 2 cups of the combined milks, tasting as I added. It was plenty thick enough as it had reduced a good bit. This was CRAZY GOOD. 5 stars for the taste before I added the goat milk and 5 stars with my changes. The kiddo didn't care for it but she's funny with cooked carrots, plus it was a bit too hot for her. She can have raman when I indulge in this delight. THANK YOU PappaB.Mc!

This is one of those recipes I use a lot and have never reviewed. Do yourself a favor and wrap this dough around your favorite smoked sausage! I do spicy/hot/jalapeño/hot links for grown ups and Little Smokies and Eckrich Smok*y Links for the kiddos. Fantastic! Keep them in the freezer and zap for a quick on the go breakfast or snack.

I used a mandoline and dumped the cut potatoes into ice water for a few minutes then blotted dry on paper towels. Only used a little more than a teaspoon of canola per potato and rubbed the slices as I took them out of the bag to make sure they were coated. I rotated 2 sheets of parchment and was done in no time.

My fav local Mexican place serves something called a soft cheese taco. Never understood that, it's a cheese enchilada with cheese sauce if you ask me. Anyhoo, I used this sauce for a homemade version of the same. Skipped the salt and added a dash of garlic and onion powder. Pretty darn close. I will definitely be playing with this, maybe add a touch of jack next time.

It was a bit too saucey for me, probably due to not having quite enough snow peas, so I splashed with a bit more chicken broth to lighten it up.

I needed to use up some heavy cream so that was about 3/4 cup of naughty there. I made stove top and my veg broth kept reducing so I added more as I went. Really heavy on the "dash" of white pepper and garlic powder and added probably a half teaspoon of fresh garlic also. Topped with smoked paprika. Delish.

Brilliant!!!!!!!!!!!!!

I'm biased, Love Pork and Love Blue Cheese, even saying blue cheese could probably make liver taste good, thou not really willing to test that theory. Very simple ingredients all worked to make this a superior entree. I served with caramelized red onions and shallots, lemon orzo, and roasted garlic cauliflower.

I used maybe a pound and a half of chuck roast, cut up, and dumped everything into the pressure cooker, everything except the beer, didn't have so subbed 1 cup homemade beef stock, and used red bell pepper instead. Cut some spices in half but kept garlic and jalapenos the same. I let it marinate for a while cuz we wern't ready to eat, then cooked. Made burritos. Dinner went like this, take a bite say "This is SO GOOD." Repeat after every bite.

Just not enough superlatives for this one!!!! I cut up a boneless chuck roast, used 16 oz of mushrooms and popped it all in the pressure cooker. 25 minutes later out came perfection!

Ummmm! I buy mint all the time but sometimes don't use it right away and it ends up tossed out. Never again. I have a few of these in my tea right now and will be using them in lemonade and sparkling water too. Definitely leave the mint in. Thanks, Skuba! Great Idea!

I have made this several times. I've been working it to get it similar to what I always order from my favorite family owned mexican restaurant, while limiting fat and calories. I've used fresh peppers and canned. Best with Hatch fresh roasted peppers, in season. Fire roasted canned are not bad either. Most recently I used a 1 lb.10oz can of chiles and added 2 stewed chicken breasts and used only 8 oz. of pepper jack, layered chiles, chicken, cheese, chiles, chicken, cheese. I always put a 10 inch flour tortilla in the bottom of my round casserole so I don't have to scrape against foil to serve, no one wants to bite into foil bits. Use Reynolds release or spray the foil so you can lift the whole lot out of the casserole once cooled and set, serve pie wedge style. For this larger amt of chile peppers I used 5 sm eggs, 5 T flour, 4 T 2%, 1t garlic powder, 1/2 t cumin. The sauce is appx. 1 cup "Enchilada Sauce" by Anna Marie, sans cinnamon and chocolate, and a can of regular Rotel. Next approximation I will mix drained regular rotel with the chiles and use hot Rotel in the Enchilada Sauce.

Good, basic, easy.

I cut the sugar by half a cup. Baked in 2 giant loaf pans, took 1hr30m and put the cinn sugar mix on top as well.