Yikes! My husband offered a review after trying to get it down, "It tastes like cardboard." Sorry.

Wow! I followed the recipe, and it was not at all what I expected. The flavor was overwhelmingly that of mayo. Definitely not to our liking...

What a wonderful way to use dill and cucumbers from the garden! I chose this recipe because I did not have Greek yogurt on hand and wanted a sauce that could pass as tzatziki. I would definitely recommend this as a substitute. I added a small bit of olive oil mayo to the mixture, just to add thickness. UPDATE: Today I did not have any lemon juice on hand. If you find yourself in this situation, use vinegar as a substitute. However, do not use the full amount. Just add until the dip tastes right. I don't even know how much I added. Also, green onions make a nice addition.

The resulting bread is incredibly delicious. I did not have a wire cake rack and had to use a cookie sheet. Unlike a previous reviewer who had success with this alternative, mine did not "puff" like those pictured. Hmmm... I'm going to buy a wire cake rack and attempt the recipe again. Even if they do not "poof," I will continue to make them. Perhaps my yeast was being difficult....not sure. Thanks for the recipe.

This is a wonderful bread recipe. However, as written, I cannot seem to get the airy/puffy texture associated with this type of bread. I have tried the recipe twice as it is written. According to a person familiar with bread-baking, the dough must be kneaded for quite some time to get the airy texture. So, in my quest to achieve the perfect consistency, I intend to knead/rise/knead/rise/shape/rise/bake. I'll see if the additional "knead/rise" adds some puff to the bread. Thanks for the recipe. It's a keeper.

The frosting is fairly tasty. I prefer it over the tradition version of cream cheese icing. However, a recent reviewer recommended adding unflavored gelatin to the whipping cream. I highly recommend doing that. Unlike her, I usually add the powdered gelatin to the cream as it is whipping. Sure, when you taste the whipped cream immediately afterwards, the texture is a bit grainy. However, as the whipping cream sits, I have found that the grainy texture diminishes as the gelatin absorbs liquid. I did try the previous reviewer's method whereby she dissolved the gelatin powder in boiling water prior to combining it with the cream. I do not prefer this method, as the cream doesn't seem to become as fluffy. I suspect it has something to do with the water that is added with the gelatin. Thanks for sharing.

We will definitely try this recipe again, but I will make some revisions.

This recipe definitely has potential, but I found myself making far too many taste adjustments. My husband thought the dish tasted good, but little did he know how many spices I had to add to get it up to par. Perhaps using a different tomato sauce would have made the recipe tastier. I will continue to experiment with the basic idea. By the way, i used the refrigerated ravioli, and it seemed to work well.

Delicious! I adjusted the recipe slightly to accommodate our taste preferences.

While the bread was tasty, I wasn't overly impressed with it. It's a bit plain. If it had been better, I probably would be inclined to go through the trouble of figuring out the correct temperature and baking time.

I'm certainly an anomaly amongst those who have tried this recipe, but my husband and I did not care for it at all. He enjoys eating artichokes, but this was a bit strange. It also lacked flavor.

Deeeelicious...not too sweet and just the perfect chocolate consistency...

Delicious -- Slight changes: 1) sauteed chicken in olive oil prior to putting in oven 2) used chicken broth instead of wine 3) used Rotini pasta Cooked in oven for twenty minutes

My husband and I thoroughly enjoyed these. For the most part, I followed the original recipe. However, as suggested by other reviewers, I used egg roll wrappers. I also added some additional seasoning to the chicken when cooking it the first time. Next time, I will briefly fry, then bake. I will add avocado to the mixture.

The cookies were good, but my husband, who adores chocolate, did not rave about them. Apparently, the chocolate cookie was a bit overpowering -- but not in the "chocolatey" way. If you would not choose a chocolate cookie over a "traditional" chocolate chip cookie or oatmeal cookie, I wouldn't recommend this recipe.

While this cake is tasty, it lacks "spunk." If you do not mind the taste that cake mix tends to bring into a dessert, then you will probably enjoy this cake more. I must admit that I agree with some of the other reviewers when they say that it's merely a chocolate cake, nothing special. I'm glad that I tried it, and it definitely will not go to waste.

I added some extra spices, and these potatoes turned out quite tasty.

My husband probably would have given this recipe five stars. I am the culprit who brings it down a notch. I tweaked the filling a bit but followed the idea of baking the tortillas. I think that I will lightly fry the tortillas next time before I place them in the oven. The tortillas came out a bit too crispy and dry for my liking.

I agree with most of the reviewers in the sense that this bread is quite tasty. For some reason, though, I had a difficult time getting the dough to rise. I do not consider myself a novice bread baker, but something went awry. I do not use a bread machine, as I prefer to do prepare the dough by hand. I will try to make this again and will adjust the proportions in hopes of getting it to rise a bit more.

The combination of sauce ingredients was definitely a bit strange for us. My husband took three bites and could not eat anymore. He said that it was like eating a peanut butter chicken sandwich. But, if you really like the combination of peanut butter and poultry, then you will probably like it. I'm glad we tried it.