It should be spelled "rouille" - though it's still pronounced "roo-EE."

Just like I remember my grandmother's! Remember, these are gebrokts, so if you observe that restriction, you can't eat these until the last day of the holiday! You can cut the oil down to 1/4 cup; I usually use melted schmaltz because it tastes so good, and it's a once-a-year indulgence.

I make this in the slow cooker - it's dead easy and makes an incredible meat sauce.

Absolutely delicious. One of my favorite ways to make pork tenderloin.

Left out the potatoes and used turkey kielbasa to lighten it up. Perfect balance of sour, salty, sweet and astringent. This is a favorite now.

OUTSTANDING. I hardly ever give five stars. Bursting with tomato and corn flavor. I added some cooked, peeled shrimp in the last five minutes, just to warm up. Yumyumyum!

Light and delicious. I like my broccoli a little more done, so I stir-fried it about 5 minutes before adding the sesame seeds and bell pepper, then cooked it another 3-4 minutes.

Really delicious. The sauce coats the noodles beautifully. I added some marinated tofu that I baked off.

I made this with couscous instead of orzo. It was delightful! In my regular rotation now.

Delicious, and so adaptable! Just great. Be sure you use a fairly fresh bottle of herbs; if they're old, the whole dish will taste musty.

Yum! After chilling, I sliced the polenta loaf into finger-sized pieces and pan-fried them. Delicious!

Delicious. One of the best rice pudding recipes I've seen. Totally worth the time and effort.

I quite enjoyed this. It's easily adaptable to individual tastes. Not something I'll make often, but definitely stays in the recipe box.

Excellent. I did cut down the pesto some, because I like a more subtle flavor.

VERY tender made this way. The sauce was a teeny bit bland for my taste; next time, I might try using my homemade whole-berry cranberry sauce instead of the canned. It might also have benefited from a squirt of lemon juice in the sauce before pouring it over the meat.

While this was very TASTY, it wasn't the TENDEREST brisket I've ever made. I used brown sugar instead of white, and I threw in a dozen or so baby Red Bliss potatoes; they soaked up the flavor of the sauce and came out scrumptious.

The marinade is delicious, but stew beef needs long slow cooking to make it tender. I used a thick ribeye steak, which I cut into 1 1/2" cubes at home before marinating.

I made this in jumbo muffin cups, so I got 6 loaves. I baked them for 35 minutes, then turned them out onto a foil-lined cookie sheet, and coated the undersides with the leftover glaze, then baked them another 10 minutes.

Folks, don't look at the name, look at the recipe. No yeast means it's not a bread dough, which means IT'S NOT A DINNER ROLL. The closest thing to it is a muffin with no flavorings... it's not even a biscuit, because the fat isn't cut into the flour to create flakes. Knowing what I really made, and judging it on that basis, these are actually pretty good. They're really quick and very tender. I'd use them as a quick starch side if I didn't feel like making real bread, or rice or potatoes; they're good for mopping up thin sauces or gravy. I wouldn't try to scoop up a chunky marinara with this, though; it would collapse and break under the weight.