I admit, I totally screwed this up, but it was still tasty. I didn't want to curdle the milk with the long cooking time, so I boiled the potatoes first (forgetting that I had to finish cooking the chicken in the milk anyways) and accidentally overcooked them, so it turned into a stew-like mush at the end. Ha! But, I used 4 strips of bacon in it, and browned my chicken in it. I highly recommend that, as it was a definite plus in flavor. Even with my scathing error, I will make this again. There's lots of room for creativity in this recipe, and I liked it.

I really, REALLY, really liked this dressing just the way it is written (scaled down to approx 16 oz.). It was very flavorful and had a bite that I thought was perfect. I LOVE oil/vinegar dressings. (My husband thought it was good, but he wouldn't give it a rave review because he prefers creamy dressings.) This will definitely be a regular standby for me!

This recipe isn't so great; it waters down the cream with water and gelatin! You don't need 1/4 c. water, only a Tablespoon or two, and you should only need 1/2 tsp. gelatin per cup of heavy cream. In this context, you don't ever want to boil the gelatin, and you shouldn't stir it (it causes it to lump) until mixing it with the cream. In order to prevent stringing or balling in the cream, you should temper it by mixing a small amount of cream into the gelatin first, then adding it to the rest. This can be a tricky process, but these little hints make it work.

Disappointed. Are you supposed to stir the potatoes? The sauce did not incorporate into the potatoes, so I had sauceless, plain potatoes in the middle. Still, the recipe has promise. I'll try it again.

This was a GREAT recipe. DH raved about it. I added 2 chopped bacon strips and sauteed the onion and spinach in some of the fat, which added great flavor. I also threw in some chopped tomato since I had garden surplus. I used lowfat cottage cheese and sharp cheddar. FABULOUS results! Definitely a winner!

This was a very clear, straightforward recipe. I enjoyed making the bread - even kneading it by hand. I was short on ingredients (no bread flour and only 2 c wheat flour), but I really needed some bread, so I halved the recipe and made one single 9x5 loaf. I substituted white sugar for the first round of honey. It was perfectly baked in 25 minutes. Husband and I enjoyed the bread with soup tonight. It was fabulous. I will definitely make this recipe again--with bread flour next time.

I liked the recipe very much--although, I did add some chix boullion and thyme to the roux. Very tasty--will make again.

Great, basic and tasty. Thanks.

Just had to update my review. This has become one of my FAVORITE muffin recipes of all time. I make them with whole wheat flour, finely chopped walnuts and blueberries usually, but often stick with strawberries, too. I make them for company, too, and they're always a hit. Such a great, nutritious recipe! Thanks for sharing. --------------------------------------------- I really enjoyed this recipe. The flavor was excellent, and I think this batter could be a great base for things besides strawberries--like cranberries or blueberries...You could really get creative. DH came home from surfing and ate 5 of these in one sitting! LOL. I will definitely be making these again!

This is an excellent recipe. I used well trimmed boneless country-style shoulder pork rib chops, and I had no allspice or celery salt (so I left them out). I was really impressed by how tender and flavorful the meat was when it was done. The broth had a flavor that startled me at first--I can see how it might be a bit much for some people, but both DH and I liked it. In fact, we both went back for seconds. This is definitely a keeper.

This recipe was a wonderful find! I have made it over and over again, and my husband told me to throw my old recipe away. I love that it has 3 cups of oatmeal! One variation that I have used almost every time is to substitute the white flour entirely with whole wheat. It is a wonderful, healthy cookie, and we enjoy it as an afternoon snack with coffee. One suggestion that deserves restating: Do not over-bake!

I love curry and Mid-East cuisine...but this recipe was not at all what I expected. It wasn't terrible, just not exciting in any way. I think there is just too much Garbanzo and too much onion and the wrong blend (amount-wise) of spices...Nothing that I did seemed to help it. I probably won't make it again.

DH and I enjoyed this recipe very much. Very good, well-rounded meal that I served with a green salad. Thanks for this.

Neither my husband or I cared for this recipe at all. I frankly am surprised that it has such rave reviews. My blueberry muffin search has definitely NOT ended here. I made the recipe as written, save I used brown sugar in streusel topping instead of white. Against my better judgment, I filled muffin tins to top as recipe says and they overflowed. The topping melted all over the place, creating a hard crust that broke off the muffin top and made a huge mess—-next time I will use white sugar and will only fill cups 3/4 full. They sure did look pretty coming out of the oven, though with the caramely-brown domed tops! They did not fall or sink as others have complained, but despite my extremely thorough greasing, the muffins were so soft they were very difficult to get out of the muffin tins in one piece and the topping crumbled everywhere. Neither husband nor I think the topping fits with the bread—--tasty, of course, but too sweet and crispy for the bland bread beneath, and way too much topping for only 8 muffins. The texture of the muffin itself was far too crumbly and light. They became dry, fell apart very easily and I thought the flavor was exceedingly mild and not very sweet.

Delicious. We enjoyed this very much. I had no red potatoes, so I used 6 medium-sized russets I had already, peeled and quartered. I layered the potatoes and carrots on the bottom of my crock pot and put the meat on top. My cabbage did not fit in my crock, so I laid it on top of the meat. I filled it halfway with water, threw in a few beef bullion cubes and let it cook. As the crock filled with juice I pushed the cabbage down a bit. I cooked it on high for 5 hours or so and everything was great. Loved it. I don't think it needed the beef bullion. Very flavorful broth!

It was good, not wonderful, but good. Definitely dresses up regular old corn. Both husband and I thought that lots of salsa improved it greatly, and we think that it needs twice as much bacon and a dash of salt. As we ate, I kept thinking of ways to dress it up...Southwestern kept coming to mind: hot peppers would be good in this and it would be good in a tortilla or wrap with some doctoring.

Pretty yummy! I only drained 1 can of beans and added extra garlic and olive oil. Husband and I really enjoyed this!

Absolutely delicious. Husband and I ate this wonderful thick, hearty soup like you wouldn't believe. I was really impressed with the flavor. Serve it up with warm, crusty sourdough and you have a meal!

I was amazed at how tasty mashed potatoes can be without cream. I used 2% milk with a little extra margerine/butter and they turn out wonderful. My husband, who is rather picky about his potatoes, really enjoyed them. I used red potatoes and left some of the skin on, too, for color and nutritional value. Great potatoes!

Yummy! Husband and I really enjoyed this--definitely a "make again" recipe. I made it with zucchini and carrots instead of bell pepper and it was great. Also, I didn't have any cornstarch on hand and left it out. After the meal, I mixed the leftover stir-fry and rice together. We had to add more soy sauce, but it tasted good that way as leftovers, too!