Loved it! I did do as suggested and added 1 tsp of salt and an additional 1/2 tsp of brown sugar bringing that to 1 tsp. I used my kitchenaid mixer with a dough hook and went ahead and added 3 cups of flour to start...then added until it became thick enough to move to a floured board and that was maybe an additional 1/2 to 3/4 cup of flour? I only moved to the board the dough to the board so that I could oil the mixer bowl and put the dough back in. (no need in making two bowls dirty)...I used the quick rise yeast and I think 30 minutes was all it took to double. The crust was soft and yet had a crunchy texture. My husband definitely agreed in using this recipe again! Thanks so much for sharing! It was definitely easy to make! :)

Loved it! I did however, used regular potatoes. I didn't have sweet potatoes...but still delicious! I will definitely be making this again. I followed the recipe pretty close. I went ahead and diced the potatoes into the size I wanted...boiled them 10 minutes like someone suggested so when I drained them they were ready to put into the skillet with a dash of oil for browning before adding the sausage, onions and peppers back in. A definite dinner...over and over! Thanks!

FANTASTIC Cake! I loved how moist and dense it was. I followed the directions to the T (along with the freezer directions) and it went perfectly. Will definitely be making this again. I did however, reduce the powdered sugar in the icing to 1 1/4 cupsugar. I did as one reader suggested and tasted as I went. 3 1/2 cups would have been FAR too much. It was wonderful and I will DEFINITELY be making it again....and again. Thanks for sharing! :)

Great recipe! I didn't use the cream of tarter and used all butter since I didn't have the shortening or tarter. Turned out soft and delicous. WILL definitely be making these again. WE LOVED them. Thanks so much for sharing! :)

It was ok. My family said "eh...it's ok." The chicken didn't brown up so it wasn't a very pretty dish. There was a bit too much liquid..maybe cutting it back to 3/4 cup might help? I used chicken stock but that didn't seem to help with the flavor... A tad bland for our liking. The chicken was juicy but all in all it was just ok.

I used Tilapia instead but it was fantastic! I also added a couple of diced garlic cloves and a diced onion while making the sauce. I even used raw shrimp instead of cooked to make sure it didn't toughen them up. I did sprinkle the fish and shrimp with black pepper and red pepper before putting the sauce on. I've added it to my regular dish as it was super, super easy to make. I served it with "forbidden rice"...or black rice. Mmmmm...Thank you!!

Great recipe! I did replace the chicken broth and tomato paste with a can of petite diced tomatos and it was great. I also served this over rice...Will be making this again. Thank you for the recipe.

I thought it was a good recipe. I went ahead and took out the triple sec as recommended by another review. I used my Kitchenaide ice cream maker and it is a super easy recipe! I did have all the basic ingredients on hand. I increased the vanilla a bit. I used a guart of fat free half and half (which is what i use to make all of my ice cream and it's nice and creamy...not to mention fat free!) I will definitely keep this recipe to use again. I only rated it a four because I believe it didn't need the triple sec to make it taste like cheesecake. Yummy without!

This was an excellent dish! I did as recommended in another review and doubled the sauce. Well worth it. I also did not use all of the cornstarch. (I used 1 tsp for the double batch of sauce.) and it turned out just right. I did not have any 5 spice so I replaced it with the cayenne pepper as recommended in another review. OH and I did add one cubed green bell pepper and 1/2 a chopped onion for a bit of crunch. I ended up simmering this dish with the lid on for about an hour due to my husband arriving home later then intentended and the chicken was still tender making this a very flexible dish on time. I use a rice cooker and usually double the water to rice ratio and it turns out perfectly each time. I will DEFINITELY be making this again. My daughter went back for seconds and thats unusual. Thanks for the recipe! :)

These are a great starter! I did tweek it a tiny, tiny bit by adding a fresh jalapeno diced up. I think next time i might add a dash of red pepper for a bit more spice. Thanks sooo much for an easy recipe to use up leftover rotisserie chicken.

Great flavor and easy to make! I went ahead and mixed the pepperoni and added bell pepper and black olives into the egg/pasta/cheese mix and baked it for 20 minutes...(I also did not let the pasta cool...straight from the pot to the baking dish)After the first baking of 20 minutes I added the sauce and extra cheese and baked an additional 10 minutes to melt the cheese. Will definitely make over and over. Thanks for the recipe!

Wonderful recipe! I did use the suggestion of using chicken broth and a bit of white wine in place of the water but found the spices to be perfect. It's worth making again and again. Thanks for the recipe Ann! :)

Definitely fluffy biscuits! I used light butter instead of shortening and these came out great! Will be making them again. Thanks!!

I went off of the basic recipe but instead of using individual spices...I used curry powder, chili powder and minced garlic. I also added a dash of cayenne pepper per a suggestion and it was wonderful! Will make this again for sure!

Awesome cookie! Did what someone suggested and cooked until 230 degrees. LOVE them. :)

Crunchy and fresh! I love it! Thanks! :)

I did what others suggested and added pepper flakes to balalnce out the sweetness. I used fresh pineapple and garlic. To make the sauce I used 3/4 cup of chicken stock with a tbsp of brown sugar to replace the pineapple juice.I didn't need to change the cornstarch amounts. I also added sliced red and green bell peppers. I will definitely make this again. I know I changed several things but the recipe is a great starter recipe and allows tweeking to taste. Thanks!!

LOVE this Recipe! My mum has been using this same recipe for years and it's always a hit. One thing I do different...instead of vinegar I use lemon juice to sour the milk. Turn out wonderful and fluffy. IDEA: You can also spread the batter to make a thinner pancake with a spoon..."english pancakes"...which is very similar to crepes. My girls love the crepe style with Nutella spread...even a wonderful dessert. LOVE LOVE LOVE this recipe and so does our family. Will continue to use this for years to come.

VERY tasty! I did use a dab of butter in with the 1/4 cup broth to cook the onions. I've made french onion before and I believe the buttery taste of the onions lend to the flavor of the soup. I know its only a tsp but it added a hint of a buttery flavor. Other then that I used it to the T and it was fantastic. Will definitely make this again. Thanks for the recipe!

Absolutely FANTASTIC bread! I will be making this over and over and over! It was crunchy on the outside and light n fluffy inside. I used regular flour since I did not have any bread flour and also added about a tablespoon of olive oil like suggested in a previous review. It was perfect. Thanks for the keeper of a recipe! :)