These were delicious. I skipped the plastic bag step and just put 1 tbsp oil in the pan with the sprouts. If the pan is sufficiently roomy, the sprouts get coated with oil easily as they roll around when you shake the pan. Then I lift one edge of the pan and roll them all to one side for a thorough salt & peppering before I shake the pan again to spread them out and then pop them in the oven. If you'd like to use bacon drippings or another solid fat instead of olive oil, just add it to the pan in the oven while you preheat.

This was delicious! I was faithful to the spirit of this recipe, but I made it in the crock pot by adding all the ingredients to the crock, cooking on low for 6 hours, pureeing with an immersion blender, adding cheese, pureeing again. I used one LARGE butternut squash (I think the squash was around 5 lbs whole, and yielded 10 cups of cubed squash). I also increased the onion to one whole onion, chopped, and substituted 16 oz Philadelphia Lite Cream Cheese for the 16 oz cream cheese called for.

I substituted whole milk for buttermilk and maple syrup for honey. I also added a bit more rice flour and then a bit more soy flour during the "kneading" phases because the dough seemed very thin and batter-like. Otherwise made as instructed on the "rapid" setting in my Biltwell Bread Machine. The bread was tasty and came out moist with a crisp brown crust. It was slightly granular in texture (probably having to do with the brand of rice flour I used). I also thought it could use some more salt. I will absolutely make this again!

Deeeeeeelicious. I scaled this to 4 servings, served it over roasted asparagus spears, and it came out wonderfully! I will make this again and again. It's possibly dangerous for my waistline to know that I'm only 5 minutes away from yummy homemade Hollandaise sauce any time I want. :D

5-stars WITH SPICES. I used liberal amounts of garlic powder, cayenne, salt, and pepper. The potatoes have a mild taste, so won't interfere much with any spice combo you like. My main point in reviewing this recipe is to note that *parchment paper* really works well to keep the chicken and the coating from sticking to the (jelly roll) pan. Also, 1 stick of butter (not 2, as called for) is more than enough for 10 chicken legs. Overall, this dish has a great flavor and texture payoff with very little effort.

Awesome as written. I found 4 hours to be plenty of time for beef sirloin. Next time I might try reducing the oil by half. I didn't find it TOO oily, but I think it might be just as good with less.

This is an awesome and simple recipe! I like it as-written and I also like it with ham instead of sausage. Substituting ham (leftovers from Christmas Eve, even) makes it even easier because there's no need to precook the meat. I have also made this with a variety of different cheeses including sharp cheddar, huntsman, and most recently a mixture of gouda and asiago.

This is a reliably delicious recipe. Today I made the bread as muffins (cooked 25 minutes at 375) and topped them with a streusel topping (3 tbsp flour, 2 tbsp butter, 1/4 c. sugar, 1/2 tsp cinnamon) and they are just to die for. The only thing I could think that might improve them is the addition of walnuts or pecans. YUM!

This recipe needs salt. Somehow I forgot to add any even *after* reading plenty of reviews that suggested it. On a brighter note... it make lovely high-rising Yorkshires! I used beef drippings from a rib roast rather than vegetable oil, but I'm encouraged to make these much more often with veg oil, or other drippings. Like other reviewers, I halved this recipe and was still able to make around 10 "servings" in a regular size muffin tin. I out "servings" in quotes because DBF and I each ate 3!

This is a tasty light batter recipe and I will use it again. However, this recipe makes way too much of it! I halved the recipe as written and battered 1.2 lbs of cod, and 1/2 lb of sliced mushrooms, and had *plenty* left over to throw out. Like at least one other reviewer, I added a little more beer since the batter seemed very thick. Overall, YUM!

Awesome simple recipe. I froze the filling maybe a month ago and baked a pie with little to no fuss today. One suggestion though... the pie crust I usually use is a pate brisee and it has some sugar in it, so... the extra baking time required to thaw and heat the filling made the edges of my crust VERY brown by the 20 minute mark. I covered them with foil to finish baking, but I would have done better to have covered them from the beginning. Hope this helps someone!

I admit I had my doubts about this recipe as I was putting the weird-looking zucchini-filled batter into the pan, but the cake is VERY tasty with no discernible taste or texture of zucchini. Moist, mildly sweet, chocolatey... what more could one want? I made this in a bundt pan (greased and covered with cocoa - not flour) rather than a 9x13, I used pecans instead of walnuts, and I probably used more zucchini than called for (one giant - maybe 4+ cups). I will absolutely make this again.

Not that this recipe needs another review, but I wanted to let people know a few quick little modifications that worked for me. The phyllo I had was about twice as big as the pan I was using, so I folded each sheet in half before putting it into the pan, then just buttered the top surface (resulting in butter between every *other* layer). I also made this with only 8 ounces of pecans and it was quite tasty. And finally, I added an ounce or so of orange blossom water to the syrup and I do think that added something to the flavor. I did not use all the syrup, but maybe around 2/3 and that seemed like the right amount for me. Tasty!!!

I made these for a party last weekend and they were pretty good, but not great. I froze some extras and warmed them today as a side for some soup, and thought I'd write a quick review. I thought the filling was a bit bland, even after I added a couple cloves of garlic as suggested by other reviewers. I think I would use more garlic, more feta and less cottage cheese if I were to make this again. In addition, I wanted to mention that *squeezing* the juice from the spinach (rather than just draining it) seemed to yield filling with a nice texture. I also wanted to give a suggestion for folding the pastry. I used one single sheet of phyllo for each triangle, and I brushed the surface with butter and folded it lengthwise in thirds before adding about one heaping TBSP filling and folding in triangles. The resulting pastries are probably bigger than originally intended, and it took double the filling to use up one package of phyllo. If you want them bite size, you could cut the phyllo in half lengthwise before doing the exact same thing with 1 tsp. filling. All-in-all not bad, but not the showstopper I had hoped for. I think I can do better with some additional modifications to make the filling more flavorful.

Really impressively good. I hesitated to use this recipe when I saw that it had a stovetop sauce component, but in the end I thought it was well worth the trouble. I tossed the apples with cinnamon as suggested by at least one other reviewer, and I also poured half the sauce onto the apples in the bottom crust before assembling the lattice. In addition, I used a fairly salty crust recipe (I used salted butter and also added 1 tsp salt and 1 tbsp sugar to the crust recipe) and we really loved the slight savory contrast this provided with the sweet tangy filling. I also used Macoun apples, which are tart, but not quite as tart as granny smiths. Overall just awesome. Additional info from a second try... I made this pie again just as before, but did not make a lattice top crust. I did a regular whole crust and vented it with slits, baking for one hour at 350. This did NOT work well for me. The filling did not set up and the interior was *very* runny - leading to messy plating. I think venting it more would have helped, as would cooking it longer. It was still pretty delicious though; it just wasn't pretty. :D I just wanted to add this extra info for those people who wanted to try it without a lattice! I hope this helps.

I am not sure Ive ever had Sloppy Joes before this so it's hard for me to compare this to Manwich or another homemade version. Still DBF and I thought this was very very tasty when prepared pretty much as written. I used 1/2 green pepper and 1/2 onion (which probably ended up being more vegetables than was originally called for). I tasted before adding the sugar and found it to taste fairly sweet, but recklessly charged forth and added the sugar anyway. It was good - so good that DBF ate two and would have had a third(!) if I hadn't stopped him. I asked him if it reminded him of hamburgers (which we had last night) and he said BETTER!

This is a very good recipe - don't let my 3-star rating discourage you. However, I do not like it as well as another similar recipe on this site called Chinese Napa Cabbage Salad. The addition of sesame oil, less dressing, and proportionally less sugar make that recipe tastier to us, less soupy, and less sweet. I have used that recipe with bok choy instead of napa and it is just as good either way.

I made this recipe with modifications. I had no half & half, so used 1/2 can of sweetened condensed milk and omitted the white sugar. It was wonderful! The squash seemed a little soupy when I put it in the oven, but it firmed up nicely and became very light and creamy. We loved the crunchy topping, and it was a wonderful side dish with ham this past Easter Sunday. The next time I make it, I might add some pumpkin pie-type spices (cinnamon, clove, ginger) and see how we like it that way. Other than that, I might get some half & half so I can try sticking closer to the original recipe! Overall a great recipe that seems very flexible and easy to make.

Just a quick note to share how I modified the recipe for use with FRESH pumpkin puree. I used 2 and 1/3 cup fresh pumpkin (pureed in the food processor if stringy - mine was!) and omitted the water entirely since fresh puree is waterier than canned. I can't compare my version to the original, but my modifications yielded a dense moist tasty 5-star bread (and some muffins). I'll add nuts next time. Hope this helps someone! UPDATE: I tried it several more times... one time substituting applesauce for half the oil as suggested by some reviewers and that was good. Most recently I added pecans and substituted 1/2 cup additional *pumpkin puree* for half the oil and that was also DEEEELICIOUS. I have been making this recipe in order to use up fresh cooking pumpkins that I bought on clearance in the fall, so any modification that uses MORE pumpkin works even better for me!

Great tasting and super-easy breakfast. I used a 10 inch cast-iron skillet rather than a baking pan (as it is shown in the picture) and mine came out looking just as gorgeous and with a lovely brown crust on the bottom and sides. Instead of using lemon, I topped mine with a small can of Dutch Apple filling (I had been storing this impulse-purchase for some time, unsure what to do with it and THIS was the PERFECT solution!) and a dusting of powdered sugar. A lovely change from savory egg dishes. Thank you!