I changed it based on what I had on hand, but even if I followed the recipe exactly, I think my rating would have been the same. I used margarine, 1 cup of oats (bumping the flour up a bit to compensate), a little over 1 cup of coconut. I have one vote of "awesome" and one vote of "really good", but both DH and I thought they were a bit too sweet and really could have used less sugar. Otherwise, though, a really nice chewy tasty cookie and helped me use up some ingredients.

I'm sure this was excellent as written. I made only very minor changes - I used one can of tomatoes, 12 ounces of broth instead of beer, and only one rather large chicken breast. It was delicious, especially with a little bit of sour cream.

Very nice taste and texture - not nearly as strong as I expected. However, it gets 3 stars because the breading turned mushy. I did sear first. I've made breaded-then-baked chops before without them turning mushy, so I think it's something with the mustard.

It did smell very good while cooking, but after the first hour, my chops were already well over 160 degrees in temperature. The meat cut easily but was dry and overcooked. The onions gave the pork chops an odd flavor, and I normally LOVE onions.

This turned out amazingly well. I got really tired of taco meat that was dry and flavorless, so I tried this. I omitted the bouillon because I didn't want it too salty, just salted to taste after the liquid had cooked down a little bit. I didn't have masa (corn flour) on hand so I threw some corn meal in the blender. Worked great, very tasty, very easy!

I have to agree with the previous reviewer - my barley cooked WAY longer and soaked up all the liquid. Unfortunately, the barley and veggies burned a little bit because of that. I was so disappointed because I was really looking forward to a fantastic meal. By the time I tasted the gravy and meat, I knew I didn't want to add peas or sour cream. I steamed some asparagus instead and thickened the gravy with some cornstarch and water and served over mashed potatoes. The meat itself was absolutely wonderful - tender but not "soupy" and that's why it gets 3 stars. I will make this again but with more broth and start the barley earlier.

The cream of mushroom soup made it very salty, and I hadn't added any salt to the chicken. I didn't dare use anywhere near that much Italian seasoning. I used 1 package of frozen spinach and 2 cooked sliced breasts and it was a good amount. I like the general idea and will make it again with the spinach, chicken, and mushrooms, but will make my own sauce, like the alfredo sauce with evaporated milk on this website.

I've made this twice now. The first time I made 3 loaves and the second time I made one BIG loaf in a large pan. The only other change has been using AP flour instead of bread flour. Both times I got a nice soft interior with a chewy crust - the first smaller loaves were a bit denser, but family says both were GREAT.

The meat was fork-tender and pretty tasty, but my family was put off by the very strong vinegar smell while cooking. I'm reluctant to use it again because I don't know if cutting the vinegar back will change the results.

Honestly, I shouldn't even rate this because I changed it so much, but I never would have thought to use bacon with the Greek dressing and I'm sure it was very good as written. I didn't use the brand name bacon, I used rotini pasta, frozen cherry tomatoes from this summer, black olives, shredded mozzarella, and I forgot the sundried tomatoes. I also threw in some Parmesan. It was quite good, though, and I like the bacon better than the pepperoni I usually put in.

I gave it 4 stars because I put it in the pan and it just looked like it was going to be way too thick and bulky, so I dropped it in mounds on waxed paper instead. For an easy and quick treat, this is great!

This was easy and absolutely delicious. I cut the recipe approximately in half and used lasagna noodles and had about 2 layers' worth.

This worked GREAT even without a candy thermometer. First time making fudge, too! Came out really smooth and rich. I stirred in the butter when it was about 170 or so because it was getting really thick at that point. It took almost 40 minutes to get to soft-ball stage.

Rating is for recipe as written - I made a batch of the original and then one with 1/3 c cocoa and 1/3 c flour and the cocoa batch was FAR better - 5 stars for that one.

Finally! I've been struggling with this type of bread for ages. This turned out great - I put a pan of water in the oven and misted every 2 minutes for the first 10 minutes. It makes fabulous toast.

This bread doesn't last long around here. I made it with leftover mashed red potatoes and I was a bit worried about how heavy and dense the dough was, but it turned out lovely. Made it again with the same great results. Soft yet substantial, great flavor.

First time making beef stock and this worked GREAT. I had 3 pounds of soup bones so adjusted accordingly. After chilling overnight to solidify the fat, I had beautiful jellied stock. I took 4 cups of stock and added 4 cups of water and made a vegetable beef soup that was FANTASTIC, rich and velvety broth.

Quite good, but I only added 1 tablespoon of butter and probably shouldn't have added that because there was quite a bit of grease, so 4 stars are given because 1/4 cup of butter plus the bacon grease would have been wayyy too much, in my opinion. Served over egg noodles. Made with a $4 cabernet wine and would like to try again with a somewhat sweeter wine. Now...how do I get the pan clean? :)

I kind of hate to review this because I worked more from the reviews than the recipe. I smeared the inside of the crockpot with butter and added a little bit of water (maybe 1/4 cup max) and just let it cook. Did not use the onion soup mix. It turned out great - juicy and perfect for sandwiches and lunches. If I'm planning on having it for dinner, I put vegetables in the bottom as others have suggested.

I cut back the sugar to 1/4 cup and they were still very sweet. I added the 1/3 cup of corn someone mentioned, and I also had to add milk to get a puffier puppy like I wanted - originally the dough was very dense and heavy. I will probably continue using with changes, but the rating is for the recipe as written.