Nice change from plain white machine bread. Might be suitable for dressing up with some added flavors--like cheese!

Excellent recipe-they turned out wonderfully good. The flavor of these rolls will depend on the quality of the rosemary that you're using--I think that fresh rosemary would work better for a more robust flavor.

Very quick and easy to make these with the powdered cocoa. The texture is very similar to fudge brownies that one might make using a lot of melted chocolate. Delicious--I left out the nuts and they didn't last very long at all.

I made this recipe exactly as written only I used Oven Ready Lasagna noodles--crossed my fingers hoping all the watery sauce would be enough to cook them and it worked. Whole family absolutely loved this one. Thanks for sharing--definitely keeping this one around.

As written--this recipe turns out okay but it really is very bland. Needs a lot of extras to make it interesting. My teen daughter said it was pretty blah and didn't eat anymore than 1 piece.

This recipe was delicious--I used fresh Pumpkin instead of canned and halved the oil and subbed a 1/2 cup of apple sauce for the remainder of the oil. It turned out great!

I went ahead and made this heart attack waiting to happen and it was actually pretty good. Not super duper extra fantabulous but it was definitely good--my family really got a kick out of it and ate it all up. I didn't cut up the bread into cubes--I sliced it so it would fit the bottom of the pan instead.

Since everyone seems to be somewhat at a loss as to the "traditional" biscuits to use, they are called savoiardi biscuits--they're usually sold right alongside the sponge lady fingers. I basically followed this recipe but I used the savoiardi biscuits instead of the sponge lady fingers. I ended up using a bit more coffee liqueur than called for as I dipped the biscuits into the liqueur rather than just brushing them. Hubby is a tiramisu expert of sorts and he said it was one of the best ones he's had over the years. Both my hubby and I agreed that we could skip the extra 1/4 cup of sugar and that Tia Maria liqueur would be preferred over Kahlua in this particular recipe. This dessert needs to sit for AT LEAST 24 TO 48 HOURS to really allow the flavors to come through.

I made this recipe last night. It was exceptionally quick and easy to prepare. I gave it a four because although it was easy and everything worked out well, the flavor just wasn't that great. I'm not sure that I would make it again.

A very good fresh tasting salsa--goes very well with jerk pork by the way :o)

This is a pretty good, basic recipe. I did however find it a bit bland and perhaps a little "unauthentic" tasting but I'm not sure what exactly is missing from the recipe to give it that little bit of "something". Great basic to add to ones' repertoire nonetheless.

I have to admit--this one's pretty good!

These are surprisingly pretty good and definitely taste better the next day.I have made these twice now. I used a home made Autumn Fruit spread instead of the jam called for in the recipe the second time around and they were extra yummy. Everyone really likes this recipe--thank you for sharing.

I made this recipe a couple of days ago largely because it didn't contain anything processed. I also went into this knowing full well that there wasn't going to be anything "exciting" about this dish. It is just plain humble fare. This dish would pair well with something that does have a lot of flavor--ie) bbq'd meats or grilled veggies. I followed the recipe exactly and added some chopped green onions in addition to the sliced onion to add some color and interest to the dish--they did lend a small bit of flavor in the end. I cooked it in a glass casserole dish for 90 minutes as suggested and I found that all the fat had separated out of the dish and rose to the surface--Bonus! I was able to spoon it all off very easily--there was AT LEAST a quarter cup of mostly saturated fat that we didn't have to eat! I mixed up everything afterwards and although I didn't much care for the bland flavors myself., my teen daughter seemed to enjoy its humbleness. The recipe works well but it is exceptionally high in carbohydrates and saturated fat and as such, I would only serve it very rarely.

These are very easy and great but to be honest--I didn't much care for these freshly made--they tasted way better the next day when I reheated them. Thanks for adding something new to do with vegetables and something else for vegetarians to try.

I made this for lunch one day last week--I was really surprised by how filling tufo can be! Tasty, simple base recipe that needs some dressing up to make it extraordinary.

I made this recipe on the weekend. It is pretty good, however, I'm not sure if I was a bit heavy handed with my vegetable measures but I found that trying to add 3 cups of bread crumbs wasn't going to be easy--I only managed to mix in 2 1/2 cups and the mix seemed too dry. This recipe ended up having great flavor--for a more neutral flavor that one could play around with more, one could sub out the carrots for zucchini instead. I do try to strictly adhere to eating minimal simple carbs so I'll be only adding one cup of bread crumbs or a few tablespoons of soy flour or something similar to substitute the 3 cups of bread crumbs called for in this recipe the next time I make it.

This is one of those recipes that you gather your family or your favorite friend around to help you make so they too can share in the laughs because afterall, it is by far one of the weirdest recipes anyone's yet to see and you just know that nothing good could come of it but it'll sure be a lot of fun concocting the mess and watching it self destruct somewhere along the way. Well, mixing it up was a real riot--I think my husband and I near cracked a rib from laughing so hard at the mess that was in the bowl...it brought back memories of praying to the porcelain god for sure....:o) Then we popped in in the oven--and the most amazing thing happened--it actually came out looking like a loaf and it was pretty freakin' tasty--so much so that my carnivore hubby actually took a few slices for lunch one day. Who knew? I followed the recipe exactly as stated--I'm not sure why there's so much oil in the recipe but one could easily use less than half of what's called for. Once you make this loaf--you will quickly start imaginng all the things you could do to it--like swapping out the onion soup mix for something else, added veggies and other seasonings etc. This recipe is pretty neat and a lot of fun. I would recommend it to any skeptic. The ONLY THING IS THAT I HAD TO BAKE IT LONGER--ABOUT AN HOUR UNTIL IT WAS FIRM IN THE MIDDLE...I checked it at 45 mins and it was still jiggly when I shook the pan so I put it back in there for awhile longer.

I'm sorry but In my opinion, this recipe is missing a lot of what makes stroganoff, stroganoff. I just found it to be standardish so-so hum drum crock pot fare HOWEVER, the idea of using some cream cheese in place of or even combined with the sour cream does give it something. Personally, I'd rather make stroganoff with tons of fresh mushrooms, oregano, sherry etc. It is very easy to make and offers a simple ingredient list and isn't horrible tasting....so I'll give it 3 stars.

These cookies are more like drop scones--they're cakey rather than chewy or crisp like a cookie and they are not overly sweet--which is a nice change. I made the recipe as outlined and baked them on parchment rather than a greased pan. They were fine fresh out of the oven but personally, I thought they tasted far better the next day--the extra time allows the flavors to more fully develop. I did not use any icing on them as I felt it was unnecessary. These would be excellent served with an afternoon tea.