Absolutely the easiest and tastiest pie dough and crust I've ever made. I am clearing out my recipe file and putting this one as my "GO TO" crust recipe. I've made it four times (exactly as written) and it's been excellent every time. Thanks for submitting the ONLY pie crust recipe I'll ever need again!

I made it exactly as written and it was very bland. Salt helped and I also tried a squeeze of lemon, but still thought it needed another dimension. As written, it was not "hearty" but more of a light spinach soup.

Very simple to make, but very ordinary tasting.

I followed the recipe, almost to a tee (I doubled the shrimp - I had to, I didn't want to arm wrestle anyone for an extra shrimp or two). The dish was delicious and so easy to prepare. It's a great mid-week meal for a busy family. It was my first occasion to cook Jasmine rice. I looked at the directions on the rice box - looked ant the recipe, and ended up following the Shrimp Bowl Recipe (3 cups water/2 cups rice - no salt - no oil). It was PERFECT and really brought the Asian flavors together. With the sweet and salty sauce on the dish, the simple jasmine rice completely balanced the dish. Thanks Sarah B!

I made this salad for a family brunch and it an easy "do ahead" side dish. The dressing was perfect. I wasn't sure if the green onions and peppers were supposed to be sauteed or added to the salad raw. I went with raw and they added great flavor and crunch. I served the salad at warm/room temperature. There was just a small amount leftover so I'll be trying it out as a cold salad today.

I followed this recipe exactly as written and it came out perfect. I served it with olive oil dipping sauce on the side. The next day I toasted it - and it was wonderful. I'll be using this bread for panini sandwiches too. A KEEPER.

I made this exactly as written. It's my first experience with Red Snapper - and now I'm so excited to have a new fish dish in my repertoire. I'm having the leftovers today for lunch - and even reheated, the texture of the red snapper and flavor of the spicy sauce are both wonderful.

If you like your beef on the well done side, you'll love this recipe. I made it exactly as written and both the gravy and beef looked just like the picture. The leftover beef slices beautiful for sandwiches. Next time, I plan on adding aromatic vegetables to the meat while cooking (onions, carrots, celery, garlic - etc) to give the gravy more "dimension". I'll probably cut the flour in half too. Thanks for the recipe Mary Lewis!

I made this recipe as written. I had the salami and cheese sliced at the deli counter (on thickness "level 4" - quite thick). I julienned the salami, cheese, pepperoni, and peppers thinly, all the same size. The salad was very pretty - and my coworkers devoured it. I will make this one again. NOTE: It did take a bit longer than 30 minutes to slice and assemble - I would allow 45-60 minutes next time.

A perfect autumn side dish for any meal. I made the recipe with the ingredients as listed, and will definitely make the apples again. I used my apple slicer/corer gadget - so my apples were in wedges instead of 1/4 inch slices. They looked just like the picture.

Fixed this as a quick side dish for dinner and we all loved it. Followed the recipe, but I saved a cup of the hot pasta water to add to the finished dish to make a bit more sauce. Crushed red peppers and parmesan cheese on the side were the perfect add-ons. Will definitely make this one again.

This was not appreciated by my family. The rice was too soft and the color was unappetizing after cooking it with the vegetables. My husband thought it had an unappealing aroma - even before he tasted it. We love rice, zuchini, and especially asparagus. I was suprised that the combination of everything wasn't a hit.