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Reviewed: Sep. 29, 2008

Good but drier than I would liked it to be.

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Reviewer:

lainiekay

Cooking Level: Expert

Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam

Living In: Easton, Pennsylvania, USA

Reviewed: Aug. 22, 2008

Awful

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Reviewer:

dhslack

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Arnold, Maryland, USA

Reviewed: Dec. 14, 2007

These taste just like Red Lobster's!! I brushed some garlic butter cross the top and voila! Perfect! The recipe is good as-is, although the cream cheese spread is an unnecessary condiment.

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Reviewer:

AngeCS29

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Nov. 6, 2007

These were so simple and easy to make. Not to mention delicious! Hubby devoured half of them!

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Reviewer:

MrsP

Reviewed: Nov. 1, 2007

These were okay. Not as wonderful as the ones at Red Lobster.

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2 users found this review helpful

Reviewer:

ThreebyFiver

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 16, 2007

These are good and pretty easy. I recommend doing it in a kitchen-aid if you have one. Use the paddle, and then switch to the dough hook when you add the milk. No need to knead that way.

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Reviewer:

HARTATTAKK

Cooking Level: Intermediate

Reviewed: Oct. 5, 2007

GREAT recipe. I only made one change; I didn't use any kraft products. If I really wanted to eat unhealthy, artificial, processed food I might consider it, but I don't.

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Reviewer:

Kerri

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 22, 2007

These were quite good and tasty without the cream cheese and chive spread. However, they did stick to the cookie sheet. Next time I'm going to lightly grease the sheet before baking.

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11 users found this review helpful