This recipe was good, except that it had an odd type of tanginess due to the lemon juice. I've never tasted that in an Italian dressing before, and I didn't care much for it, so I made a 2nd batch. I left out the lemon juice, and added 2T romano cheese, 1/2t dried Italian seasoning blend in place of the 1/4t of plain oregano, and used olive oil instead of vegetable oil (now that's Italian!) and it tasted a lot better. The added water, in my opinion, should be adjusted (I left it out) depending on how thick you like your dressing, so you may want to add that last. This is a decent 'base' dressing that allows for some creativity, but didn't hold up too well on its own as is.

This was a good recipe for a hearty soup meal. The good assortment of different-colored vegetables plus those heart-friendly lentils really pack a healthy punch! I served it sprinkled with shredded lite cheese, and a nice crusty whole-wheat bread on the side. All I did differently was to add a little more ham to it (I used 2 cups, cubed a little larger than specified, and I used a 14oz can of diced tomatoes, undrained). The larger chunks of ham really turned it into a meal rather than just soup; the diced tomatoes added texture; and the juice from the can of tomatoes compensated for the additional water that most here recommended, only with added flavor. My family members really enjoyed this recipe, and asked me to make it again and again. I sure will, too!

Very nice pancakes! Indeed they are high and fluffy. I decided that, since they were so high, they could be used as a shortcake, so I added a bit more sugar plus 1/2 tsp vanilla extract to the mix and made them. Then I layered them with fresh berries and whipped cream. My husband flipped for them - and so did I! This one's a keeper.

This recipe has potential, but if prepared according to the instructions, it also has the potential to fail. My batch came out way to thick, salty, and spicy. I also would have appreciated knowing the EXACT cupful amount of water to add to the lentils instead of it just telling me "cover with 1 inch of water", because depending on the size of your pan, you could end up with the improper amount, as I suspect happened in my case. And because I was told to use so little water, of course the salt and spices were overwhelming, as well as the daal turning out like a thick paste. I will try this recipe one more time with the proper corrections, of course. I also opted to add 1/4tsp of garam masala, and used 1/2C fresh onion, and ghee in place of the oil, all for a more traditional Indian taste.

This recipe is good. Came out fine, with a nice old-fashioned flavor and texture. NOTE to those who had poor results: DO NOT use "instant" tapioca or rice! You must use the old-fashioned, long-cooking types or your results will be nothing like it is supposed to turn out. Those who followed the ingredients exactly had a wonderful result so you may want to give it another try.

This really is good, old-fashioned tasting rice pudding. It reminded me of the rice pudding I had as a kid at the 'Horn&Hardart" restaurant chain here in New York before they went out of business. I tried for years to find a rice pudding that tasted like that one and this was the closest yet! Do use the short, arborio rice for this particular recipe and follow all the steps and the timing carefully. I made many batches and tried all different milks: Whole milk, 2%, and 1%, but when I used skim (nonfat) milk, it came out watery, so don't bother trying that. For a lower fat version, just use 1% milk and lite margarine and it will still come out creamy and nice. I also experimented and tried one batch with almond extract instead of the vanilla and it was creamy AND dreamy! LOL Play around with this recipe - it's a keeper!

These pretzels turned out very well! I made a half-batch last night and my husband raved about them and hinted that I should make them again (I'm waiting for the dough to rise right now as I write this). I did make a couple of adjustments, though: I reduced the dough to 4 cups, and I used all brown sugar in both the yeast mixture and the flour mixture. This allowed the pretzel to come out soft and chewy, yet not doughy. And DO reduce your baking temperature to 400 to allow the pretzels to bake thoroughly while not scorching the bottoms. Also, be sure to use greased waxed paper or parchment, so that you can easily remove them from the pan. Immediately out of the oven, I brushed them with sweet butter (there's enough salt in there already) and served them warm. They flew off the plate!

In addition to salt and pepper, I also added some fresh minced garlic and a dash of sugar to the marinade mixture. I then marinated it for a full day before frying it in a pan over medium-high heat. It was good.

Let me just say it is VERY dangerous to heat up ANYTHING in an unopened can! Curious to see what some were talking about, however, I decided to try this recipe. While waiting the 3 HOURS for this "caramel sauce" to develop, it reminded me of when we were kids and we got the bright idea of heating up a can of Spagettios in this fashion. To this day, we're still thanking our lucky stars that none of us were near the stove when the lid burst off of that can, shooting hot spaghetti all over the kitchen. It took a week to clean it all up, and 25 years later, we can still see the dent on Mama's ceiling from that flying lid as we stand there shaking our heads in amazement. Based on the poor results I had with this recipe, I think 3 hours was a terrible waste of time and fuel for a few ounces of thin, gloppy "caramel sauce" that really can't be used for much. I think I'll just continue buying my caramel sauce retail.

This is a good recipe for basic crepes which I have used often. For those times when I want a sweeter, dessert-type crepe, I substitute standard yellow cake mix for the flour, since it contains just the right amounts of sugar and vanilla flavoring. The result is a lovely, delicately-flavored dessert crepe.

We were not amused by this recipe. The sauce had a flat, unpleasant taste to it and the applesauce gave it a grainy texture. It didn't glaze the ribs, but instead, just sat on them and looked dry and unappealing. What a waste of all those ribs I used it on. Most had to be tossed because this sauce tasted so lousy on them. Ugh.

I found this recipe to be awful. It comes out way too salty and "oniony" tasting. Even my husband turned his nose up at this dish, and he's the most non-picky eater I have ever met. Both of us normally love onions, but this went way overboard. Apart from the horrible flavor of the gravy, the meat did come out tender, but that happens anytime you let a cut of meat slow-cook for 10 hours. That's about the only positive thing that I could say about this recipe, which is why I gave it 1 star instead of zero, which it truly deserved. Also, if you have a person in your home who suffers from high blood pressure, watch out! This recipe is extremely high on sodium.

This was absolutely awful. My husband, who usually compliments - and eat - everything I make, came right out and said this was horrible and asked me to go out to dinner with him instead. I think there were too many onions which gave it a strange, unpleasant type of 'fragrance'. Normally, fried or sauteed onions smell and taste good, but the slow-cooked ones just end up stinking. Sorry I couldn't give a better review. I'm glad some of you enjoyed this dish.

I modified this recipe to make "creamsicle cookies": I used a regular yellow cake mix instead of lemon, and instead of lemon extract, I used vanilla. Then I tossed in one packet of unsweetened orange-flavored Kool-Aid, and mixed everything up as directed. The results were fantastic! After reading all your reviews, I knew I'd have to try this recipe - and I'm glad I did! So easy and so good! I'll be making these again and again.

These cookies came out very well! Unlike ordinary gingerbread cookies, which are hard and crunchy, these turn out light, crisp, and airy, with a lovely, different flavor! My husband, who is not particularly fond of gingerbread in any form, was very keen on these cookies and went back for more several times. This recipe is in my "recipe box" for good now!

This was the best bread that ever came out of my bread machine yet. On my 2nd loaf, however, I made a few changes: I used 3 Tablespoons sugar and reduced the yeast to 2 teaspoons instead of the 2 1/4 teaspoon measurement that is in the 1 packet that it calls for. This reduced the rising just enough so that the slices near the top of the loaf weren't as "airy" thus, held up better during slicing. Also, instead of using 3 cups of white flour, I substituted 1/2 cup of whole wheat flour and 2 1/2 cups of white, and the result was a lovely, soft, very light white/wheat bread with a flaky crust, perfect for sandwiches! This recipe has become a favorite!

This was a very disappointing bread recipe. I followed the recipe without making any adjustments, and the loaf I ended up with was dense, dry, and not very tasty at all.