Stephanie: Thank you for posting this recipe! These cinnamon rolls are delicious; I've tried several recipes and this one was easy to make and tasted wonderful! Since my 1.5 lb. bread machine will not handle 6 cups of flour, I halved the recipe, but I may have to make a full batch by hand next time, because 12 rolls isn't enough! I think the melted butter in the frosting really makes these rolls a lot richer, and professional quality....most other rolls are made with a thinner glaze of water or milk and powdered sugar. This frosting is delicious! If you love cinnamon rolls, try this recipe---you won't be disappointed!

This is an excellent base recipe, but it lacks flavor and the ratio of ingredients should be adjusted. Eight cups of water does not provide enough broth (at least if you're expected a result similar to standard chicken noodle soup recipes.) Prepared as directed (and adding two more cups of water, there was far too much pasta and too little broth. After we ate this and discovered how bland the broth was, I dressed up the leftovers with a can of chicken broth, onion salt, poultry seasoning and dried parsley flakes. I think future enhancements I would make would be to rub the uncooked chicken with seasonings, because the cooked chicken didn't have much flavor, either. I would also use about 2 cans of chicken broth (perhaps seasoned broth) in place of some of the water. I think this would be good in the slow cooker, simmering on low all day and adding the carrots and pasta at the very end.

I also was disappointed that the recipe directions did not include baking instructions; the type of pie I made (Lemon Meringue) required a pre-baked crust. Using the directions from a very similar pie crust recipe in a cookbook I have, I baked the crust at 475 degrees for about 8-10 minutes.

Excellent flavor; I also used slightly less sugar than the recipe states for a little more intense lemon flavor. I don't think I'd made a lemon meringue pie before and I was extremely pleased with the way this one turned out; I will definitely use this recipe again! Some notes to prevent shrinkage of the meringue and "weeping" (extra moisture under the meringue. (These tips are from a section on preparing meringue in one of my cookbooks.) Don't let the lemon filling cool too much; instead of putting it in the refrigerator til lukewarm, after preparing it make the meringue and spoon the designated amount of meringue into the hot/very warm lemon mixture. Spoon the filling into the baked pie crust, and cover with the remaining meringue while still very warm. Make sure to spread the meringue well, to the edges, touching the crusts. These steps should prevent the meringue from shrinking away from the crust and getting soggy underneath!

I did not use all the ingredients listed, because my family does not care for them. I left out the bacon bits, mushrooms and olives. Also, instead of using the balsamic vinegar (since other peoples' review mentioned they did not like the flavor), I simply used the liquid from the canned tomatoes instead; added the can undrained. Also, a short while before serving, I added about 2 tablespoons of sour cream to it to thicken it up and get a creamier flavor. We served the chicken and sauce over noodles. It had a pretty good flavor, but picky eaters probably wouldn't enjoy it. I'll probably make it again occassionally, but will probably play around with the ingredients to get a better flavor.

I love this recipe, and I had been searching for a good French toast recipe for a while. This one is the winner of all those I've tried. We used Texas Toast type bread and it came out delicious. A few notes: You must mix/whisk the egg mixture before dipping new bread in the mixture, because the cinnamon rises to the top and will disappear with your first few slices made if you don't kep mixing as you go. Also, I find that Butter Flavor Crisco works well for frying these; it produces an even golden appearance and when new butter is added to the hot pan as you make successive pieces, it does not burn/get dark like butter or margarine can. (I also use Butter Crisco to make grilled cheese. Sounds weird, maybe, but tastes and looks great.) I also added a little nutmeg to the mixture the second time I made this. The leftover French toast can be stored in the fridge or freezer and reheats well (nice and crispy on the outside) in the toaster.

As dinner rolls, these were melt in your mouth delicious. I made them for Thanksgiving and Christmas and everyone loved them; they were very easy to make and came out tender and delicious. I recently used the dough recipe to make cinnamon rolls and they were excellent; the BEST homemade ones I've made/tried. My husband said I should open up shop and sell them! He said they were almost as good as Cinnabon! (Next time I make them I will buy and use Cinnabon's special cinnamon!) Thanks for posting this wonderful recipe that is now one of my favorites!

This was excellent! I made it for Thanksgiving and everyone loved it. I don't normally care much for stuffing, but I love cornbread and I loved the flavor of this recipe. I used 1 cup apple juice and one cup water because I was afraid it may be too sweet with all apple juice. I will definitely use this recipe again.

These are the best mashed potatoes I've had, and I don't particularly care for mashed potatoes. But I made these the day before Thanksgiving after preparing my dessert.....I was sampling the potatoes as much as the dessert! These were creamy and tasted good. I will use this recipe again. I also whipped the potatoes with a hand-held mixer to make them smoother.

This is my favorite chocolate chip cookie recipe, and I have tried many! Melted butter makes for a chewier cookie, and bake these on parchment or a Silpat mat and they will come out perfectly. I get outstanding results when I use Ghirardelli Double Chocolate chips; they have a richer flavor and make for superior cookies.

I make this exactly as the directions dictate and we love it. It makes a moist, sweet cake-like cornbread everyone in my family loves, especially my kids. If you want something along the lines of the flavor and texture of Boston Market's cornbread, this is the recipe for you. Yummy!

I'm not sure why a few others recently had problems with this recipe; I made it exactly as the recipe says and it was wonderful! The meat was nice and tender and juicy (usually not the case with pork) and it had excellent flavor. The sauce was not watery, nor was it too thick that the flavor was too intense. I loved it, my kids loved it, and I will make it again! Thanks for a great recipe!

This pie is so good; I made it in a rectangular 9x13 pan with one of my favorite pie crust recipes. After my first bite, I was a convert (I don't normally go for apple pie, but the caramel made this one great.) Thanks for a great recipe that I will be making for years!

My whole family loved these, and I think the flavor was perfect and the chicken was moist and tender. I will be making these many times over the years; I can see it fast becoming a family favorite.

This is such a quick and easy recipe, and the chicken turns out beautifully every time; tender and moist and with great flavor. I have been making this recipe for years after discovering it here on Allrecipes.com, and I highly recommend it. For a slight variation, use Italian seasoned bread crumbs. Also, I have substituted crushed cracker crumbs when I have been out of bread crumbs. I also like to pound/flatten the chicken breasts before coating them so that they are thin and bake more quickly.

I made this exactly as the recipe dictates, and my whole family loved it! Immediately after we finished the meal, my son told me I had to make it again soon! In my opinion, the recipe works as is, but if you want the bacon to crisp, you will have to par-cook it first, or it will remain soft when baked in the oven (especially because it is topped with sauce.)

These were a nice change of pace from regular oatmeal cookies, and a good alternative for those who do not like raisins. Next time I make these I may add some mini chocolate chips to get a nice nutty-toffee-chocolate flavor.

This recipe is a keeper! I have been making it for years, since finding it in an issue of of Taste of Home or Quick Cooking magazine. It makes a very good cinnamon coffee cake quick bread. I often make it using Saco's buttermilk powder mixed with water to make buttermilk, as I typically do not stock fresh buttermilk in my refrigerator. In place of this, baker can make a cup of "homemade" buttermilk/sour milk by adding a teaspoon of vinegar OR lemon juice into a measuring cup and adding enough liquid to equal one cup. A baker can also make individual coffee cakes using muffin tins, or a pan that has multiple small round, square or rectangular baking compartments. I work at a coffee house, and I make these as individual coffee cakes and drizzle them with a glaze of powdered sugar and milk. They are a favorite of our customers.

This is similar to a recipe cake decorators use, to use leftover cake scraps (left from cutting cakes into shapes/sizes, or the scraps from cutting the cake tops off so the cake is level). Instead of frosting, we mix the cake crumbs (any flavor cake) with flavored liquid coffee creamer (again, any flavor.) You can mix and match various creamer and cake flavors to make custom cake bon-bons. Just add enough of the creamer to the cake crumbs to make a paste; shape into balls and chill. When firm, dip in melted chocolate.

I made the recipe exactly as directed at it was very good. I found the cinnamon mixture to be perfect in flavor and quantity. The cake was moist and tender, but I think it could use a little something more and will either mix in some fresh nutmeg, as another reviewer suggested, or a little bit of cinnamon into the batter.