Absolutely fabulous! I had to use dried dill because that's all I had, but it was still great! My husband ate 3 pieces by himself. I was out of mayo too, so used that MW salad dressing. The sauce was also good on the asparagus I served with it.

These were great, like others, I cut back on the soy sauce. I also added some ground cloves that really brought a great taste to it. Served it with a barley "stuffing", made with barley cooked in chicken broth with craisens and sage added. They went really well together, almost a Thanksgiving dinner.

This was really good! I didn't have concentrated apple juice so used what I had, apple cider, and was wonderful. 1 warning though, I used a 1lb roast so expected it to cook faster but it was done in less than 2 hours so you might want to check it more often to avoid over cooking. Update...I made this with a pork roast and it was even better! BTW I cooked this both times in my slow cooker. I have the kind that takes 1/2 the time as the usual ones. and they were done in only 2 hours. I cooked a little longer only to make it more tender. Try this with a pork roast thoughas it truly is amazing, more than 5 stars.

One thing I did was to use an instant read thermomater to check my milk/water/sugar mixture before adding my yeast. I made sure it was around 110 degrees and my eggs at room temperature as well. I put my oven on the lowest setting before making my rolls and warm the bowls as well. I also sifted the salt into the flour using a large, fine sieve mixing it through with a whisk to get it thoroughly mixed in. I also used real unsalted butter instead of margarine as I don't care to use that much margarine. Sure it's more fat, but it's healthier than the chemicals in margarine. These proofed well and needed very little kneading. They came out light and fluffy and nice, shiny brown from an egg wash. I froze some as it made too much for us to use up in just a few days, but the ones I had left over that I only refrigerated were actually better the second and third days! I can't wait to make cinnamin rolls and savory rolls with this recipe. Good recipe to play with!

I made this with a pork tenderloin and it was fantastic! My husband had 2nds and 3rds. Very easy, especially since I used a slow cooker liner. It made for super easy clean up.

I haven't tried this recipe yet, I was looking for a recipe to make for a friend and was shocked to see you needed gluten free vanilla. I did an online search and found a site that says it is not necassary to buy gluten free extracts or vinegars as the distillation process kills all gluten! As it was written by a woman with Celiac Disease and she's the auther of a cookbook, gluten free of course, I would tend to take her word on this. Oh yes alcohols are safe too!

Be sure and boil rserved marinade for 5 minutes to make it safe.

I have made this cake twice now, once as written and once with white cake mix as others suggested. Both times it was Super Fantastic! My husband could not get enough, my grandkids scarfed it down like water, saying it tasted like ice cream. I put the manderin oranges on top and with the white cake, saved the syrup from the oranges and used it in place of water in the cake. I did add extra orange extract for my personal taste, but can't really find anything to fault in this. It is fast becoming a family favorite I'll take to church and family functions for years.Update, I learned 1 thing, put the jello over it slooowly so it will have more of a chance to soak in rather than most going around the edges to the bottom of the cake, which is still good anyway! Also, I did this from memory last night and forgot the vanilla extract, but no one could tell the difference. I just can not tell how good this is, my husand and grandkids would eat this every day and beg me to make it constantly. It tastes great with the orange and the white cake mixes. I like to switch up on them. I FOUND THAT 1/2 TABLSPOON ORANGE EXTRACT IS PERFECT INSTEAD OF A WHOLE 1.

I threw this all together in my slowcooker and it was amazing! I couldn't get it to thicken, but it didn't need it, just mashed the potatoes a bit and was fine. I did use beef broth as was out of beef boulliion, but it was still amazing. I'll have to try this again when I have time to do the actual cooking and not use my slow cooker.

This is a pretty good basic recipe. I added garlic powder and basil to the flour and after browning the chicken, I cooked some minced garlic and portabella mushrooms. I also ended up tripling the sauce as it kept reducing so fast. But boy was it worth it! Absolutely fabulous! I think this will be my go to recipe with my modifications.

Absolutely delicious! I accidently overcooked it so it wan't as tender as it could have been, but that was my fault not the recipe's fault. I had to use vermouth and cooking sherry as out of wine. Also some chicken broth when it cooked down too far. Great with the "Orzo with bsdil and parmesan" here on this site. They were fabulous together.

I made this the 1st time exactly as written for a bridal shower. I found out 1 very important thing, DO NOT MAKE UNTIL READY TO SERVE! I had put frozen strawberries in it as some suggested and they thawed and diluted the punch and made it tangier than it was and it was pretty tangy to begin with. I took the left over punch home and my husbnd and I played around with it and found adding a banana to it helped immensly to smooth out the taste. Mountain Dew helped too. So had some ideas for when I was making it for the starring role at a 50th wedding annicversary party. put the oj concentrate and 3 banas in the blender with a little pineapple juice and stirred that into the punch container with the rest of the pineapple juice and 2 bottles of Sprite and a large bottle of V-8 fusion tropical colada and it was smooth and perfect. I got rave reviews and asked what was in it. I give it 3 stars as written, as it's a good base to start with, 5 with My husband and my changes.

I followed others advice and didn't make medallions, though, if I have a larger crowd to cook for, I think it would be a good idea to stretch the chicken out. That said, this was amazing! The only change I did was to replace 1/4 cup of broth with sweet vermouth to offset some of the lemon's tartness. My husband loved it too, I had no leftovers at all. Great recipe! Updat: I made this last night and added sliced baby portabella mushrooms, was enen better! Family was wanting to lick the pan. LOL

I made this almost as written. I did exchange 1/2 the oil with applesauce, (Had to use regular as out of unsweetened, made no difference.) This was amazingly good. I made the frosting with half and half instead of the heavy whipping cream and it was fabulous too. It seemed to make a lot more than the cake really needed, but was oh so good to catch the drips. The only thing different I'll do is add an additional cup of carrots because we really like a lot of carrots.

Made this as stated and was very good, husband and I shared the last piece of fish as I cooked 1 extra. I can't think of anything I'd change except to make my own alfredo sauce. 1 of the things I really like was how quick it was fixed, no long prep and only 9 minutes cook time as mine was done. I had dinner on the table in less than 15 minutes, with rice and steamed broccolli. Thanks for such a good, quick recipe.

This is delicious but makes enough for a 9" DEEP dish pie.

This really is a perfect pumpkin pie. I do add some allspice to it though. For a holiday change up, use egg nogg instead of the sweetened milk. Just measure the ounces into a measuing cup. Also I added about 1/4 cup sugar as it wasn't as sweet. BTW this makes much more than 1 pie, doubled, you have enough for 3 pies. ***NOTE: This recipe makes for 1-9" DEEP Dish pie it is too much for a regular pie pan!***

Very helpful. It has other links to other types of stuffings like cornbread as well.

These were very good without the icing, but knocked out of the park with it!

I made this as a bundt and used the icing recipe on it and it was great! I couldn't put walnuts in them as my hubbie can't eat nuts, and I put in an extra cup of apples and used unsweetened apple sauce instead of oil. (I use applesauce in all my cake recipes, less fat.) It was wonderfully moist. On the icing, my store doesn't carry the 3 oz packs of cream cheese, only the 8oz, so I just added a bit more butter, vanilla and sugar and it was the best cream cheese icing I've made. The extra was just enough for a bundt. I might try the original amounts next time, thinning it to a glaze though as is usual with a bundt.