I made these cookies for Christmas last year...they are SO good!! The cardamom gives a unique & exotic taste. Making them again this year :)

Loved it! I was looking for a recipe similar to Ken's Steakhouse Honey Mustard (because it's gotten awfully expensive!); this one is mighty close...Thanks for sharing! Mmm...may take Marianne's idea & make it with Dijon next time; sounds wonderful!

Everyone who's tasted this is floored by how cheesy & creamy it is. And it smells incredible when it's baking!! The panko suggestion sounds wonderful, dan ~ I love panko and substitute it often for bread crumbs...I'll try it!

We LOVED this bread! I'm making all of our bread now instead of buying at the store, and this recipe will take a top spot in my recipe box :) Thanks for sharing!

Absolutely wonderful loaf; moist with a bit of crunch to it. Thank you for sharing the recipe ~ I wouldn't change a thing!

We enjoyed this SO much!! Definitely most like a risotto; it turned out nice and creamy. I sauteed some crimini mushrooms and threw them in just as the onion was done; didn't have low-sodium broth but used 2/3 chicken boullion cubes + 1 vegetable cube, leaving out any additional salt. Also added a bit more water (maybe 1/4 cup), as I like rice a bit moist. As others have said, FRESHly grated parmesan is a must...we love parmesano-reggiano though I probably haven't spelled it properly :) A very easy and enjoyable recipe...will definitely make again! (Hmmm...maybe next time make it a main dish with some chicken and garlic thrown in...?)

This was WONderful...I didn't have enough lime juice, but filled it out with lemon (lemon says "greek" to me more than lime anyway). I added another clove of garlic, and grilled the tenderloins on the George Forman grill. Tender, filled with flavor, a definite keeper! Thanks for a great recipe.

This was also my first try at making scones. I took one of the suggestions and reduced the sugar by half and added grated extra sharp cheddar cheese (maybe a cup)...they turned out fantastic! I'll keep this as a basic recipe and play with different versions.

The posted recipe is nearly the exact recipe for French Bread that was included with my bread machine. I agree...it's the BEST french bread! I read that some people's loaves were falling...it may be that the proportions are off a bit. My recipe says (instead of 1 1/2 cups of water) there should only be 1 cup + 2TBL for 3 1/2 cups of flour. 1 1/2 TBL of vegetable oil is an optional add. I always make the 2 LB loaf, bake it on the French Bread cycle and it comes out perfect every time!!