It's okay, but not terrific. It's not buttery enough for me and something isn't quite right, although this is a lot nitpicking on my part. I like my chocolate chip cookies a particular way, I'm afraid. Just a note on a couple other reviews. I don't see anywhere in the recipe where the chocolate has to be chopped. Also, someone noted this was the Mrs. Field recipe. Mrs. Field's has stated they do not use oats/oat flour in their chocolate chip cookies and I cannot taste oats in those cookies. They have stated that their recipes use more butter and vanilla than the average home recipe, along with more sugar.

I made some changes. I always feel weird reviewing a changed recipe, but I don't make many recipes as they are written. So I don't know what to do about that. I minced the onions, added da garlic claove and sweated the onions and garlic in a Tablespoon of butter. I mixed the sweated veggies in with the cheese sauce at the very end of making it. I added some Crushed Corn Flakes over the edges of the top in the last ten minutes of baking and a little paprika for color. This is delicious and my family loved it.

Four stars as is, five after I played. Added one teaspoon good cinnamon (I used Chinese Cassia because I like the strong note), a pinch of powdered ginger and a teaspoon of vanilla. It's delicious. It is falling apart when I cut it, but it's just out of the oven. It's smooth and mellow with tons of banana taste. The kids are blowing it to cool it down, so they can eat it faster as I type. Dense and wonderful. I'm going to try it with 1/4 whole wheat flour next time. Salted butter worked best. Unsalted and I would add most salt.

This is a great recipe, *IF* you do not dip them in the baking soda. Instead, start a pot of water boiling with a teaspoon full of baking soda in it. Boil the pretzels until they float, then bake them. You can't skip the boiling process and have them come out right, in my opinion.

I'm doing a lot of vegetarian meals right now and this is a hit. I don't have steak seasoning, so I added good quality garlic powder, some paprika, cumin and salt to the mix and it was delicious.

I am not a fan of Cheddar Cheese in Rubens so I switched it out to Swiss cheese and did the rest of it as suggested. I like mixing the cheese with the sauerkraut. It has a better blend and balance of flavors.

I changed this so much, I'm not sure it's the same anymore. I used the lite coconut milk and yogurt, since most Indian food would not be made with heay cream. I've never seen any authentic food in India made with heavy cream, but there is always an exception. I won't use curry powder. It's not the same. Instead, I used some prepared Garham Masala (cheater), a little tumeric, some dark brown sugar, about a table spoon, and some cinnamon, just a touch. It came out beautifully. I also doubled all ingrediants for the liquid, since Korma, as another reviewer said, is supposed to be fairly soupy.

I found this recipe this morning and I decided it would be perfect for tonight's dinner. I'm pretty sure none of this is going to make it to dinner. Everyone is into it. Delicious and crusty, just perfect. I think adding a tad more salt would not be a bad idea and I did add two teaspoons Vital Wheat Gluten. I also suspect that adding some french herbs would enhance these loaves, for a change of pace. I did not brush the crust with egg yolk and water. I used plain water and misted the sides of my oven with water to crisp the crust. It would be even better baked on a stone, but mine broke and I've not yet replaced it.

I mostly am a veggie now, so I used butter for the lard (Lacto-Ovo Veggie) and it turned out okay. Was it great? Not really, just good. It did not revolutionize my bread baking. I really wanted it to, as well.

It really needs cardamom to be authentic, in my opinion. I add a pinch of ground and it's much more to my taste.

My all-time favorite rum-ball recipe. If we want a less strong taste, we half the rum, but usually we switch out the light rum, for dark. These are delicious.

This was very sweet and the brandy lent it a strange taste, not to mention the fruit punch. I have to pass on this one in the future.

The coffee liquor gave it an odd, "Off taste." I've never seen them made this way, but I had some Kaluha and decided to try it. I wish I'd not. I could not even finish it. Skip the coffee flavor for a more authentic taste.

I switched out the plain rum for dark rum and sometimes spiced rum. Using regular pale rum, is not quite the way I like them.

I want to like this, so much. It's how my mother in law makes turkey and all I can taste is the bag. The skin is soggy and the turkey always overcooks, no matter how much we adjust the time. She's made this recipe with me, many times and loves it, but I can't warm up to it. Sorry.

Made this yesterday. It's delicious and very dense. A little goes a long way.

Almost perfect, for my tastes. I add a tad more Cointreu and a bit less cranberry juice. You can mix it up with orange flavored vodka, if you prefer. That's very good. You can also use white cranberry juice, instead of the red. Yummy.

One of my all time favorite cakes. It never goes wrong. I sometimes add some run to the glaze, instead of water. This is for adults only. You can also change up the nuts. I've used almonds, hazel nuts, walnuts. Whatever is on hand.

I've been looking for a recipe for Beef Tartare. This is excellent. Use ONLY ground tenderloin and make sure it is VERY fresh. You are risking illness with eggs, but if they are fresh the chances are pretty remote. This is delicious and 100% authentic.

We had a terrible thunderstorm here this evening. I didn't have time to make the meal I was planning on, it took two hours to cook and everyone was hungry. I tossed this together and made some corn and a salad. It was very good. The sauce would be excellent with rice. I did put the sherry in the pan first and deglazed it well, and burned off some of the alcohol. Then I turned down the heat and added the sour cream. Next time it gets mushrooms added to it. I did salt and pepper my chicken really well, before I sauteed it. It's a keeper.