Love this recipe. Have made it many times and it always gets good reviews. Have learned over time to go with large chicken - 3 lbs and thus more water to start off with. Fill the pot until the chicken is completely submerged. Also later on when simmering I cover the pot as you lose too much liquid to evaporation otherwise. Lastly try to buy the small bow ties (if you have the option) so they don't overwhelm the soup. It really is fabulous - I rarely see anyone adding salt or pepper at the table!

Really tasty. Found this recipe as I had one salmon fillet in the house and about 20 shrimp and was not sure where to go from there. The salmon fillet was only 1/2 lb so I used all of the shrimp. I also was low on breadcrumbs and used 1/2 cup of stuffing mix. The shops here (Australia) do not have seafood seasoning so I looked up Old Bay online and threw into the cakes: allspice, mace, paprika, pepper, celery salt, crushed red pepper, ginger, and nutmeg. The one thing I noted was that the 3 tablespoons of butter in the breadcrumbs was a lot and that moisture was enough to stick a lot of it together which left me with about 1/2 of the mustard/mayo mixture and seasoning unused. I would decrease butter in future and use more of the wet mix. The end result was very tasty.

We have been adding rice cereal to our tollhouse cookies for my entire life (>30 years) but we don't crush them - leaving them whole makes for a great cookie crunch

Quite good and easy. I didn't have time or energy to cook the salt and pepper beforehand so I just added them to flour and cornstarch uncooked and coated both squid and some shrimp. I lightly spread oil on hot pan and fried on each side for about 4 min instead of deep frying. Tasted really good

I think this is the tollhouse cookie recipe with mayo instead of an egg (and added raisins/nuts). Anyhow I decided to use an egg while making it and thats when it hit me that I knew the recipe already. My recommendation for awesome tollhouse cookies is the original recipe with the addition of rice krispies - awesome! (and no nuts or raisins)

The cake flavours were fabulous. I am quite a baking novice so please excuse my comments and questions if a more advanced cook. I used baking "wax" paper to bake on, and some layers came off more cleanly than others - possibly due to me not paying attention to which side of the paper I used! But I found there was plenty of batter for 5 sheets. I was unable to remove it neatly from the dish....so instead served it up in slices (squares). Regardless it received rave reviews and was one of the first cakes gone at a function with many other options.

Very good recipe to start with. Only problem was the size pan - loaf - it took a while for the middle to cook and ended up in the over for a bit over an hour (and was still a little mushy). I would probably use a slice pan next time. I added one sweet potato grated in place of one zucchini and 2 cloves a of garlic as well as salt and pepper. Was a hit with adults and children. Thank you!

We really liked this recipe! I was concerned it would be too bland but it really wasn't. I added one Philadelphia soft cream cheese container in chili sauce instead of one of the cans of condensed soup (its a mild chili sauce which I am sure added flavour but not too much spice). Instead of peas we used frozen green beans and we had no pimentos so just left them out. great family meal with plenty of leftovers!

Beautiful and easy. Like others my rice didn't plump until it was ready to eat. Added frozen peas for colour and flavour. Made 4 x original quantity in 2 batches to feed 15, nearly all of it went!

These were great for a couple of reasons - my 2 year old cooking enthusiast was able to help with a few parts of the process, the blinztes themselves received rave reviews - cooked from frozen as recommended- and the ample crusts we had left over made for a nice trip to the duck pond! These will be on my future list of desserts for both kids and adults.

Wonderful roast, I appeared to be a competent cook when the in-laws showed up (unannounced)! I followed everything to the letter (except using a smaller chicken) and all was great. Highly recommended.

Excellent. I added mushrooms, onions and green beans while cooking the meatballs. I also halved the coconut cream (and used light) but used the full amount of curry paste! Everything was moist wit sauce but not dripping which was pleasant. I served it over brown rice.

This recipe is awesome. We made approximately 1.5 x standard recipe for 11 adults and 4 kids and we still had leftovers. Everyone raved about it - good sign considering Australians don't get exposed to a lot of Mexican flavours. As we don't have black beans here (really!) we used kidney beans instead and it was still perfect.

This was the first recipe that I used from this site that both my husband and I agreed was wonderful. Like others I used 1 cup of rice and 3 cups of stock. I also used frozen peas instead of spinach and since we had no chillies I cheated and used chili flakes which worked just fine.