I hate it when folks don't try and then rate the original recipe. Having said that, I'm forced to live a double standard and do just that! I wanted to give Patty 5 stars for a perfect base recipe to start from. After reading reviews, i just knew that Patty's original recipe wasn't going to have enough filling, nor be lemony enough to satisfy my lemon craving. So here are the small changes I made to quell the lemon monster: kept shortbread recipe as is, but added 1 tsp lemon zest. Doubled the filling recipe, using a total of 1 1/4 cups fresh squeezed lemon juice and added an extra 2 Tbsp flour. Cooked crust to recipe instructions, but needed to extend the filling cook time to 30 minutes. Everyone loved these bars! I was told that they beat anything you'd find at a specialty bakery. That's saying something, folks! However, credit MUST go to Patty! Her recipe started it all!

This is a great pizza crust! It's easy to make, is easy to work with and tastes awesome every time! I make this recipe in my bread machine, which makes it even easier. If you like thin crust, this recipe will yield 2 large pizzas. I you only need 1, this recipe freezes like a dream! After the dough rises and is ready to be rolled out, just divide in half, spray the spare half with a tiny bit of oil and then wrap in plastic wrap, place in a ziplock back and throw it in the freezer. When you're ready to use it, take it out of the freezer 3-4 hours prior to use, unwrap it, and let it sit at room temp. or in a slightly warm spot to thaw and rise one more time. Perfect!

This was awesome! Thanks for a great recipe, Betsy. I used cornstarch in place of potato starch and simply rolled the marinated pork pieces directly in it, skipping the egg bath. This worked out well and saved significant time. I also forewent the double frying of the pork. Even after these modifications, this was still a 5 star recipe all the way. Bravo!

Wow! I have tossed all of my other bread, roll, and cinnamon roll recipes out. THIS IS IT! The first time through, I used half of the dough to make dinner rolls and the other half for cinnamon rolls. I baked both at 375 for 12-15 minutes. Both got rave reviews. On a perpetual hunt for the perfect sandwich bread, I next made this into a loaf. Holy cow! This dough makes the best tasting sandwich bread. The mild flavor doesn't compete with anything you'd care to make a sandwich out of. The texture and crumb are far above and beyond any other white bread I've tried, and trust me, I've tried a bunch! Most other white bread recipes do not hold together once sliced and used for sandwiches. But the texture of this bread is perfect! The slices do not fall apart. Just amazing! To make a loaf, after the dough cycle has completed in the bread machine, lightly grease a loaf pan, remove dough from machine and knead a few times to remove big air bubbles, form into a log, place in loaf pan and let rise for an hour. Bake at 375 for 20-25 minutes. It has a naturally crunchy crust, but to soften it, just rub a little butter on the entire top surface when it comes out of the oven. This recipe yields a large loaf in a 9x5 loaf pan, but could be split in half to make two loaves. Simply superb!

Great salad as is! Easy to adjust for personal preference. Just remember, you need something crunchy, something sweet, something tart and some nuts. Use what you like. The spices are spot on, though. Fantastic!

Didn't have shortening on hand, so made these with all butter. They were super easy to make in my food processor. Just put dry ingredients in, and pulse a few times to sift. Cut one stick of cold butter into tablespoons and place in processor. Pulse 3 times, each for a count of 3 seconds. Tranfer to a mixing bowl and stir in milk/egg. Proceed to recipe instructions. Surperb! Really fluffy and flaky! Thanks for the great recipe!

This is quite simply the best Caesar dressing I've ever made at home, and I've tried lots! For a no-fail, everyone loves it version, stick to the original recipe and it will never let you or your guests down. After using this recipe several times, I've begun experimenting with it. I've substituted the blue cheese salad dressing with ranch and creamy italian with stellar results, so don't be afraid to use what you have on hand. With a bit of experimentation, I've also discovered that you can cut down on the amount of olive oil, or omit it all together if you're trying to save fat/calories. Thank you Kirsten and Ingrid! This one I will keep always!

Wedding cake is my absolute favorite! I've been disappointed in the last couple of wedding cakes I've had in recent years. It seems every bakery these days shortcuts with plain old box cake mix and fancy icing. I had been looking for what I consider a traditional dense wedding cake recipe. This one meets and exceeds my very high standards! This is the wedding cake I remember from 30 years ago! So fantastic. You need look no further for the perfect cake. This is it, folks!

Oh, wow! What a great soup! Whipped this up with a crusty loaf of italian bread and we were in heaven. Fantastic recipe, Mary!

This is a fabulous recipe for quiche! It is very forgiving if you want to play with the fillers too and use different combinations of vegetables and meats.

This recipe is great as is! Like all great recipes, it adapts well to personal tastes. But, if you're not an adventurous cook, the original recipe will still please.

This is my go-to summer dessert. Everyone loves it. It's not too sweet, not too lemony....JUST RIGHT! Well done, Ilene!

This is my all-time favorite banana bread recipe. It comes out perfect every time! Sinfully delicious! Thanks, Cathy!

This recipe was really good. It was so simple, that I had my doubts. But the flavors all came together beautifully. It was perfect on hoagie rolls for meatball grinders. Thanks for a great recipe!

This was FANTASTIC!!! The recipe was very easy to follow and the results were incredible. My first time cooking lamb, and I came off looking like a pro. I am going to try this recipe with beef. I think the dijon mustard rub and bread crumb coating would be equally delicious on a prime rib or beef tenderloin. Thanks so much for a great recipe!

This was a good recipe. Relatively easy to make and the result is a nice, crispy, home made fry. I tried the batter both thick and thin (as called for in the recipe) and my husband and I liked the thin batter better. Cooked these in the deep fryer at 375 for 9 minutes. Very versatile base recipe that can be spiced to taste. I could see using this on any type of vegetable to deep fry. It's very popular in restaraunts these days to serve battered fried green beans, cauliflower, broccoli and even asparagus! I think this would work well for all. Thanks, Cassie!

Don't let the simple list of ingredients fool you. This is a fantastic cheese ball! It is the only recipe I use now. Everyone raves when I make it. It makes a great Thanksgiving day appetizer. Thanks for such a simple, but tasty recipe, Ellen! It's a winner!

Wow! It is a mystery to me how a pastry dough with so few ingredients could be so wonderful. I am in love with this dough and will probably use it for a lot of things, including pies, in the future. It came out wonderfully delicate and almost melts in your mouth. I made these empanadas with cherry and apple pie filling. The cherry ones were good, but the apple ones were AMAZING! I simply chopped the cherries and apples up into smaller chunks, and made the empanada rounds a bit bigger than the recipe called for so I could squeeze more pie filling in there! I found it a bit hard to roll the bigger empanadas in the cinnamon sugar, so for the second batch, I simply coated a spare cookie sheet with a dusting of cinnamon sugar and when the empanadas were done, I transferred them to the coated sheet and then sprinkled the tops with cinnamon sugar as well. These were a HUGE hit at my Super Bowl Fiesta and I will be making them again in the near future. *Tip - I found that the cherry pie filling oozed out of the seams on the first batch. For the second batch, I wetted the outside edge of the bottom, crimped the two edges together with the tines of a fork, then rolled the edges (much like you do for a pie crust) then crimped them again with the fork. I then pierced the tops with the fork to let steam escape. May seem like overkill, but the cherry pie filling did not leak at all after using this method.

Oh, my! Chef John, I love the way you cook! Made this for Saturday night dinner and everyone in the house raved. Wouldn't change a thing about the recipe. Just lovely!

My goodness! These are simply the most delicious snickerdoodles I've ever made. I don't always have shortening on hand, but I find that the recipe doesn't suffer for using all butter. Not sure who Mrs. Sigg is, but she deserves a huge hug for these family-pleasing cookies. Great job!