This was a great recipe. It was super easy and really fast. I followed the directions pretty closely...I had two ears so I put it in 2 minutes at a time for 6 minutes total and then spread the butter and then added 30 more seconds of time. Great Recipe...will try again

IT came out DELICIOUS!! I made this whole recipe for just me and my fiance and I had maybe two scoops and HE ATE THE REST IN ONE SITTING!! The things I changed I cut and peeled russets instead of red potatoes (my fiance doesn't like the skin) and I only had russets in the pantry. I used minced garlic and seasoned salt. It was terrific...I'm SO GLAD I found this recipe!!

This was the FIRST time I ACTUALLY said to myself...I would rather have this than Olive Garden and I made it myself!!

It was ok. Not great...not bad...just ok. I did this recipe twice...once using small scallops and once using big scallops...USE THE BIG SCALLOPS. It is much better and I used a Riesling originally but use a Chardonnay it has a better flavor. There was wayyyy too much "lemon" taste so I would really suggest using less. That's it.

Probably the best beer butt chicken I've ever had. Moist and juicy and soooo good! I made two of them for a party and EVERYONE RAVED about them!! I cooked them for about an hour and forty five to fifty minutes. I basted every thirty and I rubbed it with a stick of butter before putting on the seasonings. I put a little chicken broth and some beer that wasn't being used at the bottom. It helps make a really good gravy too. :) I love this recipe. :D

This was an incredible recipe. It pulled apart, the vegetables were not mushy and the gravy was so good. My boyfriend ate the baby carrots (he hates carrots) and even wanted to take it to work the next day! Here is what I did the night before...I cut the potatoes, onions and used baby carrots. I heavily seasoned them with garlic salt, seasoning salt, pepper and Lipton onion soup mix and put it at the bottom of my crock pot. (I have a removable dish.) I seasoned the outside of the roast with garlic salt, seasoning salt and pepper until it was completely covered with seasoning and browned the outside with some butter. I dissolved the 3 beef boullion cubes with one cup of boiling water and added it to the top of the veggies and then I put the roast on top of that and covered it with the top. I stuck the whole thing in the frig to marinate over night. The next morning I just took it out of the frig, plop the dish in and turn on the crock pot for 8 hours on low. FANTASTIC..my bestfriend and my boyfriend were raving about it! I'm making it for Thanksgiving in addition to the turkey. :)

This recipe was extremely wonderful!!! After reading the reviews I had some changes. Instead of the foil balls I used two onions as a bed. I also used 1 can of chicken broth and I heavily seasoned inside and outside the chicken with garlic powder, onion powder, salt, pepper, & a bit of red pepper flakes. I used a 4 pound chicken and did the 1 hour on high and 8-10 hours on low. I fed four people on HALF of the chicken. I used the other half for taco meat for ANOTHER MEAL!!! FALL OF THE BONE TENDER...LITERALLY. EVERYONE loved it! :)

First of all, my fish looked like the picture which AMAZED me because although I'm not a beginner cook I tend to over batter fish. This was AMAZING. My fiance loved it! There are things I changed just to suit my tastes...(I am sure the original recipe would have been just as good.) I added onto the normal salt and pepper...Old Bay, garlic salt, more paprika, a little ground red pepper, onion powder and then I dusted it with flour. What helped me know that the pan was hot enough was something I learned from the Food Network. I just took a tiny pinch of flour and tossed it in the oil...if it started to cook or bubble...that's how you know it's ready for the fish. I did not use the extra unsalted butter. THIS WAS AWESOME! My fiance ate the whole thing before I could sit down! He said it was better than his mom's! :) He even told his mom about it! Thank you so much for this dish!

I think the chicken and the sauce need to be rated separately. 1. The chicken needed to be seasoned before baking because I wanted to make sure I had some dimension and it was more than just a "lemon" flavor. I give the chicken 3 stars because I ended up having to broil it afterwards to have it brown and season it extra. 2. The mushrooms just needed some salt and pepper and this was FANTASTIC!! My fiance eat it up. The only thing I would say is to make more of the sauce!! (I made a rue ~ cooked flour and COLD butter~ in a separate pan and added more stock and salt and pepper than added to the pan.) I give the sauce 5 Stars. If you wanted to make this more of a marsala type of dish before the flour you could reduce some red wine for awhile and then add the flour. Great base for a cream sauce. Next time...I'll add some broccoli or asparagus in the mix. :) :)

I love this recipe. I actually do this a lot! I brush some oil on the exposed cut garlic and use kosher salt and fresh cracked pepper. I do put it on top of a crumbled cup of foil to make sure any excess oil or stuff doesn't fall out. I normally roast this on 400 degrees when I am making chicken for about 30-45 minutes. When they are squishy to the touch...I SQUISH them out in a container and keep them separate and just add them to whatever I want. This last time I used a whole bulb and added it to 1/4 cup of a butter substitute and added a little salt put it on the steaks, the bread, and some mushrooms and onions. It was fantastic! :) (I put the butter in a zip lock bag, pushed it to the bottom and froze it.)

This was one of the best dishes I ever made. I like it because you can customize it anyway you want and it comes out. The funny thing is my egg was HUGE. I only added a dash of milk to make sure it was moist and it came out with enough to feed two people. I added an Anaheim pepper instead of a bell pepper for more flavor and I added parmesean cheese in the mug and I added cheddar on top. It was delicious! I used butter to butter the mug. It didn't seem difficult to clean.

I baked mine for an hour at 375 degrees. I give this 4 stars because it WAS NOT enough sauce for what is listed. I made literally double than the amount listed for 24 wings. (My friends and I love our wings a bit saucy.) Everyone loved the sauce....LOVED! I made some on the side for the non meat eaters for their soy nuggets. It was seriously a hit! :) DELICIOUS! This recipe is also not hot. It actually tastes like "medium" from Pizza Hut. :) I used the Frank's Hot Sauce. (Not the "wing sauce" because the recipe becomes altered when using the "wing sauce." It was great though! :) Will use again!

I made a sweet and savory version. I used the original recipe for the savory and added indian butter chicken I had left over and normally just but whatever protein I have left over from the night before. For the sweet version I used a little vanilla and sugar to make it sweeter. For the filling, I used strawberry jam, cream cheese & some sugar. This recipe was a little dense for crepes but it still has an EXCELLENT flavor. :)

I really like this recipe. I tried to cut down on the sugar, but it didn't taste right. I ended up putting the sugar that I didn't put in. Follow the recipe. It's fine the way it is. I've made this recipe so much I found shortcuts for myself. I normally just microwave the sugar and a cup or two of water in a mug and throw it on in my jug after it's done. Seriously, this recipe is dummy proof. I thought that this recipe was so incredibly simple and I was right! I'm so impressed that it was so good. :)

Ok ya'll I have made this recipe so many times now, I kind of know what goes in it without looking at the recipe. This is a great base recipe, without a doubt and if you don't like spice at all, I would still to this recipe exactly. Now for all you REAL kung pao chicken lovers that want the SPICE. You have to add A LOT more sambal or chile paste to make this even remotely close to something you've tasted before. I think I used almost a fourth of my HUGE jar of sambal to make this work. I would also marinade the chicken in it as well so you just an extra layer of spicy. I think it's the vinegar, but it completely mellows out the spice of it, so you definitely have to over compensate. Also, you don't really have to measure. Most of these things are one to one or two to one, so it's actually pretty easy to figure out. I have done these plenty of times without measuring it out exactly and plenty of times with measuring it out and it turns out virtually the same. Finally, you need to double the sauce part of this recipe. The original recipe actually needs a little more sauce then is written. The only things I wouldn't double are the peanuts and the water chestnuts. In the original recipe there are far too many of those things that the chicken kind of gets lost. Hope this is helpful to you from someone who has had this a bunch! :)

I really like this recipe for brownies because it actually turned out like brownies!! I've tried another recipe and it was a goopy mess! I followed another reviewers suggestion and I really beat the egg into the batter one by one which made it airy and delicious. I did have to cook this for longer because I didn't have the right size pan. I omitted the chocolate chips because it just seemed like a little too much. I wanted sweet not diabetic shock! lol! :) The ONE thing is the butter. You can taste the butter more than you can anything else, so next time I will reduce it to 3/4 of a cup and add some nuts. This is a REALLY good brownie recipe and definitely worth trying it. You can even prep the dry ingredients before hand or wrap it up in a pretty tin and write out the wet ingredient directions for a gift. :) Good first shot, maybe a couple little tweeks and it will be perfect! :)

This is a really awesome salad! I made this twice in a couple days and I have to say it was much better with a little revision for my taste. This recipe is PERFECTLY fine the way it is! I made it to the exact specifications of the recipe the first time, and then remade it with what I thought it needed. I changed the mayo for half yogurt, half low fat mayo combo because it gives it a little something extra and balances out the flavors. I reduced the sugar the second time by just a tad over 1/4 of a cup. I liked the original recipe but it was really sweet and the raisins were really sweet so it started to be overly sweet. Finally, the onion is fine, let it sit in the refrigerator for at least 15 hours. I understand what the others are saying with the onion initially but after about 15 hours, it's hardly noticeable! The vinegar mellows out the flavor and you can hardly taste it! If you want an even more delicate onion flavor I've also seen this recipe with shallots. Hope this helps! :)

The ingredients itself is definitely five stars, but the directions are definitely 3-4 stars. It's the holidays so I am going to be generous and round up! :) After reading several pages of reviews I did the following to this recipe: 1. I seasoned my meat with garlic salt, pepper & red pepper flakes before adding the sauce inside. 2. I used a 9 x 13 baking dish, but it was not going to fit. Unless you have one of those REALLY deep metal pans a regular 9 x 13 is over flowing and over kill really! 3. I layered this recipe a different way since the "cheese barrier" makes the noodles below unsauced, and the "layering" didn't really make sense. Why wouldn't you just sauce all of the noodles?! The order was layer of sauce, all the noodles, layer of sauce, doubled up provolone, sour cream, mozarella, parmesean, layer of sauce, a little more mozarella & parmesean to make it pretty and BAM, DONE! Same combo easier compliations! :) Anyway, this recipe is awesome!! REALLY! :)

This recipe was literally one of the easiest recipes I've ever made! The only things I changed were I used milk instead of water and I made sure to use a glass pie pan, per someone else's review. I also made and baked the crust from scratch using the "Basic Flaky Pie Crust" before starting this recipe. Even my fiance's southern grandmother who JUST made this pie for Christmas said this is how she used to make them (with the milk) when she was younger, and she's was SO proud of me! DELICIOUS! :)

This cookie recipe is excellent. After the search for the best chocolate chip cookie recipe, I have found it! I have used this recipe time and time again. There are only a few tweaks that are pretty crucial to the recipe that stops it from being 100 stars. 1. DO NOT OVERCOOK YOUR COOKIES!! I used the recipe time as a benchmark, because my oven runs cold, so I start to check my cookies at 7 minutes and check every 3-5 minutes or so afterwards. 2. I always add a dash or two of cinnamon. (No more than a couple teaspoons, if that.) All wonderful restaurant recipes that I love have a dash of cinnamon. It gives it a little something at the end that is not expected, but it doesn't over power the recipe. 3. I add a cap full of milk. Any kind really, it doesn't matter. I noticed that my cookies fluff better and they have a better mouth feel when it's added. I don't know the science behind it, but I do it because another recipe I have has it and it works. 4. I omitted the nuts. Although I admit the nuts are good, it's just not as good as JUST milk chocolate chips. I'm a purest., sue me! lol! 5. I use salted butter. I tried unsalted butter and it didn't have enough flavor. You know what they say salt makes sweet better. Anyway, I hope this helps! :) Enjoy!!! :) :) :)