delicious!!! better than the home and garden's recipe. I used 1/2 cup applesauce instead of oil. I pealed then shredded my apples. I used vanilla powder. I also added 1/2 cup of crushed walnuts. Turns out sooo good! Even better the next day, after it's been sitting in the fridge.

Smells so good baking in the oven! And just had a bite of this, SO GOOD! Will have to make this for company. I followed a combo of reviewers and hand made this: 1 packet yeast with 1/4 c. warm water to 120F, sit for 10 minutes. Added rest of water (3/4 cup water), flour, salt, sugar, oil, rosemary, pepper, and Mrs. Dash. Kneaded for 10 minutes, let rise in oiled bowl, covered, 1 hour. Punched down, let rise another hour. Placed in greased loaf pan, brushed olive oil on top and sprinkled kosher salt, and let rise 10 more minutes. Baked at 375 for about 25 minutes till toothpick came out clean and it was golden brown.

The chocolate chips sink to the bottom, I'm not sure how to fix this. Otherwise, it was a nice recipe. The bread isn't too sweet. The chocolate chips are a nice balance.

Yummy! Made it for a dinner party, everyone liked it! Next time, I may take out the oyster sauce, it had a wierd smell to it (but no one else thought it was wierd.

I added 3/4 cup chopped onions. Next time, I might add some celery to the soup. Thanks for the recipe! I was able to use the basil from my garden!

I found the sauce too salty, and it tasted rather bland. I won't be making this again.

These were quick to make, good use of vegetables. Wish they had more flavor, though. All in all, a decent recipe.

Perfect recipe for a party! I have NEVER made a cheesecake before and I was a little nervous about it, but this turned out so perfectly that I recommend it to everyone. I made changes per previous reviews, and I ended up using an 8inch pan. For the crust, I processed whole oreo cookies until medium-coarse granules, and added enough butter (about 2-3 tbsp) until it was moist enough to loosely stick. Did not add any sugar. Packed it along the bottom of the cheesecake tin (but you could also pack it up the sides, if you wanted). Prepared the fiilling - I used less (I was using a smaller tin) - 2 8-oz packages of cream cheese, 1/3 cup sugar, 2 eggs, 1 tsp vanilla. Then I heated up the chocolate + half and half in a double boiler (almost looked like condensed milk) and added 2/3 of it to my batter. Poured the batter per the directions (and used store bought raspberry jam that I heated). For baking, I wrapped the bottom well in foil, placed it on a cookie sheet filled with water. I had to bake it for about 1 hr until an inch diameter in the center was left wobbly. (don't open the oven until at near the end of the baking time). Then, I shut off the oven, left the cheesecake sit for another hour. Then I plastic wrapped it, and cooled in the fridge. I removed it about 30 minutes before serving. I served mine with fresh raspberries as garnish. It was awesome! No cracks, rich and smooth consistency, people said it looked professional.

I sauted mushrooms in garlic and butter. As others suggested, cut puff pastry into squares and placed in muffin tins. Bottom layer was garlic heb feta cheese, then topped with mushrooms, cooked for about 15 minutes at 400 degrees. The bottom of puff pastry was a little soggy, I will try phyllo dough next time. The feta cheese added a lot of flavor.

very healthy, somewhat bland. Keeps well and good for meals at home, not elegant enough for a dinner party.

quick and easy to make, tasted really good. I added cooked chicken to this.

Quick and tasty! Totally recommend adding red pepper flakes to this, and chopping up some bok choy to add on (after tossing with noodles).

Very easy and quick to make, my family ate it right up! You have no excuse not to cook this :)

I had to cut down on the oil - I mixed everything but the oil, then poured it on as needed. I ended up using very little oil (probably 2-3 tbsp). It tasted really good, I will make this again for sure.

Turned out really well! I followed "Can't cook-can eat"'s review suggestions. I omitted any stock, just added some water, to make it a thicker soup. Very quick meal to prepare, just what I need!

The cookie tastes just like the name describes. I followed it exactly, came out very well. I prefer the more browned cookie, the lighter colored ones had softer centers.

Yum! Cook this, people! I bought the pillsbury refridgerated pizza dough, precooked it for 8 minutes at 400F. I sauted the chicken with some vegetable oil till cooked. For the sauce, I used 3/4 cup of kraft hickory bbq sauce, 2 tbsp brown sugar, 2 tsp mollasses and 2 tsp honey. I reserved some of the sauce to spread on the pizza crust, and put the rest of the sauce in with the chicken. Topped it with sliced red onions and mozzerella cheese, and cooked till the crust browned (about 15 minutes). Yum!

These are very easy to make, but it cooks very unevenly, with the dough on the outside crunchy and the dough in the bordering on uncooked. As I sliced the roll, I found the center-most slices very difficult to cut because the dough was softer in the center.

Delicious, made this last night, and was a big hit. I couldn't find candy canes at the store, so instead I bought a york peppermint patty and dinner mints. I highly recoomend adding a york patty, as it really brings a strong peppermint flavor. I found peppermint whipping cream at the store, to my delight, which was a perfect topping. I decorated the cups with andes mint candies broken in half with a few dinner mints. SO delicious, I will make this again.

What a great cookie! Fresh out of the oven, the cookie was warm, gooey, and chewy on the inside. The next day, the cookie was crispy and still tasted delicious. My friend recommended this recipe and I'm so glad I made it.