Really good. Followed recipe to the letter. Will make again.

These are awesome! In one of my teenage jobs I had the opportunity to work under a five-star chef and he taught me how to make these. Since then, I've brought these to parties pretty frequently and they always get rave reviews. Just my poor heart's luck that I could eat these bacon-y bites all day!!!

These were good, but they were not any different from the other no-bake cookie recipes.

Not a lot of flavor...and very stiff. To serve with crackers, bring to room temp..or maybe add mayo or sour cream? Definately will make again, but with minor mods. I ate this with crackers as a meal.

Very good. As per previous reviewers, and cutting calories: cut sugar by one-fourth cup; used half white/half brown sugar; used half white/half whole wheat flour. Added one cup raisins. Meant to add nutmeg but forgot; meant to use part applesauce/part oil but didn't have any applesauce. Next time: half applesauce/half oil; more raisins, floured because they fell to the bottom; less cinnamon and add nutmeg. I also needed to bake my loaves a few extra minutes, but I'm not sure I had the exact size loaf pan stated in the recipe. Overall, we enjoyed this bread very much and will use this recipe again, with the stated mods and variations due to personal preferences.

I never thought of a margarita as having a complex flavor...but lime juice and water isn't (to me) a margarita. We tried these because of the fresh ingredients, but something is missing here. (We're 'on-the-rocks' folks; no frozen for us.)

I've been making a veggie marinara sauce but my grandson was here and I didn't have sauce in the freezer and wasn't sure he'd like the veggie sauce. Planned to use my last jarred sauce...halfway thru discovered I didn't have any. I'm glad I tried this recipe and will use it again. Very good. The only change I would make next time (personal preference) is to use tomatoes without added high fructose corn syrup or added sugar; maybe use crushed tomatoes. Thanks for the recipe. Quick, easy, and very tasty.

These are a very commercial/grocery store type cookie. The kind that specifically says "soft" on the package. So if cake-like cookies aren't your thing, or if you don't like a strong vanilla flavor, I would stay away. I like to use this recipe for M&M cookies, rather than chocolate chip (for that I use the recipe published in the NYT in July 08). The tips I've read in other reviews that I've taken on are: 1) addition of 1 1/2 TBLS vanilla 2) addition of 2 tsp baking powder 3) addition of 1/2 tsp salt 4) remove approx. 1/2 cup flour to compensate for vanilla pudding mix On my own I've discovered: 1) removing 1 egg results in a less-cakey texture (that happened by accident!) 2) using both packets of pudding mix gives it too much of a "fake" vanilla taste, so each time I make theses I've been dialing it back and like the results. Still on about 1 1/2 packets. 3) refridgerating the dough overnight is my favorite way to make cookies, they just spread so much better. 4) when making with M&Ms, deffinietly use less than 4 cups, probably more like 3. Good luck!

Fantastic recipe!

The dressing was very good and very easy to make. My version of the salad was disappointing because - duh - I forgot to buy noodles (and was too lazy to go back to the store). I will make this again. We like Asian-style salads and this is very good; lots of possibilities for variations.

Used Lundberg's Brown and Wild Rice Blend for the rice; added one-fourth cup bread crumbs. At the last minute, I also added one-half rib celery, diced fine. Made six thin patties, bun-sized. Didn't have any problems with crumbling, but the one I cooked did partially split when turned but no biggie with that. I will try these again, perhaps adding more seasonings and/or veggies such as finely grated carrots or chopped spinach. I like the salsa/sour cream sauce but would make the sauce earlier, just an hour or so, next time. Used very thick homemade salsa. (Thick because I made a ton and froze; had to drain off the excess water after thawing.)

Made this following the recipe to the best of my ability. I added additional dressing (mayo and seasonings) because the amount called for didn't begin to cover the amount of crab and celery. I like this OK but most of the taste is celery and spices. Crab kinda gets lost. I'm glad I tried this recipe and may make it again; just not what I expected.