this recipe turned out wonderful! i cut my veggies chunky for a nicer visual effect and used a reviewer suggestion of a can of diced tomatoes(w garlic basil oregano)and one large fresh tomato added near the end to keep them from dissolving. i also cooked on stovetop and for only 30 min to keep some texture to the veggies. all i added was parsley salt and pepper to taste and what a wonderful fresh vegetable dish it makes! thanks for a keeper!

this ham spread is very tasty, and especially a super bonus for something made with leftovers. i was hesitant to go the extra step to boil the egg since i was already done in no time at all using the food processor but decided to go ahead. it helped keep the mixture together better than without it. i used 'mr mustard' which is a super hot and spicy mustard from up north and did it ever kick up the ham spread! this tasted great on crackers ans well as bread. thanks for a fiver!

this recipe turned out fantastic for me. i will never go to the trouble of the risky will it set up boil and candy thermometer method again. it was so quick and easy and my results with the following additions turned out a fudge with good consistency and taste. i melted and mixed my ingredients on to the stovetop because i do not use the microwave. i used semisweet chocolate chips, a cup of pecans, and a 7 ounce bag of coconut and put in a buttered foil lined 8x8 glass pan and refrigerated for a couple hours. this did not taste to me like waxy like melted chocolate chips as some others noted but maybe my additions prevented that from happening? thanks for a super easy tasty recipe!

i read the reviews, hence made some changes, so my spanish rice turned out great! i subbed out v-8 juice instead of tomato sauce to avoid the too-tomatoey taste and used 4 slices of bacon to avoid overpowering it as some reviewers mentioned. i also used blanched poblano peppers instead of bell peppers to give it more kick and added some fresh cilantro and cumin which added to the flavor as well. this was a 5 with the modifactions so i am only rating this as written a 4. thanks everyone!

this recipe turned out great for me. i had to use another 1/2 stick of butter to make the dough come together, and to make it more cheesy, i subbed out some grated romano and used 1 teaspoon cayenne. i refrigerated for 30 to stiffen dough a bit and rolled it out to about 1/3 inch and used a pizza cutter to cut into strips. i placed on parchment and rolled the strips more round. i am not sure how long i baked them for but it was at 350 convection oven and i watched them until barely golden. the sticks held up beautifully with no breakage and had a cracker/cookie consistency. i will make thinner next time knowing they hold up so well. i saw another recipe with baking soda and was wondering about the drastric difference in a recipe with and without baking soda. one teaspoon of cayenne was not too hot for me. it was not a burn your mouth hot at all but a just pleasant i know this is spicy. i think this would turn out well also with little mini cookie cutters instead of cheese sticks. this had great consistency, great flavor. thanks!

this bread is great! i don't like it super sweet and this is the perfect sweetness and has a wonderful density that slices nice with no crumbling. i used all light brown sugar, as i like the deeper flavor and i left my cranberries whole and used 2 cups and not only did that add a nice visual, but a touch of tart in contrast with the sweet bread is nice. i used minced candied orange peel, only because i had it, otherwise i would have used the zest. this recipe is definitely a keeper and must try. thanks!

if you are looking to make florentine lace type cookies, this is not the one to use. these come out more cookie like than lace like....way too much flour. at least that's how mine came out. too thick and not wafer like which is what i was looking for and hence too hard a bite. i found a recipe on food network i am going to try with way less flour and more butter to get that wafer thin cookie. sorry.

what a tasty dish! i wanted it as a side so i only used the bacon. i did not have leftovers except for baked potatoes so i chopped rhutabagas and cooked in chicken stock till 1/3rd done, added carrots until almost done, and the added cabbage. the veggies sucked up almost all the stock so they they very tasty. i crisped bacon in a nonstick pan, took out and diced, poured off fat,and sauteed chopped onions, added garlic, then added strained and tossed veggies and chopped potatoes, the diced bacon, and chopped parsley, salt, and pepper. i drizzled on olive oil which made it down to the bottom of the pan and then smashed it down with a spatula. i browned it and used a plate on top of frying pan to invert and put back in pan to brown the other side. i then added a splash of balsamic vinegar when done. what a super combination of flavors!! thanks!

I decided to make these after picking oranges from my sister's tree. After jucing them I looked at all the orange rinds and decided to make just the candied oranges. I boiled in fresh water three times. In the interest of saving time, and against my better judgment, I used a reviewer's suggestion of putting them in the oven to dry. DO NOT do this, as the sugar coating liquified into a pool of sugar syrup, hence adding more time to the already labor intensive process. I had to backstep and rehandle these little morsels all over again in recoating with sugar to dry the long way. You need a lot of sheet pans, counter space or an empty table to let them dry. In the end, it was worth it! Very sweet and fruity and borderline addicting! Thanks for the recipe.

this bread is moist and firm making it easy to cut and not fall apart. i used a very sweet ripe cantaloupe and recipe spices except no topping and pecans in the bread. it was tasty but lacking in any distinct flavor. it was sweet but rather plain. the cantaloupe merely serves as the ingredient like applesauce that keeps baked goods moist and does not add much if any real flavor. if i make it again, it will be to use up leftover cantaloupe and i will replace half of the white sugar with brown, add raisins and more ginger, and maybe some nutmeg to kick it up a little. all in all, still a fairly good quick bread.

this is a tasty recipe, very close to a dear cuban mother of a friend of mine, with a couple additions as another reviewer mentioned. do not leave out raisins and olives. i also add chopped tomatoes, cumin, a bay leaf, and a dash of red pepper flakes, and stock instead of water. one of the tastiest ground beef recipes up their with spaghetti sauce!

this sweet potato pie was outstanding! i used about a pound and 1/4 of steamed sweet potato slices, a 50/50 white and light brown sugar mixture totaling 3/4 cup which was the perfect sweetness level, added 2 teaspoons of lemon juice as suggested, and 1 1/2 tablespoons of flour. i baked it in a deep dish frozen pie crust for an hour. the pie turned out perfectly sweet, the perfect consistency, terrific looking, and wonderful tasting. this recipe is a keeper...thanks!

First of all, this is more than 4 servings. i made it with 2 cups of flour and 3 eggs and it made 4 very generous side dish portions. since i really should have used 2 1/2 eggs but didn't want to waste a 1/2 an egg, i used it which made the spaetzle on the very firm side. not bad, but very firm. i will try 2 eggs next time for a softer texture. i did not use any gadget to press through but wet my hands with water, took a half handful of dough, and cut it with a dull knife on my fingertip and pushed it off the knife into the boiling salted water. make your pieces as small as you can, as they really expand in the water and will be huge if you are impatient and make them big. you must salt the water or it will be tasteless. cooked for 3 minutes after they floasted to the top because they did not seem done when just first floating, which was almost immediately. i used milk instead of water, and tossed in butter to serve. very tasty with my pork and sauerkraut. thanks!

Thia recipe turns out a wonderful pecan pie that everyone will love. It is so easy and tastes great. I used 1 1/2 cups of medium pecan pieces and a some more for the top as others suggested and it looked great. I did not have any light brown sugar in the pantry so I used all organic cane sugar, which is not white, but not quite light brown. It still tasted and looked good. I baked at 400 for 15 minutes and 45 minutes at 350. Thanks for the new and way improved version of pecan pie!

this is a super recipe which turned out perfect using a few reviewer's suggestions. i used all light brown sugar which resulted in a beautiful brown color, hence avoiding the light color comments of others. it was fairly brown which i liked, but if a slightly golden brown color is desired, i would think you could use 25% white sugar. i also doubled the recipe which was no problem and used 50% more nuts which i substituted medium pecan pieces for peanuts and added the in at 250 degrees which resulted in no burning of nuts. i added the suggested addition of vanilla (one teaspoon for doubled recipe) with butter and baking soda mixed and used a candy thermometer to 300 degrees. what i can suggest myself is when buttering the pans, use the absolute minimum as possible, as the brittle bottoms when cooled are greasy and i had to set them on paper towels to dry it off. i am wondering if if the hot mix is too hot to use parchment paper, but the paper toweling part was easy so i may not try it for fear of sticking. i would say that 50% more nuts is the maximum increase in nuts, as the candy nut ratio was perfect for me, but any more would make it difficult to stir and not enough candy part. i did heat up pans in the oven at 300degress and because of the increased nuts, i needed to spread with forks, and fast to avoid popping the foamy bubbles that makes the brittle fluff and easy to eat. the boiling water for cleanup makes cleanup totally effortless. this recipe is definitly a k

way easy to make but quite bitter using bittersweet chocolate....i had to add sugar to more boiling cream and add more chocolate to doctor it up. i love dark chocolate, but this was way too much; next time i will try semisweet or a mix of milk chocolate and semisweet from the get go. there is a difference between bittersweet, semisweet, and milk chocolate in the sugar content. i used it as frosting and it whipped up real fluffy and it frosted a two layer cake.

I made this recipe for Thanksgiving as I was assigned to bring a sweet potato dish and was this terrific! As other reviewers said, it is a nice combination of sweet and tart. I only baked mine until the cranberries were cooked and not to the bursting stage and they were wonderful. I will definitely make this recipe again and it will not be in a year! I bought some bags of cranberries to freeze since they are near impossible to find frozen and will have this again in a couple weeks! Thanks for a really good recipe.

The finished product looks great but even after marinating overnite, it did not enhance the flavor of the ham at all. The ham was a cooked high quality black forest ham and the sauce tasted just like a sweet sauce. I am not sure what everyone was raving about. Sorry, but I will not make this again.

I generally do not try unreviewed recipes or recipes under 4 stars, but this one looked so good and easy, I had to try it and am I glad I did! It is soooo good! I have made this twice, each time with a different fruit with the blueberries and it turned out sooo yummy. Very versatile recipe. The topping is what makes this dessert over the top. It is so extra crisy and tasty, that the second time I made it, I made extra. The first time I made it I paired the blueberries with pineapple because that was what I had on hand. The second time I used strawberries with the bleberries because that was what I had on hand too. You might want to add a little more flour/sugar combo to the fruit if the fruit has alot of water, but I served it over french vanilla ice cream and it was great a bit runny. I will try this next with apples to do justice to the recipe but I think it works with any combo with blueberries. I also used all frozen fruit. I plan on making this for Thanksgiving because it is that good. Thanks for the keeper!

I am eating my first beer bread as I am writing this review and I will say it is wonderful. I tasted the Tastefully Simple recipe for the first time yesterday which was just plain, but very good, and so delighted when I found the recipe here. I am fond of cheese and had several varieties at home already so I used a cup of a combination of grated fresh mozzarella, asiago, and parmesan. I added chopped green olives and pimentos and used Kirin beer. It turned out so tasty it did not really need dip even, which is what I was making it for. TS onion onion) I used the recommended size loaf pan and had butter overflow (I only used 3T)so do use a cookie sheet underneath to keep it from sizzling on the bottom of your oven. The hard crispy top was so good, I will use a reviewer's tip next time to bake in a 13x9 pan to get more crunchy topping! I am sure this would be great with other variations. Thanks for the recipe!!!