I really liked the flavor of the sesame seeds, but my bread completely stuck to the bottom of the sheet despite coating it with cornmeal. Next time I will use parchment paper instead of cornmeal.

This soup is a very good base for your own tastes. The only problem was that I had to add a few bouillon cubes, since my stock didn't come out very flavorful. I also added spinach, mushrooms, and green beans. My husband said this was restaurant quality soup.

These were good, but super sweet. I used walnuts instead of pecans.

This was like the perfect cookie! Crispy on the outside, chewy on the inside! I omitted the nuts, and used 1 C coconut instead. I must have made large cookies, though, because my batch only made about 30!

This was tasty atop pulled pork sandwiches. Although, I found it to be a little overly sweet, even though I only added 1/3 C sugar. I would probably only add 1/4 C next time.

We really liked this, although I found I had to adjust a few things...first, even though I used a 2.5 lb loin roast, there was not enough sauce to keep the pork moist, so I added about 1 C of chicken broth while the shredded pork was simmering on low. I also cooked on high for 5 hours, then shredded and cooked on low for 3 hours. Simmering it really helped the flavor. When I first shredded it and added the spices, it tasted like vinegar. So, the longer you can simmer it already shredded the better. I also seared my loin roast on the stove before putting it in the crockpot. This kept it moist. I served this on a hamburger bun with coleslaw on top, and it was quite a hit.

This was one of the easiest meals I have ever prepared, and it was delicious! It's a great recipe to customize. I used chicken broth instead of beer, added some chopped green bell pepper and used frozen Southwestern Vegetable blend instead of the corn. It was very mild, and I would have added more spices had my 1-year old not been eating as well. But, this was something we could all enjoy, especially when served with tortilla chips (next time I'm using Fritos!, sour cream, and cheese.) Thanks Patti!

These were delicious even though I had to add about 1/2 C of milk to make the batter the right consistency (it was very "doughy" as written). I also used vanilla yogurt instead of plain which was perfect. Next time I would add more chocolate chips, but I look forward to making these again with different fruit/nut additions!

This was the easiest and best way I have ever made bacon. I typcially use the pre-cooked stuff because of how much I dislike frying it up. But, this makes perfect bacon without the mess! I used a cooling rack on top of a foil lined cookie sheet to ensure crispiness.

Why didn't I make this bread before?!??! It was amazing, one of the best breads I have ever tasted. I used about 2.5 TBS of fresh rosemary, and chopped it fine. I will be making this often!

This was SO good!!! I didn't discard the garlic and added some sliced cremini mushrooms after the shrimp was cooked, but before adding the wine. I also threw in some fresh basil for color. I served it with steamed broccoli and garlic bread. Even my husband who shys away from anything that is not a red sauce said this was "awesome".

These were very good, although I had to use quite a bit more milk to get the right texture.

This was very good. I used already prepared guacamole for convenience, added the salsa, as well as the green onions and some cilantro. Thanks for the great recipe!

We didn't care for the allspice/ginger combination in these pancakes. It gave it an odd aftertaste, and kept the sweetness from coming through. I will be making these again because I think the recipe has potential, but I will be decreasing the allspice/ginger, and would add some white sugar.

This was brothier and a little less creamy than I was hoping for. Also, I would probably use on about 3/4 lb sausage next time, as it was a little overwhelming. Otherwise, it was good.

With the changes I made, this was definitely 5 star! 1.) I doubled the amount of spices. 2.) I subbed the cabbage with shredded zucchini, added some shredded green bell pepper, and green onions along with the carrots, which I sauteed a bit to soften before assembling. I also put a bit of teriyaki sauce in the veggies. 3.) Instead of the pork, I used shredded teriyaki chicken. 4.) I didn't deep fry, rather I covered the bottom of a pan in olive oil, and cooked them until brown and crispy. I served with Sweet and Sour Sauce, white rice and sesame green beans. Thanks for a wonderful basic recipe!

This was very good. I added some corn flour to thicken it a little, and served it with fritos. next time I would add another can of beans. But, I am sure it will be even better tomorrow!

These were excellent! I baked them at 400 degrees on a wire rack, for 20 min flipping once. I also used panko bread crumbs for a crispy texture. The best part of this dish is the seasoning salt at the end. The people who commented that there is not enough flavor probably missed this step. Thanks for a great recipe!

This was a wonderful side dish! I loved the subtle flavors of garlic and parsley, with the sweetness of the zucchini. I broiled it, but will grill it next time. Thanks angie, fabulous recipe!!!

I used this for cupcakes, but it was a little thin. The taste was outstanding though, and it does thicken after sitting, so I can see why it's the perfect brownie frosting!