Not bad for no crust and something less heavy. I was shy maybe 1/4 C of Sour Cream and used 1 C sugar. I did drizzle about 1 T of honey into the batter. Used full fat ricotta as well. Everything went splendid until I pulled cake out too soon from oven. It developed a crack after about an hour afterwards - but really, I don't care...just reporting, lol. I covered the top with a strawberry glaze that included fresh sliced berries that covered 3" long crack on top. No big deal for myself. I had filled a roasting pan 1/2 full with boiling water to sit under the cheesecake but it cracked due to rushing things. Sidenote: I am at sea level so not sure if anyone at high alt needs to make adjustments but I believe you probably should. Just an FYI. Oh... I did add lemon zest along with the juice, very good! Also used fresh vanilla bean and added 1/4 t of almond extract. YUM!

hmmmm, this was 'pretty good'. I scaled in half but used full recipe amount of dressing due to adding mmmm, around a 1/2 C of diced English cuc and more diced peppers (red/green & orange). I wound up adding in more fresh lemon juice as it was fairly oily. I did make a day in advance but added the cuc's an hour or so before serving. It was okay as is but...I added some minced jalapeno and some salt to get it tasty enough for myself. I did use 1 can garbanzo and 1 can drained/rinsed black beans. Not bad but felt it was missing "something". Oh well...my relatives visiting ate most of it but I'm not sure I'll make this again for myself w/out a bunch of tweaking. Thanks tho! :)

Man, I was so excited to make this. What a giant fail and I followed recipe exactly. I don't normally do that but I wanted to rate this by following directions/ingredients. The pineapple topping stuff stuck to cast iron (highly seasoned one)after the 10 minutes cool time and the entire cake was a huge mess. Cake part was definitely like a dry biscuit...nothing like cake. Sorry, didn't work for me and what a waste. Boo! First Chef John flop...bummer.

I mostly did this recipe as written but omitted the water and added ham with the potatoes in step 3. Even so...after mashing a few times...still fairly thin soup. So, I quickly cooked 3 more smallish peeled Idaho potatoes (cubed small) and added those in. Much better! I like more potatoes and less liquid. I did add a few more herbs/spices I wanted and did use your normal baking type potatoes. Personally, I don't feel the water is necessary and make a couple more potatoes then called for. I didn't use heavy cream either as I don't buy that - used 2% milk and a large dollop of sour cream. Good base but for me, it needed to be less thin and more chunks of potato. Thanks CJ for the good start! I forgot, I did add around 1/2 cup of shredded sharp cheddar and really liked that addition. :)

Wow, I was bummed out. This did NOT work for me. I actually cooked as per recipe states using exactly what is called for. It never thickened and I cooked and cooked it as it was on low boil. Like 15 minutes later...still thin. It never set-up after chilling either. Tasted terrible too, real chalky. I think I'll stick with Jell-O box mix. I'm fairly versed at cooking and this recipe was an utter fail. Sorry

This is good. I didn't use the entire amount of baking powder, more like 2 tsp's. Used melted butter instead of oil. My batter sat for an hour prior to using and it was fine (contrary to previous review). I wasn't about to use a tablespoon of cinnamon - I used maybe 1/2 tsp. Also grated some fresh nutmeg in. Nice, simple easy recipe. I'll use it again. Thanks Janice :)

I'm giving this 5 stars even though I tweaked here n there. I did recalculate to 4 servings for 1 lb 91% grnd beef. I think that's fairly lean. Anyway, I salt n peppered the beef as it was being cooked/crumbled down. I also added a bit of Montreal Steak seasoning. I also had 1/3 C of chicken stock I needed to use up so in it went. I eyeballed the onion, grn pepper, worscester, etc. I did reduced the 2/3 cup of water in each application to 1/2 C. I felt the ketchup made it sweet enough for myself so I added a drizzle of molasses to get that flavor profile. Oh, I was lazy so used garlic powder. I think allowing the liquid to cook down is the way to go. I've been trying different recipes here and they were all too 'heavy' with the sauce for my pref. This reminds me of a cross between loose meat and SJ, which I really like! Oh yes, I did add a small amount of pecan liquid smoke as I like that little bit of a smokey flavor. Good stuff - is my go-to 'unsloppy joe' recipe from now on. Uncomplicated and easy, thanks a bunch CJ.

I suggest watching the video. I'm surprised there aren't more reviews on this one. :) My slight changes were: I added the honey to the yeast/water mix, and added the salt in lastly while adding in flour to make a soft dough. Also used salted butter, didn't seem to make a diff. Only thing is, if you get 3 dozen rolls their going to be pretty small. I got 18 and they weren't that big. 1.5 oz or so each. Seemed I needed to add in more flour at the end then called for but I did use bread flour instead of A/P. However, the end result turned out fantastic. I used my 10" round Superstone (for deep dish pizza) to bake them and 15 rolls fit perfectly. Nice fluffy rolls. I will stress DO NOT sub dry for fresh Rosemary. You will probably leave a bad review if you do that but it will be your fault (just saying). Thanks CJ. My go to roll recipe here on out. :) Man, so simple yet delicious.

I wish you could tack on 1/2 stars as this recipe is 4.5 for me. 1/2 off because...really should double coat. Try using a toothpick poked into the end of cheese when dipping/breading - works great, no messy hands! Drop in crumbs, shake; poke again to transfer. Other slight change: I use a panko style crumb that I make & season myself. I prefer to cut (Sargento mozz string cheese sticks) in 1/2 lengthwise. I don't like mine so thick and cheese melts quicker. I didn't need recipe amounts of flour/cornstarch mix - only 2 Tblps of each in a large zip bag, seal & n shake em around. I use a deep fryer I set @350. Cooking goes FAST (even from fzn state). As soon as I see any tiny spot start to ooze cheese...out they come! Will also try some different types of cheese like pepper jack and provolone as well. I do freeze (uncooked) as I can only eat 4 at a time. Heck, they come frozen at the store, right? Update: I bought an 8 oz block of Mozz ($1.50) and got 22 sticks. Good deal I think and creamier end result. You don't need to buy those cheese sticks or string cheese. :)

Pretty decent but I prefer a little more punch in the flavor. I only had 1-1/4 lb of ground pork/chicken mixture to begin with (I grind my own meats). I didn't add all that sesame oil (I have toasted sesame oil) & used 2 t which was plenty. I don't know why anyone (reviewers) would cook meat 1st, it's NOT necessary. I use Gyoza wrappers (found in the freezer section @ groc store) not wontons. I have a small plastic press (it folds in half) that gyoza wrappers fit on perfectly for forming. Mine look almost identical to traditional 'pleats'; creates uniform pieces and that step goes a bit quicker. I also use 1 T filling per dumpling. Next time I'll increase ginger/grn onion and add some minced water chestnuts along with chili paste and salt. I didn't an egg either - what for? I would suggest cooking a Tblsp of filling to taste for possible seasoning adj b4 wrapping. Recipe is good starting point but needed a few adjustments for my own pref. I freeze em in batches and store in freezer zip bag. For cooking: I fry bottoms a bit first and I don't add as much water. I cover to steam, let evaporate and then fry again on the bottom (med/low heat)until lightly crispy. I've yet to have oil splatter issues or uncooked filling. Good stuff!

Good beginning with a tweak or 2. I agree, less vinegar or none at all is my taste. I allowed fresh grated ginger, mashed garlic cloves and chopped up grn onions to marinate in the lite soy overnight. I then strain it n added the sesame oil and 1 T of sugar. Made 1/2 the recipe (1 cup). I did drizzle in some Hoisen sauce and shook it all up in a jar. Then, because I cook 6 goyza (or potsickers) at a time for myself...I freeze the dipping sauce in these small shot size tupperware containers I have. I thaw one out when needed. When I used to buy frozen P stickers...it always came with a little bag of frz dip sauce...I now know I do not like the vinegar at all. I just tried it out and it wasn't what I'm used to. Outside of that ingredient, it's pretty good.

Well, I'll give 4.5 for flavor. The cooking method didn't really work for me but it could be due to baking at 375. While the coating tasted good and my (pre-brined) boneless 3/4" thick pork chops were very moist - the crust was fairly soggy and wanted to fall off. I didn't add Parmesan as I only had a fresh Asiago cheese and it was so soft and pungent, I only added a tblsp. Also the amount of breading IS too much as listed. I only used a large 1/4 cups worth of Panko, the T of grated Asiago but kept the sage and zest amounts the same. Still had leftover coating ingredients. I did put the salt in the crumbs vs the flour because I didn't want salt to draw moisture out of the chops. Oh, I added pepper n sage to the flour. Used a large egg but did add a tblsp of milk. I could have coated 3 chops even with reduced crumbs. Anyway, next time I'll use the higher oven temp but skip searing in oil/butter step. I'll lightly spray each side of chop with olive oil nonstick and bake on a preheated oven safe skillet but flip 1/2 way. Other then soggy crust - pork chops tasted great and were moist. Could be that I brine my pork cuts prior to using, not sure. Thanks for the easy recipe!

YES, wonderful! Scaled to 12 servings and got 12 1-1/4" wide rolls + 3 oddballs. I did have to knead in close to 1 C extra flour than called for. Used mostly A/P flour (only 1 C bread flour) so that could be why? I reduced 1 C of OJ down to what adjusted version called for. Didn't use quite as much extract as I didn't want it overbearing but I'll stick with amount called for next time. Utilized my K/A mixer for the dough but ended up hand kneading the extra flour in to get it somewhat elastic (8 mins) as I didn't want a crumbly texture. Very soft dough but workable. Filling: I went with brn sugar instead of white. I creamed filling ingredients together versus recipe instructions. My additions - 1/3 C of ground walnuts, 1/2 tsp of cinnamon, 1/4 tsp of grnd cardamom and 2 tsp's of the instant pudding. Filling spread on the rolled out dough just fine using a silicone spatula. It's a little tricky to roll dough up into a log but nothing too difficult. I used floss method to 'cut' each roll. Didn't mix icing as written - used same ingredients but less with different proportions for my own palate. I just baked the 3 oddball rolls & even w/out icing...awesome! I froze the other 12 rolls immediately for later. Easy to thaw in the fridge overnight, let rise in a.m. and bake. Thanks much for the recipe. Easy to tweak as well if you want more flavors involved.

I'll give it 5 stars even though I did sub some things along with a few mods. Didn't use baking powder - wanted a flat/chewy cookie. I did up the soda to 1.5 tsp. I REFUSE to use shortening so subbed with butter. Used only 1/2 C of each sugar (personal pref). Upped the vanilla and added 1/2 scant tsp of pure almond extract. I only had rolled oats so my adj was 1.5 C flour & 2.5 C of oats that got chopped a bit finer in a food processor. I find if you plump up the dried cherries in some hot water and then rough chop them, they incorporate in the dough better. I mixed this in the evening and left dough in fridge all night. I do bring back to room temp b4 baking. My small round scooper holds 2 T of dough which worked perfect for me. Used a large non-stick sheet pan but lightly sprayed it with non-stick anyway. I also made sure to space them well as I knew mine would spread. Baked on an upper rack in the oven. I had no problems getting cookies off the pan after they sat there for a few minutes. Wow, I got exactly what I wanted - a flat, chewy, moist & delicious cookie. Careful not to overbake, my cookies got darker color while waiting to take them off the baking sheet. Note: I find inexpensive dried cherries at Walmart (the Great Value brand) alongside the Craisins. Thanks Chef Doogie for the recipe even if I did alter it a bit!

Dang, I crack myself up. I made a mistake and had written down 1/2 C of sour cream instead of 1/4 C - DOH! Well, my muffins still turned out great! (I opted to do muffins instead and got 12). Used Buttermilk in leiu of milk. This recipe isn't overly sweet which I prefer. I did make more of the lemon glaze but added a tsp of white sugar and boiled it so it would be more of a heavy syrup. I also generously brushed that on about 5 minutes before they were ready to pull out of the oven. Made a nice shiny (slightly tacky) tart glaze. Due to my error they were also quite moist but not gunky. A bit too heavy on blueberries for myself (didn't flour them either) so I'll go with 1 C next time. I may try same batter with chopped fresh cherries and some walnuts. Oh yeah, I used 3 T lemon juice in the batter but could have used 4 (I love lemon). My muffins took 45 minutes to bake but I know it's because of that extra sour cream. Great recipe, even when you kinda screw up! LOL

Nice recipe. A bit too much salt for me (easily adjustable) and I too used fennel vs anise seed. I used the flavor profile as written but used different mediums on some (such as pasted roasted garlic, and finely minced sweet onion). Added a bit of a white balsamic and olive oil too. What I do (and suggest) regarding salt: start with 1/2 the salt, then, after allowing sausage to rest overnight, fry up a small portion and taste it cooked - add more salt and/or adj seasonings to your liking. Also: Got a big kick out of CountryRay (May 2010)review. Couldn't of said it better myself! Use the pork ppl :) I do grind my own using pork butt or shoulder. It's worth it to me. Thanks for the recipe Lee.

I rated this 5 stars even though I'm one of "those" ppl that add some extra seasonings, etc. This is a great base for standard sausage gravy though! It all depends on what kind of sausage you use as well. I generally use Tennessee Pride Sage flavor in a roll. I remove the cooked sausage and press the grease out through a mesh strainer back into the skillet (cast iron of course). I wind up sauteing a couple Tblsp of minced onion in the grease and cook the flour in that until it's a nice light tan color. I normally only add 1 T of bacon grease to have enough for the roux process. I like to add a bit of thyme, grnd coriander, grated nutmeg and a sprinkle of cayenne pepper. I add back in however much of the cooked sausage I'm in the mood for. Sometimes all if it, sometimes only half. Either way I freeze any leftovers and it works alright for me. The recipe as written is good; add more "stuff" if you want a lil more flavor :)

Okay, don't get mad folks (or submitter) but this is backwards on technique. A flour/butter roux should be made first and then slowly adding liquids. Yes, with recipe amount of flour it will be a condensed type of soup. So, the 3 stars is due to odd cooking instructions. Now, this is just a "FYI" - but I decided to create my own version of this soup (which is located in my "recipe box"). I thought I'd share and made it public so if anyone cares to, they can check it out. I'm not sure if I plan to submit it with Allrecipes just yet so that's the only reason I mention it. The seasonings and most ingredients in this recipe is what inspired me - so thanks for that BabyDollPie!

Hey Chef John! Loved these biscuits even if I did change slightly. I used 3 T of lard (I make myself) & 3 T of salted butter. I used the salt called for anyway. Used my K/A stand mixer with the beater attachment to cut in the frozen fats but I mixed in the buttermilk just like your video shows. I needed a T more milk to get it right but that's how things go sometimes. I did lightly smear room temp butter on the top before each tri-fold. Then wrapped in cling wrap and left in the fridge & pulled out an hour b4 I was ready roll/cut/bake. I went with 1" thick so I got 8. I brushed tops with mix of 1 T melted butter & 1 T buttermilk which worked really nice. I baked on super-stoneware which worked perfect - no overdone bottoms. Finally SUCCESS and a biscuit that isn't dry or leaden. Thanks for the vid - I was definitely overworking the dough in past efforts. NOTE: make sure to use fresh baking powder - CHECK THE DATE! I'm going to make 2 batches next time and freeze extra (unbaked) to have handy. I'll follow baking tip reviewer CORKIDEKAT gave on that. Thanks a bunch!

4 stars because....too much butter/shortening for myself. I doubled recipe but 1/2 C each of butter and shortening. I did freeze both in cubes and used my K/A stand mixer. I made sure not to over mix & wrapped dough in plastic wrap and let it sit in fridge for an hour. Then I allowed the crust to sit in room temp for 15 minutes b4 trying to roll out. It was fine. I've discovered when dough is cold it doesn't roll out as easily. Once rolled out I allowed pie crust to chill in pie pan before pre baking so it wouldn't shrink up as much. Anyway, reducing the fat a bit and mixing in the wet a Tblsp at a time, worked for me! I have such a difficult time with pie crust but this one worked out with my slight changes. Oh and I used all AP flour, didn't have any cake flour.