I wanted these cinnamon rolls to be as good or near as good as Cinnabon's rolls. Well, they're better than that. Everything from the flavor to the texture of the crumb (moist, gooey, melt in your mouth delicious) was superior. Based upon other reviews, I added the entire box of instant pudding and I increased the amount of cinnamon/brown sugar filling by 50%. I made the right call on both counts because they couldn't be any better and if they could be better, I couldn't tell you how! I got rid of my bread machine years ago because it was rarely used, but no matter because my KitchenAid mixed everything and kneaded the dough expertly. I kneaded them at half speed for 10 minutes, and I think next time, I'll knead them for 5 minutes in the mixer and a few minutes by hand because the dough is so pleasing to touch; elastic, soft and silky. I can't think of anything else to add. You will be delighted with this recipe!

I followed the advice of other cooks and used only three eggs and increased the bread to 8 slices. This dry to wet ratio produced a perfectly moist (not soggy!) bread pudding. I also omitted the cinnamon (personal preference) and sprinkled the top with brown sugar. The brown sugar topping is excellent in this recipe. We will be making it again and again!

Amazing that such a disparate cast of flavors could come together to produce such a delicious soup. Terrific! Bumped up the paprika and lemon juice and used only 1 T of fresh dill and it came out just wonderfully! This is going into the permanent rotation. Feel free to serve the sour cream as a dollop on the top of each bowl as opposed to incorporating it into the soup pot. Served it with crusty bread.

Delicious flavors all around. I used egg beaters and only six ounces of sharp cheddar and it was plenty. I also seasoned the potatoes with salt and a lot of pepper before putting them in the casserole dish. Be sure to thoroughly drain the sausage before you layer it in the casserole. If you don't do it before, trust me, you'll have to do it afterwards and it's much more difficult to sop up the hot grease with paper towels after it comes out of the oven. One thing that occurred to me as I was enjoying this breakfast strata was that it would be well paired with a vegetable. Maybe a tomato and cucumber salad? Something with a bright flavor to offset all of the warm flavors of the casserole. Thanks for a great recipe, Melissa!

It was really good. I changed it up just a bit to improve the nutritional profile, without straying too far from the recipe. It tasted amazing and I will make it again. I also streamlined the cooking process to make it an easier dish. I left out the bacon entirely and instead sauteed the onion and 4 cloves of garlic in EVOO. Added the paprika and cooked that for a minute. At that point, I added 1/3 cup of white wine and reduced that by 1/2. Then I added the rest of the ingredients (save for the sour cream, which I reduced by the way by 75% without sacrificing taste. In fact, it tasted phenomenal without the sour cream, as well, should you be on a cholesterol restricted diet), brought it to a boil then simmered for 90 minutes until the pork was fork tender. I also used a red pepper instead of yellow. You can go to Youtube or google this recipe and you will find that this manner of cooking Porkolt is very common/traditional. Searing of the meat is not necessary!

I followed the directions almost to a T. I left out the cumin and added three extra cloves of garlic which I sauteed with a spanish onion in EVOO before adding the other ingredients. I also added a very healthy amount of black pepper and increased the tomato paste to about 1/3 cup. By doing that, it is my own personal recipe that I've been using for years and I find it's flavor to be just delightful. Sometimes, I throw in a couple of chopped potatoes or I serve it with ditalini pasta. Just because a recipe has few ingredients, it does not mean that it lacks flavor! Ask Mark Bittman from the New York Times as this is his personal philosophy. Lastly, this recipe (w/o the cumin) is how lentils are prepared by many cooks in the mountainous region of Abbruzi in Italy.

Made recipe almost exactly as written. Omitted the butter and basil and used 1/2 cup wine instead of 1/4 cup for deglazing. Delicious new recipe. I can easily see making this a couple times a month. Snapped a photo (#35) which really shows what great caramelization is possible with this dish.

This recipe makes exquisite sausage. Really, very tasty and satisfying. I had to change the ratio of ingredients a bit, but all in all, this is our new sausage recipe! I scaled the recipe down to 10 pounds of sausage, so if you're halving it, here is what I used. Super simple to remember. And as a side note, some of the reviewers stated that it wasn't spiced enough, so I made these changes based upon their reviews. - 2 Tbl Salt - 2 Tbl granulated garlic - 2 Tbl ground black pepper - 2 Tbl paprika - 2 Tbl fennel seed, lightly toasted and ground - 1 Tbl red pepper flakes (2 if you're feeling adventurous)

Helpful and time saving tips: in lieu of the carrots and peas, add two cups of frozen mixed vegetables to the chicken during the last three minutes of boiling time and then just drain and transfer them along with chicken to the sauce. For extra flavor, boil the chicken in broth or use a couple of bouillon cubes. Finally, bake at a slightly lower temperature (400F) and place the pie on the lowest shelf. This will aid in a thorough cooking of the crust. This is hands down the best chicken pot pie we've ever enjoyed. It's much easier than the recipe from America's Test Kitchens with just as much flavor and interest.

I only had 1 can of coconut milk on hand, but the flavor was incredible with the rest of the ingredients in their original ratio. This dish will require the full fat version of the coconut milk. In many recipes, like coconut chicken soup, you can get away with the half fat version, but not in this one. Served with Jasmine rice, it was like a visit to an upscale Thai restaurant! 10 stars!

Perfect as written.

I made the recipe as written the first time. The second time, I made some simple changes which improved it greatly. First, after frying the steaks, I sauted 8 oz of fresh mushrooms and a sliced onion in the same pan. For the sauce, I omitted the ketchup and replaced it with 1/2 a can of campbell's golden mushroom soup. I served the steaks with smashed potatoes. The steaks tasted even better the next day. Thank you Kelly for a great base recipe!

Terrific recipe, but make it easy on yourself by browning the onions and ground beef at the same time (add some garlic, too for extra flavor), replace the carrots for a small bag of mixed veggies (corn, carrots, peas and green beans), use a full can of beef broth and a few dashes of Worcestershire sauce and you'll have a great meal, with much less work. I made mine without any cheddar cheese and it still turned out marvelously.

Add 1-2 TBLS lemon jiuce, 2 TBLS flour, 1/2 teas vanilla 1/4 teas nutmeg and used brown sugar instead of white. Brush with egg wash and sprinkle with a bit of sugar. Bake 10 minutes at 450, then 40 minutes at 375.

This recipe lives up to the hype. Like most Allrecipe chefs, I made a few changes that I had to make based on principle. I used 5 cloves of garlic instead of the garlic salt. I seasoned the ground beef with a great deal more pepper than the recipe calls for (nearly 2 teaspoons). And I added about two teaspoons of chili powder in addition to the package of McCormick's Chili packet. I used two jars of Pace HOT Salsa instead of one (for a total of 16 ounces). And I added one 14 ounce can of diced tomatos. Even with the added moisture, it is still maintained its hardy consistency. As for the onion, I did not cook it with the ground beef but served it diced raw on top of each serving. This makes a great deal of chili. With my changes, it is definately a 5 alarm chili (for children and for those with delicate palates, use the mild version of the salsa and skip the extra chili powder). Thank you, Deb. This is now my go to recipe when the urge strikes. For those that are wondering what makes this such a good chili, it's the salsa. For whatever reason, it works very well in this application.

I live near a chinese restaurant that has been voted the best in my state for several years. It's claim to fame is their General Tsao's chicken. Clearly, this is where they got their recipe! With some of the reviewer's modifications, it tastes identicle to theirs. The recommendations on this site that I used to to achieve this copycat recipe are as follows: I cut the sugar to 2/3 cup. I used only 2 tablespoons of cornstarch and for the liquid, I used all chicken broth For the vinegar, I reduced the amount to 2 tablespoons and used rice wine vinegar. The restaurant stir fries white onion to accompany the chicken (not the green kind) and for some strange reason, it works to catapult this dish into the stratosphere.

Pros: The taste is unequivocally amazing and is nearly identical to our favorite neighborhood Thai restaurant. The texture is smooth and silky. Easy to prepare and will only take you 30 minutes if you keep the potatoes finely diced. The cost is very reasonable if you keep key ingredients on hand in your cupboard. Cons: I prepared this nearly as written, save for the tamarind. Next time I'll purchase it and add it to see how I like it as written. Also, I added four cloves of garlic as I sautéed the ginger and I had no brown sugar so I used white. I think this would work better with noodles rather than with rice, and that is how our local restaurant prepares it.

UPDATE: A dollup of sour cream transformed these humble lentils into ambrosia! The recipe has earned its fifth star... I thought this was very good, but not outstanding, thus the four stars. I added 1 teaspoon of cumin to make it more authentic (mujadarah is almost always prepared with cumin). Having no yogurt or sour cream on hand, the flavor was rather dark. I can see why the bright taste of yogurt or sour cream is necessary as a counterbalance for the rich flavor. I think it would make a terrific filling for sandwhiches, and that's how I'll consume the balance of the recipe: rolled up in tortillas with sour cream and maybe tomatoes. It is inexpensive and high in protein without artery clogging cholesterol.

Perhaps it is a regional issue, but sadly, the recipe does not live up to its name. A more fitting title might be "Marginally Platable Pizza Sauce." The only ingredient I left out was the fish paste (I love anchovies, but wasn't sure if it would go over well with non fish eaters). The flavor isn't bright enough, though I don't know what would have improved it, either.

This recipe produces a decent tomato soup. I added some basil to the boiling tomatoes. The finished product was still not silky enough so I blended it in a blender. It took on the texture of silk. So amazing. As far as tomato soups go, I would give this a 4. It comes out pumpkin-orange in color, though. Not the vibrant red you see in the photograph.