Quite tasty, especially when prepared with the most popular taco seasoning recipe on this site! Those who have Celiac Disease or are gluten-intolerant can substitute rice paper for the egg roll wrappers- they won't brown up like traditional eggrolls, but they will get quite crispy.

This is the first shepherd's pie I've ever made that had a real "wow" factor. I followed the recipe almost exactly; the only revision was adding two tablespoons of Worcestershire sauce. My anticipation was that half would be leftover for lunches- but after my husband's second and third helpings, there wasn't any left! I really appreciate the from-scratch approach: although it might be tempting to cut corners by using other recipes' call for highly processed cream-of-whatever soup, your tastebuds will thank you for taking the time to make this comfort food the way it was meant to be prepared.

Absolutely phenomenal. First recipe I've tried for this type of frosting, and I don't need to look any further.

Absolutely brilliant dish. I made it exactly per the directions, and the result was just as good as the coconut-curry chicken I had at a roadside dinner, deep in the heart of Belize. This is going into regular rotation for my home dinner menu!

This is the exact kind of white bread recipe I've been looking for. Others on this site are quite good, but this is the type of "everyday", versatile bread I plan on making every week. Perfect amount of mild sweetness, perfect crust, fluffy interior. Don't look any further, folks, this one's a keeper!

I followed the ingredients exactly as listed, but changed the technique a bit. I warmed the milk in the microwave- I've found it's more difficult to accidentally scald it that way. I used half bread flour and half all-purpose flour. The breadmachine did the kneading for me, but I transferred to a greased bowl for the first rise. I allowed the dough to rise for at least an hour before lightly punching, rolling out to 3/4" (not 1/2") thickness. Baked at 375°F, but won't brown them on the griddle until I'm ready to eat/serve them (I'm the only one in the house who eats English muffins). All in all, the flavor was great, and allowing the dough sufficient time to rise will develop tons of "nooks and crannies" during baking.

Fantastic recipe! I let my bread machine do the "hard" work and mix/knead the dough, but did the rest myself following the rest of the directions. Flavor is great, I love the bit of sweetness from the sugar. I used the servings conversion calculator to determine the ingredients needed for a single loaf, and the end result was perfect. The only thing I'll do different next time is brush the top with butter near the end of the cooking time.

I was a bit disappointed in this recipe. In my opinion, the flavors aren't as balanced as I would prefer: the tahini and lemon juice slightly overpowered the chickpeas and red pepper. Next time, I plan on using AllRecipes' user ROYHOBBS' "Real Hummus" recipe, with a roasted red pepper thrown in for flavor.

I'm still in shock: I just made real, honest-to-goodness pita bread! This recipe was fun, and easy (especially since I have a bread machine to prep the dough). I highly recommend this recipe, it doesn't need to be "tweaked" at all!

I followed other reviewers' suggestions and halved the amount of salt the recipe called for. My suspicion is that the author of the recipe used salt-free (or reduced salt) canned garbonzo beans, in which case, a full teaspoon of salt would be perfect. This makes great hummus, and is a perfect base recipe for those wanting to experiment with different flavorings.

Excellent base recipe for sushi rice. I'd recommend making it exactly per the original directions first, then tweak future preparations based on your own taste. Personally, I found it to be slightly too sweet and vinegary for use in sushi rolls (although perfect if you're just craving the rice alone), and have reduced both the rice vinegar and sugar by 1.5 tablespoons, with excellent results.

OH my goodness, this has all the wonderfully addictive flavors of the 'Suddenly Salad' line, but without all the processed badness! Fantastic recipe, can't wait to make it again!

This wasn't quite the seafood salad I was hoping for, but it was still quite pleasant, especially when heaped atop a Ritz cracker and served with pickled items. The green bell pepper and onion was a bit overwhelming; my recommendation would be to use half of each. If you're craving more of a deli-style seafood salad, use imitation crab in place of the fresh crab meat, or mix in a bit of baker's sugar with the Worchestshire sauce prior to adding to the dressing.

Good recipe- I have it 4 instead of 5 because I've made it with oil, and another time with butter. In my opinion, butter-based roux makes for a much tastier gravy.

Suffice it to say, we all flock to cooking websites to rate recipes based on taste. I'd like to not only tout how delicious this recipe is, but also point out that it's very friendly to those on a gluten-free diet, as well as those with mild-to-moderate IBD/Crohn's. I was amazed not only at how tasty the seasoning blend was, but also how I didn't feel downright icky afterwards like I do with pre-packaged mixes. This is worth making to the exact recipe, perhaps in big batches to store in the pantry for those nights when all you want to do is fry up some taco meat.

It might have been foolhardy to serve a six-course Indian feast to guests when I had zero experience with Indian cuisine, but the experience was well worth it when this Chicken Tikka Masala was presented. This dish is absolutely scrumptious, and if you're craving Indian food, this will definitely hit the spot! I followed a lot of the other reviewers' suggestions when preparing this dish: I used about 1 to 1.5 tsp of salt between the marinade and the sauce, rather than the 7 tsp called for in the recipe; as I had sensitive guests, I "cut down" the heat and only used half of a jalapeno, but if I were cooking for only myself and my partner, I'd use a whole one; I used garam masala and black pepper in the marinade, rather than the cumin/cinnamon/cayenne combo; I broiled the chicken rather than grilling it; I sensed that I'd want more sauce than the recipe quantities would provide, so I increased the quantity of all of the ingredients (except the jalapeno), and used half-and-half for any additional dairy beyond the 1c of cream. One thing I did that I haven't read of others trying is bypassing purchasing a large container of plain yogurt to simply get the 1c needed for the recipe- I instead picked up a 6oz single-serving cup of honey-flavored, high-quality Greek yogurt; I supplemented the 'missing' 2oz with sour cream. My impression that this would freeze particularly well, and would be very good reheated for, say, an office lunch. I can't wait to make this again!

This isn't a blow-your-socks-off, impress-your-friends recipe, but it's a good, solid dish for when you've had a hard day at work and want to come home to a tasty meal waiting for you in the slow cooker. I used boneless country style ribs and followed everyone else's advice by using my favorite BBQ sauce. I think next time I'll cook it for no more than 5 hours, thin the sauce with a bit more broth, and layer the top of the meat with sliced onions to help the top of the cut retain moisture.

This really hits the spot for quick, easy, tasty chili! I do think I'm going to tinker with it to find the exact flavor I'm looking for, however.

All I can say is: wow. I used the slow cooker for 10 hours during a workday since I couldn't be home to watch the stove. The flavors were excellent! I've never made corned beef before, so I only prepared one brisket. I used Moose Drool beer. I don't plan on trying any other recipes- this is The One!

Not only do I not bake, the mere thought of doing so nearly gives me an anxiety attack. Yet Christmas this year found me working with a very small budget to create a very big meal, so I realized I had no choice but to make my own dinner rolls. I don't own a breadmaker or even a stand mixer, so I had to do everything by hand (which is even more nerve-wracking considering my complete lack of experience with bread dough). These turned out AMAZING! Perfectly fluffy on the inside, tasty flavor, amazing smell as they're baking. Even if you're as intimidated as I am about baking, you owe it to yourself to try this recipe at least once.