This worked out perfectly for me. I used the crust for two deep dish Chicken Pot Pies. I used less than half of the sugar and added vinegar for the lemon juice. I also used all butter - no shortening. Once the dough formed I rolled it out between sheets of parchment paper in about an 8 inch circle. I then placed it on a cookie sheet (4 total layers) and popped in the freezer for 15 minutes. I rolled the dough out fully, still between the parchment then used that to place the crust into my pie plated and peeled it away easily. The dough handled beautifully, kept its decorative edging and baked up golden brown and flaky. I will be using this recipe again.

Yum! My kids made this as the appetizer for our Mother's Day dinner. We enjoy poppers made on the grill so the boys chose to grill the peppers for a few minutes to give them that cooked and roasted flavor. Once cooled they removed the skins and seeds and chopped 'em up. We followed the recipe exactly other than that step. Everyone's first remark was "Wow" followed by "This is great (delicious, awesome, fantastic,) and some other comments that were garbled by mouths being full. :) One of the other boys commented that he was glad we planted Jalapenos in the garden because we're gonna need 'em to make more of this dip. Our peppers were very hot - possibly more so because of the grilling- but it was perfect for our taste. Just wonderful. Thanks, Cat, for sharing your recipe!

Delicious. I used my immersion blender to puree. I added a bit more fresh herbs (right in the steamer) and used non dairy cream cheese as well as Parm cheese. I am going to stock up on cauliflower when it goes on sale because my family really enjoyed this. **5/14/13 update. I roasted my cauliflower with garlic and onions I tossed in a little olive oil with some salt and pepper. I added fresh herbs the last 5 minutes of cooking then pureed everything in a bowl using my stick blender. Took the flavor to another level; soooo good! I sprinkled with Parmesan cheese to serve. Even my one son - who never eats cauliflower- ate this and asked for seconds!

There is a large variable in this recipe that needs to be realized. Potatoes vary in size, water content varies and even the flour absorbs moisture differently depending on the weather. I am rating 3 stars because there is not much offered as to the dough texture you should try to achieve. There should be some indication that you have a dough that is appropriate to continue with. The dough should give under light pressure. It will feel somewhat firm. If the dough is the correct consistency it will hold together if you roll it into a 1/2 inch rope. It wont stick to the table or your hands. If it does add more flour. If too crumbly add a little water and try again. The flavor is good but needs seasoning - salt, pepper- some Parmesan cheese perhaps. I also find that baking the potatoes lessens the moisture and the need for excessive flour.

This was a moist and delicious cake. I followed the recipe exactly with the exception of the buttermilk. I only had about half of what was required so I used sour cream to make up the rest. The glaze seemed like it was pretty sweet so I used more lemon juice for that tart tang I was looking for. The cake stuck a little bit when I tried to remove it from the pan. Next time I will use parchment paper to bake the cake and use it to cradle the cake as I lift it out of the pan. I think this would also be wonderful with blueberries mixed in or possibly a blueberry sauce.

I made this for an event at school. I used home made meat sauce, home made ricotta cheese and doubled the recipe. I added an 8 oz brick of cream cheese to the ricotta because it makes for an extra creamy texture. Shredding your own mozzarella is best as the pre-shredded is coated not to clump together in the bag and does not melt nearly as well as fresh mozzarella. Taste is much fresher too. I topped with more mozzarella and a sprinkling of fresh basil and parsley I Chiffonade cut. Nice basic recipe you can play around with. Am thinking I will add some zucchini, onions, spinach, eggplant....next time I make this.

I chose this recipe as it used oil, since I was out of butter. I doubled the recipe and followed it exactly. I did add about a half a bag of chocolate chips I wanted to use up. I baked in a 13 x 11 pan for 35 minutes. I frosted with a peanut butter, cream cheese frosting. The brownies were moist, chewy and came out about an inch or so thick. They also had a nice crackly, shiny top that made me think twice about frosting them! Wonderful flavor that says BROWNIES!!!!! Gonna have some happy kids after school today! Will be making this recipe again. (on a side note - I think the recipe is not going to work well, as written, using a small pan. There is just not enough batter and the 25 minutes bake time would be too long.)

Tasty dish. A bit too sweet for most of us. Bourbon flavor was very nice and the seasoning was ok but missing something. Next time I think I will "steam" the veggies in the bourbon then add some butter,the seasoning, fresh parsley and garlic. I used baby carrots and left them whole as they were thin and petite. The recipe did make for well browned and caramelized carrots so if you like sweet veggies you may very well enjoy this recipe.

I have made this several times now as there was a tremendous sale on chicken I couldn't pass up! I followed the recipe exactly with the exception of the ketchup. There is so little of it and I just didn't want that in my "natural" broth. It was good, but a little light on flavor for me and kind of too much work. (4 stars as written) So - I simplified. I roasted the chicken & veggies as directed. I separated the meat then roasted the bones. I placed the chicken bones and the veggies in my crock pot. I deglazed the roasting pan with a good cup or so of white wine and put in the crock pot as well. I added enough water to cover everything by an inch and set the crock pot to low. I let this cook overnight. In the morning I removed the bones and veggies. I skimmed the broth and let it cool until I could put the whole thing in the refrigerator. Once cold I removed the fat easily and underneath that was a beautiful, rich, gelatinous stock. Quite flavorful. I froze the stock in 16 ounce containers. Easy and no babysitting the stove! (5 stars with these changes.)

This recipe made some grrreat rolls! We really liked these, nice cheesy flavor with a bite. Beautiful color and they smelled wonderful baking. These were a total treat because we normally omit salt and with the cheese (DH can't have dairy)and the Sriracha - it was a splurge that was worth every bite! I use the rolls for a chicken cutlet sandwich made with broccoli rabe (cooked with olive oil, garlic and crushed red pepper), provolone and long hot peppers. I did omit the milk and just used water. That was really the only change I made. I used Cabot brand cheese that is lactose free. An amazing roll I will be making again. Thanks for the recipe!

I never had Benihana before so I was not going for an exact comparison. We did find this to be a very good recipe and easy to throw in little bits of this and that hiding in the fridge. I made enough for 8 people and added in Hosin sauce, chili paste, bok choy and bamboo shoots. Delicious! Served with Orange Chicken. Thanks, Cindy, for sharing your recipe. We will be enjoying this again!

This was a true treat for us with eggs, butter and salt in the dough. A splurge for the holidays and we were not disappointed! This bread is delicious. My brother said it was the best bread he has ever tasted. (I suspect he made off with the other loaf as it mysteriously went missing after dinner! Now there's a compliment if I ever got one!) The recipe states that this is for one large loaf and with 11 cups of flour I bet it would have been HUGE! I divided the dough in half and braided two loaves. They were quite large on their own. I brushed the loaves with just some beaten egg yolk for that deep brown, lacquer look. They were very pretty and most definitely a bread I will make again for another holiday.

Deliciously simple. Directions are easy and the ingredients are spot on. I used this to make a Boston Cream Pie cake and it set up perfectly. This one stays in my recipe box!

This is a wonderful cake. My house smelled amazing while this was baking. I made the cake batter as directed but used up some Drunken Apples (personal recipe a lot like pie filling)from last nights dinner - I simply weighed out 20 ounces on my scale to match the can size used. I had a little more than 1 cup of nuts left in the bag so I just used them all. The cake came out of the pan easily and presented beautifully. I made an Amaretto Caramel Sauce and poured over top with some crushed nuts. We enjoyed a nice warm slice with a small scoop of vanilla ice cream. What can I say except plates were licked clean.

Reviewed on May 8, 2012 when this was a personal recipe: Fantastic! Followed the directions exactly, My oven has a plug in temp gauge but it does not continue to work once the set temp has been reached so I used a manual gauge as well. This took me to exactly 140 degrees. I let it rest a full 30 minutes and proceeded to slice into a perfectly cooked roast. I usually do the high temp recipe, here on AR, but BD's recipe allowed me to be more exact internal temperature. I seared my roast in a cast iron pan and deglazed with some Merlot wine I then served over the roast. I made two roasts so I can use the 2nd one for steak sandwiches later in the week. Thanks for sharing your recipe. Will definitely be using again! 3/27/13**** This is a go to recipe for me. I have used it several times with continued success.****

Simple and delicious! I browned the orzo along with the onion in the butter. I subbed chicken broth (homemade) in place of the milk. I skipped the additional salt. I added some fresh basil and a bit of crushed red pepper. So good!

This was pretty good. I used the recipe exactly as written and we thought it was missing something. It needed heat and we thought the sauce could be thicker as well. I doubled the recipe and once cooked I removed the peppercorns as they were hard and a distraction. In another pan I made a butter/flour roux then added back the liquid from the recipe. To that we added about 1/3 cup Sriracha Sauce for some heat. It only took a minute to thicken up and I added the mushrooms back in. The sauce was savory, tangy with a little punch of heat and it held onto the mushrooms and steak perfectly. I also used two 8oz containers of mushrooms. The recipe is a good base and I will use it again with my changes as we all really enjoyed it. Going to add shallots next time.....

Nice recipe but I had to tweak it. I didn't have water so I used milk. Stove was broke so I had to use the microwave. My pot was dirty so I used a bowl. Took forever to boil. 5 stars with these changes.

We enjoyed this recipe very much. I did not use mushrooms as some of the kids do not like them. We also used red wine (homemade) in place of the white. We added some frozen parsley, rosemary and thyme from our garden along with a few tablespoons of tomato paste. Beef broth was also homemade. We subbed the creme fraiche with fat free mayo as there are lactose/soy restrictions. Served over homemade noodles. Tasty recipe that did not disappoint.

My daughter made these for St. Patrick's Day and added green food coloring. The recipe came together easily and flowed nicely in our waffle maker. She doubled the recipe and got 16, thick and fluffy waffles. We used egg whites and divided the flour up into whole wheat, oatmeal, almond and all purpose. We also used sodium free baking powder and skipped the salt. Served with some home made pancake syrup my daughter also made. Delicious!