I have been looking for just the right pierogi dough for years... and this is pretty close to my Polish grandmas recipe! ( and the best I have found on this site) It was difficult to get mixed initially, but I finally just added water, divided it in 1/3's, and kneaded flour back in till it was smooth and easy to work with. A few suggestions for those of us who are pierogi-challenged: I squeeze or roll the fillings into lots of aprox 1 Tbsp balls, which moves things along quickly once you get rolling- just grab a ball of filling and wrap the dough around it. ( neater too ) Secondly- rather than cut out circles, I set a ball of filling about an inch from an edge, fold the dough over it, then use the glass to cut a half-moon, and pinch the edges together. I boil them and let them drain/dry on a cooling rack, then transfer them to wax paper. Less problem with the underside getting soggy. I use my own fillings- but the recipe for the dough is great! Not a leak in the batchh!

I have made this several times Let it set overnight and the nuts were still crunchy ( I was concerned they would get sort) Added the bacon the morning of the party just in case. Use craisins which were wonderful in it. JUst made it for a work potluck and had many requests to make it again for the next pot luck. People were actaully disappointed that there were not leftovers the next day to munch on- and thats a first!

wonderful flavor- i love the crust. My first time making french bread, was always worried it would be too complicated, but this was a breeze. AM making 2 more loaves tomorrow!

I love this recipe... it has a lot of ingredients to assemble, but is worth it! I make it like several other reviewers, baking it on a greased baking sheet sprinkled with cornmeal, with a deep X cut in the top... more of a rustic loaf. It is wonderful warm with butter!

My new favorite bread recipe! I made it the old fashioned way, took about 40 minutes in my oven.. but I love the crust. I love a soft crust, and this is the first bread recipe I have found that really has a crust the way I like it. Will make this one every week!

One of my favorite recipes! I love reuben sanwhiches but by the time I am done making them for the rest of the family, they are done eating and I am just getting mine made. This is a great compromise. The only addition I make is to add about 1 teaspoon of caraway seeds to spread the 'rye bread' flavor thru the soup.

This was very good! The second time I made it I used only a splash of white wine ( husband not a big fan of wine) and a few tablespoons of chopped sundried tomatoes, and 2 chopped green onion. The tomatoes added some extra flavor and color. Will make this one again!

This was probably the best soup I have ever made!! I was a bit leery since my husband loves me ' usual' potato soup- but he raved about it- and he is not one to make many comments about what I make for dinner. I loved the little bit of kick from the hot sauce. The only thing I will do differently is to leave out the salt- it was plenty salty with the bacon. I did halve the basil per the other reviewers recommendation. It was a bit thin- next time I will add in a little instant potatoes and add some cheese to thicken it. I chopped the potatoes, left the skins on and boiled them to save time, which worked fine. I am definitely going to make this again!!

This was wonderful! I made it in 3 mini loaves ( baking about 35 minutes at 350°)and added 1 cup of raisins, it came out perfect. We ate up all 3 loaves while it was still warm, and I am baking 3 more this morning for breakfast, and so my daughter can have a loaf to take back to college with her. Just a wonderful cold-morning treat!

It was good... but I think next time I will make it without the tequila.. had kind of an odd after taste with it. Probably would be a good idea to taste it before you add tequila... and if it is good.. leave it alone! ;-)

This was really good... I did add some cinnimon and brown sugar to the rice, which made it even better. I dont know if it was just ME - but I found it was a bit watery- I tossed it in a preheated 350° oven for about 10 min and it firmed it up just right!

This is a great summer recipe- very light. I tossed cilantro in the sauce at the end ( I love cilantro! ) and let it blend in, and served it over rice. I also double the sauce to have lots for the rice to soak up.

I had a coconut candle burning and it made me hungry for something coconut- had all the ingredients so I tried this and they are wonderful! While they are thin, I did not find them exceptionally so- and even several days later they were still soft and chewy! Left them in about 12 minutes- at 11 min they were still hard to take off the pan, the extra min or so really helped. Love this recipe- very easy.

This was wonderful! I was in a hurry so I cooked the chicken breasts in my pressure cooker with a boullion cube, a bit of salt and a bay leaf. Made the rest while it was cooking. I added some red pepper, and just chopped the basil etc fine instead of pureeing it- which worked fine and gives it a nice texture. Did as several reviewers suggested and made it with half mayo and half sour cream - forgot the garlic but tasted great without it! Love this recipe!

A good basic cheese ball.. made it for a grad party and added about a tsp or so of Franks Red Hot Buffalo WIng sauce ( and left out the pecans since I was not sure how they would blend with the Buffalo Wing flavor..) Did need a bit of extra cheddar since it was a bit 'wetter' to mold. The kids loved it. Awesome!

Love this! I add about a tsp of ginger since I love ginger. Usually make it as directed, but yesterday I forgot to toss it in the crockpot before I left for work. Did not want to leave the meat for another day so when I got home I tossed it in the pressure cooker for about 10 min ( sorry- did not time it! ) and added the corn starch at the end and it turned out just great!! Same great flavor, and was quick and easy at the end of the day! Great either way!

I made it just as instructed and it turned out quite dry and stuck to the bottom of the pan. I ended up sprinking the pecans on it and then poured on the sauce ( with a Tablespoon of butter and a splash of Hazelnut syrup added) and baked it an additional 5 - 7 minutes till bubbly... turned out great! If I make it again I would definitely do it that way... seemed to soak up the sauce nicely and it was the perfect level of gooey-ness!

It worked! Seriously this is the first time I have made a roast that turned out so well. I did need to turn the oven back up to 170 deg for 10 - 15 minutes at the end to heat it up... it was cooked nicely thru but did need some heating up at the end. Will definitely make it again... and again...

Have made this numerous times... I chop fresh roma tomatoes (rather than canned) and add extra basil. Grate fresh parmesan cheese ( I use a potato peeler... the extra thickness of the cheese really adds flavor..) on top as well as including it in the sauce. Great easy company dinner! Update: I had about 1/3# of fresh asparagus to use up and chopped it into 2" pieces and steamed till just tender and added to the recipe... excellent!!

Loved this! I am not a cut-out-cookie kind of person so I was reluctant to try one, but my teenaged daughters boyfriend requested gingerbread cookies so we decided to try. This one is great! Rolled out really easily, easy to handle and the flavor was great. Interestingly the ingredients call for butter and corn syrup and the recipe says molasses and margarine... we went for the latter, skipped the cloves (didnt have any) and doubled up on the cinnamon and ginger- and it was great! Only chilled it for about 30 min and between batches and it rolled out fine. Will absolutely make these again.