I thought these were OK. A little too much spice for my taste and a little too chewy but my family enjoyed them.

Super easy and just as described - Classic Ice Cream Sandwich! I wasn't sure about scoop size so I ended up using a #30 scoop with a double batch of cookie dough. Made 17 1/2 "cookies" about 3" in diameter (baked 9 minutes). Filled with Kirkland Brand (from CostCo) Vanilla ice cream and then took 1/2 the batch and rolled the ice cream ends in star sprinkles - super fun and tasty! My husband missed the rectangle shape so next time I am going to try making in a 9 x 13 pan and cutting them. Thanks Chef John!

Great base! Definitely use cool/cold rice and more egg! I use grated carrot, frozen peas, and don't par-boil any veggies (also added onion and some Napa cabbage). Cook in order - meat (remove), egg (remove), veggies (remove). Fry rice and when fried/heated - add back in: meat (stir &heat), egg (stir & heat), veggies (stir & heat)- but add peas at the very end so they don't get mushy. I also don't use any veg oil - just sesame oil. Love using the red and green canned curry to season meat and rice (just a tad) - but everyone has their own taste. Thanks for sharing!

Have been making this recipe for years and absolutely love it! I recently discovered "Five Roses Flour" and it makes this bread amazingly fluffy. Have also created 3 "Ciabatta" loaves instead of bowls and it works great. Thank you so much for posting this!

Made this as an "Eggplant Lasagna" last night and it was fantastic! I sliced the eggplant lengthwise on a mandolin about 1/4" thick then did a flour, egg, breadcrumb coating (breadcrumbs mixed with garlic powder, onion powder, and Parmesan Cheese). Layer like a lasagna - sauce, fried eggplant (overlapping a little), cheese mix (15 oz. Ricotta, 8 oz. Mascarpone, mozzarella, provolone, and 10 oz. spinach- squeezed dry), sauce, sprinkle of mozzarella, then repeat. I browned a pound of Italian sausage and 1/2 the lasagna also had sausage (on top cheese mix). Final layer of fried eggplant and plenty of mozzarella/provolone on top! Baked at 375 degrees about 40 minutes but had to cover about 1/2 way to prevent overbrowning. Can't wait to have leftover tonight as the fridge smells so good when opened... Thank you so much for posting this!

As recipe stated - I fried. We tried both corn and flour tortillas and decided the flour chips are superior. About 20 seconds per side at 375 oil temp (I bought a Copper Chef multi-function cooker). They were light, fluffy, and crispy like you get from a taco salad bowl! Served with fresh tomato salsa, green tomatillo salsa, and fresh guac, delicious!

This was fantastic! I had a Rib Roast (bones removed) of about 7.5# (trimmed of excess fat) - used a butter, Dijon mustard, rosemary, and pepper rub then salted. I roasted at 500 for 25 minutes then put the oven on warm for about an hour before I turned off since my oven has fans that run to cool. Had a meat thermometer inserted from the start (but read from an outside location) so pulled it out at 127 and rested 20 minutes (uncovered). It was perfect! We ate about 1/3 of the roast that night then used the rest for sandwiches and snacking the rest of the week.

Best stew I ever made in crockpot! Only adjustment was to add a packet of dried French Onion Mix. Next time will add less potatoes and more carrots/celery. Thanks for sharing this easy and tasty stew recipe! ps. To those complaining about reviews - the "rate and review" section asks for adjustments and suggestions. That's why there is a rate and review. Please stop being so critical.

Absolutely fabulous! As per other reviews, I tripled the garlic, added a bit more cheese, some lemon zest, and used a whole "bag" of phyllo dough brushed with a mix of butter and oil (the box came with two). I then partially cut through the top before baking and it was much easier to cut and serve when done. PS. Careful with the phyllo - don't keep it out on the counter too long or it dries out. Still able to work with it but harder to use when it comes out in pieces instead of sheets. Next time I will cover with damp cloth. Thanks for sharing!

One of the best fall desserts ever! Family ate it up in 2 1/2 days!! Only difference was adding 1/2 tsp almond extract to the filling as recommended by another reviewer. I used a small hand-crank mandolin to slice (3) large cored and peeled apples - super easy and the thin slices baked up perfect! Thank you so much for sharing!

Made these last night and they were fantastic! Changes I used where 1) adding 3/4 tsp. lemon extract along with the vanilla and 2) adding the zest of one lemon to the rolling sugar. Baked for 12 min. and they were perfect!