I had a bunch of fresh blueberries, so I went hunting for a great muffin recipe and found this one. I made a dozen last night and woke up this morning looking forward to a couple To Die For Muffins. Got my coffee ready, spread out the Sunday newspaper and put a couple muffins on a plate, anticipating bliss. I was totally disappointed. If these muffins did not have the crumb topping, they would have no taste at all. I followed the recipe exactly. I just went back to read the reviews to see what all the fuss is about and now I understand why people have extensively doctored up this recipe. It desperately needs some flavor, whether that be vanilla, more sugar or additional fruit. Instead of playing around with this recipe, just look for another one that works. What a waste of some nice blueberries.

I made this following the directions exactly, except for the ginger because I didn't have any. It was very good. I have a few tips: unless you are using a very tender cut of beef, be sure to slice it very thin and do not overcook or it will get tough. I cooked the beef in two batches so it would fry and not stew or boil. That worked well. This recipe makes too much marinade. Don't add all of it to the pan. Leave about one fifth of it out. One other thing, the portion sizes are way too small. I made enough for six and it fed two of us, with one small serving leftover. I am not a big eater. My dinner partner is a big eater, but certainly would not normally eat four servings at once. I'd say the recipe for four actually feeds two if they don't eat a lot. Anyway, I'd make it again.

Very good for a quick and easy soup. Not spectacular, but tasty. I made it just like the posted recipe except for halving the butter and four, which was fine.

In spite of all the good reviews here, I was skeptical about this recipe. Now I am no longer a skeptic! This is a very good pie crust, especially considering how easy it is to make. I used it for a peach pie and reduced the salt to just a quarter teaspoon and added extra sugar as recommended here. It looked like an oily mess going into the oven but came out great. I did find that it is skimpy for a 9" crust and I also had a hard time getting it evenly spread in the pan. Be sure to bake the crust without the filling first, then fill and bake as instructed in your recipe. I was very pleased with the result, although it isn't as good as a standard pie crust. It's very close, though!

Excellent side dish with fish. This recipe calls for too much salt. Use half as much or even less. I used dill weed instead of seed, which was fine. The dill weed floats to the top so the dish looks greenish!

This is delicious. I made it exactly as written. Be sure to coat the filet thickly with the honey mustard mix.

I made this soup tonight and it was wonderful. The lemon juice and wine are a wonderful addition. I made it exactly as printed except I used 1% milk because that's what I have and left out the pepper because I don't like it. Highly recommend this yummy soup.

I made this last night for a family dinner. It was easy and delicious. I used Gala apples. I used some tips from other reviewers -- using half white and half brown sugar, and cutting the butter into the mixture of flour, sugar and cinnamon. The "cutting in " method made a more crumbly topping. I also used the entire cup of water, for a double recipe. I think the amount of water depends on the juiciness of your apples. It was a huge hit served warm with either vanilla ice cream or whipped cream.

A huge hit.

I made this for my family. It was quick and easy. I followed the suggestion of leaving out the garlic salt since the soy sauce is already salty. It was very good, but not spectacular. The marinade imparts a delicate flavor and I would have liked it to be stronger. Perhaps I should have poured the remaining marinade from the pan over the salmon after baking. A pretty good no muss, no fuss meal.

I tried this marinade and thought it was just dreadful. The taste of soy sauce is overwhelming. Also, at 325 degrees it took a lot longer than 45 minutes to get the tenderloin to 160.

Outstanding. This also makes a great dip for chicken fingers. My family loved it with baked ham. The only change I might make is to make it thinner, as it got a "skin" while it sat on the table and had to be stirred.