Here is how I make mine: I heat up a store bought frozen garlic loaf of bread in the oven for about 10 minutes. I steam the sausage first then pan fry without the onion. In a separate bowl I wisk together 1 cup milk, 1 tablespoon cornstarch, salt, pepper and dried parseley flakes. When the sausage is almost ready, I pour the milk mixture in and bring to a boil. I serve this over the garlic bread. This has now become the most requested breakfast item in my home, with even a die-hard vegetarian hartily eating it!!

Very easy and very good.

I should have read the reviews prior to making these. The taste was very good, but the cookies took way longer than the stated 12 minutes to bake AND they fell apart quite easily in my hands, although the next day they seemed more "cohesive" than when I first took them out of the oven. I added chocolate chunks and chopped walnuts. I took them to the office and everyone raved! Next time I'll follow the suggestions about adding shortening and more flour.

I roasted 1 whole 7lb chicken with all ingredients listed, plus 3 garlic gloves, 1 lemon and a handful of fresh parsely stuffed in the cavity. I roasted at 500 degrees for 45 min, breast side down and then turning chicken over halfway through on a roasting pan with a rack, then I lowered the temp down to 250 and continued roasting for 3 hours, basting it once with broth. It was so delicious! I look forward to making it again.

not really what I was looking for as far as taste and texture.

I had all the ingredients on hand--believe it or not--except the self-rising flour. I had a little all-purpose flour and a little whole wheat flour. So, I sifted the two together with salt, sugar and baking powder to create self-rising flour. Also, I had on hand Urad flour, which is black bean flour. I went ahead and mixed everything together and into the oil it went. The fritters came out golden, light, spongy and so flavorful. Add mango chutney to that and what a wonderful treat! It's delicious.

This is pao dulce (Portuguese sweet bread) and also a base bread for pan de jamon (Venezuelan Christmas bread). As soon as I saw this recipe I knew instantly what it would taste like--soft, sweet and chewy. My father was a bread baker for over 20 years in Venezuela (he is originally from Portugal) and this bread was always in our house. I urge everyone who is thinking about making this to go ahead and try. It's very easy and the results are superb. Wow, I was flooded with memories as I was making this bread---everything from how to test the water temperature for the yeast to how to properly knead the dough and shape the loaves. Lovely memories indeed. Thank you Peg for submitting this!

New favorite food in my house!

Very good and flavorful!

Ok, so here's what I did: I used a)whole wheat flour and b)LESS sugar than listed, even after scaling down the recipe. I think that those of you who are having trouble rolling the dough out should try adding only 2 tablespoons of sugar--in my case I only added 1 since I halved the recipe. Not only did the dough come out perfect the taste was also exceptional. A little time consuming but worth it. And as 1 person said--terribly addicting :)

So-so. Not what I was expecting.

Delicious! I used mango chutney, so it was a bit sweet for my taste. Next time I'll experiment with a spicier chutney blend.

Bravo! I used all whole wheat flour. Quick and delicious!

I liked the combination of peppers and the long simmer time--it made the meat really tender. I also added a little cayenne pepper with the paprika and flour. My husband loved it. I think it's missing something though. Maybe I'll try a little more garlic next time.

I really really like this! I would have never imagined using these ingredients in this way, even though these can always be found in my kitchen. Thanks!

WOW!! what a great steak sauce!! I broiled the steaks(cause my stovetop was pretty busy tonight!) and used beef broth instead of chicken broth. I ended up "licking" the pan!! A must try!!

very flavorful and easy to make! I didn't make the potatoes, but I seasoned the meat with the ingredients listed, and the roast came out superb. The only thing I changed was I basted the roast with 1/2 cup of white wine while cooking. the pan juices were amazing!

Outstanding!! I eat mine very spicy with lime juice, sour cream and grated pecorino/romano cheese. Delicious!!

Amazing!!

I browned the meat in oil with sugar, then I added red wine, sliced onions, carrots, potatoes and the soup mixes. Very good! but dont forget to salt the meat!