Normally with all my substitutions I wouldn't rate a recipe. This turned out so good, I just had to say what I did that worked out anyways. I calculated this for 24 servings. Which meant 1 1/2 c. butter. I had no butter. I subbed about 1/3 c. of shortening and the rest was orange juice. Needed 2 1/4 c. white sugar, only had 1 3/4 c. So I added about 1 TBsp. molasses and 2 tsp. vanilla extract. I was afraid of it not being flavorful enough without the butter. I also tossed my apple slices in cinnamon and sugar before wrapping them in the dough. And finally, I used almost a whole can of Sierra Mist because my hubby drank the last Mountain Dew. My daughter did most all the prep herself. These came out SO GOOD!! Even with all the subbing...so I had to review. I'd give it 10 stars if I could.

Just like cabbage rolls without all the work!I cut the recipe half but kept the amount of tomato sauce about the same (I used maybe 20-22 oz.)Also, I gave the rice a head start by bring a cup of beef broth to a boil and then adding the rice. Removed it from the heat.After sauteing the onion (I put some chopped garlic in as well,3 cloves) and browning the beef, I combined everything in a 9x13 in. pan. Covered and baked for 1 hour. We ate this 2 days in a row. Excellent recipe. Thanks!

I thought these were pretty darn good. I don't usually make cookies with shortening. This time I had to, as I was out of the Olive oil spread I normally use. Out of brown sugar, too. So I combined a TBsp. molasses with 3/4 c. white sugar. My 'test' batch of cookies came out too done when baked for 15 minutes at 350 degrees. I baked the rest for 12 minutes and they came out great, even though they are flat as pancakes. Nice and chewy, however, I think these could benefit from more oats than called for. I also only had a handful of chocolate chips so they went in along with about half a cup of pitted prunes (that I chopped up in my mini blender.)I'm keeping this recipe for those times when I have no Olive oil spread (I hardly ever have real butter, either.) They are still moist on the second day, too. Thanks for this recipe.

Easy dish to make and who doesn't love bacon. I used frozen green beans instead of canned, so I added about a half cup of chicken broth to compensate for the water you'd get out of the can. I made my broth using some chicken base, so I left out the bouillon cube. Didn't feel it needed it. Also couldn't help it... I had to add some fresh chopped garlic. Everyone liked them and I served them along side some sauerkraut and kielbasa. Thanks for the recipe.

This recipe had been in my recipe box FOREVER. They were not quite as 'pillow soft' as I was expecting, but it could be because I got busy and forgot to let them rise the second time. I turned half of the dough into a loaf and realized my mistake. So the loaf DID have a second rise (but I haven't cut into it yet.)I did an egg wash on the tops of the rolls prior to baking (made them shine!) I also found that I had over a cup of flour left unused. My house was cold when I made these so I turned the oven on low as it would go (170 degrees) and set the dough on a rack on top of the stove for the first rise. That worked well (but my mom said I ran the risk of actually cooking the dough.) The light from inside the cold oven would have been enough warmth for the rising. Overall, I am pleased with these rolls and will make them again. Time to edit...I just cut into the loaf. IT IS WONDERFUL!! Light, great texture and holds together well.

Okay, so mine didn't turn out big OR fat. I think the trouble is the melting of the butter (or, if like me, you use Fleishmans Olive oil spread). In past experiences with the spread that I use, because it is soft and easily combines with sugars, I NEVER melt it. I did with this one because the recipe specified to do so. I even refrigerated the dough over night. Also, I used whole wheat flour for half of the flour called for. Works great...never have troubles with it. In regard to the additional egg yolk...I took it to mean a BOILED egg yolk. So I combined the yolk with the dry ingredients. This produced a chewy goodness that makes up for the fact that they came out flat! Still searching for my favorite chocolate chip cookie...

My first time ever cooking with coconut milk. We all liked this one. I opted to serve it over noodles because we've been having a lot of rice dishes lately. The sauce was very thin. I tried to thicken it using a couple teaspoons of cornstarch (mixed in cold water). Didn't really work too well. The addition of my two sides, broccoli and sliced tomatoes, really made this dish a winner. The flavor was good, but I would have liked it to be more flavorful. I'll keep this one and work with it. Thanks for the recipe.

Oh, the memories!! I hadn't had any monkey bread in years...my hubby and my daughter had never had it before. I was stoked to find this recipe because I had a can of butter flavored biscuits. I had to cut everything by a third on account of the one can. This was so good! Next time I'm thinking of putting some chopped up pitted prunes instead of raisins. I didn't do the nuts or raisins in this.

I chose this recipe because I was out of Bisquick mix to make dumplings. I was very pleased with how these dumplings turned out. I made them teaspoon size. I also forgot to add the peas. I mixed up a cup of evaporated milk and 2 teaspoons cornstarch and added it during the last 10 minutes of cooking time. This gave it a very creamy texture, which I like. You can't go wrong with this recipe unless you don't like chicken and dumplings to begin with. A keeper!

I picked this one based on the review of the pastry chef (and because I was out of mayonnaise and could not make "aunt Joyces Chocolate Cake"from this site.) They made the suggestion of subbing buttermilk for the water. I went with 1 cup buttermilk and 1 cup boiling water. I also greased AND floured my 9x13 metal cake pan ( I don't have any round ones)I had NO problem getting the cake out. This cake took about 35-40 minutes before it was done using the toothpick check. Even though we all liked it, it was a bit dry. If I ever find myself out of mayo again, I will pick a recipe other than this to try. Maybe if I had used the 3 round pans it would have worked better. 4 stars is still good...just not my favorite.

My husband thought this was the best chicken he's ever had. I only had 5 chicken thighs. I made fresh bread crumbs from a loaf of Italian bread. On the advise of other reviewers, I upped the amount of crumbs to about half a cup. Baked for 45 minutes and did not turn the chicken over half way through. Great recipe. I will make this again for sure. Edit: I baked these again but this time placed them on a rack on the cookie sheet to drain all the fat and didn't turn them over during baking. Excellent.

I would have never thought to mix cabbage and mashed taters. Really tasty dish! I didn't put my butter in at the end. I mixed it in with the milk when mashing the potatoes. We had no leftovers (my daughter went back for seconds!)This is a great way to change up your plain ol' mashed potatoes.

These being my first ever homemade egg rolls, I think they turned out great. I didn't have bamboo shoots, used bean sprouts instead. I also had fresh button mushrooms. By the time everything was ready to refrigerate I realized I forgot to shred my pork so I opened a can of precooked chicken and put that in instead. I added about 3 Tbsp. of Oyster sauce to the mix. The egg rolls were easy to assemble (my 8 year old helped me with everything). We only made half the batch. I planned on assembling the rest and freezing them the following day. If I could give just one tip...whatever type of tray or pan you have your cabbage mixture in, you need to prop it up on one end so all the oil/juice runs out. Otherwise the egg rolls are a bit soggy inside. I placed my leftover mix in a ziplock bag. So I'll be cutting the corner off and letting all the juice run out before making the rest of the egg rolls. Thanks so much for this recipe...it was a success for me!

This was just okay. Nothing really stood out about it. I used frozen corn instead of canned. The chicken was dry. I sauteed onions and garlic to go with it, just as a preference. I also put some sour cream in mine for added flavor. I want to make it again using chicken thighs, so the chicken retains some moisture. Served over white rice.

What a great way to perk up some tired, boring corn! I combined the mayonnaise with the parmesan cheese and other ingredients. Then smeared it all over my ears of corn, wrapped them loosely in foil and baked in the oven at 350 degrees for about 45 minutes (I was also baking a meatloaf at the same time). This is a keeper. Thanks for the recipe.

I was prepared to not like this because we usually like our chicken fried. However, this was pretty tasty! First off, I put the cornflakes in my Magic Bullet (mini blender) to make them very fine. I only used about 1 1/2 cups because I only had 3 boneless skinless chicken breast.I used 1 tsp. Italian seasoning and 1 tsp. garlic powder also. As a personal preference, I cut them into strips instead of baking them whole. Then I put the sour cream with the chicken into a ziplock bag. Refrigerated for about an hour prior to cooking. Then after coating chicken with cornflakes I placed them on a wire rack on top of a cookie sheet (several reviewers had said that their chicken wasn't crispy enough when just placed in the bottom of a pan.) I omitted the butter, as I didn't find it necessary. After 35 to 40 minutes in a 350 degree oven, they were done. I was very pleased at how well these turned out and will definitely make them again. Thanks for the recipe.

Absolutely the best apple crisp! I've only tried one other apple crisp from this site....this one blows it away! I made some caramel sauce (from Sweetened Condensed Milk) and drizzled it over the top when the crisp had about 15 minutes left to bake. This is a keeper! Thanks, Cyndi Gephart for telling me I had to try this one.

Am I glad I found this one. I needed some Italian dressing and didn't have any. I followed the recipe with the exception of the salt. I didn't have any garlic salt and I only used 1 Tbsp. sea salt. The flavor was perfect. I poured this dressing over chicken thighs, potatoes and carrots before baking them in the oven. Thanks for this recipe.

AWESOME!!! To fully appreciate these, you should wait til they're cooled off. I put mine in the fridge, and let me tell ya'....it was hard to stay out of 'em!! I used a glass pan, greased with vegetable shortening. If you want a chewy brownie....this is your recipe.

This is the first time I ever made my own seasoning for ground beef tacos. No more packaged seasoning for me. This was so easy! I didn't have seasoning salt or garlic salt so I left those out. Thanks for a great recipe.