Quite nice. We made ours with a combination raspberries and blackberries. Don't ya just love summer fruits?? Yummo! Can't wait for peach season!

For those comments on the "denseness" of these buns... um, yeah.. they aren't the buns you buy off the shelf at the grocery store. This should not be a huge surprise. Mine turn out light and fluffy, but an incorrect measure of flour or overmixing can make them dense. If you want a light bun, you can cut back on the kneading by a couple minutes and then brush with butter at the end of cooking time. Your dough should be sticky and adhere to the bottom of your mixing bowl, but clean off the sides. Also, for those of you who want to change up the recipe to proof your yeast in the warm liquids.. that works too. I've made them both ways and have never had a problem with the rise. Allrecipes changed that part of the directions.. for whatever reason when they published it, but either way works. If the buns are dry, it could be you over kneaded them, did not measure your flour properly (too much) or something different as a different altitude or a sunny vs. a rainy day.. which can effect bread baking.

We enjoy this with yellow zuchini squash and some chopped tarragon (fresh)

I'm with the other reviewers, I like to boil mine (in the oven) for a few hours on low heat (250F) before roasting. It makes a big difference in the salt content and I can save my broth to par boil my veggies then add to the beef as it roasts at a high heat with the glaze. I cut back on the soy and added a touch of stone ground mustard instead. It was just delicious and I added my parboiled potatoes, carrots and cabbage to the roast for the last 30 minutes or so. Perfection! Thanks for sharing. Just as a sidenote, rinsing the corned beef of the brine coating does not reduce the salt volume that much. A brine is an absorption into the meat, so rinsing the outside only takes off so much of the salt. You really need to rely on a bit of water cooking to draw alot of the salt out.

Making these again for the Superbowl.. we're Cardinals fans.. so I thought a red dessert would be fun! Only change I'll make is to use a touch less chocolate.. maybe a couple tablespoons. This is not a chocolate cake and the chocolate should enhance the flavor, not be noticeable. Thanks for the great recipe - GO CARDS!!!

These were so good. Like the other Manwich addicts that posted, I'll never buy the canned stuff again. I doubled this recipe and I had only 3/4 cup of ketchup left, so I topped the remainder of the required cup with Sweet Baby Ray's BBQ sauce. This meant that I could have cut back on the Brown Sugar and I should have done so by half. My fault on the slightly sweet. I did sautee some green onions and green pepper before adding my beef.. I think the flavor was enhanced nicely. I also added a TBS of vinegar and let the mix simmer for about 1 hour. I kept thinking this would be great in a crock pot simmering all afternoon. Why do Sloppy Joes always remind me of Halloween? :) These were just delicious.. thanks for sharing such a simple pleasure!

I normally never give a recipe a poor rating, but there was no other options for me! The instructions could have been written better. DROP BY SPOONFULS into your muffin tins. Yes, I followed the recipe exactly as written and didn't change a thing. The rolls were dense, very sweet and doughy. It just goes to show you that there is no shortcut for great yeast rolls. These really weren't that much of a timesaver ultimately and they were a huge flop. I'd have been better off using Rhodes frozen dough roll.. I've baked breads for over 30 years.. these just weren't all that great.

Emmy, I read your commentary. You obviously didn't follow the directions on the liquid sugar top. The directions to the pie are extremely basic and very simple. You should have had a thick syrup to drizzle over the top. Sounds like you put in too much sugar or didn't melt your butter and simmer the sauce. Sorry you didn't have an excellent result.. this pie is quite basic and a good beginner pie to make. Just as a side note, to all of those who use refrigerator pie crusts.. SHAME ON YOU!! Hahahaha.. this pie is not complete unless you have a homemade, flaky crust to envelope it's delightful contents. Best Apple Pie - I've ever had!

This pie was OK, but lacked the luster and flavor of a great Sweet Potato Pie. I made it again, only this time I used the sweet potatoes that I baked in the oven - like a baked potato. The flavor difference was huge. So good!

I know.. I know.. everyone complains when we modify recipes, but this one definitely deserved something more - but not much. I put a large clove of garlic, and drained artichokes in a food processor and pulsed a few times to break up. Then I added the drained spinach. I removed the mix from the processor and set aside in a bowl and added the cream cheese, parmigianna reggiano and about 1/2 cup of the mozzerella. I gave that a nice couple of pulses to mix and then threw the artichoke mix back in - this time with a short squeeze of a half lemon and some salt and pepper. I left out the basil thinking it seemed odd to be in there. I topped the dish with 1/2 cup finely shredded mozzerella and baked for 25 minutes at 375. It was absolute heaven.. total perfection. My guys and family ate it like there was no tomorrow. This recipe is definitely the best I've ever had. Thank you for sharing!!

Would have given it 5 stars, because it was so darned tasty, but I used my own recipe for spagetti sauce. A jar spagetti sauce? My goodness!! That's the best part. Try any sauces on this site.. a far cry better than from a jar! I was skeptical about the sour cream, but gave it a go.. it was delish. Other than the sauce, didn't change a thing.. (OK, I snuck in some extra cheese) so sue me!

I made this using whipped cream cheese as well. Given that I despise FETA, I couldn't bring myself to using it, so I substitued a bit of bleu cheese (about half of what the feta amount was). I was making it for a party and molded it into a Christmas Tree on a decorative platter. Then, I used my grating zester and covered it with parmegiano reggiano. It gave it an interest "snowflake" effect, which was pretty. A friend suggested finely diced green pepper, red pepper, carrot or whatever and dot the "branches" with the veggies to look like a decorated tree. That sounds great and will do that next year. Served with Triscuits, veggies and wheat thins. I also used fresh garlic and dill and made this about 3 hours ahead of serving, then let sit out for a half hour before it was devoured.

Great recipe and I would recommend this for anyone looking for a nice Yankee chili. As a side note, I'd like to respond to those who criticize others here for putting their own twists on submitted recipes. I just don't understand why some think its a sin not to follow a recipe "exactly". I think any recipe on here should be experimented with. I for one, LOVE that others have tried different ingredients, cooking methods or whatever.. it gives me great ideas and helps me to be more creative when I cook. There are few professional chef's here and I think any recipe posted to a public forum is open to new ideas and fun surprises. I have a recipe posted here and nothing gives me more pleasure than to see people giving it a try - changing up the methods, adjusting the baking time, adding sesame seeds to the top.. whatever. I find it exciting and extremely flattering that they would try my recipe in the first place. If they change half the ingredients and the recipe fails, then I suspect people in here are intelligent enough to figure out the source of the failure. There is only one ingredient substitution that drives me nuts.. diet or low cal mayonnaise for regular mayonnaise! Maybe in some recipes it works fine, but for my mom's potato salad recipe - nothing but real mayo would work. I say, if you have to substitute for low cal mayo, maybe you should take only half, then put your fork down! I say, have fun!

So cute, I was hesitant in eating one.. I thought I heard one holler as I swallowed! Hahaha! Great idea on the cream cheese with chives flavor. My mom used to do something very similar with kumquats at Christmas. She called them fairy's. Scoop out the pulp and use only the kumquat shell. I think she used carrots finely diced for the eyes - they were adorable as a child and my mother would laugh while making them! Great memories.

What a fabulous Caesar recipe! I didn't have filets, so I used Anchovy paste (about 4 inches) and it was perfectly balanced. I also probably put a tsp PLUS about another half tsp of dijon in the dressing. I also used ALOT of finely grated Parmesan Reggiano - as we are nuts for the flavor in the salad. We didn't even use all the salad dressing for one large head of romaine and it probably would have handled two heads with just the right amount of dressing. Served with wild Alaska salmon and garlic bread. It was a fantastic dinner and the Caesar was all the raves. Brilliant recipe - probably the best caesar salad I've ever had anywhere ... and I've had my share! We think it would be great topped with sauteed seafood (lobster, prawns, scallops) or blackened salmon... chicken too. Will definitely keep this recipe and treasure forever!

Beautiful. I baked these on my pizza stone which I had preheated in the oven. So nice! I also let them rest on the counter with a bit of corn meal. Compliments to Emma37 on her photographs of the bread... clicked on her other photo's and wow! What a treat - I gained weight just looking at them! :)

Excellent recipe. I used breadcrumbs the first time, added my favorite seasonings and fried them in a bit of olive oil before baking for about 15 mins. I baked at 375 and the chicken was very juicy and moist. Second time I used panko bread crumbs (seasoned again) and fried in olive oil once again. Loved the Panko crumbs. Delicious recipe and has become a family favorite. Thanks for sharing

I gave this recipe 4 stars, but it was darn near 5. I used my KitchenAid and didn't double the recipe and not sure I understand the reasoning behind that. I didn't have powdered milk, so I used warm milk. I also decreased the sugar to a couple tablespoons (if that). Instead of putting the sesame seeds in the dough, I brushed each with an egg wash and sprinkled the top with garlic salt and the sesame seeds. The recipe wasn't clear about rising times if you didn't use a bread machine, so I let the dough rise until double in a bowl, then punched down, rolled out and used a pizza cutter to make my breadsticks. I just popped them in the oven without a second raise. The first batch was not browning as nice as I'd have liked, so on the second batch, I cranked up the oven to 400 degrees and they turned out MUCH NICER! I baked them right on my pizza stone. Will use this recipe again for pizza dough and my oven set a touch higher - maybe 425. Good overall recipe though. I like a crunchy outer texture and next time I will not butter when they are out of the oven. Made them too soft.

One of the nicest wheat breads I've ever made. Soft textured in the middle due to the white bread flour. I used molasses instead of honey and substituted one cup extra whole wheat for one cup white - good thing because I didn't need to use all the wheat flour in the end. I used my KitchenAid to do the entire loaf and luckily, I have the big, beefy model - a lesser model might have a tough time kneading all that dough. I made the full recipe shaping two loaves of bread and the rest I formed a dozen rolls for our dinner tonight. I just snuck one and Yummo! Great recipe, even though I did forget the salt! Oh well, the melted butter had enough in it, I'm guessing. I didn't overmix it in the KitchenAid BTW - one reviewer let it knead in the KA mixer for 15 minutes. That's way too long!! Oh, and don't try speeding up the process for rising by sticking your bread in a hot dryer or oven like I've read. A towel in the oven with the light bulb on is plenty of heat. The long rise lends itself to a lighter texture. Dough is enhanced in a slow rise - don't speed it up as your loaf never turns out quite as nice!

Delish. I upped the fat content in the mix by adding a few extra tablespoons of melted butter along with the veg oil. My husband harassed me as to why I bought a cast iron skillet. I used it tonight to bake the bread and now he's completely convinced I did the right thing! Hahaha! Thanks for sharing.