This is one of my favorite sandwiches with slight variation. When the author says fresh mozzarella, she's right - get the kind in water if you really want it to rock. Garden tomatoes make all the difference asl well. Fresh basil is awesome, but it can be pretty good with fresh spinach too. I like it with just EVO and a sprinkling of dried oregano, salt and pepper - the balsamic is good, but I prefer it without. Add some Prosciutto for a non-veg treat.

Holy awesomeness! I've tried SO many cornbread recipes from this site, and I'm so glad to finally have found the one I will use from now until eternity. This was the best cornbread ever. It was moist (not crumbly) and just sweet enough. I cooked it in a round cake pan and served it in wedges with a meat version of The Best Vegetarian Chili Ever from this site. One of my guests asked if he could take some home to his wife because he liked it so much. I'm going to try it with corn and/or jalepeno or green chilis. I hate to mess with a perfect recipe, but who knows what genius I'll stumble upon with a little experimentation!? Give this one a shot, you'll never make anything else.

This was really simple and really good. We were running out of ideas for food and trying to use what we had and this fit the bill. I used boneless/skinless chicken breasts, but otherwise followed the recipe exactly. Everyone raved about it, and my two-year-old kept asking for more and more of the chicken. It went great with mashed potatoes and corn. Not exactly a health-conscious dish, but good for some nice comfort food without having to go to a restaurant.

This was really yummy, if a little dry. It was simple to make, went well with my St. Patty's day dinner and cooked up beautifully. It had an almost cakey texture. I'd make it again.

Holy Schmoley was this good. I did mine in the crockpot overnight, and I'm pretty sure that was why it fell apart so beautifully - the fat slid right off the meat leaving melt-in-your-mouth corned beef behind. Everyone raved about it - the stout lends a really nice flavor to the meat.

I'm giving this recipe five stars because its being posted resulted in the best bread I've ever baked. I made the following changes though, per other reviewers' suggestions: I added 1/4 cup of organic honey I used six eggs total (not including the brush on egg) instead of de-yolking and whatnot. I cut the cook time down to about 25 minutes, and I probably went five or so minutes too long. This bread is fabulous for spinach dip, and went miraculously with some butter and Russian Mushroom and Potato soup from this site. Thank you so much for the recipe - the only future change I might make is to bake it in two loaves since it's so enormous!

This soup was good, but it lacked substance. (It's a great pureed soup, if that's what you're shooting for). We added a can of drained corn near the end. I don't know - it just wasn't hearty. Thanks for the recipe though, we enjoyed it.

Excellent Challah. I normally take my dough out of the machine after the first rise, but I was sick and feeling lazy today, so I just let the machine do it all. It came out wonderful. The only thing I did different was that I heated the milk prior to putting it in the machine so the yeast would activate.

This recipe was very blah as written (I omitted the nutmeg, but used plenty of garlic). It was not creamy enough. So, I made a separate batch of the cream, using 1 3/4 c. of milk and the same amount of butter and flour and added that plus 1/2 c. extra of parmesan. It was pretty good then. Thanks for the base to start with!

I made this for a church potluck yesterday and it was mostly gone by the end of the meal. I dunno - I think it's borderline sacrilege to make ziti without ricotta. However, I didn't have ricotta and wouldn't have thought of putting in the sour cream, so while I think in general, I'll stick to ziti with ricotta, this one wasn't too bad.

So easy, so yummy. I make my own pie crust which takes no time at all and voila - dinner in under an hour! (I use leftover chicken from a roaster the night before!)

I've never heard of these before, but I had the ingredients on hand, and thought I'd give it a shot. My son and I ate it for dessert with just a little powdered sugar. I did 1 tsp. of vanilla in lieu of nutmeg, and otherwise followed the recipe with good results. Thanks! These were custardy/eggy which I like, and not too heavy!

We thought this was okay. I have bags of lentils in my cupboard and I was trying to find something other than the lentil-soup standard. I followed the recipe, doubling the spices as suggested, while omitting the coconut milk because I was out. I felt the lentils were undercooked (even with a long time on the stove warming until hubby came home) and the flavor was just lacking. Maybe it was just a need for more salt, I'm not sure, but with as much cumin and chili powder as I put in, you'd think it would be more "wow". Anyway, we didn't hate it, but we didn't love it either. Thanks for the recipe.

I made these twice in the last week for my moms club and church and they were a hit both times. I did not frost them, because I prefer a less-sweet sugar cookie - without frosting they are GREAT with coffee and the kids still love them. They taste like they ought to be frosted though if you want a sweet cookie. I did them low tech by rolling them out between wax paper and cutting them with a round piece of tupperware. LOL Mine took 7 minutes in the oven on parchment paper and made 30-36 cookies. I'll definitely make them again. Thanks!

Let me preface this by saying I grew up eating inedible beef stew (the meat was so tough, you literally couldn't chew it). So, every time I attempt beef stew, I expect the worst. This time, I got the best. I had some beef sirloin in my freezer from "who knows when?" which I thawed and cut into very small pieces (I have a toddler who was going to eat this). I also diced rather than cubed the potatoes. The carrots were frozen cut carrots. I cut the recipe in half because I have a smaller crockpot. I *may* have forgotten to half the black pepper, but I don't think so - it was a little much - I liked it, but my son thought it was too spicy. The beef was ridiculously tender, the potatoes and carrots were wonderfully soft, and though the sauce came out a little lumpy looking (from the original flour, I think because the flour at the end I made sure to stir like crazy before adding) and so it was an ugly stew, but who cares - it tasted GREAT.

These are beyond good, and easy enough that even a hack like me can't screw them up too badly. I've made these twice now. The first time, I didn't make the dough long and narrow, and so I ended up with thin, really long cookies that tasted very good, but didn't really look like biscotti. I also didn't have almonds that time. Still good. Don't roll them out too thin, and I'd say it's safe to go about 3.5-4" high and 10-12" long. I rolled them between wax paper and transferred them to the pan. Okay, second time, I made them the right shape (remembering to cut diagonally) and added almonds. I do my zest on a cheese grater (the bigger of the small grating ones like you'd use for parmesan) and 2 tsp is a whole orange's worth for me. I tried melting the chocolate in a micro safe bowl and ended up burning it, and putting a big hole in my rubbermaid container. (This is likely my fault and not something that'd happen to everyone). Anyway, I decided again not to add the chocolate, and I can honestly say that I don't miss it. These cookies are light and fresh and perfect with coffee. Thank you so much - I'm going to be a hit at coffee hour after church tomorrow! ETA: Third time around and they were even better! I did whole almonds (instead of sliced) this time, and next time I'm going to toast them first). We dipped and/or drizzled them with melted chocolate bark and it was awesome.

I always end up using way more water (like more than twice the amount called for) when I make pie crust. Regardless, this crust was fantastic. I used it for a savory dish (chicken pot pie) - I have another I use for my fruit/sweet pies.

I made this with one can of cream of celery, one can of cream of mushroom and used poultry seasoning (I didn't measure, sorry) instead of thyme alone. I had about 12oz of chicken picked off the roast chicken we had the day before. I used the Pastry for a Double Crust Pie from this site. My whole family loved it! So simple and super tasty - this will be in my regular rotation.

I think I would prefer using this frosting on brownies or maybe cupcakes. First off, it tastes like heaven. It's almost like eating fudge, flavor-wise. The only thing I ran into was that it wasn't enough to frost a two layer cake (I didn't use it for filling or topping, just along the edge of the top and on the sides) and I put a smidge too much milk in, so it kind of wept off the sides a little. No one complained though, and the cake was almost gone when I left. I used it with One Bowl Chocolate Cake III from this site. Thanks for the recipe!

I made this tonight, with a few variations. I cut up two carrots, two celery stalks and I browned the beef with 1/2 a large onion and 3 cloves of garlic. I added frozen green beans, and put a sprinkling of breadcrumbs on top. My family gobbled it up, but I thought it was lacking a little on flavor - I'd make it again and try and add some more spices - maybe some heat with cayenne or red pepper flakes. Thanks for the recipe!