WOW! Impressive! I used Whole Foods Organic whole wheat flour because that's what I had on hand. Other than that, I made them exactly as the recipe stated, and they were superb--light and fluffy, with a wonderful whole grain taste! After I put the first batch on the griddle, I realized there was no sugar in them, and I wondered if I had missed reading it on the recipe. But no--no sugar, and we didn't miss it at all!

While these were really good, my only complaint is the peppers didn't get done enough for my taste; I don't care for cripsy stuffed peppers. The filling is fantastic--I did add some minced garlic. When I make them again, and I will, I will parboil the peppers and add a bit more red pepper flakes to the sauce. I served them with garlic toast and tossed salad.

This cobbler was simply the best I have ever eaten! DH LOVED it; said the filling reminded him of his grandma's, although she used a piecrust instead. I froze a small portion to see if it freezes well--4 servings filled a 2 qt. dish! 4 servings for giants? LOL! DH just wished I had bought vanilla ice cream to go with it. He gave it a 10! I would definitely make this for company. A KEEPER!!!!!!!

I've never eaten this before, but I found it to be quite bland. After making the dough, I really couldn't envision it being pressed through a colander or grated on a cheese grater, as another reviewer suggested. I ended up putting it in a gal. bag, cutting out a corner, and squeezing it into the water. But the dough was so sticky, it wouldn't break off, so I sprayed scissors with Pam and cut off pieces as DH squeezed it out of the bag. I think they ended up being too big, about the size of quarters. I served it with Bavarian Pot Roast from this site, and it wasn't too bad covered with the gravy from the roast. I think we just like spicier food. I won't make again.

This is wonderful! The only change I made was to use Dijon instead of regular mustard. I have gotten to where I hate bottled dressings; they all taste like the chemicals they are made with! This one is simple and refreshing. I especially like the consistancy; it isn't runny but not so thick that you can't pour it. Best part: DH loved it; I made only 4 servings and he asked if I could make more next time! I know olive oil and vinegar types are the most healthful for you, but they are his least favorite kind. (sigh). I served this dressing on Chicken, Apple, and Smoked Gouda Salad. Perfect!!! Definetely a keeper!

I really didn't care for these. They definitely had a lot of banana flavor but needed a little more salt and perhaps a little nutmeg or cinnamon. Did NOT like the doughy consistancy caused from no eggs. They also stuck to the griddle because of no oil. Will not make again.

I chose this recipe because of the number of reviews and the 5* rating; I am a bit disappointed. They were no more trouble to make than any other cinnamon roll. But after 15 min. of cooking at 400 they were very brown. I touched them and thought they felt rather soft, but any more cooking and they would have been burned. Turns out they were RAW in the middle! IF I ever make them again, I will lower the temp. and cook them longer! Also, they were way too big. I will probably make them into 20-24 rolls next time.

My husband's favorite Caesar Salad!

This was so awesome! I can't believe something so simple to make tastes so good! My husband said he'd like to have it again; I told him he would--tomorrow night! (There is just the 2 of us, so we have leftovers the next night.) I made my own spaghetti sauce and used rigatoni because that was what I had on hand. I would serve this for guests. With a tossed salad, it made a great meal!

While I really liked this and will definitely make it again, it seemed to lack something. I think next time I will add a little salt and a couple of cloves of garlic. With 1/2 C. jalapenos, I thought it would be really hot. In fact, while I was chopping them, I was coughing and choking, usually a sign for me that the chili is very hot. But there was no heat whatsoever in the finished dish. Oh well. It was still a very good meal. Served with Thai Cucumber Salad (Cooking Light) and fresh asperagus.

Impressive! I honestly didn't expect it to be this good! I bought a butt picnic roast and ground the whole thing for sausage; I ended up with 5 lbs. I took off the large piece of fat on the top but left the rest--sausage has to have fat in order not to be dry. Even so, when I cooked it there was NO grease in the pan. Makes you wonder what the ratio of fat is in comercial sausage!! Only thing I will change next time is more red pepper. SUPER RECIPE!!

WOW! This is just the chicken noodle soup I have been searching for! I made my own stock with no salt(medical reasons); from there, I made the soup. I cut the salt to 1 tsp. (using 6 C. stock) and added a little thyme, garlic powder, and pepper. I also used carrots in place of half the celery. The ratio of chicken to noodles to stock was perfect; this is definately going into my permanant files!

These rolls were light and wonderful! Just the dinner roll I have been looking for! Using a biscuit cutter, I get 20 rolls. They freeze great; since it is only my husband and I, I can take 2 or 3 out for dinner, wrap them in foil, and heat them in the over for 15 min. or so, and they taste just as fresh as when first made!

Good flavor, but was very dense. Actually, it was more like whole wheat bread with a little bit of oats. I think I had something lighter in mind. Also, my bread machine instructions say to heat the liquid before putting it in the pan. I tried to heat the buttermilk, but it curdled into a mess that strongly resembled cottage cheese! YUK! Any suggestions?

We thought these were fairly average. They weren't bad, but there are better ones out there--I will continue my quest! The dough handled very nicley, and I ended up with 24. It seems like they need more cinnamon. I divided the dough in half and rolled each half into a 10x12 rectangle. After rolling up, I cut the roll in half, then cut each half in half, then each piece into 3 rolls. This way, you end up with 12 rolls of the same size. Repeat with other half of dough. They fit perfectly on a 10x15 baking sheet.

I must say, I was pleasantly surprised by how good this was, considering the ingredients are simple and few. As did others, I doubled the sauce ingredients, except for the cornstarch; it was still plenty thick. After sauteeing the onion and garlic, I threw the raw shrimp in and stir-fried them, too. I added cooked green beans to make it a complete meal and served it over jasimine rice. YUM! Will make again.

This was an excellent Italian bread recipe, but it's a good thing I checked it after a few minutes of kneading in the machine; it was like batter instead of dough! I ended up adding about 3/4 C. more flour just so it would knead into a ball. It was still rather hard to handle, but I did manage to get it into loaves. Thankfully, the end result was super! I strongly urge that 5 minutes in the oven before serving; it was the finishing touch for a nice, crusty loaf! Will make again.

Finally! A pumpernickel bread that isn't as dense as a rock! I got a nice-sized loaf that was fragrant and light- textured--can't wait 'til tomorrow to have a turkey pastrami sandwich made on this wonderful bread. I adjusted it for high altitued: decrease liquid by 2 T., decrease sugars by 1/2 tsp., decrease yeast by 1/2 tsp., and increase salt by 1/4 tsp. When I first started using a bread machine, my loaves would always rise up beautifully and then fall during the baking process. When I started adjusting for high altitude (we live at 7000 ft.), the problem was solved! I baked this bread from start to finish in the bread machine; I also added 3 T. gluten.

The taste was good, but the texture turned out very coarse and dry. Like others, mine also fell, which was probably the reason for the coarse texture. When I adjusted the ingredients for high altitude (we live at 7000 ft.), I forgot to adjust the water; that was more than likely the problem. I might make it again or perhaps try the other Seven Grain recipe.

These were a hit! I used turkey Italian sausage, 1-1/2 C. mozzarella cheese, 1/2 C. asiago cheese, left out the basil since the sausage is spicy, and added 2 T. white wine because the stuffing seemed rather dry. I subbed 2 T. olive oil for the margarine and sprinkled 1/2 C. romano cheese on all last 10 min. of baking. As a previous reviewer suggested, the pack of mushrooms from Costco was just right to use up all the stuffing. I didn't cook the mushrooms first but had no trouble with them getting soggy from too much liquid. As one reviewer stated, they were a bit like a meatball in a mushroom, but hey, WE LOVE MEATBALLS!