This is so easy and delicious! This will be my 3rd time making it. I don't add celery, beef broth or tomatoes. I also replace the barley with rice. It's sooooo good! Thanks!

Very delicious! Just like my mom makes during thanksgiving. I had been craving this for a while so I decided to make it tonight for dinner. I didn't have a package of corn bread mix, so I made my own. I used 1 1/4c. Flour, 1c. corn meal, 3/4c. sugar, 1tsp. salt, and 1tsp. baking soda (mixed in 1tsp. vinegar when combining all ingredients from this recipe) It came out wonderful, but I added a little tiny bit too much corn bread mix, so it was not as creamy as my moms, but it was still amazing! Thanks for the great recipe!

DELICIOUS! I only had Jasmin rice on hand. Not sure if it's the same as "Long Grain" or not, but it worked out better in this recipe than the directions on the back! Haha! Every time we cook this rice there are still hard bits in it. No matter what we do. This recipe worked out great though! No hard bits at all! I think it has to do with the browning the rice in the oil first. Anyway, this rice is wonderful! I left out the onion because I started without prepping first, and during the browning you REALLY have to stir constantly or the rice will stick and burn, so I was too preoccupied with the 1st step to cut up the onion. I managed to get everything else in without any disasters. This is diffidently a recipe you want to have all prepared and near by. It was delicious without the onion though! Thanks for sharing the recipe.

I followed the recipe exactly and it was quite stringy still from the shredded cheese, and hardened on our burritos... Perhaps it needed more milk? I stirred the cheese in for about half an hour and it was not getting melted down enough no matter how much I stirred... I might try this again, but add more milk next time.

These tortillas are wonderful! My only complaint is that it didn't make too many. I cut them in 12 like the recipe called for, but they were a little on the small side (we were using the for burritos, and we like to stuff our burritos.) so I only got 6 tortillas out of this recipe. And like someone else mentioned: Put them immediately into a plastic bag. Any kind of plastic bag will do as long as it doesn't have holes it in. This will keep the steam in and keep the tortillas soft and flexible. Every tortilla recipe I tried came out hard and they would break when you try to fold them, I almost gave up on home made tortillas until I read that tip, so I'd like to give a BIG thank you to the review who mentioned the plastic bag technique.

Did not taste like Tiramisu to us, but the WAS delicious! I did not have coffee flavored liqueur so I used brewed coffee and instant coffee mixed together whenever the recipe called for the coffee liqueur with some sugar mixed in to make a light coffee syrup. Also did not have Marscapone cheese, so I did what another user suggested and used a substitute of 2 packages of cream cheese, 1/2 cup of heavy cream, and 3 heaping teaspoons of sour cream. Everyone loved the cream cheese part the most! Even though it did not have that distinct Tiramisu taste, it was still a wonderful cake that I will be making again and again. Thank you! EDIT: I just wanted to add, after this sat in the fridge overnight it was 100 times better and had more "tiramisu" flavor. Love it!

I skipped the tortilla chips because we didn't have any. This sandwich is in my top 3 sandwiches ever. It tastes so close to the real Jalapeno Poppers, but I prefer this sandwich over the real ones!!! It was so easy to make. I will be making this often. Thanks!

These are SO soft and SO fluffy! ***TIP:*** after kneading dough just plop all of it in a greased bowl, cover and let rise for an hour in a cool oven (don't turn the oven on). The yeast creates heat and placing it in the enclosed oven keeps it warm and it will rise fuller and faster. Then take it out, punch it down and shape them however you want (They make great rolls too) in a pan or on a cookie sheet. Cover them and place them back in the cool oven to rise another hour. Take them out, uncover them, brush with melted butter or an egg wash, and turn the oven on and let it preheat. Bake as the directions state. This bread is the softest most delicious bread I have ever tasted. Also: I just threw my butter, water and milk in a bowl and put it in the microwave for a minute. If the mixture is really warm, but not too warm where you can place your finger in it and not burn yourself, it is the perfect temp. If the mixture gets too hot it will kill off the yeast and leave you with dense bread. ***1 packet of instant yeast is aprox. 1 tablespoon. I have a large package of yeast and do not use the little packets. So if you aren't using the packets either, just use a tablespoon full.

Love this recipe! It reminds me of the same tzatziki our local gyro place used. MMM! So good! Some gyro places use a more cucumbery tasting sauce, but I've always loved it without so much. Followed this recipe exactly and wouldn't change a thing. Did not have to strain our yogurt because it had a low water content.

This recipe is so easy and turns out great! I mixed everything together and let the dough rest for about 20 mins as I decided on what I was going to put on it and then prepared the toppings. I'm not sure if letting it rest for 20 mins helped or not but it turned out delicious. And unlike what others say, you do not get a thin crispy crust with this recipe just because it's quick. I made my crust very thin and it did not come out crispy at all.

This is a great no bake cookie recipe. I added 4 Tablespoons of cocoa instead of 3, and an extra 1/2 cup of oats. Make sure you boil the mixture for the full 1 minute. I actually boiled it for over a minute and it came out wonderful. Just make sure you hit the 1 minute mark. A little over won't kill this recipe, but a little under could. I also poured the whole thing onto a cookiesheet lined with wax paper and pressed it out flat, then took a cookie cutter after it cooled to get fun shapes instead of the "drops" of cookies you usually see. Thanks for this awesome recipe!

The crispy outside of these fries tasted AMAZING! I doubled (maybe even trippled) the amount of paprika though because I have never been able to taste paprika very well. I also made sure to pat the potatoes dry before dipping them in the batter to make the batter stay on better when frying. And I used self-rising flour which made the fries "puff" up a lot. We liked the fluffy crunchy texture of using the self rising flour. The only way this recipe would be better would be if you added extra salt on them at the end of frying while their nice and hot. And it was SUPER easy to make. Love this recipe. I will be using this often thanks!

I didnt have any half-and-half cream, so what I did was mixed up 1/2 cup sour cream, 1/4 cup of mayo and added milk as needed up to 1 cup. This gave the soup a lot of amazing flavor. Since this was my first time making any kind of soup from scratch, I had no idea how long until the potatoes were "heated thoroughly" but I let them sit on a low to medium low heat for about 15-20 minutes. This was perfect. Absolutely restaurant quality with a homemade taste. I loved this soup, it was super easy and I wanted to eat the whole thing myself.

This recipe is SO good and SO easy! We don't keep sunflower kernels, raisins, toasted wheat germ and sesame seeds on hand so I didnt add any of that to it, instead I just doubled the oats. I used two different sizes of oats, one was larger and the other smaller. I previously made this recipe once before using a cake pan, but trying to take them out was very difficult even after 2 hours of cooling and hardening, they crumbled a little and got squished. This time I made triple the amount to be able to cover a cookie sheet that I lined with foil, they came out so much easier and I will be able to flip them over to dry out the bottom (moisture likes to settle and make the bottom squishy). I really like this recipe as you can tell I've made 4 batches of it already in just 2 days. Thanks!

I filled my drinking glass 2/3 full of cold milk, then placed it in the microwave for about 2 minutes untill it started to froth and bubble. I stirred in the amount of sugar, vannila extract, and spice. Then I filled the glass up the rest of the way with coffee. My coffee machine doesnt have a "strong brew" button like I've seen on other coffee machines so I just doubled the amount of coffee I put in it. For 4 cups I added two scoops (a little more than 2 tablespoons). The spice does not dissolve fully and likes to settle to the bottom, I just keep a spoon in my cup to stir it back up every once in a while. I also doubled the spice because my glass holds a little more than typical coffee mugs and I just really like pumpkin flavor. This was a wonderful recipe and I will defidently be making it over and over again!

Unfortunatly I messed up and used regular milk instead of condensed milk. This made the chocolate chip mixture WAY too liquid-y. But I was munching on the center bits that were removed to make room for the chocolate filling, and was dipping those into the extreamly liquid-y chocolate mixture I made like fondue. Verry delicious! Right now I'm waiting on these to cool in the fridge to see if that will help the chocolate harden and not run when eaten. I will defidently try making these again but with the sweeten condensed milk, or maybe just a lot less regular milk instead. :)

Very tasty pie crust So easy to work with. I made a Shepard's Pie with it and it was wonderful. Thank you, will make again and again.

These were really good. When making the olive oil mixture with all the seasonings I was really skeptical when I put the oregano in. It smelled way too strong and not a pleasant smell either. I even debated on whether or not to throw the whole mixture out and start over again without the oregano, but I didnt because of all the good reviews. And I was very pleased with how they turned out. Not too strong at all and the aroma when cooking was wonderful. I didn't have any rosemary on hand so I subbed that with some garlic powder. I also didn't have any Parmesan cheese, so I used shredded cheddar instead. I also cut the potatoes into round slices (like potato chips) and then dipped one by one in the olive oil mixture. Then I took a little of the cheese from the olive oil mixture and placed it on top of the potatoes before baking. I forgot to add the parsley but I'm sure it would have made them taste even better.

All the other reviews are really good, I don't know why this just didnt turn out the same for me. 1st, the middle was still liquid-y after being in the oven for 50 mins, even though the recipe calls for 30-40 min. The top of the "crust" was getting burnt so I couldnt cook it anymore. Then, the crust never hardened. So when putting on plates it just came out like a casserole. Not a quiche type dish. And for us, there wasn't much flavor. Most of the flavor came from the bites with a lot of cheese in them. I don't have a steamer for the broccoli so I put them in a microwave safe bowl and covered the top with a paper plate. I also added a large dollop of butter to the broccoli and cooked in the microwave for 2 mins. This made them come out a lot better to me, than just cooking them without butter. I also omitted the nutmeg and added garlic powder instead. But I still couldnt taste much in the line of seasonings. I have no idea why this turned out so bad for me when most other reviews are practically 4-5 stars. :(

This recipe was super easy. I have such a hard time with cooking pancakes. They always burn. These somehow worked out very well for me. They were super soft and fluffy. They were the picture perfect pancakes and they taste as good as they look. Very filling! I was able to make 7 pancakes out of this recipe using a 2oz. ladle to pour the batter on the pan. Which was more than enough for us because of how filling they are.