This recipe was easy and good. I really appreciate how easy it was to modify it and make it for only one serving. There just aren't enough meals built for one! I changed it up a bit so I feel bad reviewing it based on my method but here goes. I fried 2 slices of whole bacon first (so it could cool and I could crumble it more easily) and then sauteed the onion in the bacon fat. I added garlic powder, black pepper, and dried basil to the onions. After mixing it all together, I found the end result quite good. I often have leftover bacon and I always keep the other ingredients on hand, so I expect to cook this many times!

Delicious! I'd never had Pumpkin Butter before and it's quite tasty. I followed the recipe but substituted gelatin for the pectin (I was certain that was a box of Sure Jell!): I don't think it made difference. The texture is like apple butter and easily spreadable.

I got plenty of compliments on these. I made my own GF baking mix (a hodge-podge of white rice flour, glutinous rice flour, sorghum flour, tapioca flour, cornstarch, and xanthum gum) and used 2 eggs (no substitute in the house!). The cookies are thick and chewy and SO EASY TO MAKE! Texture of the dough was perfect: the variations of thickness seen by other reviewers have to be based on choice of baking mix. Thank you for such an simple, tasty GF recipe.

Good base tortilla soup. I didn't add the corn tortillas in the beginning because I prefer a clear tortilla soup but I otherwise followed the recipe. I used grilled and shredded chicken breast that was seasoned by my butcher, which added some heat. For the tomatoes, I opted for the rotel w/chilies. After the soup was finished and I gave the recipe my rating, I knew I could make this good soup great, and added corn, black beans, chipotle bouillon, tomato/veggie bouillon, and water; and then I cooked it a bit longer. I served it w/shredded white cheese, tortilla chips, and sour cream. Delicious!

A bit of a trick to make, but this was delicious! Getting the first round of caramel just right took a second try but in the end, the dessert was extremely tasty. Be warned though: the cleanup time was just about as long as the cook time.

The flavor was good: not too sweet. It was a bit denser than I was hoping for but I made a newbie mistake. "Gently combine the egg whites with the dry ingredients" actually means "fold the dry ingredients into the egg whites." I just decided to go on beating with my handheld. With that change, this would get 5 stars. That being said, this is the first semi-successful Angel Food Cake I've ever managed to pull off...they usually end up about resembling a small white tire!

Very nice! I substituted cilantro for oregano the second time I made it. I prefer it withe the cilantro just a bit more, but it really didn't make too much of a difference.

This soup needed some serious help. I made it as directed and it tasted like a steak. I added brown sugar (as one reviewer suggested) and it made it worse. After adding salt to cancel out the sugar, I then added thyme, a bay leaf, and garlic. Much better. A side note: gruyere is the only way to go for cheese in a French onion soup.

Very good but make sure to follow the other reviewers suggestions to avoid lumps (i.e., dry ingredients + cold milk, then heat).

Taste was good but the texture was not what I expected. Didn't stop anyone from eating them all though!

Excellent recipe. I served it with the Sweet Mustard Dip Recipe from allrecipes.com. The combo was perfect.

Prepared as directed and found it bland. If I was doing it again, I would add chicken broth and garlic, as another user suggested.

Super easy, super good. My idea of a perfect recipe.

This recipe is always good. I've made it several times now with different milks, rices, spices, whatever I have on hand (but ALWAYS with delicious golden raisins!). Every time I make it, it comes out wonderfully.

This is a solid recipe for me flavorwise, however the men in my life realy loved it so I'll be making it again. I spiced up the beef a bit before cooking. If I hadn't, I can't imagine that this would have had enough flavor (just me, I LOVE spice, it's a Texas thing). I also had problems with my dough. Next time I will go with something other than frozen bread dough. The dough would not cooperate! Make sure to buy extra frozen bread dough if you decide to make it with that: it will take two 1-lb loaves.

I doubled the ginger and used 1-1/4 cups of butter instead of shortening. I took one reviewer's advice and used a glass bottom to flatten. Cooked perfectly in exactly 7 minutes. Absolutely delicious: they were all being eaten within minutes of being served, still warm and soft from the oven. Without the extra ginger, I have a feeling these would have been very snickerdoodle-like.

Fabulous!! I substituted 2 tsp. of vanilla extract for the almond, used sugar free blackberry jam instead of raspberry, and substituted brown sugar for half of the sugar in the filling, and it came out great. I baked it according to the recipe (time & temp) but I used a springform pan for angel food cakes. It came out PERFECTLY: the crust was not too thick at all and the final coffee cake was absolutely beautiful (despite having a bit of a snub nose).