I made this over a year ago for the first time. It's simply wonderful. In this year I've made it at least 6 times, varying it a bit each time. I sometimes add garlic, sometimes chopped fresh or even dried parsley or both. I added thyme once but not sure whether I liked it. I've served it with steak, on top of hamburger patties, on toasted French bread, crackers, fresh buns. The possibilities are endless. I'm going to try it on a baked potato next. Oh yes, almost forgot. A friend (who got the recipe from me) made this into a filling for puff pastry that lined mini muffin cups. Topped it with tons of cheese and baked. Absolutely divine and so fitting for the semi-formal coctail party she hosted. Thank you for such a versatile recipe.

Reviewed On: Oct. 2, 2011

I'm giving this recipe 5 stars simply because it's one of the best. EVER. And it needs to be shared. This is so impressive. You can draw any shape you want. Even a simple circle is nice. For a special dinner party I make this in single serving shapes hearts, circles, stars. So special. This is well worth trying, no matter what the shape.

Reviewed On: Sep. 21, 2011

This was wonderful. I, like others, cut the recipe in half. I served it with really good quality german sausages and cooked red cabbage. Sure felt authentic and fantastic for a cold winter meal. Thanks for sharing it. One day I'll try it with the cheddar soup for something different.

Reviewed On: Apr. 9, 2011