This was a great way to make stuffing. I greatly reduced the butter (to 1/4 cup) and the broth after reading other reviews. I think I used less than half the broth. I purchased hamburger buns and let them sit out over night to dry out. I used more than the recipe called for (about an extra 1-2 cups). I used canned mushrooms and diced them small. I cooked all of the vegetables in butter (less than the recipe called for) and a bit of olive oil. I used fresh rosemary instead of marjoram. The flavor was really good and so was the texture. I cooked it for about 5 hours in the crockpot and stirred it every hour.

I used the No Roll Pie Crust II and put it in the refrigerator while I was making the pie filling. I cooked the apples, flour, spices, and butter on the stove until the apples had cooked down slightly and the filling thickened. I prebaked the pie crust for 5 minutes and then filled it with the cooked apples, and the topping. The pie turned out really good. (I omitted the lemon)

This was an easy way to make gravy and much better than packaged gravy. I used a hint from another review and melted butter, then added flour to form a smooth paste. Then I added the broth. While it thickened I added the seasonings.

This was great! I took the advice of others and reduced the sugars and butter. I also used half and half instead of heavy cream. I used sweet potatoes instead of yams and used my hand blender to make a smooth puree. I baked and pureed the potatoes the night before and then mixed it up the next morning, but didn't bake it until after our turkey was done baking for Thanksgiving. It baked while the turkey rested. It was perfect timing.

I was very pleased with this pie crust. I made it exactly as written, but pre-baked it for five minutes before adding the filings. I made the Dutch Apple Pie with Oatmeal Streusel recipe and Mrs. Sigg's Fresh Pumpkin Pie. Both turned out wonderfully. The pie crust was very tender and flakey. This will be my go-to recipe for single crust pies. It works for both sweet and savory fillings.

After reading the reviews this is what I did: Sauteed 6 crushed cloves of garlic in canola oil in a cast iron skillet over medium low heat, stirring constantly. Once the garlic was golden I removed the skillet from the heat and spread the garlic evenly in the skillet. I mixed 2 tbl of light mayo with fresh lemon juice and put even amounts on 4 pieces of cod fillets. I placed the fillets on top of the garlic in the cast iron and spread the mayo, then seasoned with fresh ground sea salt and pepper. Then I topped it with italian seasoned panko crumbs mixed with parmesan cheese. I sprayed the topping with oil spray. I baked it at 400 degrees for about 15 minutes. I had fillets that were pretty thick (frozen section from Costco). It turned out wonderfully...looked pretty and tasted great!

This was very good and pretty. I used reduced fat cream cheese, 1 1/2 large Fuji apples, 1 Bosc pear, low-acid orange juice (the only kind we drink), and had to substitute 1/8 tsp cinnamon and 1/8 teaspoon chai spice mix for the cardamom (I could not find it at the base commissary). I used Trader Joe's preserves. I served it with Breyer's Homemade Vanilla ice cream. I would have given the recipe 5 stars, but the cook time was off (and my oven is very accurate); I had to cook it 45 minutes. Also, I used a tart pan and the crust stuck around the edges. It definitely needed to be lightly greased. I'm not sure if refrigerating the dough was a necessary step. The dough was not sticky and appeared easy to work with, but I did refrigerate it for an hour and it was extremely stiff. I found the dessert to be very sweet and rich. I will definitely make this again.

This was only the 2nd time I had baked a whole turkey. I used a brined turkey from Trader Joe's and skipped the brining steps. I used a turkey injector and injected a total of 6 tbl of melted butter into the breast area (next time I will add a bit of seasoning salt). Some oozed out, so I smeared it over the skin. I followed the rest of the recipe, except I baked it breast side up and covered it loosely in foil. I did not turn it (I couldn't imagine turning a 20+ lb turkey). It browned beautifully and was extremely juicy. I used a turkey timer (you plug it into the breast and it pop-ups when it hits 180 degrees). It took about 3 1/2 hours. I will definitely use this again. I don't know if the vegs in the roasting pan were necessary, and it was a mess to clean up. Next time I will definitely line the pan with foil and might omit the extra vegs. Oh, and the wine I used was a 2007 Kenwood Chardonnay. It had been recommended to pair with turkey in our local paper's wine column. It was a very nice Chard and value priced.

Wow! My husband took one bite and said, "you are now a world class cook." I used a 2 lb rack from Costco. Cut the salt to 1/2 tsp sea salt, and used 1/2 tsp ground pepper, and 1/2 tsp cracked peppercorn mix that has salt in it. 15 min cooking time and it was a perfect medium rare. I served it with a caesar salad and Roasted Garlic Mashed Potatoes submitted by Kathleen Burton (see my review dated 3/3/07). I will definitely make this for company. Very rich and very easy. Makes a nice presentation.

These were fantastic, but I modified the recipe a bit. I used the frozen scallops from Costco. I defrosted them, and then let them drain on paper towels. Based on other reviews, I made sure that I used extremely thin prosciutto. I combined olive oil and 2 large cloves of crushed garlic with some butter. Once the garlic browned, I cooked the scallops for a total of 5 minutes. I did not use the wine. They turned out fabulous! A simple recipe with a great "wow" factor.

My husband really liked this (why I gave it 4 stars), and I thought it was pretty good, but not memorable (3 stars for me). I added capers, and used a lot of fresh lemon juice. I used a lot more seasoning in the flour, and the flavor still did not come through. This definitely needs fresh garlic and sea salt.

These were fantastic. I did alter the recipe slightly though. I added a few shakes of onion powder (1/8-1/4 tsp) to the dough. I didn't have enough cheddar cheese to make a half cup, so I used mozzerella...probably wound up being a mix of 2 parts cheddar to 1 part mozz. I also used Bisquick Heart Smart biscuit mix (no trans fats). Then I melted the butter (3 tbl) and mixed in a rounded 1/4 tsp of garlic powder. I brushed it on the biscuits before baking them. They were great...my family was fighting over them. I served them with a white chicken chile.

This was good. Easy way to make bread. One of my kids did not like it, and it does have a pretty strong aftertaste, but I think any beer bread recipe would. I used a hefeweizen beer and omitted the spices.

We make these all the time...but a variation. The way I make them is hamburger (the higher fat content beef grills best, but we use a lean, organic beef), habanero chiles, diced white onion, cilantro, and ground sea salt. I do it all to sight/taste...we like a lot of heat, and lots of cilantro and onion. We love these burgers...I came up with our variation based on the "Mexicali Burgers" at Burgers and Beer in Yuma, AZ. We serve them on buns brushed with a little butter or mayonnaise and then grilled.

Excellent sauce! I stumbled across this recipe when I was looking for a recipe to dress up store bought teriyaki sauce. After reading the reviews, I tossed the store bought marinade in the trash. I changed the recipe slightly by adding 2 more cloves of garlic, 2 tsp of minced candied ginger, and 1 tbl of cornstarch. I microwaved it on high for 3 minutes and then poured it over skinless, boneless, chicken breasts that I had pounded flat. I baked it at 350 degrees for 30 minutes. The sauce thickened nicely, and I had plenty to put on top of the chicken. I served it all over steamed jasmine rice, and topped it with fresh cilantro and sliced green onions. It had a wonderful flavor and so much better than any other teriyaki that I have had.

4/29/07-I made this again last night & made some alterations to the recipe...and it was FABULOUS! It is now a 5 star recipe for us. With the changes I made it now tastes like authentic carne asada. My husband & our friend were raving about it. I decreased the amount of soy sauce to 1/3 cup & used half reg/half low sodium. I decreased the vinegar to 1/4 cup. I omitted the lime juice & instead used 1/3 cup low acid orange juice & the juice from half a lg lemon. I decreased the oil to 1/3 cup (half olive, half vegetable). I used flap meat. Original review from 3/07: This is a great marinade. The reason I only gave it four stars is because this did not taste like "authentic" carne asada. We live in San Diego Co, 10 mi. north of the Tijuana border & regularly travel deep into Baja. We've also lived in AZ just a few mi. from the MX border. We've never had carne asada that tasted like this. We'll keep looking for that perfect carne asada recipe. I used half low sodium soy sauce, and half regular soy sauce, and I decreased the salt just a bit. The level of saltiness came out just right. I also increased the recipe to serve 24 people (plus added an additional pound of meat to that) for a party of 15 adults (13 were Marines)& there were no leftovers. I used flap steak (from Costco)...very tender, & although it was really marbled, there were no chunks of fat in it.

I gave this 5 stars because my kids really liked it and it was super easy. The meat was soooo good, but for my husband and I, the sauce was too mild. I'll definitely be using this recipe again, and will experiment to come up with a sauce that has a little more kick.

This has become our families favorite Mexican rice. I made several alterations though: used sea salt (to taste) instead of garlic salt and added 2-3 cloves of garlic (crushed), omitted the cumin, and added 1 packet of "Sazon Goya-Con Cilantro y Tomate." It really adds to that authentic flavor you get in the best Mexican restaurants. The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry.

This was great! I made a few modifications. When I boiled the chicken, I added a cube of chicken boullion to the water. I used 10 soft taco size tortillas instead of corn. To simplify filling the tortillas, I fixed the chicken mixture, and stirred in the cottage cheese(after I pureed it in the food processor), sour cream, and half of the jack cheese. I did not heat the tortillas. I poured the enchilada sauce on top of the filled tortillas, and then topped with the remaining jack cheese. Before putting it in the oven, I sprayed a piece of foil with oil spray and covered the enchiladas. I cooked them for about 40 minutes (I removed the foil for the last 10 min), and let them sit about 10 before serving. To serve, I topped them with diced onions and cilantro. I served this with the Mexican Rice II (submitted by Sylvia Eccles) that I altered to suit our taste (see my review). It was a great meal and perfect for company.

This was fabulous. The end result was as good as anything we have had in a 5 star restaurant. I made them exactly as the recipe stated (using Gorgonzola Blue Cheese). Although, I only made 2 filets and didn't change the amount of the sauce, there was plenty that way. I was concerned about them cooking too much, so I quickly seared them, then baked them for 10 minutes. I broiled them (not too close to the heat, the cheese will burn) for 4 minutes. Then I turned off the oven and put them on the bottom rack for one minute. We like our steak on the rarer side, so that extra minute was not needed. The steaks were still pink in the middle, but could have been cooked just a little less. I served this with the Roasted Garlic Mashed Potatoes (submitted by Kathleen Burton) that I modified a bit (see my review), a caeser salad, and a bottle of Stag's Leap 2003 Cabernet Sauvignon. The meal was to die for...