Not that this recipe needs another 5-star rating...I love iced tea, but am reluctant to order it at restaurants or make it at home because it is so often bitter. Well...not any more! While a little too sweet for me as written, this recipe makes the smoothest-drinking glass of iced tea on Earth! I have now adjusted the amount of sugar downward to suit my taste buds and get a consistently wonderful result. Thanks, cookincode, for this wonderful recipe!

Just made these this morning for the art class my sister gives to the gals here in the canyon. I made the normal adjustments for baking at my 8,000 foot elevation plus added one egg since that seems to be something the previous reviewers suggested for added moistness. Rather than using the sugar frosting in the recipe, I made half a batch of Caffinated2733's Cinnamon Coffee frosting from here on AR and topped each with another dried cranberry. Absolutely marvelous! Thanks, Shirley Gaab, for giving us this recipe! PS: The adjustments I made for the high altitude were: Increased the flour from 7.2 ounces to 7.875 ounces; decreased the sugar from 5.25 ounces to 4 ounces; Increased the applesauce from 3/4 cup to 1 cup; increased the baking temperature from 350° to 375°. Adding the extra egg would have been something I'd consider for altitude anyway, as wet ingredients almost always need to be increased by 25% or so up here. This recipe gets a "gold star" in my book!

Made 9 eggs-worth of these along with 9 eggs-worth of bacon and cheese deviled eggs for a "do" here in the canyon tonight. They were the hit if the party! Everybody loved them. Add the lime juice to the avocado as you are mashing it and before adding the other stuff and you should have no problem with browning. I topped them off with a little sprinkle of Pico de Gallo. I used 9 eggs and double the recipe for the guacamole, and even though I really loaded each egg half with the goop, there was plenty left over for some tortilla chip dipping tomorrow. Thanks, Lisa Linthicum for a great recipe!

Very easy to make and I love the addition of the smoky turkey meat. Everyone loved it...there weren't even any leftovers!

Excellent, Millie Ellis - Thanks for posting it! I read every review (gak!) before deciding to do it just as written, then adjusting it later if needed. Guess what. It isn't needed! The crust needed 20 Oreo cookies (NOT "Double-Stuff"!) and the 2 Tbsp of butter, while seeming a little shy, ended up just right. I used the full tsp of cinnamon was barely noticeable and went well with the rest of the cheesecake. I used a 9" spring-form, but only poured about 3/4 of the filling batter into it, leaving about an inch of space at the top. Even that was a tad too much, as it rose substantially during cooking. There was room for only about 1/3 of the sour cream layer, which is okay by me, because I'm not really fond of it. After the final baking, the whole cake sunk a little (as evidenced by the picture). I did take the ring off before adding the gnocchi, and, since it sunk a little, I did have room for all of it. Had it not sunk a little, the gnocchi would have dribbled down the side, and that would have been fine, too. A hint when making the gnocchi to keep it from getting too hard: Heat the cream until just steaming, remove it from the heat, then whisk in the chocolate chips and vanilla. I had hoped that the cookie chunks layer would have a little crunch left, but it didn't. With the lovely, crunchy crust, I think that I will leave the cookie chunks out next time. The filling's texture was just right and the flavor was wonderful. All in all, a great cheesecake!

Okay, I did go against my norm and made a couple adjustments, but there's no doubt that this is a 5-star recipe as is. I Cooked the onion most of the way, then added a full pound of bulk hot Italian sausage (I *am* a carnivore!). I used homemade low-sodium chicken broth because the meat has enough salt in it. My grocery store does not sell spinach in bunches, so I used 1/2 pound and that seemed just right. I did have to add 1/4 teaspoon of kosher salt and added 1/4 teaspoon of course-ground black pepper. I goofed and served it before adding the evaporated milk, but added some to my second serving. Both were excellent, but I think I like it without the milk even better.

Really good! I didn't find these much more trouble to make than, say little meatballs. I did refrigerate the dough before making the balls and before coating them with chocolate, and that worked well. Using about 2/3 of a tablespoon each, I ended up with 42 balls. I melted the chocolate in a stainless bowl over simmering water, then turned the heat way down to the lowest setting and left the bowl in place. Drop a ball into the chocolate, flip it with a fork, then use the fork to fish it out. Use a small offset spatula to scrape the excess chocolate from the bottom of the fork then roll the ball onto waxed paper. It took 9 1-ounce squares of chocolate and there was less than 2 tablespoons remaining. I dusted half of them with ground up cookies per the recipe. On the other half, I did white chocolate squiggles. Sister dropped by, "tested" one...then absconded with half of them! They will be going (or so she says) to the quilting class at the local sewing store tomorrow! BTW, the package of Oreos was 1 pound 2 ounces (18 ounces), containing exactly the correct number of cookies (9+36). Glad I didn't eat a couple thinking I would have plenty left for the recipe! All in all, these are well worth the couple hours needed to put them together. The half of the recipe I have left will easily last here for a week or so. I'll try adding a little instant coffee (a tbsp to start) or a couple tbsp of maraschino cherry juice. And I'll try them with the mint or peanut butter cookies as well!

Thanks, HeleJean - Great Muffins! I just made these this morning for an art class my sister gives up here in the canyon. I followed the recipe step-by-step, making only those adjustments I normally do for baking at our 8,000-foot elevation. Oh, and I did use paper liners in the muffin pan rather than grease it. Everything went very well. The batter was very light and fluffy and there was just enough of it to fill the cups to the top. They puffed up slightly during baking, but did not for a mushroom-type top. I don't think they really need the corn syrup on top, but, though it makes things a tad sticky, it was good. I might try maple syrup instead sometime in the future.

Thanks, Betsy - Great recipe! I have another excellent S&S Pork recipe from this site, but was intrigued with the double-frying of the pork in this one. Being a true carnivore, I used 2+ pounds of pork (boneless country ribs, trimmed of fat), so I doubled the marinade and the egg for dredging. Everything else was kept as written. The pork bits had a very nice crunch to them and the sauce was not the sickeningly-sweet stuff that so many recipes make. At first, I thought there might be a little too much vinegar in the sauce, but even that ended up just right. I served the sauce over rice, topped that with the pork bits, then drizzled a little more sauce over the pork. My guest said she has never had such well balanced flavor in a sweet and sour dish. PS: I really couldn't tell the difference in the crunch between the pork bits that had been fried twice versus those that had had taken only one trip through the hot oil, but it may be more in the way they absorb (or rather, do not absorb) the sauce.

I've never had General Tao chicken at a Chinese restaurant, so I can't compare this to that. That being said...this dish was just scrumptious! Prep was relatively easy and quick, especially considering the complexity of the resulting flavor. I was reluctant to use the whole 1/2 cup of oil for the frying, but that amount ended up being perfect. It did require frying the chicken pieces in five batches in my 14" round-bottom wok, but that was no problem. I removed the cooked pieces to a paper towel lined bowl while doing the subsequent batches. The coating ended up being somewhat pancake-like, but with a nice, crisp exterior that didn't fall off after cooking. The chicken pieces stayed nice and moist. The sauce cooked up beautifully and stuck to the chicken as a sweet-and-sour sauce might. Oh, I did add 1 Tbsp. of red chile paste to the oyster sauce before adding that to the sauce and it was just right for us (you might want to add a little less). I think this method might do well with pork strips as well. Can hardly wait to get to a Chinese restaurant to see how close this was! Thanks, Mel, for this great recipe!

Thanks, PonyGirl, for a great recipe! The combination of milk, sour cream and butter is great in creating the perfect texture and flavor for the mashed potatoes and the other ingredients stirred in add a really nice depth to the flavor. This will become a standard around here and we'll use it for regular mashed potatoes as well.

Thanks, Laurie Bennett, for this recipe - I made it twice this afternoon! The first time was just as you wrote it, with just the normal adjustments I use in baking at my elevation of 8,000 feet. The bread has a lovely, light pumpkin and spice flavor and a wonderful crumb. On the second batch, I used 1/2 cup of apple sauce in place of half the oil, and 1 cup of light brown sugar in place of one of the 1 cups of sugar. Those changes added a little more moisture (a welcome thing at my altitude!) and gave the crust a very nice, somewhat crunchy texture. Thanks again!

I don't know what the difficulty is that some folks seem to have with this recipe. With the exception of normal adjustments I make due to my altitude (8,000 feet), I followed the recipe and these biscotti come out fantastic! My dough was not as "sticky" as it probably should have been, but then, I add 25% more flour. Still, the texture and crumb were perfect and they toasted up beautifully during the second bake. I added a sugar glaze (1 cup confectioners' sugar and 2 Tbsp. water) after they were done.

Thanks, Emily, for this recipe. The eggs are delicious...and I hope to keep them around long enough to take them to the New Year's Eve party tonight! They seem to be a little shy on the cheddar flavor (perhaps using a sharp cheddar might be just the extra zing that's needed), but still outstanding.

An excellent pork stir-fry - thanks for the recipe, Jenny G! Neither the ginger nor the hoisin is overly strong, and the applesauce gives the sauce just the right touch of sweetness. Very easy to prepare (even for a kitchen "mechanic" like me!) and everyone loved it. I can see where this would lend itself to all sorts of additions to help make it a real one-dish meal.

Oh, YUM! Thanks, CFcooks! As recommended below, I laid the bacon over the chicken pieces rather than actually wrap them, and got some good crisping. The spice mixture worked very well with the bacon, chicken and the potatoes (chunks of regular Yukon Gold) as well. Served this to my sister as a Thanksgiving dinner, along with butternut squash, tossed salad and pumpkin cheesecake and she loved it, too - said to put a gold star on the recipe! Thanks again!

Found this recipe in "All Recipes Tried & True Slow Cooker & Casserole Top 200 Recipes" and cooked it up tonight. I made it item-by-item and step-by-step in accordance to the recipe and it turned our just great! Not only is it good as written, but I can see all sorts of possibilities for adjustments and additions as well. Whether it's called Shepherd's Pie or Cottage Pie, it equals a hearty and delicious comfort food dish! Thanks so much, Ginger!

I just made this on the spur of the moment tonight. My guest, who loves egg foo yung and has it often when we are dining out, said it was the best egg foo yung she ever had in her life (and she's really, really old!). I had to thaw, dice and cook all the meats, so it took 1 hour from printing the recipe to sitting down to eat it. I don't use bouillon cubes, so I boiled down 2 cups of homemade chicken broth to equal 1-1/2 cups for the sauce. Other than that (and leaving out the yukky celery!), no changes or adjustments were made. Oh, and I liked it, too! Thanks, Armycookwife!

Lisa, this was a wonderful recipe - Thank you! Other than my normal adjustments for altitude (I'm at 8,000 feet), I followed your recipe to the letter. My recipe made 12 (instead of the noted 10) muffins. I took 6 of them fresh out of the oven to a dinner and everyone raved. 5 more went to a small (adult) water-painting class today and again they received raves. They were not too sweet, they were moist and the topping had a wonderful crunch. The banana flavor is not overpowering and there's just enough cinnamon in the crumb. We placed today's day-old muffins in a toaster oven ("top-only" setting) for a couple minutes to freshen the crunch on top. Thanks again!

Excellent! I picked up some fontina and Trader Joe's pesto when I was in the big city last week, used a home made pizza crust (pre-baked) and chicken breast meat I had used to make broth. I topped half the pizza per instructions and the other half using some hints and adjustments from the reviewers. The basic side was very good and would rate 5 stars by itself, especially as an appetizer. On the other half, I used about double the cheese, and added some very thin slices of Roma tomato and a little sprinkle of red pepper flakes. That half was excellent as well! Thanks, Lisa...and thanks reviewers!