This bread is excellent and very quick and easy to make. I only had one package of yeast so I was only able to make one loaf. I did sprinkle kosher salt and some mixed herbs on top during the second rising period. One other note is that this bread sticks very bad to your pan so make sure you use lots of shortening to grease the loaf pan.

I made this recipe exactly as shown but since we're cutting carbs I served it as our main course without the hamburger buns. I used leftover pork loin, sliced very thin ... this is a keeper recipe!

Wonderful ... served this to company as a side with Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze from this site. Love the no mayo dressing ... you could actually taste the other ingredients. I omitted the celery and bell pepper (didn't have any on hand and didn't want to go back to the store). I added grated carrots instead. This will definitely be my go to slaw from now on!

All in all a good soup and I would have given it 5* except for the lack of beef flavor in the broth. I added 1/2 T of Better Than Bouillon Beef Base which helped a lot. I'm not sure why the other reviews said it was too thick ... it was the perfect amount of broth - not too thin or thick. I used the 1/2 cup of barley it called for and will use a bit more next time as it didn't have as much as I was hoping for. I did brown the meat in 1/2 tablespoon of olive oil before cooking. Cooking time was very close. I love the addition of rutabaga in place of potatoes. If you're counting Weight Watcher points, based on serving 12 it is 3 points and is a great way to get in some extra veggies.

Very good and not nearly as hard or time consuming as you might think! They were a little "gooey" and not quite as crunchy as I've made from other recipes but the flavor was very good ... I will probably use a bit less of the sauce next time and see if that makes a difference.

Oh my is this great! Served it to company tonight and they all raved about it. A definite keeper ... easy enough for everyday and special enough for company. I did bake it in the over as other reviewers suggested ... turned out great and nobody had to be outside in the cold! As a side note ... I made some baked chicken wings; we dipped the wings in some of the sauce when we ate them ... yummy!!! Next time I will use the glaze for the wings as well.

Oh my ... this is really good! I served it to company last night (even the picky guys loved it!). I didn't have chocolate chips so I used peanut butter chips ... followed another suggestion and added 3 Tbsp of butter to the chips, 1 tsp vanilla and an extra 1/2 tsp of baking powder. I also made a glaze ... 1 Tbs creamy peanut butter, 2/3 c pwd sugar and 4 tsp water. A definite keeper!

This glaze is very good and a definite keeper! I didn't have pineapple juice or an orange so I substituted orange juice for the pineapple juice, leaving out the juiced orange and zest ... other than that, I made it as stated. I had a boneless ham sliced by the butcher and poured some of the glaze over the ham, covered it with foil so it wouldn't dry out and cooked it for 3 hours at 175 degrees since I had to be away when it needed to be basted. About the last 10 minutes I put the ham under the broiler to crystalize the glaze (baste a couple of times and watch so it doesn't burn). The flavored permeated the ham ... yummy!!

Didn't have green onions so I followed abennett_33 review and used minced onion. Will definitely add this to our Chinese meal menu!

I had high hopes for this chili ... it was good but not great. It was thin and way too "tomatoey". I added an extra 1/4 cup of chili powder and an extra can of beans (since it was so thin) but it still didn't have the flavor we were looking for. I didn't add the red peppers (it would have made it "hot" but not more flavorful). I'll go back to my old standby.

Made this for friends and family ... sorry, just didn't care for this at all.

DH, who rarely gives 5 stars "in case there is something better" coming, tasted this and immediately gave it 5 stars! I made this in a bundt pan ... definitely need to add to baking time by 15-20 minutes but worth the effort. I made a spiced glaze for it ... a definite keeper!

This is incredible!!! I baked the salmon at 350 degrees for 30 minutes; served it with Barley Bake from this site. Great combination!

This soup is wonderful and well worth trying! I did double the curry (personal preference). I used evaporated skim milk to cut fat. If served without bacon it is 4 pts on WW. Added bonus ... this soup freezes very well!

I wasn't sure the trouble of sorting and cleaning the seeds would be worth it but these are very good. I used a combination of spaghetti squash and acorn squash seeds, a bit of olive oil and garlic salt.

Serves 5 ... not in this house! My DH ate four servings of this himself! I didn't have Jack cheese on hand so I used reduced fat Mexican cheese (yummy). I will make a slight change next time but I don't think it will change anything but lower the calories a bit. I will reduce the bacon to 2 slices and bacon fat to 1/2 T. For those of you on WW ... with this change and making it serve 4 instead of 5, it will be 4 pts.

Oh my ... is there anything better (and easier) than this recipe???? This is going to be one of my top "go to" recipes!

From others: reduced sugar to 1/2 cup and oil to 3/4 cup. I used ground deli mustard with horseradish since it didn't specify. Very good and a definite improvement to store bought or restaurants.

I had some carrots I wanted to use up and found this recipe. Made with fat free half and half and fat free chicken broth; did not top with pistachios (didn't have any - didn't miss them). Other than that made exactly as stated. For WW followers with the fat free half and half and chicken broth this equals 3 points for a 1 cup serving. Good way to get in more veggies!

This is a great side dish ... enough left over to put in the freezer! I used canned mushrooms instead of fresh and took the advice of another review and didn't add the extra green onions. I used vegetable bouillion so I should have omitted the added salt. I served this with the Sweet and Tangy Glazed Salmon from this site ... yummy!!!!