After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.

Outstanding! I cut the recipe in half and used part of the dough for a pepperoni roll recipe(Easy Pepperoni Bread) from this site. I shaped the remaining dough into a 'football' and a large round loaf. It took about 40 minutes in a 375 degree oven to get it golden brown with a nice, crispy crust.

The title of this recipe isn't lying! I found this recipe in my Taste of Home cookbook and, without reading reviews online, decided to try it out. I ended up with 8 small-medium sized pancakes- but that's okay b/c it was only me and my husband and the pancakes come out quite thick. As usual, I doused mine in butter and syrup, while the hubby ate them plain. I received no complaints!

These are perfect rolls for sandwiches. I shaped mine like kaiser rolls and topped them with caraway seeds and coarse salt. We made sandwiches using rare roast beef, horseradish, and gravy. I cut the recipe in half and ended up with 8 large rolls. Yum!

I cut the recipe in half, as the original makes quite a bit. I followed the recipe exactly with one exception- I added about 1/4 c. of milled flax seed for health benefits. Oh, it took a bit longer than 20 minutes in my oven to get nice and toasted. This is great with vanilla yogurt!

This is comfort food at its best! I used "Basic Flaky Pie Crust" from this site for the crust. I added cubed potatoes, poultry seasoning, and subbed celery salt for the celery seed. My husband sampled the mixture before it went into the pie crust and said he didn't even need the crust- he would be happy just eating it with some bread, which he did!

I chose this recipe mainly because of how simple it is and how few ingredients it has. However, I did make a few changes. Because I used two cans of artichoke hearts, I added 1/2 TBSP lemon juice, 2 additional TBSPs light mayo, and 1/4 extra parm cheese. After I tried it, I realized that I didn't even need to add the extra mayo- it was still very creamy. During the last five minutes of cook time I broiled the dish on high to get a browned top. I served this with Carr's Cheese Melts crackers, which were PERFECT with this recipe.

I only had one head of garlic on hand, so I had to adjust the ratios of other ingredients accordingly. Also, due to lack of parsley, I subbed a few dashes of Italian seasoning. I roasted my garlic inside a ramekin (covered with foil) for about 50 minutes- and I had no issues mashing the garlic. This was a nice change from your typical garlic bread. I served this with "Bow Ties with Sausage, Tomatoes, and Cream" from this site.

This was pretty good. All I had on hand was the "Kraft Green Can" (gasp!) and some pecorino romano cheese...so I used the pecorino. I also added some shrimp that I sauteed in butter and garlic. I think I found my new alfredo recipe.

This recipe is so easy, yet so delicious! Like others, I do recommend adding more milk (and flour accordingly)in order for it to become an actual gravy.

These cookies were wonderful. I didn't make any changes to the recipe at all. One of the other reviews had mentioned that rolling the dough in the sugar is more like a 'flip-flop'...which is quite accurate. Although I chilled my dough in between batches, I would rather deal with the sticky dough than keep the dough chilled. My last batch was definitely the flattest of all my batches. I baked my cookies for 10 minutes, then let them cool for 5 minutes on the nonstick cookie sheet before transferring them to a wire rack. They still tasted great (and stayed soft) the next day! UPDATE: I took these into work one day for my Soldiers and they LOVED them! They still talk about these cookies 7 months later. This recipe does not disappoint.

Great recipe!From my experience, and after reading other reviews, this recipe allows for many adjustments to personal tastes. It's a very forgiving recipe if you don't have an ingredient or two, which was what happened with me today. I was *hoping* to cut down the recipe a tad bit by only using 5 chicken tenderloins, 4 c. water, 1 can diced tomatoes, 1 can stewed tomatoes, 1 4.5 oz can diced green chiles (my husband ate the salsa), 1 can corn, 1 can light red kidney beans, 1 can mild chili beans, 1 can tomato soup and some sour cream. The spices and seasonings are also easily adjusted- I ended up adding more boullion, cayenne pepper, seasoned salt, and black pepper. Although I love the soup with the sour cream in it- next time I think I'll either use less or just add it to the top. Like other reviewers, I sauted my onion and garlic first in EVOO, then added my chicken and simmered for about 45 minutes. Overall, very good and easily adjustable to desired level of spiciness.

This is a pretty straight forward recipe. I froze my cheese sticks (which I cut in half) before double coating them with this bread crumbs. If you coat them really well, and pat on bread crumbs, the cheese sticks will not leak.

Wonderful! I only had two cups of mushrooms on hand (half portbello and half white), but it didn't seem to make a difference. I also followed Erin's advice and added celery salt in leiu of regular salt, and a few dashes of garlic powder. Oh, I also used one shallot instead of a regular onion. All in all, a very high quality soup. Restaurant quality, and very easy to make.Thanks for sharing this!

Even though I usually prefer meat on my sandwiches, I don't even miss it when I have this. I did make a few changes though: I popped the sandwich (open faced) under the broiler for a couple minutes- just enough for the cheese to melt and the top piece of bread to become golden. I then drizzled olive oil and the balsamic onto the top piece of bread, as well as the red pepper flakes and cracked pepper. This was great- I had two today already!

These bread bowls were wonderful. They came out just like something I would buy from a bakery. Since it was only me and the hubby, I cut the recipe in half and made two bread bowls (perfect size for adults). After looking at the other views, I also cut the amount of sugar in half. Before sprinkling the tops with cornmeal, I brushed an egg wash on the outside of each. Baked at 350 degrees for about 25-30 minutes and cooled on a wire rack. I served it with broccoli and cheese soup (one of Emeril's recipes). I highly recommend this recipe.

This was incredibly easy to make! I had to adjust for what I had on hand (3/4 of a package of white button mushrooms, yellow onion instead of shallots, and no chives). Granted, I've never even had risotto before- but I loved it. This went very well with the rack of lamb we had for dinner.

I love this recipe. It's great for adding more flavor to brown rice. Sometimes I like to add in sliced almonds too.

Yum! I suggest using fresh mozzarella, if available. I didn't plan on making this and had to settle for a block of mozzarella, which I cut into cubes. If I make this again, I'll marinate the cubes (from the block) for a little bit first (at least a couple hours). I don't think you would want to marinate the fresh mozzarella balls that long- fresh quickly absorbs balsamic vinegar. Also, be quite liberal on the salt and pepper.

I normally 'tweak' every recipe I try, but this one needed no changes. Great recipe, will definitely make again!