Very good. We all enjoyed it. I didn't have lemon so I used buttermilk in it's place but followed the other ingredients and directions as stated with the exception of using the cornstarch and water, which I used the crushed cashews instead. It was excellent.

Outstanding! Our family loved it and my son said "I think I'm addicted to this bread". I used COLLEGECHEF1's advice and used the melted butter and garlic mixture. Thank you Mic!

I have no concept of what Irish Soda Bread taste likes but I do know that this was very good. It does resemble a biscuit in a way. I added a handful of raisins to mine. I would agree that you don't need 1/4 cup of butter and buttermilk. Instead 2 tbs. should be fine. That reminds me... I didn't have Margarine so I used butter instead. Thank you for sharing this great recipe MP!

Soooo Gooood! What is not to like about it? I was in a celebrating mood after passing an exam and this sounded great! Will make it again for sure! Thanks GLP!

This was good. I wouldn't say it's the best from this site based on others I've had but it CERTAINLY is BETTER than the canned stuff. I still prefer "Cream Corn Like No Other" from this site over this or some of the others made in the slow cooker. I will say that it was fast to prepare and very easy. I didn't use the Parmesan cheese like other reviewers suggested, maybe I'd give it a try that way sometime.

Nice Cinnamon bread. It was more mild than I had thought it would be. I followed the recommendations of other reviewers and doubled the topping and added part to the center and followed by the remaining batter. I also separated the dry ingredients and then added those to the wet ones. The house smelled great while it was baking!

Terrific recipe. I haven't made my own before but I intend to from now on. The taste was very good. I used only 1 cup of flaked coconut, added some chopped pecans for additional crunchiness and used regular raisins, craisins and golden raisins.

I'm glad I came across this recipe. If you like Rice-A-Roni, this is your home made version of that dish. I happen to like it and my favorite part about this dish were the different textures. The rice, the noodles (I used Vermicelli) and the crunchiness of the Water Chestnuts provide that. I did cut down on the butter and used 5 tbs. instead. The area that I feel could be improved upon is the flavor, the dry onion mix gives it a subtle flavor but I think that it could be better by adding diced celery, parsley, and/or other herbs and spices. Be careful with the salt! I used 1 1/2 pkg. of Onion soup mix. I'm interested to play with that part of the recipe next time because it has potential to be great but this is still extraordinary as it was written.

We loved this Challah! It was wonderful. I set my oven for 40 minutes but next time I'll set it for 35 minutes. I did a 6 strand braid but I think I pulled it to tight. Will keep practicing now that I found a great recipe! I basted it with a mixture of one egg and 2 tbs. water. I also recommend dipping your finger in the egg and then on some sesame seed and rolling it to make a nicer presentation. Thank you Ione!

A keeper. Delicious and easy. I also used tablespoon instead of teaspoon for the water. I will try it as written sometime. But it was great.

Wow! I could eat the entire cake! It is that good. Very moist! I added a small box of Banana Pudding mix and instead of sprinkling the confectioner's sugar I made a Vanilla Glaze from this site.

This was very good. I used a bottle of beer instead of water and also used 1 small jar of roasted red peppers aside from the banana peppers. It wasn't spicy... just right. Great served on a toasted bun with melted cheese.

I loved how easy and fast I was able to make this. I added 1 more clove of garlic, a splash of Shiraz, some Italian seasoning as well as a little basil for added flavor. As for the Pasta, since I didn't have Fusili I used Rotini. It was delicious.

Sorry, but even taking the time necessary to marinate this in advance, as some reviewers had suggested, it was just an ok dish. Nothing that stands out. The sauce is good but not enough to make me try making this again.

I'm a fan now too. Thank you Scotdog for recommending it. I accidentally added 1 tsp. cumin instead of 1/2 but it was still very good.

This was very good. I didn't have any "flat" beer. I didn't even know how to make it go flat since I tend to consume it before it ever gets to that point. LOL! I used room temperature beer that I had left opened for 15 minutes. I found out later that shaking a bottle before opening it would make it go flat. Too late for me this time but great to know it for next time. I doubled the recipe and I was glad that I did because it was yummy.

I thought this sauce was very good. I reduced the water by 1/2 cup and I should have reduced the oil down too because it was too much. I added one more clove of garlic. I'll still recommend and be using this again. It's a keeper. Thanks!

Crusty and delicious. Very easy to make in the Bread Machine. I think I'll be increasing the salt just a tad next time though.

I made a few minor changes. I seasoned the chicken with salt, pepper and garlic powder. I browned it a little in a skillet with 1/3 cup of butter. Washed and sliced some fresh mushrooms and once I removed the chicken breasts to the baking dish I cooked the mushrooms in the butter in the same skillet. I then poured 2 cans of mushroom soup, the sour cream and about 1 cup to 1 1/4 milk instead of adding cream cheese. Poured that over the chicken and baked. It tasted great.

Excellent. I made just a few changes but it still turned out great. I used regular mushrooms b/c I didn't have any Portobello. I also used Frozen Shrimp that was peeled and devained already, thawed. I think I'd like to try it with another type of pasta like Linguine or Fettuccine. This one is a keeper. Thanks!