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.

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.

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!

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.

Yum, I used European butter with this. I served skillet cornbread and used it. Thanks for sharing.

This is a great basic recipe but it makes too much for my small family so I cut the recipe in half and used my 8" cast iron skillet to bake. A more traditional method of baking, make sure you preheat your skillet as you are heating up your oven, I used vegetable shortening just before putting in the batter. When it sizzles, you know it's gonna be good! I also reduced the sugar just a bit and instead of adding vegetable oil to the batter, I added melted butter. C'mon - this is cornbread! Used whipped organic butter with honey when serving. Family loves this with good old Tuna Noodle Casserole.

This bruschetta was outstanding. The basil really made it pop, but fresh basil is key! I followed the recipe exactly, but left out the cheese. I sliced my french bread on the diagonal, brushed the sides with a touch of olive oil and toasted them lightly in the oven. After they were cooled, I rubbed a cut garlic clove over one side to give it a very nice taste. We had a very nice bottle of Olive Oil on the table to top the bruschetta and I found this to be sublime. I thought the next time I would cut up some mozzerella into small (very tiny) cubes and add to the bruschetta, but if you have leftovers, it might not hold up well. My son came out at 10PM later that night and grabbed the leftovers with triscut crackers and ate the rest. It was delicious and the recipe is a real keeper. Thanks for sharing!

This was delicious after I read other reviews and kicked up the volume a bit on the spices. 1 TBS of greek seasoning doesn't look like enough. Instead of butter, I rubbed the chicken with Olive Oil, sprinkled generously with Paula Dean's House Seasoning (salt, garlic powder and pepper) and then added about 2 TBS greek seasoning (reserving a bit for the veggies). I used chickens halved, so I pre-baked my veggies for 30 mins at 400 degrees with a bit of greek seasoning and tossed in Olive Oil in the roasting pan. Giving them a couple stirs during the cooking time. Oh, I also tossed in big cloves of elephant garlic. Ummmm YUMMO! After veggies are done cooking, I pushed them to the side and added my chicken and turned the heat down to 375. Used lemon slices to layer the bottom, put my chicks on top and gave them a bit of lemon juice squeeze and baked until they were done. About 45 mins. I did slice my potatoes and glad I did that since the wedges would not have cooked properly. The chicken was fabulous and moist. I didn't do the spinach feta thing either.. I just plated the chicken and served the veggies in a side dish tossed with a fresh squeeze of half the lemon and we were set to go! Delish and very easy. The elephant garlic was fabulous, but potatoes and onions were nicely browned and very tasty cooking in the chicken juices. I didn't want them bathing in chicken fat and the chicken halves worked well... without the butter.

Also, for a fluffy, slightly lighter bread than this recipe, try the Grandma VanDoren's also on this website. Makes three loaves. Sooooo good!

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.

My husband is a carbonara snob and loved this - I did use pancetta, however. I think ideas to modify a recipe are very flattering to the Chef who presented it. It's good enough to make it someone elses dish - which is wonderful about this website. Definitely the cream and yes nutmeg, but adding sausage? It is no longer traditional carbonara, but hey... whatever floats your gondola!

Hahahaha! I ate this in college when I was too broke to buy much of anything else. I didn't realize back then that it had a "fancy name", but I still make it to this day - especially when hubby is out of town and I'm on my own for dinner. Just make sure you use your napkin for a bib! Delish and simple!

The best bleu (not blue, but bleu) cheese recipe I've ever tasted. I did cut the mayo back to one cup and added a bit of buttermilk to thin. It gave it a bit of an extra tang, but not that vinegar tang which you find with jar blue cheese "wannabe" dressings. I add a tsp of MSG which makes the flavors "Pop" a bit. No need to increase or "up" anything. I love serving this on an iceberg wedge with some sliced tomato.

Out of this world. I bought a roasted chicken from Costco and had alot of spare meat left over. I pulled the meat off the chicken and boiled the carcass and seasoned bits of the skin in organic chicken broth. Draining the broth and reserving it I then adding my fresh veggies and cooked them up to a crisp-tender stage. I also added potato and doubled the sauce - so glad I did!! I think I made it slightly thicker than it should have been.. bubbled up while baking but quickly dried out when cooling down. Next time I'll cut the flour for thickening in half. I prebaked the bottom crust for 7 mins. Brushed the top crust with egg white and it turned out beautifully. I also added some poultry seasoning and a touch - maybe a 1/4 tsp of garlic powder. No salt - the chicken broth had enough after the boil of the roaster chicken. So yummy and out of this world. Could even do this without a bottom crust at all, but my family loves the crust. Oh... I didn't buy the pre-made crust as I prefer to do my own, but if you don't mind the flavor or texture, it's definitely the way to go if you're in a hurry. Home made crust was a delightful plus for this dish.