We have made this bread every week for the last several months. It's wonderful! We added gluten, like someone else suggested (3 tbsp. to the bread flour, 1 tbsp. to the whole wheat flour), and it is really unbeatable. Also, I meant to say: we have made this in metal and ceramic. We get a much better rise out of the ceramics! Crucial: flour should be measured by mass and not by volume.

Delicious! I have made this recipe for years now, and it comes out well every time. I have never bothered to use the bell peppers nor have I ever grilled it. I let the chicken marinate over night and bake it until golden brown.

We have made this bread every week for the last several months. It's wonderful! We added gluten, like someone else suggested (3 tbsp. to the bread flour, 1 tbsp. to the whole wheat flour), and it is really unbeatable. Crucial: flour should be measured by mass and not by volume.

Excellent marinade! We use pre-cooked shrimp, so it doesn't take 5 minutes on the grill (it will shrink up). Delicious!

Since we're not vegan or vegetarian, we cook it without all of the substitute ingredients. It is really good (and by far the easiest I've tried to make)! My big changes: 1) we use instant mashed potatoes and only add 4-5 tablespoons of neufchatel cheese to them; it helps if your mashed potatoes stay thick; 2) we use half the amount of carrots and celery; 3) we double the onion; 4) we use about 1.5 C green beans instead of peas; 5) we add about 2 tablespoons regular breadcrumbs to the bottom layer right before you put it in the baking dish; 6) we use ground turkey. When using the ground turkey (or any meat), it can get too oily, so we don't use any of the vegetable oil, and we drain the meat (and add breadcrumbs).

Pretty good, but it could use a little more flavor. I think I'd leave out some of the butter and add more Dijon and lemon juice and maybe even some Worcestershire sauce next time. Because of this recipe's simplicity, it's a good starting point, though.

While it may not be authentic, amazing flan, you cannot find an easier recipe! I had company over for a Mexican-themed dinner and realized I didn't have any dessert prepared. It was a risk trusting a recipe that didn't call for any of the usual dairy fats, but this worked very well and came out deliciously. ADD A TEASPOON OF VANILLA EXTRACT. That's my only tweak. Really, it's good for what it is! Caveat - It's a great recipe if you don't have the ingredients to use a different recipe. If you have more time to think ahead or are thoughtful enough to keep things like condensed/evaporated milk or heavy cream around, use a different recipe.

A little too sweet for me, but my family loved it. I think if I make it again, I'll cut the butter and brown sugar in half for the bottom layer.

I followed the directions exactly except that I used Fiber One cereal. I also used natural peanut butter. When I put them on the wax paper, I thought they were doomed to be awful: they were falling apart. However, I "smushed" them down, and they came out as I imagine they are supposed to. They're slightly chewy, they have very candy-like pull-apart moment when you bite in, thanks to the corn syrup. They were ready in less than ten minutes, so that's a winning snack to me!

I'd like to try them again with more adjustments. I gave them a go as the directions had it and they were bland (not bad, just bland). I made them again with buttermilk instead of milk; I added 2 tbsp fresh parsley, 1/2 tsp of Old Bay, and a 1/2 tsp of garlic. That helped, but I think they just need more salt for my liking. I also think I would like them more if I made them in corn-bread-style tins (more crunchy surface area!).

Took another person's advise and used balsamic vinegar. Baked in extra-large muffin tin for 25 minutes. It looks great (perfect cake fluff), but it's really super bland. Peanut butter icing helps the blandness somewhat, but it needs a lot more help than just icing. I like the attempt (yay vegan!), but I won't make this recipe again. Sorry.

I followed the directions exactly. I found the pie crust difficult to work with while rolling out. Then, it took forever to cook (increased my tart's cook-time by 20 minutes). It came out super-brittle. As a side-note: it tasted extremely bland, (not that pie crusts are especially flavorful, but I felt like it was overly bland). I'd offer suggestions for improvement, but I'm calling this one a loss. I'm so sorry to leave a bad review...

I took the other reviewers' advice and added some garlic powder. The bread came out with a great flavor, but it was extremely concave (it fell in on itself like nothing I've ever seen!) and dense. I might try it next time with bread flour instead of all-purpose and report back.