"This stuff is great. I'm not sure what changed from the last time I made this and rated it a year ago, but my opinion of it has gone up immensely. I would highly recommend putting all the ingredients in a food processor or blender to minimize clumps. Also fantastic with a blob of marshmallow fluff. "

"This is literally the exact recipe I was looking for. Turned out great. They are not overly sweet, which I prefer. Thank you!!"

"Fantastic. My steaks were sliced much more thinly than his, ended up well well to medium-well and were still great. Suggestions: use a different oil with a lower smoke point (canola worked great for me), and start the rack lower than you think you need to, especially if your steak isn't actually sliced a full inch thick. Other than that, broil awa""

"Very tasty indeed. Only change was that i added 2 tsp Old Bay seasoning. And i think my ginormous lemon contributed to the fact that these tasted rather lemony. But they were really delicious with just a slice of tomato. Thanks Rachael! "

"I was stuck between a 3 and a 4...
It's a good base. My husband and I enjoyed it for dinner, and will enjoy the leftovers. The veggie to meat to sauce ratios were spot on. However, by following the directions, the roux was too thin. I could have fixed that by either reducing the amount of liquid by about a cup, or simmering much longer. I'd add so"

"For an microwave chocolate cake, it's good. Don't expect it to be the same as those little plastic bowls you can pay nearly $4 a pop for. Nice factoid: this is significantly cheaper. The texture is a bit like slightly rubbery pudding cake: very moist, surprisingly springy. The recipe lends itself easily to substitution (i.e. sweetener, less oil/oil substitution, different non-leavened flours, different cocoa powders). Don't forget the pinch of salt (I'd use table salt; the kosher didn't have enough time to dissolve and I kept tasting little bits of salt). Don't overdo the vanilla. It definitely satisfied my craving for sweet/chocolate. "

"The rolls themselves were wonderful. I didn't even put them in the fridge, just skipped straight to the hot proof and they turned out perfect. As a mom of a toddler and a newborn I can say this recipe is forgiving if you miss a step or take too long to do something.

I used a packet of Active Dry yeast and added it straight in without proofing. It took close to 3 hours to rise properly. I made a second batch with Rapid Rise yeast, and it took almost half the time he listed to proof, and should be proofed in a slightly warm place, such as the oven with the light on. I didn't find the Instant yeast.

I prefer this recipe for icing: 2 oz cream cheese, 2 oz butter - cream together; beat in 1 c powdered sugar and 1 tsp vanilla extract.

"Another case of "I've never cooked greens before" and I loved them! It's a completely different method than others I've seen used, and I'm glad I tried this one first. This method makes them taste great!! The only things I did differently was use leftover bacon grease instead of frying fresh, subbed veggie stock b/c that's all I had, and threw in a pinch of crushed red pepper.