I used half red, half Yukon gold taters. I also cooked at 450 for 20 minutes, stirring them, then 400 for 15 minutes. Perfectly browned and crispy enough.

Really yummy! No doubt! But it's really important to keep the dough in the fridge for at least 30 min. Another tip is to scale(?) the dough balls; it just works out better if the cookies have the same size. I still prefere cookies with oatmeal, so I just added a cup of rolled oatmeal and they turned out great!

DELICIOUS!! I use an entire 29-ounce can of pumpkin... the flavor and texture are perfect! I also use unsalted butter to grease my pan. The smell that fills the kitchen while this bread is baking is wonderful! Thanks for a fantastic recipe!

I give this 4 stars because the cookies were delicious... however they are not very good for cutting shapes out of them... they were just a little too soft for that.

Pretty darn good. I used whole wheat lo mein noodles instead of ramen. Added sesame oil and lemongrass, onion, garlic, etc...

I realize that this recipe got mostly good reviews, so maybe I didn't follow it correctly. My shrimp did not taste like what a 4.5 star shrimp recipe should taste like. There was hardly any flavor at all. I would suggest marinating for at least 1 hour and consider serving with some angel hair pasta.

This title is very adequate. Yummy is a great word to describe this cheese ball. I made this exactly according to the recipe and it turned out great! I hadn't had a cheese ball since I was a child, but I am glad I found this great recipe. It tasted so amazing! The left overs are still a hit around the house.

Luscious is right! This was just the right amount of spinach to artichoke and extra creamy (I think I made mine creamier than the recipe called for). I also sprinkled some extra mozzarella and Romano cheese on top to give it a nice cheesy layer to dig into. This dip is great with pita chips, tortilla chips and slices of a baguette. Great recipe!!

This was a hit at Thanksgiving! I did not stuff it into my turkey - I baked it (covered) for about 35-40 minutes at 350. Because of some other earlier reviews I used extra chicken stock (about 1 cup) and it turned out great. The flavors were extremely delicious and worked very well together!

I made these for Thanksgiving this year. They take a lot of time, so be forewarned! It took me longer than the two hours noted on the recipe. The rolls turned out very well, but like some other reviews, I couldn't pick up a lot of the herb flavor. Next time I make these I think I will try to use some stronger herbs.

The only addition I made was to add some vanilla. THIS BREAD IS AWESOME! Can't wait for the next batch of the super-moist and flavorful treat. *^u^*

This was VERY VERY GOOD. I made it and took it to a Thanksgiving supper and everyone had seconds and thirds and asked for the recipe. Some of us poured gravy on it, and I told someone else that it would make a good breakfast, heated with maple syrup. And I can see lots of different adaptations you can do with it: add chopped green onions, add Mexican corn instead of regular corn, add a small can of jalapenos, add cheese of almost any sort. Excellent!