I really liked the flavor of this sauce. I followed the advice of other reviewers and 1)cooked in toaster oven, 2) 1 teaspoon of soy sauce, 3) 1 tablespoon of balsamic vinegar, and 4) most importantly BROWNED the butter (it adds maybe 90 seconds more to your cooking time, but it is the "make or break" ingredient in this recipe.

I made these today, actually I made two batches because we had company, in the bread machine, no changes to OP's recipe. I did take the suggestion though of others to use the "Garlic Butter" recipe from this site to brush over the breadsticks. I was curious as to which way would taste the best so I tested all 3 versions. I would rate the garlic butter addition in this order: 1) brush over breadsticks BEFORE baking 2) brush over breadsticks AFTER baking 3) no garlic butter brushed on breadsticks Also, the dough smells extremely strongly of garlic while mixing, but this is not reflected in the taste as too much.

Very good, served it for Christmas Eve dinner. Unfortunately the dog stole most of it but I was definitely asked to remake one another time and "keep it safe".

After carefully reading other reviews, I followed the recommendations to perk up the flavor since the most common complaint was blandness. I used premium crab meat, used fresh breadcrumbs (one slice of bread, crusts removed equals 1/2 cup of breadcrumbs, btw), finely chopped red pepper, etc. Anyway, no matter what you do, these cannot be saved from blandness.

Since I love all the individual ingredients (avocado, shrimp, pepper, tomato, CILANTRO, etc) that part was yummy. However, as much as I like a nice salad with EVOO, lime juice, salt and pepper, I found the same boring on this shrimp salad. As the submitter says in her heading, trying a favorite salad dressing might work. The base ingredients are great... finding the right dressing combination could make it a five star recipe.

What a smart idea this is! We were able to fit three hot dogs in our average sized thermos. I preheated with boiling water as Lorrie recommended, poured it out, placed three thawed hot dogs and then poured boiling water to the top. My child said they were perfect by lunchtimes and all the kids at the table got a good laugh out of it. Now we have a bet to see how soon other kids will start bringing hotdogs for lunch!

Oh how I wanted to love you Cilantro Chicken Salad! As a cilantro fan, I thought this would be the best chix salad of my life. Unfortunately, I found that the poaching process didn't add additional flavor to the chicken, but alas, the cilantro addition was too overwhelming. I tried in a salad, plain and in a sandwich and although as a part of a lettuce salad was the most palatable, it was a disappointment overall.

Disappointed in this. I was hoping to replicate the delicious homemade olive bread we were served everywhere in Beirut for breakfast. I followed the directions to a "T", including all three rises. I used excellent quality kalamata olives (the ones that go for $8.99 a pound in the deli). Unfortunately, I felt the bread lacked any depth, and was, of all things, a bit sweet! I tried warm from the oven, cold, and even toasted and failed to really enjoy it in any way. I brought about 2/3 of the loaf to a family party and everyone tried one piece since it's homemade bread, but not a single person went back for seconds, and I had leftovers to take home. Of homemade bread!! (It's not a "bad" recipe, it was just uninspiring to the taste buds.)

The poultry seasoning is what makes this chicken salad taste so good. I left out the water chestnuts (don't care for them) and put in chopped walnuts instead for the "crunch" not having water chestnuts would have given. Yummy!

Simply excellent. The shortening gives the chocolate a silkiness that chocolate-only lacks. Someone made the suggestion to not let the water touch the bottom of the bowl the chocolate is in to prevent seizing and that is important advice. If you don't own a double-boiler, just heat water in a regular pot and place a metal mixing bowl over the top. Melting chocolate in the microwave is a short-cut that rarely has good results. The stove-top method is very easy... I put the water on to boil and once boiling, reduced to simmer and the chocolate was perfect for the entire session. Dip your pretzel, cookie or fruit, shaking carefully to get rid of excess chocolate and roll in sprinkles or crushed peppermints if desired. Wonderful recipe!

Made far, far more than I needed, so I froze the excess butter until the next time I wanted garlic bread. I thought the sage could have been dropped by about 1/3-1/2.

I bought a larger can of pumpkin than I needed, so I was looking for a good recipe to use the remainder of the can. This was as easy as could be. Didn't have sherry vinegar so followed others suggestions and used apple cider vinegar. It was a little strong, so I'd bring that down to 2.5 T. I used a can diced tomatoes with green chiles for flavor and added the cumin and coriander suggested by others. I think I would puree only one can of the black beans and put in two cans whole, but that's personal preference, I like soup a little chunky. Skipped the ham (didn't want the additional sodium) and did add a dollop of fat free sour cream that I'd mixed with fresh chives first from baked potatoes the night before. It wasn't mentioned in the directions, but once all the ingredients are in the pot, bring to a boil and then reduce to a med/low simmer for the balance of the cooking time, rather than straight medium the entire time. Nice recipe, thanks for sharing!

Yum, this was soooo good! Reduce the cumin to 3/4 teaspoon. I had pico de gallo handy (diced tomatoes, onions, lime juice, green onions, jalapeno, cilantro) and I tossed that in instead of adding the normal tomatoes and onions and it really brought the salad to the next level.

Dull and flavorless.

Very good. Don't be tempted to substitute a yellow onion for the red onion if you don't have red on hand. Yellow onion would completely overpower this dish. Concur with the other reviewers who suggested 3t lemon juice/1t red wine vinegar instead of the 4t of lemon juice. Finally, I found 1 1/2t of oregano to be a little much, I'll drop to 1 teaspoon next time I make this/

Great recipe. Do NOT blend and serve as suggested though. The flavors need to meld in the refrigerator for a minimum of 2 hours, ideally overnight.

Excellent. I swapped red peppers for the green (because I prefer them) and added mushrooms (awesome). I didn't feel like making skewers so I simply grilled everything in a grill basket, and went back to stir everything up twice to ensure it was cooked on all sides. Super easy recipe made with ingredients always on hand. Tastes great on its own but making some homemade tzatziki to dip it in (also super easy) elevates this even more.

These were really quite good, I'd rate them a 4.5. I'd cut the garlic salt to 2 1/4 teaspoons instead of 1 tablespoon as they were a tad salty. After tossing the scallops in the butter/lemon juice mixture, I sprinkled some black pepper and paprika before putting under the broiler. The paprika makes the finished presentation more attractive.

Yummy. This is a BLT salad in English. Don't skip the swiss and parmesan cheeses. I emulsified the dressing before pouring on the salad and liked it more blended that way. A little heavy on the salt, could safely drop s/p to 1/4 t.

This is a 75 year old recipe that everyone loves. You need Nabisco's Famous Chocolate Wafers for the cookie.r They're sometimes hard to find, but I find that usually at least one of the food stores around me will stock this. If desperate, you can order a box of 6 packages through Amazon.com. Always make your own whipped cream (so easy to make). We sometimes use food coloring for various holidays (ie. half red/half green stripes for xmas, pink for valentines day with sprinkles, etc.) Leftovers are not as good the next day, which is due to the whipped cream. I've always referred to this as "Icebox Cake".