What a simple but savory way to make rice! I followed the recipe exactly, except I had no onion and subbed a shallot, and the instructions and timing are perfect--my rice wasn't sticky! The flavor is delicious as is, but this will become a base for other dishes, with endless possibilities for additions. Thank you for sharing a family treasure, Nandabear.

What an innovative idea! I love the pungency and meatiness of the olives, and the garlic gives this delicious spread a robust punch. If you serve it as suggested, the french bread should balance the saltiness of the olives. I can't wait to use it on pizza in place of basil pesto. Thanks for a great idea, Behr Kleine!

My first time using wasabi, and I found out that I love it! The recipe is perfect as is, but after mixing up the sauce, I tripled the wasabi! I will make a double batch of this for a family party this weekend when I make a crab dip. Thanks for sharing, Rachel!

These were pretty good, but my family asked me to make my normal grilled cheese next time--my husband said the parmesan overpowered the taste of the cheddar. I followed the suggestion of lynniescorner and added some garlic, and I enjoyed that added flavor. Thank you for sharing your recipe, nevadamommy!

This recipe is similar to another recipe we like, Peanut Butter Cookies IX. I enjoyed this one because it is not overly sweet. I ground the oats before adding them, and I used part-crunchy peanut butter. Very good cookies!

We loved this bread--had a nice crust and soft interior and was so delicious! The recipe is very adaptable to a manual process--I kneaded it for about 5 minutes after mixing. I made one big loaf, used a little less salt than specified, and did not use the egg wash or sesame seeds. I'll definitely make this again.

This bread is wonderful! I love the delicate lemon flavor that the peel and the yogurt impart. It is not too dense and the bread is so attractive with the raspberries in every slice. If you prefer a sweeter bread, you might want to add more sugar, but I thought it was perfect as is. Thanks so much for sharing, Carol!

This was very moist and dense. I used fresh raspberries-they added a nice tang to an otherwise very sweet bread--and I enjoyed the combined taste of banana/raspberry. I might cut back on the sugar and the oil next time. I added a teaspoon of vanilla and left out the walnuts. Thanks for the recipe, Nancy!

We enjoyed this as a light summer dessert. I did leave out the oranges and used a pecan shortbread crust. Thanks for sharing, Glenda!

On a whim, I tried these; told my family the hamburgers had a secret ingredient. My daughter, who never likes my burgers, said they were the best burgers she's ever had. My husband, who like his burgers plain with no seasoning, said they were great. The only change I made was to season about 2 lbs of meat using these ingredients instead of one. I don't think my family will let me try anything new again, they are so sold on this recipe!

My first time making scones, and I'm sold on these! I only had 1/2 cup vanilla yogurt, so I added some cream to make up for the liquid. My frozen blueberries were fine, but fresh would be awesome. These are a definite keeper, and I will try the lemon yogurt next time.

I used regular wieners; added FF mayo to make the dressing somewhat like a coleslaw dressing--cut back on the mustard. Used coleslaw mix and dill & sweet pickle relishes. Randy really liked it.

Delicious! I did half olive oil/half butter and I roasted for twice the amount of time, with frequent stirring, because I love my potatoes crispy. Served them in Caesar Chicken Potato Salad from this site.

I loved this salad. I did tweak it a bit by roasting the potatoes and marinating the chicken. My husband did not care for potatoes in his salad, but I thought it was very satisfying, so I'm giving it 5 stars! Thanks for sharing, Sarita!

I was attracted to the beautiful photo for this recipe and like the photographer, Lindy, I used a shortbread-like crust with a bit of sugar in it and made tart shells for this excellent filling. It is light, fresh, fruity and creamy--just perfect!

Wow, feather-light is a perfect description! I halved the recipe and used butter instead of shortening. I even goofed up the instructions, and they were still light, tender, and mouth-watering. I followed the lead of Micky MC and let them rise for awhile, and I'll try buttermilk also next time. My Mom gave them a 10, and hubby gave them a 4 (he's not a big biscuit-lover), and they are a hit with me. Thanks for sharing, Eleanore!

This is a great idea for the dipping of the cheesecake pops next time.

These were very good, according to Valerie. I would make the pops much smaller next time, no more than one inch squares, and I would use milk chocolate. The cheesecake was VG by itself, but somehow became too tangy w/the semi-sweet. Also became very soft & messy. Serve directly out of fridge. They did freeze very well w/o the chocolate glaze.

This is amazing--couldn't stop sampling. I had Oklahoma sand plums, which are very hard to peel; so I extracted as much pulp & juice as I could by cooking them unpeeled and then running through a sieve. I cooked the resulting plum pulp with Braeburn apples. The only thing I added was a half teaspoon of vanilla at the end. The flavor is tart and intense and fresh--so much better than storebought. Thanks so much for sharing your recipe, Nancy.

Absolutely 5 stars--more if I could rate higher! I used Oklahoma sand plums that I purchased from a small farmer's market on historic Route 66. Sand plums are small, juicy, and pulpy, with yellow fruit. Because of the extra moisture, I compensated by using a little less than 1-1/2 cups fruit and by adding another 1/3 cup flour. Made a very tender, moist, and delicately flavored bread, with nice bursts of tart plum and interesting crunch provided by just the right sugar/pecan topping. I've already eaten 2 pieces! I'm delighted to find this recipe and now will have to go find more sand plums! Thanks for sharing, Gloria!