This was okay, but nothing fabulous. I made muffins, and it makes A LOT of muffins (four dozen!). It was too sweet, so if I make this again I'll reduce the sugar by one cup. I will also use half whole wheat flour, as this bread had a very soft, fine texture (not to my liking for muffins). I'll also try adding some cloves and vanilla.. it definitely needs something extra. It has the perfect amount of peanut butter, though; I was afraid it would overpower, but it's very nice and subtle. All in all, I think this is a good recipe to tweak.

This is really yummy. I used jellied cranberry sauce and made the sauce for cocktail meatballs. I found that, between the tartness of the cranberry and the acidity of the tomato sauce, I had to add about 1/4 cup sugar because of bitterness. Other than that, it was perfect perfect perfect. I'll use this recipe from now on.

What a great recipe! I agree, it does take a LONG time, but the results are so worth it. A few reviewers said that the amount of salt in the recipe was perfect, but I actually think my bagels came out a little salty for my taste. I'll cut it in half next time. The texture was absolutely perfect. I made a batch of plain and a batch using the honey-oat recipe submitted by another reviewer, and both are AWESOME. I highly recommend this recipe.

Ooooh (dissolving into cinammon roll heaven).. Seriously, this is probably the best recipe I've tried from this site. I was able to get 25 normal-sized rolls out of this recipe. I was concerned about what the texture of the rolls would be like, since I really don't like "bready" cinnamon rolls. But the texture was dead on - rich and sweet. The icing is wonderful, too. My ONLY gripe about this recipe is the oven temperature; I wouldn't bake them at more than 350 degrees, even if you have to increase the baking time.

Oh. My. Gosh. This cheesecake is absolutely sublime. I didn't use a water bath and it was beyond perfect. I think it's a really good idea to let it sit in the oven and cool gradually. I want to make this again and again and again. And again. Mmmmmmmmmm.

This was okay.. I made two batches of this. In the first batch, I used slightly less potato than was called for, but it was really dry. In the second batch I added about 1.5 cups sour cream, which helped a little. It wasn't the best I've had. I used Lawry's seasoned salt instead of regular salt and topped it with crushed potato chips.

This is really nice. I didn't measure anything and I changed it around a bit; I snipped a bunch of dried apricots and put them in a saucepan. I covered it with water and simmered for about two hours, then mashed them, then simmered for a bit longer. I omitted the cinnamon and stirred in a bit of honey with the almond extract. I served the jam with scones and it was wonnnnnderful.

This recipe got so many great reviews that I'm tempted to wonder if I did something wrong.. but I followed the directions EXACTLY and this cheesecake was a total disaster. I didn't overbeat the whites but the texture was extremely "meringue-y," not creamy or smooth at all. It also tasted strongly of egg, and there was a MAJOR diet-sweetener aftertaste. The only good thing about it was the crust; I used 1/2 cup cinnamon almonds as the nuts in the crust and it was good. I won't make this again, sorry.

I didn't make the entire recipe; I only used the polenta recipe itself. It's a great recipe. I think next time I'll cut down on the parmesan cheese because it was pretty strong. I served this with pollo guisado instead of rice and it was a big hit.

This is some of the best honey mustard dressing I've ever had! I'm a diehard fan of O'Charley's honey mustard dressing, but not anymore. This recipe is perfect, perfect, perfect.

This was surprisingly really good! I followed the directions exactly except that I reduced the amount of ginger ale to 1 cup. "Saute" isn't accurate; you let the kielbasa boil in the ginger ale until it cooks away and leaves a sweet glaze on the kielbasa; then when the brown sugar is added and broiled, it makes a sweet crust. I was really surprised! I served it with the "Honey Mustard Dressing II" from this site, which is another great recipe.

I made some substitutions based on personal preference and what I had on hand - I used less mayo and added about 1/3 cup of creamy horseradish spread. I also used 1/2 of a large garlic dill pickle, chopped very finely, instead of the sweet relish, and I added about 1/4 cup of Dijonnaise because I like a more mustardy flavor. It was REALLY good. Great recipe!

These were pretty nice. I used canned peaches (I didn't have fresh) and no nectarines. I also used half white and half brown sugar. They are a little bland; next time I'd like to substitute some of the oil with some peach puree to add more flavor. All the same, the texture is nice, they're sweet, and my FAVORITE part was the crunchy brown sugar on top. I'd make these again with some tweaking.

This is a pretty good basic recipe, especially if you're just looking to use up leftovers. I was hoping it would be more like real lo mein, which it wasn't, so I had to make a few changes: The amount of pasta called for in the recipe is double what I would have used, so next time I'll use only half the pasta. I added shrimp, broccoli, a clove of garlic and julienned carrots. For the sauce: I ended up having to double the sauce and double the amount of soy sauce and teriyaki sauce on top of that. If I make this again I'd cut the five spice down to only 1 tsp and add 1/2 tsp. ground ginger or some fresh ginger. As it was, it was okay, but it could have been better.

This was very basic but very good. I added 1/2 tsp vanilla and about 1 1/2 tsp. lemon juice. I used it as a dip to accompany graham crackers, shortbread cookies, and strawberries. I formed it into a heart shape and poured strawberry puree over the top. Very pretty and yummy!

I make these frequently, but I've never used these seasonings; I usually just marinate in soy sauce, brown sugar and onion. But this was REALLY good. I don't use livers, just water chestnuts. And a tip for lowering the fat: You can also bake them in a 400 degree oven for about 15-20 minutes. They come out just as good.

Oh, woooooow. These cookies are so good... they're cakey and soft, but they're very rich-cakey, if that makes sense. I can't tell you how much I loved these cookies! I didn't roll them out, just scooped out spoonfulls and baked them as drop cookies. I'd recommend rolling and cutting them if you plan to give them away because the drop cookies were pretty ugly. :-) But they taste just fabulous. Thanks so much!!

This was wonnnnnderful... I halved the recipe since I only have one loaf pan. It comes out looking exactly like the picture - fluffy, slightly dense texture. It was a little bit crumbly, but not so much that it fell apart. The bread is wonderful to eat by itself or with spreads/toppings. Next time, I'll decrease the sugar to 1/4 cup so it'll be good for sandwiches. This was my first time making bread and I was so excited that it came out! Thanks for a wonderful recipe!

This is wonderful. Very light and refreshing. Another cucumber drink idea is to add slices of cucumber to a glass of ice water... much better than water with lemon.

This recipe has given me nothing but trouble. First: If you make these, I would recommend rolling the biscuits out MUCH thicker than the recipe recommends. I rolled mine out to a half inch thick, and I just removed the first batch from the oven and they're still... a half inch thick. My baking powder is brand-new so I'm not sure what the trouble was. Second, they're completely flavorles, even though I added salt and sugar and brushed the tops with melted butter. Third, they're extremely dry and the texture was odd.. very crumbly in the mouth. I was making these for a church function, and now I'm headed out to buy frozen biscuits. Very sad. Sigh.