These were very disappointing. I followed the recipe exactly, and ten minutes in the oven was definitely not enough time for me. They ended up being extremely moist and fragile, and they were too sweet. Nobody had a second when I served them with tea.

My friends and I really enjoyed these scones! I added an extra 3T of butter to get the mixture more crumbly (and because I prefer to use the whole stick). I only had 2T left of orange juice, so I used an extra 2T of milk and they were perfect. The dough should seem a little dry- after all, they're scones. The recipe did make 12 scones, but they were pretty small. Were fantastic with some raspberry preserves!

My family and I LOVE this recipe! My mom thinks it's better than pizzeria crust. The only thing I do differently is to divide it into 3-4 personal pizzas and then grill them. The dough is usually extremely sticky, though, so you have to be sure to use lots of flour when rolling it out. I love how quick this recipe is without sacrificing taste!

I've been making simple cheese quesadillas lately for quick meals, but they were really plain and boring. I remember seeing this recipe and decided to try it. I scaled it down to 1 for my one tortilla and it worked great! I didn't change anything besides using Miracle Whip instead of mayonnaise (it was all I had on hand). It was just what I was looking for and it added a great kick to an otherwise unremarkable quesadilla.

I'm not going to lie-- I really didn't like these pancakes. They weren't nearly as good as some of the other basic pancake recipes on this site that use only milk. Convenient when all I had in the house was buttermilk, but I won't be making again.

This soup was absolutely fantastic. The only herb I had on hand was parsley, so I used that instead of dill weed and it was still great. I'm not a huge fan of mushrooms, but I loved the flavor of the soup. Really great comfort food.

Eh, I was a little disappointed with this recipe after reading so many rave reviews. I definitely increased the amount of cinnamon after giving it a taste, but the separated buttermilk just really turned me off. However, maybe the buttermilk in Ireland is "real" buttermilk and hence the difference... will try again back in the states.

I made these a few weeks ago and they were simply fantastic. I used all butter, and they were perfectly soft and chewy. Combined with the "Sugar Cookie Frosting" from this site... just woah. I ate three dozen all on my own.

I made the recipe as written, except I used walnuts instead of pecans. It was definitely a good cake, but next time I think I'll increase the amount of grated carrots and use a lot less vegetable oil (the cake was incredibly moist, even after dehydrating the carrots). The cream cheese frosting was superb.

I have made this recipe several times now, and it always turns out fantastic. Scaling it down to 1 serving size is definitely enough for two people. I wouldn't change a thing!

I must have gone wrong somewhere in the recipe because it tasted absolutely awful. But I've checked and rechecked all the ingredients and I measured everything exactly. I've had the delicious, sweet cream corn at Rudy's, and this just did not compare. The black pepper and salt dominated the flavor, and it was not sweet at all. I'm still not sure why mine turned out so awful when everyone else obviously loved it, but I don't think I'll try it again.

These brownies are pure evil.

I make this recipe all the time because it is SO easy. And if the ingredient list wasn't already easy enough, I simplify the directions as well. I don't bother melting the butter, and instead I just use the whipped tub stuff and mix it together with the garlic and parsley. As I'm generally only making enough for myself, I cut the recipe down to one tablespoon of butter mixture per slice of bread and really layer it on. Then I just pop it in the oven for 10 minutes to toast, forgoing the cheese. If I was serving this as an appetizer or a snack I would add it, but I generally feel that there's already enough cheese with the main course as it is. I've also started cutting down on the parsley by about half because it was just too much for me. This makes a quick garlic bread that smells amazing when it's toasting in the oven.

Disappointing. I followed the recipe exactly and several weeks later I still can't get myself to finish these. They don't stay together at all, and the taste doesn't make up for the mushiness. Basically tasted like mashed black beans with cumin.

This recipe definitely deserves all the five star reviews! These were fantastic, and I didn't miss the meat at all. With the seasonings it tasted exactly like taco ground beef. Not only is this much healthier than beef, it is also cheaper! The only issue I had was that it took a lot longer than 8 minutes for the mixture to thicken, but it wasn't that big of a deal. I wouldn't change a thing!

This recipe is absolutely incredible! I no longer make popcorn any other way! Kettle corn has always been a favorite of mine-- who knew it was so easy to make yourself? I usually halve the recipe which makes enough for 1-2 people. The first time I made this I burned it horribly, but I've caught on to a few tricks since then. First of all, add only the vegetable oil and three kernels. When the kernels pop, add the rest of them along with the sugar. I then use a wooden spoon to constantly stir the mixture until the rest of the kernels start popping. This prevents the sugar from burning and helps to evenly distribute it among the kernels. After covering the pot, alternate with three seconds shaking and three seconds on the heat until the popping slows down. You want to make sure the heat is high enough unless it will take much longer to pop all the kernels and most will burn. All in all this should only take a few minutes. Thanks for the fabulous recipe!

This recipe tasted great after some changes. As others suggested, I added an extra two cloves of garlic and doubled the other spices. I also used an Italian-blend shredded cheese mix instead of cheddar (I had some leftover in the fridge), and I thought it complimented the other flavors well. Oh, and I also upped the rice to a 1/2 cup, and next time I might use even more to make the dish a bit more filling (and because I love rice). Served for dinner with some crusty bread. It was a nice change from the usual meat and potatoes.

This is a very basic white bread recipe, but it turned out really well. It was the first time I baked bread in my bread machine rather than just using the dough setting and baking it in the oven, and it was fine without all the extra work. I followed all the measurements exactly, and I didn't find it too sweet at all. It was incredibly light and airy, though a little too tall for its original purpose (regular pb&j sandwiches), but perhaps I'm just too used to the size of the store variety. It also lasted several days on the countertop without becoming too hard or dense. Overall, I would recommend this to someone looking for a basic bread recipe.

I'm not sure what went wrong with this recipe. I followed all the measurements exactly, but noticed during the first kneading cycle in my bread machine that there wasn't nearly enough flour. I must have added an extra 1/2 cup or more to get it to the right consistency. The inside was not fully cooked when I used the light crust setting, and the parts that were fully baked did not hold together. I might try this recipe again with bread flour since it has such high reviews, but I was certainly very disappointed with this first attempt.

Oh my goodness! These are fantastic! I halved the recipe and used "I can't believe it's not butter" instead of real butter, and they came out great. It seems rare to not have to change anything in a recipe, but these proportions worked out perfectly for me. Crispy outsides, chewy insides. They definitely flattened out, but they maintained a good thickness. Wow!