Didn't change a thing except I added a teaspoon each of vanilla and almond extract. I made a glaze of confectioners sugar and orange juice, poked several holes with a toothpick and poured the glaze over the bread while it was still warm in the pan before inverting it. The pop of cranberry tartness against the sweetness of the bread was just sooo good. Very moist and tender. Excellent, excellent, will go into my favorites. Thank You Carol.

To the reviewer who said that wringing the moisture out of the potatoes wasn't necessary, you were SO wrong. 1 egg wasn't enough either. These were extremely watery and I knew they would never hold together as is. I wound up adding about an additional 1/2 cup of flour so they would bind. The second time I made them I extracted as much water as I could and added 3 eggs as listed in the recipe, huge difference. They were excellent. At least it was a cheap mistake.

This is the 4th Sausage and Lentil soup recipe I've made from this site and I finally hit pay dirt. This one rocks! I essentially did the recipe according to the author except I used all chicken stock instead of water, a full pound of Italian sausage, added 8 oz. of sliced mushrooms, doubled the spices and added 2 cups of fresh spinach. I also used red lentils since the recipe didn't specify red or green. PERFECT lentil soup, delicious and hearty.

I substituted garbonzo beans for kidney, left out the green beans, used canned diced Italian style tomatoes because I wanted the chunks, added 1 lb. of Italian sausage and used less zucchini (2) but did the rest according to the author. I also used about 6 cups of chicken broth which seemed about right. Amazing minestrone!

I doubled the spices and per another reviewers suggestions did 2 things differently. I added 1/2 cup of applesauce and it was plenty moist, and I checked it at about 40 minutes and it was done. 1 full hour and it would have overcooked. Holds together well, very tender and has a beautiful gingerbread flavor. Almost forgot, I did add 1/2 teaspoon of freshly grated nutmeg as was suggested so make that 3 things.

This isn't the "Best brine for smoked turkey around", this is the best brine around period! The worcestershire sauce gives it a smokey flavor even if you are not smoking your turkey like I didn't. I roasted mine and the smokey, garlicky sweetness WAS INCREDIBLE!!!! The only thing I did differently was to use whole peppercorns instead of ground. I always like to liberally pepper my bird right before roasting (no salt). I also rubbed the bird after rinsing well and patting dry, all over with extra virgin olive oil. A dry turkey makes the oil adhere better, a wet one and the oil runs off as oil and water don't mix. Make sure to rinse your bird under cold running water for about 2 minutes or your turkey will wind up salty. The skin should make a "squeeking" sound when you rub it after rinsing. No turkey pot pies, turkey soup, turkey enchiladas this year. We are enjoying this meat unadultrated, it would be a shame to mask the beautiful flavor and texture with other ingredients. (ok, maybe sandwiches) I will never use another recipe, I have found brine nirvana!

You know I decided to make this even though it sounded strange. That being said the flavor of the lemon and wine was wonderful paired with ham and chicken. This is pretty straight forward and simple but the taste rocks! thanks Frank

This was ok at best. Pineapple does NOTHING for chess pie. I think it would have been better left out.

I've had this recipe for years but always managed never to make it. (until today) I read the reviews and decided to use worchestershire sauce, 1/4 cup. Additionally I decided to cook the potatoes in chicken stock for extra flavor and creaminess. I also used 2 cups of frozen mixed veggies I microwaved first so they were hot and cooked when I added them. I think the best addition however were 8 oz. of sliced mushrooms I added in with the onions when I sauteed them. I also used 1 1/2 lbs. of ground beef so when I read the reviews that some liked gravy some liked the beef stock I decided to add them both. I still don't know if gravy or broth was better but this was awesome. I was also liberal with salt and fresh cracked pepper, lots of pepper. I am also not a huge cheddar fan so I substituted a good swiss. This is comfort food at it's best! Absolutely delicous. I plan on making this all the time. Perfect winter food on a cold day.

Perfect. Just the right amount of spice. These bake at 8 minutes (at least in my oven). Do not change this recipe at all. These really are "Big Soft Ginger Cookies". The ginger and molasses taste is (yea, I said it earlier) PERFECT.

This is the exact same recipe as my trusty old Betty Crocker cookbook thats worn to pieces. This recipe makes PERFECT rolls. I do them cloverleaf style rolling the dough into 3 logs then cutting them into 12 pieces each for a total of 36 pieces. I then roll them into balls and put 3 balls each into a 12 cup muffin pan. Let them double and bake at 375 for 15 to 18 minutes. I do not use shortening I use butter. This is without a doubt the most requested recipe I make. Oh yea, I do test the yeast first by adding 1 TBS of the sugar in the water which I heat to 110 degrees. I would always recommend doing that and never "assume" the yeast is active.

This was good, very sweet. I found it somewhat dry and not hugely flavorful so I made the "Rum Sauce" also found on this site to serve with it. (much better) Bread pudding has so many variables, mainly the bread. If it's fresh it needs less liquid, dry it needs more so it requires a few attempts to know the consistancy it should have to master any bread pudding recipe. Mine wound up a little on the dry side so I added more milk and sent it back to the oven for an additional 20 minutes or so to absorb the milk. I estimated the amount of bread so that could have been my fault. I also added some raisins and macadamia nuts. The rest I did according to the author. I probably would not make this again but if I did I would use less coconut and less sugar.

These blow "Clone of a Cinnabun" right out of the water! Seriously, these were the best cinnamon rolls I have ever made. I did add the raisins and some chopped pecans which I toasted in a dry skillet over medium heat until they were fragrant. The rest I did according to the author. The dough was slightly sticky when I took it out of the bread machine but that was easily solved when I flattened it out on my counter working a little extra flour in. The finished dough should be smooth and elastic. Light, fluffy and so delicious my partner and I ate a full pan (8 rolls) before they even approached cooling. Oh yea, I did add 1 teaspoon of almond extract to the icing in addition to the vanilla adjusting by adding some extra powdered sugar to achieve a thick consistency of about pudding but not quite as thick as frosting so it would run down and absorb slightly in the rolls. I'd write more but they are beckoning me from the kitchen.......

I made this according to the author without any changes. The crumb topping was only ok. The pie overall was average at best. Would not make again.

This is a good base recipe. The thing is, these kinds of recipes are always open to personal taste. What is good to the author might not be exactly what you're looking for so have the good sense to adjust it. I left out the salt as well and added it at the end to taste. I used about 1 teaspoon since my broth was homemade and had no salt. I roasted 3 large chicken breasts and shredded them when they cooled. Additionally I added some frozen peas, 1/2 cup of potato flakes, freshly ground pepper and some thinly sliced carrots. Lastly I added about 1 tablespoon of brown sugar, not to sweeten it but to give it a slightly lighter, rounded taste. I thought it was delicious.

I looked at several recipes for Pineapple Upside Down Cake before settling on this one. (Ok I tweaked it a little) I read the other reviews and decided to reserve some pineapple juice when I mixed everything together in case the batter seemed dry (it did). Here's what I did differently. I used crushed pineapple instead of rings since I like it evenly distributed over the entire cake. I added 1 TBS of vanilla extract in addition to the almond extract. I guess I used about 1/4 cup of the reserved pineapple juice, I really didn't measure it I just decided when I thought the batter was the right consistency, which was the same as normal cake batter. I used a 12 inch Calphalon saute pan instead of cast iron and it absolutely slid right out with no resistance when I inverted it. (Man was that a bonus!). I want to stress a SAUTE pan which has flared sides as opposed to a frying pan where the sides go straight up. I gave it a slight shake to make sure it was loose and not sticking anywhere. Using quality cookware really pays off. I let it cool about 10 minutes before flipping it. I couldn't wait before diving right in and I have to say that when fresh and still warm the edges were slightly crunchy and this cake was so nirvana! (It was still great the next day too although it lost the crunchy egdes). Thanks Cathy.

These were just awesome! Another reviewer commented that maybe these needed some garlic. Garlic is not traditionally a spice used in Japanese cooking but I think it would be a good addition as well.

I really hate to have a completely different opinion after all the raves but these potatoes totally lacked in flavor. I did the recipe exactly according to the author. Not bad, but not great either. Would not make again. Thanks for the recipe!

Don't let the simplicity of this recipe fool you, chops done this way are delicious! I read the reviews and many people said they lacked flavor so I'd suggest you season these the way you like. (I did) What's so great about this recipe is "TEXTURE". The pork absolutely melts in your mouth. I made these and didn't need to use a knife when we ate them. I have made these twice and would advise anyone making them 1 important step. Use a pan large enough so the chops don't overlap, they need to make contact with the liquid as they cook, it's essential for them to braise in the water and liquid that will form from the pork and the onions. I loved this.

I agree with some of the other reviewers about these potatoes. Great presentation but not huge on taste. The second time I made these I decided to make some changes. Some other reviews said that the potatoes didn't spread out so I slivered several bulbs of fresh garlic and inserted them between the slices. I baked these as directed, took them out and added 2 TBS more butter, 2 TBS Parmesan cheese, 1 TBS seasoned breadcrumbs, 1 TEA Italian seasoning and 1/2 TEA black pepper. (the dry ingredients I mixed together before topping.)I find that these need about an hour and ten minutes total baking time or they are a little to firm on the bottom. I bake them for 40 minutes, top them then return them to the oven for an additional 30 minutes. With these changes I found them amazing. Thanks for the recipe.