Insanely Delicious. They're really tender but crunch on the top, and don't stick to the muffin paper. I added 1/2 t. real vanilla extract just to prevent that "soapy" homemade muffin flavor, and it was great! (I don't think all people are sensitive to this flavor, but hey, humor me!)

I substitued slightly softened butter for the shortening to reduce trans fats. Use this recipe for every crust you need--savory fillings or sweet. I had enough for two shells. I used one for a key lime pie, and one for a meat caserole the next week (it froze well in the pie plate, and I put it right from the freezer to the oven, then filled).

The perfect special occasion chocolate cake. I thought the frosting was a little too thin, so I added 3 more cups confectioner's sugar. Also, I didn't have cream, so I used 2% milk every time it was called for. It turned out even better than when I used cream the second time I made it! The normal milk made the ganache runny, so it soaked into the cake layer then hardened overnight. Crazy delicious! And, this cake weighs 10 lbs at least. Enough to feed 12 for sure.

Good! A little onion-heavy, but the sweetness of the corn was perfect to compensate. You can also use bagged frozen corn, just soak in ice water a few minutes after cooking, and it's still ready quickly!

Do not be afraid of the biscotti! If I can make this, so can you. I left out the anise seed (I didn't have it). But this needed much longer to dry after cutting, so plan accordingly.

So easy--took maybe 10 minutes. I used the strawberries right out of the fridge. I just washed them and patted them dry. As they warmed to room temp., it helped the chocolate become firm. I served about 2 hours later. Oh, and because I don't keep wax paer in the house, I just greased some tin foil, and had no problems with sticking. It was just for the family, so I skipped the whole toothpick drying technique, though that would make them fancier...but no more delicious!

Great as-is! I used lemon juice and milk instead of buttlemilk, too, and pounded the chicken--it melts in your mouth! Definitely worth the calories :)

Eureka! I found the "what's missing" for my family. The sauce is a lot like sweet and sour, but no sour. I doubled the sauce as recommended (triple it even, it won't be too much!) and added 2 tbsp. of lemon juice just before serving. Mmmm. Really helped!

This is great! You can also make it with just original, premade applesauce and skip the sugar. So delicious, I made it twice in the past 2 days!

These were good. They are really pretty cookies, if a little on the light colored side. I used a pizza stone to bake them, and after the first batch, they took 12 mins each. Still looking for the perfect choc. chip cookie, but these are pretty good until then!

I generally like bland dishes, but this was a little too bland-like meat flour milk. I even tried cooking onion and a clove of fresh garlic with it, and later doubling the worcesteshire (sp?) sauce, but no help. The texture was delightful, though, so I gave it a 3 stars--just missing something.

Great! Reminded my husband and me of sitting at Cafe du Monde in the Big Easy. Only thing is, as written, the beignets are a little bland. I added 1 cup of confectioners sugar. Maybe a little vanilla extract would help, too? But, the texture is to die for, so I still give it 5 stars. Oh, also, it doesn't seem to make sense to put a yeast dish in the fridge, but don't worry. The yeast is more for the yeasty flavor than the rising ability. I put it in the fridge overnight and it still rose a little. Also, don't be afraid to add up to an extra cup of flour to make it into a workable dough--it didn't affect the quality of mine at all. Thanks for a great version of this secret recipe!

We liked it! Great way to jazz up the least glamorous of all meat cuts.

Very Good. I kind of freaked out when I saw the batter was so runny, so I added more flour. As a result, the puffs didn't puff. But, the pastry was still light and airy and delectable. I added 1 tsp. vanilla extract and that reduced some of the egginess of my first "tester puff". Only make as many as your family can eat, because they don't store well in the fridge.

The flavor was great, but the cookies were too hard, not that dense, slightly soft gingerbread texture. I didn't over-mix, but maybe they needed more flour?

Even with variations, this recipe made bland steaks savory after only an hour to marinate!

Yum! I substituted cream of mushroom soup. Very mild, especially because I don't like strong seafood tastes. It was like "shrimp stroganoff" over rice. Yum!

Mmm, I love it. This was easy to make (I've never done a jelly-roll cake before). I used Neufachtel cheese (it's smoother than lowfat cream cheese) to reduce some fat from the filling. I also used fresh pumpkin puree (see the preparation information on this website) and didn't add the nuts. The batter is really runny, but it turned out great when baked.