This has been my go-to biscuit recipe since it was posted on bread.allrecipes.com! Easy, fast, fool-proof. There is none better.

This was EXCELLENT! I omitted the butter (lower the fat), used fat-free mayo and fresh parm, used lime juice instead of lemon, omitted the onion (I didn't have any) and baked @ 400' for about 8 minutes, as I already had some sweet potato fries going at that temp. Fish was moist and flaky, and I loved the flavors of the sauce which was spreadable w/ a spatula over the fillets. I'll be making this again!

I had fun w/ this recipe! I used part yogurt and part sour cream, as that's what I had in the fridge. I cut the oil a bit and added more juice (I used bottled lime juice), and I omitted the zest as I had none. The batter is thicker than cake but thinner than cookie, so I put 1/8 C batter in muffin tins lined w/ paper muffin cups, added 1 1/2 tsp cherry jam, than another 1/8 C batter. I baked for 25 min @ 375' and I'm delighted w/ the turnout! I'm sending overseas w/ a can of cherry frosting. Fabulous! Thinking of adding chopped cranberries next time.

I needed a FAST turkey-n-biscuits recipe, using leftover turkey and canned veggies from the pantry (using up last season's "hurricane stash) and whack-'em-on-the-counter biscuits. I added the herbs and spices to the chicken soup and stirred all together, then poured into a casserole dish sprayed w/ garlic-flavoured cooking spray. I baked @ 400' for 20 min to "hot up" the mixture before adding the biscuits (which I'd cut into quarters), to assure that the biscuit bottoms cooked before they could get soggy; then I baked for another 10 min to brown the biscuits. Easy, inexpensive, great for a crowd -- thanks for the inspiration!

This recipe is excellent. My mutts loved them! I only had a few tablespoons of bacon grease so I cut the recipe, and I left out the wheat germ only because I didn't have any, but added nutritional (brewer's) yeast instead. (Also a flea fighter, like the garlic, which, by the way, is just fine for dogs and is recommended by our vet! Onion is bad for dogs, if you're wondering. Totally different plants, totally different chemicals.) This one's in my recipe book to stay.

Thanks for this! As fellow Floridians, DH and I LOVE smoked mullet (well, mullet in general, actually), and I was looking for a recipe for a nice cracker (no pun intended!) spread. This is wonderful and easy-as-anything to whip together. The hot sauce is a nice touch -- I used chipotle Tabasco.

This recipe is excellent and was just what I was looking for -- I had no wish to use "whack-em-on-the-counter" biscuits like so many other recipes call for, and I didn't want to use pie dough. For those folks who had problems with the biscuits not being cooked on the bottom: prepare the biscuit dough BEFORE you make the chicken mixture, and be sure to preheat the oven so it's ready as soon as the chicken mixture is poured into the casserole dish and the biscuit dough is QUICKLY spooned on top. The point of putting the biscuit dough on the HOT chicken mixture is to start cooking the biscuits immediately, so they don't get soggy on the bottom. This is why dumplings go into HOT stew, and cobbler dough goes onto HOT cooked fruit.

Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert, like a slump, a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me, I used vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer, but I like my cakes a bit more browned. I used frozen raspberries, my stash from last summer's fence row harvest, and I'm delighted with the results.

I cut the recipe to 4 servings and used one small apple and one small pear in addition to the raisins; I also cut the sugar by a bit. I did need to bake the casserole for about 20 minutes longer than stated, but I like my French toast very firm. I also didn't make this the night before, but threw it together the morning of. Both DH and I were impressed with the flavors (though I think I put in cloves in place of cinnamon; it was VERY early and the bottles all look alike...) and the texture. I will definitely be making this one again.

These were OUTSTANDING!!! I did cut the sugar to 3/4 C, and I used a second whole egg in place of the single egg white. I, too, used some granola I had (cherry vanilla!) and I used "mixed berry" dried fruit. I Pam'd a cookie sheet and spread the mixture (it was thin, w/ some bare spots!), and baked it at 350' for 20 minutes. The mixture spread (as I thought it would...) and filled in the gaps; the finished bars were about 1/2" thick, moist and chewy, not too sweet, and OH! Just wonderful! These are the perfect breakfast bar! I am definitely making more. Addendum: My coworkers LOVED these and have since demanded more.

Brilliant recipe in all its incarnations. Omitted the cinnamon and raisins and added chocolate chips. Next time, I'm using butterscotch chips. As great as any oatmeal cookie without the time to dip-n-drop each cookie, and truly versatile with the add-ins. Also, as stated, not too greasy!

Used the recipe for pizza dough! Cut it by 1/3 so I could use my 2-cup bread machine; used 1 cup mashed sweet potatoes and omitted the eggs. Dough was sticky, slightly runny, but poured it out onto pizza stone and spread it w/ a spatula. Added several spoonfuls of spaghetti sauce and 1 bag of rinsed, frozen veggies; as the whole thing was generally wet, I pre-baked it (just stuck it in the oven while the oven was preheating to 450 degrees). Once the crust had started to crisp just a bit, I added several handfuls of shredded mozzarella and returned to oven for about 20 minutes. Raised beautifully, tasted superb. Will definitely make again!

Just to clear up confusion: adding corn starch to the marinade is a common technique known as "velveting" -- it keeps the chicken from drying out during cooking. I've come across recipes for beef using the same technique, and the more AUTHENTIC Chinese recipes you make, the more often you'll see it.

I'd cooked some turkey thighs in the slow cooker and shredded the meat, and I did a quick pantry / freezer check before doing a search for "turkey, rice, corn, cheese." And this is what I found! I had no onion and no zucchini but I had everything else, including seasoned canned tomatoes and cooked rice. The idea of using taco seasoning was inspired; I had cumin instead and that worked just fine. I tossed this together in the skillet and was very pleased with the results. In Florida, it’s still too hot to turn on the oven so I was delighted that this is a stove-top dish. Excellent all the way around!

I actually just used this recipe for inspiration: I had about a cup of overcooked pattypan squash that I was loathe to throw in the compost. I omitted all of the liquid in this recipe but used molasses in place of the sugar; spices included ground cinnamon, ground nutmeg and ground cloves (and I could've added more of each!). I added the raisins early (my machine, too, has a tendency to leave them in the bottom of the pan if I wait 'til the "beep") and I was expecting the mixing blade to puree them (hey, it's happened before!) but they remained intact. The bread sank ever-so-slightly but in general rose beautifully; the color and texture are wonderful.

This is a simple, classic recipe and an old standby that I can play with depending upon what I have in my pantry. I followed one suggestion and sauteed the garlic and red pepper flakes before adding an extra bit of olive oil and the flour, and making the roux. Then I added the butter (I used soy margarine) and stirred, and then the milk (I used skim) and stirred. I brought the mixture just to a boil (and as suggested, watch it carefully! milk boils fast!) to incorporate the oil (beforehand, the oil had been floating on top...) before adding the Parmesan (and I used plain ol' powdered Kraft in the can, and I'm not sure I even had 1/2 C). I tasted as I went, and the red pepper flakes gave it a lovely zing so I omitted the hot sauce. Mine was more grainy than "velvety" (probably because of the powdered Parm) but it thickened nicely. I used it over 2 packages of fresh ravioli, broccoli flowerettes and salad shrimp. Lovely!

I can't believe I found a recipe that called for just what I had in the fridge! Left out the cilantro as I don't care for it (tastes like soap to me...) and used blackberries that we picked from our backyard. The addition of the lime juice (which I love on everything anyway!) was inspired. Excellent with breakfast or as dessert (with ice cream? hmmmm...).

I had some red peppers in the fridge that were a few days old, and I went looking for recipes to use them up. This one really fit the bill! I roasted the peppers under the broiler and after letting them "steam" in a small paper bag for several minutes, the charred skins slipped right off; seeding and deveining is slippery but quick. I used only olive oil and I sub'd skim milk for the h&h (to save a few fat grams, of course!). I also pureed the soup -- I adore cream soups because they seem so decadent. The flavor was complex, and the color was lovely!

Since I can't make a decent pie crust to save my life, I used refrigerated. The fruit filling recipe, however, was excellent! The tart has a very rustic, old-world appearance which, to me, adds to the presentation; I served it after stew and drop biscuits. The tart is delicious and charming! Addendum: Have since played w/ the recipe, spreading caramel dip over the crust before topping w/ apples rather then plums, and spreading fudge sauce over the crust before topping w/ cherry pie fillins. My coworkers DEVOURED both.