This was tasty and different. Next time I will half the amounts because it made a lot of spice mixture. Sweet and savory and made a very moist chicken. Thanks for sharing.

Yes, yes, yes! Finally a tuna salad that is simple, but complex and worth a second try for sure. Heres the thing the author says: "you can adjust ingredient amounts for a personalized taste." I did just that. Knowing that 1/2 C of relish would be way to much and 1/8t of Sriracha would be way to little. I went with 1 tablespoon of both. Sweet and savory and surprising good! Thanks for sharing I will make this again.

My husband and I liked this better than the 2 kids. The one kid like it without the balsamic. Nice, easy and tasty. Thanks for sharing.

I wish we could give 1/2 stars here- I probably would give this a 3.5. This is good a little different than how I usually make my tuna. I didn't have dill relish just sweet, although, I actually prefer dill. If I made again I would omit the celery seed. I always find it to be bitter and with the real thing in it I didn't think it needed it. I liked the idea of the hard boiled eggs. Thanks for sharing.

Very good bean soup. Not like traditional bean soup, but good non the less. I made the recipe exactly as written with the changes the submitter made in her review. I just stuck the ham bone in the pot and didn't add any extra ham and it was fine- loads of meat actually. I did have to add a lot of chicken stock to keep it thinned out (2 32oz boxes) during the cooking. I didn't find it needed any extra seasoning after the bone came out. The ham I used was a Kirland spiral cut with out the glaze. This made a lot of soup and we will eat it again this week on a busy night. Thanks for sharing- this will be my go to recipe from now on.

Very good peanut butter cookie (I like her snicker doodle recipe better:)) Made exactly as written except used all butter no shortening. I don't even have it in the house. Thanks for sharing.

The jury is still out on this one. They have a nice flavor to them. The only thing I'm not sure about is the chocolate. I thought these would be the perfect snack for my husband when he hikes and bikes, but I think the chocolate topping might make them hard to manage. I followed the recipe exactly the only thing I did different is not melt the chocolate chips I just sprinkled them on top of the bars and stuck them back in the oven for a minute then spread them. One less thing to clean. Thanks for sharing.

I have been wanting to make this recipe for some time. I followed it to a t except I only had dried dill. I think it needed way more salt. I also think the chili paste was lost in the dish. I would probably go with 1 or more tablespoons depending on the heat you like. The only other thing I would have done was to break up the noodles. It ended up more like fettuccine with meat sauce then a soup. Overall very good and worth making for sure. Thanks for sharing.

This was pretty darn good. I doubled it. Thanks for sharing.

Good tasting biscuits. Used butter instead of shortening- didn't have any. Thanks for the recipe.

As written this is super salty. I would not put any extra salt in. I would make again with that adjustment. Thanks for sharing.

This is an ingenious little snack! I was wanting something sweet and this fit the bill. I could only eat half of it. I like cottage cheese and I like fruit with cottage cheese- peaches and pineapple are a favorite, but this was a nice change. Thanks for sharing.

These are good, but they are sweet. I think they are sweeter than our normal recipe. My daughter has been using milk chocolate chips, but I think bitter sweet chips would be a better foil for the sweetness in these cookies. She made them on the small side and they made a large batch. They are crispy on the outside and chewy on the inside- just how I like a cookie. Thanks for sharing the recipe.

This was tasty. Nothing gourmet here, but my picky one asked for seconds. I would cut the butter in half. My daughter was making cookies so I used what she had left. I left the oven temp at 425 and my chicken was NOT dry. I will make this again. It is easy and I always have all the ingredients in the house.

I love, love, love Gyros! This was pretty darn good. The ONLY thing that this recipe lacked was a little extra salt. I would probably bump it up to a 1/2 teaspoon next time. I never knew I could make the meat for a gyro! Thanks for sharing. Now when I get a craving I wont have to wait for the fair:)

Not bad, not bad. I think I prefer the more traditional smooth sauce that they serve with a gyro. I made it first thing this am and served tonight. Thanks for sharing.

I guess I forgot to review this one. My daughter loved it and I thought it was good. I had to cook my chicken in 2 batches, but the sauce was yummy and I served it with pasta-spaghetti because I didn't have angel hair. A little more time consuming, but the results are good. Thanks for sharing.

I liked this recipe better than the other one from this site that I normally use. Nice crust on the outside and airy on the inside. This will now be my go to recipe. Thanks for sharing.

I liked this one. I used a 15oz can of tomato sauce because I thought it was a little dry without it. I did not precook the noodles just stuck them in dry. I put sauce on the bottom and then layered from there. I also only used ground beef because that was what I had on hand. Thanks for sharing it was a good Sunday night dinner.

I finally was not to tired to put this in the crock pot on Wednesday night. I had forgotten Sunday night to do it and then again on Tuesday night! This recipe does take a little planning especially if you are like me and turn into a pumpkin a 9pm. I followed the recipe exactly and cooked it for 20 plus hours. I did not find the meat to salty and I could not taste or smell the liquid smoke after it cooked at all. I would be tempted next time to increase the liquid smoke, but I think that may be a personal preference. I certainly would not reduce the liquid smoke like some people have suggested. The meat was easy to shred. This cut is a little fatty, but I was able to clean it up pretty good. I took the suggestion of one of the other reviewers and removed the stock and froze it for 30 minutes then skimmed the fat and added about 1 Cup back in to keep the meat moist. On its own this is pretty ordinary shredded pork that I think you could use for several different recipes. The way we choose to use it was to serve with rice and drizzle teriyaki sauce over it. If you have a Rumbi's by you it is very similar to their pork dish. It makes a lot and I have left overs that I will either do mexican with or bbq sandwiches. This is an easy one to do, would be great for a big crowd, but it is really nothing special or out of this world, but still worth a try for sure. Thanks for sharing!