We all had a great time making this bread. Plus the flavor was great. Would make again and add some extra different grains....nummy

With modifications it was great. I added brocolli, extra garlic, salt, 1/2 of a boulion cube.

This is a keeper. I did use matzo farfall instead of breaking up the matzah. Everyone at the seder liked it and now this will be the recipe I keep!

For a passover cake this was not bad. I agree with many of the reviews about either doubling the batter or reducing the apples. This is a very dense cake. Don't expect it to be light! But the flavor is nice.

Not to our family's liking.

This was a very easy recipe to modify. I chose this recipe because I like the idea of crescent rolls on the bottom. Unfortunatly it was too soggy to really appreciate the taste of the cresent rolls. Next time I would try and baking the crescent rolls a little to see if that helps with it not being so soggy or else adding some on top and sides of the dish (we like crescent rolls). I varried this 5 different ways to allow for all sorts of different taste buds. Just use your imagination it should work!!!

This was fantastic. I made it for a church brunch and everyone loved it and many people asked for the recipe. The butter, brown sugar, and corn syrup (I used dark since that is what I had on hand) made it so yummy. It reminded me of those gooey carment rolls with that stuff on top. I would recommend flipping the french toast over both while it is sitting overnight and 20 minutes into baking it.

Seved it with steak and everyone loved it. They didn't want to share. I made some substitutions. I used 1 tbs butter and 1 tbs olive oil, used half the spinach (fresh), used swiss and monteray jack cheese (doubled the cheese) and doubled the amount of white wine and used 1/2 the amount of salt that it called..... Had to use what I had in the house!

I thought the flavor was rather bland.

We did a taste test this Thanksgiving. I used this recipe and "Pecan Pie V" and a good local bakery. This was by far the best. Everyone loved this one. It made the bakery one taste terrible. This is a keeper!!! This is a pecan pie that has lots of flavor.

We did a taste test this Thanksgiving. I used this recipe "Irrisistable pecan pie" and a good local bakery. This was by far the least favorite of them all. It was more custardy than the rest. Plus I did add extra pecans and it was still not enough. It is a pecan pie!!! If you can not have corn syrup then I could see why you would use this recipe. But if you have no problems with it stick with the other recipes...

Pretty good chocolate chip cookies. I did end up using butter flavored crisco. They are soft and fluffy. Make sure you mix it well enough. Plus they are not very sweet.

This was a great meal, everyone loved it and even wanted to see the recipe. The sauce for me was not runny but you definatly have to let it boil for a long time to get it thickened (that could be due to my substitutions!). I followed some of the others recommendations. I doubled the sauce (It could have even used more). I used 1 % milk (2 cups) and 2 tsp of cornstarch instead of heavy cream. Plus I did not have sundried tomatoes in the house so, I cut up tomatoes (3 roma) and cooked them in the oven for 20 minutes (I checked them every 5 minutes and mixed them around). Plus, I added fresh mushrooms, fresh spinach, and scallions to it (cooked seperatly after the chicken and then added it to the chicken). My husband loved it and wants me to added it as a regular dish. Next time I make it I will add a little wine to the sauce and parmasan cheese.

My husband loved it. I did not use Burgundy wine, bacon, or the brandy. I used blush wine instead. I did double the sauce..

I am not overly impressed. I only used 3 cups of powdered sugar and it still was too sugary and not enough cream cheese. I like cream cheese frosting to taste like cream cheese and not powdered sugar. I am going to keep looking for a good cream cheese frosting recipe.

I have never made stuffed shells. It was very easy and I used some of the recommendations, added a can of mushrooms, added 3/4 cups of shredded cheese. I did not add fennel. We liked it (my 3 year old even liked it).

Unfortunatlly they were not as good as I was hoping for. The topping out powers the muffin. I only made half of the topping. Definatly needed more blueberries. I would also add vanilla to them. Don't forget to put a pan under the muffins (the topping can make a mess in your oven if you fill it like they tell you).

Too sweet! They are soft cookies. Not to my taste..

To me these are just average cookies. They are very flat once they cool!

I thought it was good. I served it to some guests and they wanted the recipe. I am still looking for the perfect crisp! But this will do until then.... Next time I would reduce the amount of sugar on the apples...