The amount of mustard in this recipe was completely overwhelming. And I typically enjoy a good bite to my recipes.

Delicious. Prepared just as instructed. Will make again this summer when I have fresh bell peppers available.

Give it at least three days in the fridge. The flavor and texture improve significantly.

Delicious! One star off for seasoning. I knew S&P wouldn't do the trick. I did the salt brine for 2 hours, rinsed, and patted dry. Seasoned with Old Bay, and shook in the flour. The rest just as described. Who knew fried chicken could be so SIMPLE?!?

Excellent, easy recipe. Turned out exactly how I imagined it would. I used 2% milk and don't miss any of the richness of the higher fat content milks/creams. Will make double batch next time.

I had such high hopes for this recipe. Followed it to the letter. Something just did not work. It tasted like there was too much butter. I did use generic peanut butter, I don't know if that makes a difference. The chocolate topping was good. Threw out the whole pan. :(

Delicious! My first time making chicken & dumplings. I omitted the potatoes (didn't have any), used herbs de provence instead of poultry seasoning, and used thigh meat instead of breasts. The end product was absolutely perfect. Silky/velvety soup, carrots cooked perfectly, dumplings light and airy, and most importantly moist chicken. Husband said it was the best chicken and dumplings he has ever had. Definitely will make again.

I don't know what is happening with this recipe. The first time I made them, I boiled for one full minute and they turned out sticky and unset. After reading reviews and talking with friends, I decided to leave out the dark cocoa I had used the first time and boil for 2 1/2 minutes (full, rolling boil) stirring constantly. They still won't set. They taste GREAT - but not formed.

I give this recipe 5 stars despite my changes to the basic ingredients. I used what I had on hand and they still turned out great. What I changed? 1 1/2 cup all-purpose flour and 1/2 cup bread flour, 1/3 cup unsalted butter, and 1/3 cup buttermilk. Method? Used a fork to cut in butter to course. Required all milk to pull away from bowl. I liberally floured the counter folded over roughly 12 times, then rolled out to about 1/2" (I have a hard time judging). I baked for 15 minutes and they were a nice golden brown. I topped with melted butter. They were light and tender. Most rose nicely despite my overestimate of depth. Reaction? Family and I loved them! I'm keeping this recipe on hand.

Yummy! I used this on top of my homemade brownies. Method: As directed. I needed to add only 1 TBSP of whole milk. Changes: I added 1 tsp vanilla extract for more depth. Reactions: (mouth full of brownie) "MmmmmMmm. Can I have another?"

Easy and delicious. One of those "stuff your face until you pop" meals. I make homemade mashed potatoes instead of noodles and make a pile on the plate, stack the steak on top and then pour the gravy over. Fantastic!

This was my first attempt making waffles from scratch rather than using a commercial mix. Easy recipe to follow and assemble. I whisked wet ingredients and sifted in dry. I added approx. 1 TBSP more sugar and 1/2 tsp cinnamon. I used a 1/3 measure (plus a bit more) to fill my iron. I found them light and fluffy, but I missed the crispness of the commercial mix. Excellent flavor. The family loved them and asked for more.

I love this bread! I've been looking for a great loaf bread to use for toast, sandwiches, etc. I change the recipe to 12 servings for only one loaf. I also like the flavor a lot more when I use honey rather than sugar; I use about 1 tbsp. When I make one loaf, I generally use @ 3-1/2 cups flour. I bake mine for about 25 minutes and it has a nice density and chewiness that I enjoy. I brush mine with melted butter rather than mist with water. GREAT for morning toast w/ a pat of butter. Mmm!

I was in the process of making these potatoes for the first time alongside a meatloaf I hadn't made in a few years when company stopped by. I thought the meal was a semi-disaster. Burnt meatloaf and scalloped potatoes that were lumpy and too salty. However... I give this four stars because I think most of it was my own fault. My mother recommended that I mix the flour and milk beforehand, but I decided to follow the recipe. I also decided to buy sea salt as opposed to my usual kosher salt at the grocery store today. I should have adjusted my measurements. My boyfriend like them. I don't know about my guest. The taste was there, mind the salt, and the thickness of the sauce was perfect. I also added some grated parm to the layers. Otherwise, it was easy to prepare.

I made this recipe a week ago and plan to repeat it tonight for Thanksgiving. I omitted the chocolate (I wanted a pure cheesecake). I used my KA stand mixer and it worked out the lumps beautifully. I had also brought the cream cheese to room temperature before mixing to aid the process. I also used roughly a quarter more graham crackers and walnuts for the crust and brought it half way up the sides (we love crust). I placed another pan with water in the oven for steam and baked for the minimum amount of time. My cheesecake doubled in size and did crack quite a lot. The top was browned (just a little too much on the edges) and sorta dried out the first little layer of cake. After the refrigeration period, you couldn't tell there were any cracks. I give it 5 stars because I know if I bake it for 5 minutes less, it'll be perfect. Tonight, I plan on adding a small amount of orange zest to the mixture, drizzling chocolate around the outside edges, and creating a centerpiece of partially covered chocolate orange slices. Yumm. Also, this recipe is for CHEESEcake lovers. It's very cheesy and not very sweet. It's also very dense, not light and fluffy.