Very good but too sweet - next time we will add less sugar.

This was surprisingly good and we will make it again. Reading reviews about dryness, I added a can of corn and diced chiles, both with the juices, and half cup of chunky salsa. I also added 3 cloves of garlic and cumin as we like spice. I did not add the salt other than a dash of Lawry's - a half teaspoon would have been way too much. Served it on small whole wheat tortillas with a bit of cheddar and lettuce folded like a taco. With my additions this will serve 4 people easily.

these are the best rolls I have ever made. The first time I made them, I followed instructions and used all purpose flour. They were tasty but a little dense and not flakey. The way I make them now, they turn out so airy, flakey and buttery - almost like a croissant. What I do: I heat the milk and water in a small bowl, then add yeast and 1 TBS of sugar (from the 1/3 cup - I even add a bit less than 1/3 in total as it was too sweet the first time - about 1/3 minus 2 TBS) and let rise and get foamy. In my KA Mixer I beat the butter and sugar, add egg and salt and beat, then add my yeasty liquid and slowly incorporate BREAD flour - it makes a huge difference. I knead the dough in the machine for 5 minutes then let it rest for 15. The dough starts out sticky but after 5 minutes of machine kneading it is perfect and you do not even need any flour to roll it out. Next I use a pizza slicer and cut the dough in half, roll out each half into a circle, add the butter on top and use the cutter to cut each circle into 8 pices as the recipe states. I pull as I roll so that I can can get more layers into each roll. I let it rise in a warm area for 2-3 hours or until it has really risen (more than doubled). 1 hour did not work for me it needed more to become airy and light. I brushed a bit more butter on them when they came out of the oven. These are so sinful but really the most amazing roll recipe ever.

Very good but better with more cinnamon, 1 tsp of vanilla and pecans.

A lot of work but when you taste it is all worth it! Very good.

Holy cow these were so delicious! I didn't change a thing except to not add garlic and not brush with butter. The bread bubbled and looked and tasted genuine. We cooked ours on our charcoal BBQ and we ate more bread than dinner lol! The dough is very easy to use - the trick is to roll is as thin as you can. It kept well in the fridge to cook more the next day. Makes delicious sandwiches if you add some feta and whole basil leaves, then roll.

This is so delicious - even more so with homemade apple pie filling

These are amazing - chewy and dense - a hybrid between a chocolate chip cookie and a brownie. Super rich. I added 1/2 the chips in the batter and half on top.

I really hope someone reads this and it helps them because I ruined my first batch! I set the timer for 55 and checked it every 5 minutes after that it took about 62 minutes to be perfect. You also need to add only HALF the salt (even less if you use salted butter) it asks for - it tasted salty as a potato chip! I used 2 medium-large bananas and they measured out to be one cup mashed. If you add too much banana you will get a funny texture and it doesn't cook in the middle. I am sticking with this revised recipe because it makes a super buttery, moist and delicious banana bread :)

I love this dressing. Over the past few months I have developed what we like best: 3/4 mayo and 1/4 cup olive oil, 2-3 TBS white or red onion, a bit less sugar, a bit more red wine vinegar and the addition of a pinch of poultry seasoning. I always use fresh garlic in my home but for this recipe the powdered is better - it becomes just too too much with fresh garlic.

This was delicious. I believe you can rate a recipe high and still change it - if I wanted to eat other's recipes unchanged I would hire a chef. I added 3 cloves fresh crushed garlic and diced fresh mushrooms, celery, basil and spinach for a veggie boost to the meat sauce. A splash of red wine in the sauce and some parmesan cheese on the top layer of the ziti added complexity and perfection! So good thank you for this recipe! I never would have tried sour cream and it really added richness and zest. Note: I too layered the "saucy" ingredients together between the cheese and pasta as others have so that the flavors would marry.

The only change I made was to use blueberries instead of cranberries, and to cook it at 325 for 45 minutes (I used a dark pan). Fantastic - the only other thing I would change is to add just a little less sugar and perhaps more nuts as they disappeared in the mass of berries. Tasted so good though - excellent!

Excellent base recipe. This was delicious! I broiled the fish with some garlic powder and old bay, then made the roux with 1 TBS less flour and added the following spices: dry mustard, Old Bay, Pepper, garlic powder, and a bit of poultry seasoning. I didn't layer - just flaked it up a bit in a shallow layer then added a layer of swiss and a bit of cheddar.

This has been my go to PB cookie recipe for years. I do not like to cook with shortening but really this is the best out there. To make it taste even better reduce the salt to half a tsp and add 1 cup salted spanish peanuts (skin on). So good.

Wonderful and so flavorful. I scaled it down to 10 people and used 1/2 cup oil and 1/4 cup vinegar - mostly red wine with a splash of balsamic and lemon juice.

Perfect blend of salty and sweet!

Really good - maybe my idea of a head of broccoli is not the same as everyone elses but I had to buy TWO bunches of broccoli because it was way too saucy. We add an extra spoon of vinegar for zing, fresh cracked pepper, and omit the raisins. Sometimes we add a bit of shredded sharp cheddar cheese.

My family did not care for this at all. It was a thick glue like paste of a sauce, and way too much of it for the pasta. The color was terrible too - it was a light orange goop that didn't even look homemade.

I didn't change a thing (SO rare for me). Absolutely amazing - thank you

I have made this 4 times now and we enjoy it. We prefer it with red potatoes and to not use the oil but rather to add a bit more mayo if it needs it. A bit of seasoning and celery salts, and less lemon and you have quite a good salad!