I had hoped this recipe would rate higher with me, but I had the same issues as other reviewers. The bread is dry. I even cut the amount of flour back. It didn't help. I may continue to work with it as the loaf size is perfect for our small family. I used a preheated baking stone and shaped the loaf into a round ball. I then coated lightly with olive oil before baking. The crust was nice, but I just didn't care for the texture.

Yum! My family loved this bread. It is slightly sweet with a little tange to it, but does not have an over powering onion flavor. My only complaint would be my onions on top burned. This bread was good with butter right out of the oven, cubed for cheese fondue and the remaining was eaten reheated with red beans and rice. This is also one of the easiest yeast breads I have ever made. Even though it is a yeast bread it has the consistency of a quick bread, strange but it works well.

These were okay, and easy and certainly healthy. The sugar does help them crisp up. They weren't great though. They were rather tasteless, like roast potatoes with no seasoning. I even used season salt rather than plain. I did however find soaking the potatoes for five minutes as another review suggested did prevent sticking. I will continue with my attempts to get great oven fries by adding more seasonings in the future.

I did not care for this recipe. I found the pork dried out and over cooked after six hours in the crock pot, the sauce was too sweet and there was too much of it. This was my first attempt at slicing the pork before cooking. I usually make pulled pork and will continue to do so as I think it works better and the meat does not dry out as badly.

This recipe was a huge hit at our house. I have made both pork and chicken satay before using another recipe from this site that requires you use roasted peanuts and a food processor. This recipe is so much easier and just as tasty. I maranated the pork for about six hours and couldn't have been happier with the results. My 4 year old love it as did my husband. I will be throwing away my old satay recipe for sure.

I was in a hurry when making this recipe and did read the full directions. Instead of browning the sausage and adding it to the sauce seperately I added it to the meatball mixture. And actually they were very good meatballs, some of the best I ever made and I will probably split the meat with half sausage half hamburger from now on. As for the rest of the recipe. The amount of fat in this recipe is horrible, so in an attempt to decrease it I used turkey sausage and cut the amount by half. I still ended up with 20 2 oz meatballs. Which was more than I needed for the sauce. I cooked under the broiler for 10 minutes to drain some of the fat and added to the sauce in a slow cooker for another 2 hours to finish cooking. I used chopped canned tomatoes as another reviewer suggested. Based on the amount of meat I had, there was not nearly enough sauce and I found the sauce rather unflavorful. I doubled the amount of sugar and added extra basil and oregano. We had plenty of spagetti sauce for 6 dinners. I then had a lot of meatballs left over without enough sauce, so I sent them to work with my husband as meatball sandwiches. Overall, after some doctoring we enjoyed the recipe very much and as I said, my screw up made some of the best meatballs I have ever made.

My mother gave me this recipe and I couldn't believe it. It was wonderful and while ours may not look as pretty as those at the mall they taste every bit as good. I follow the recipe exactly and made no changes and they turned out beautifully.

Simple and wonderful. I used halved grape tomatoes and a seeded regular cucumber since that was what I had in the fridge. This is a simple and easy salad. I was surprised even my 4 year old ate the cucumbers without a fight.

This has to be some of the best macaroni and cheese I have ever had. That said, there were a few issues with the recipe. I don't think the issue was the amount of milk. I think it was the amount of macaroni. I used a full 8 oz box, which should be closer to what you would need for the 9 servings the recipe states it makes. I also used fat free half and half simply because it was in my fridge and I needed to get rid of it. When the casserole came out of the oven it was a still runny, but withing 10 minutes of sitting it was a perfect consestency. I also added a little garlic powder and paprika for flavor and color.

I have to agree with other reviews this had no flavor. Although my chicken was tender and juicy. I have made other beer based marinades before. But this one will not be on my list to make again

Every bit as good as we get from our local Greek restuarant. I used fat free yogurt for health reasons, but it does make a difference in the texture. I also did not drain the yogurt as I didn't have time. I did pour of the liquid sitting on top though. I also used a seeded regular cucumber rather than English because it was what I had.

This was simply broccoli with cheese melted on top. It was okay, but not a spectaular recipe. I steamed and drained fresh broccoli and then microwaved with the cheese. As other reviewers recommended, I would leave the butter out as it just made a large soupy mess in the bottom of the bowl.

This is an easy and delicious recipe. I made the full mixture and used about half on a large strip steak. I used a Spicy Montreal Steak Spice, but didn't find the steak to be too hot to eat. I saved the rest of the rub for future use.

I was concerned by how mixed the reviews for this recipe were, but my husband and I both loved it. By 4 year old however is in a stage where she will try nothing new and wouldn't even put it in her mouth. To cut back on prep time I used a store bought rotissarie chicken. I then sauteed both cans of chilies with the onion, and added the broth with the cheese and enchilada sauce. I did use all 12 tortillas, but easily see how it could have been cut to 9 and may try that next time. I used white corn tortillas in the recipe. I didn't find mine to be dry at all. In fact, I was very concerned it would be too soupy, but turned out with perfect consistency. My husband already plans to take the left overs for lunch tomorrow and has asked that I make again soon.

This isn't an awe inspiring recipe, but it is quick, easy, and very kid friendly. My mother makes basically the same thing using Italian sausage. I find I like that better. I used Newman's Own Marinara, which has a lot of flavor, if you use cheap or bland sauce make sure you doctor it. I couldn't find Mastaccioli so I used whole wheat Penne. Turns out 4 cups is about half a box. Also, I added about half a jar of water to keep it from drying out. I assembled the night before and baked at 350 for about 45 minutes.

Well depending on who you ask, my husband thought the peanut butter fudge overpowered the browning. I thought the brownie was only there as a way to get the fudge. It was very gooey, but after an over night stay in the fridge I didn't have any other problems with them. They do lend themselves better to eating with a fork though rather than by hand.

These are so good. I also used a whole piece of thick cut bacon (I didn't see the part about cut in half). I only had time for them to marinade for about 30 minutes, and we grilled on indirect heat. We only lost one piece of bacon to the flames, but the crispy pieces were the best. My only complaint was after 30 minutes my onions were still not done. I will try using a smaller onion next time as well as cutting the bacon in half. I used the molasses and wouldn't leave it out as I think the sweatness is what made this so great.

My daughter and husband really enjoyed this. I only thought it was okay. I also left the skins on my potatoes, which was a great suggestion. I used Cabot 50% less fat cheddar and added a couple of sliced of sauted bacon and half a sauted onion. It was very easy though and I will likely make again since it was such a hit with everyone else.

I didn't think this had any flavor. I followed the recipe and let the chicken sit for about 30 minutes before grilling. Since it makes so much marinade I did put the rest in the freezer with additional chicken. I won't make it again though.

I was really surprised that such a simple marinade could have so much flavor. I added the full amount of salt, but may cut it back next time. I used the marinade for steaks that we grilled. We only let the steaks marinade about an hour so I was even more surprised by the flavor.