Phenomenal! Made these to go with Valentine's Day dinner and they were just awesome. Had some leftovers and my husband brought one into work and shared it with some co-workers, had to give them the recipe. Aside from handling hot baked potatoes, these were perfect, everyone loved them. I used light cream cheese and lite sour cream.

This was very flavorful bread with a great crust. I followed other reviewers' suggestions and put the dough on the stone that I was baking it on to begin with so that the transfer would not deflate the bread. The problem was, when I made the cut, the dough deflated then anyway. I wonder if I could make the cut before the last 40 minute rising. Either way, the bread was very flavorful, nice and crusty outside and soft in the middle. I used a rosemary infused olive oil, fresh cracked pepper and grated parm cheese for a dipping oil, and it was just superb. Thanks Destiny!

I was in a pinch because I was making a beef tips recipe from this site that called for dry(powdered) beef gravy mix and I didn't have any. So, I looked at Allrecipes for a brown gravy and found this and it was absolutely perfect and delicious. I reduced the water in my beef tips recipe and added a 1/2 cup of wine to it instead. This simple beef flavord gravy was perfect and almost as fast as tearing open a pouch of gravy mix if I had had one. The only change I made was I used a large shallot in place of the onion because the tips recipe already had onion in it. The shallot added a nice rich flavor to the gravy. This was just too easy and to think that all this time I was having to roast meat to get this kind of gravy. Great recipe!

This recipe sounds exactly like my mother's recipe but the prep is a little different in that I toast the slices of bread until they are slightly golden, then I butter both sides of each piece and then cut the pieces in half either down the middle or on the diagonal and place them in the buttered baking dish layered like shingles on a roof, then I pour the other stuff over it as is stated in this recipe. I'm going to make this tonight, but I already know how good it is so I gave it 5 stars.

This was dry and bland and I think it might benefit from some Old Bay seasoning mixed into the cornmeal or perhaps a 1/2 package of dry ranch dressing mix or something. It was crunchy and had that fried texture to it, but very little flavor. It is a good base for a breaded fish that you can experiment with yourself. Might try again with more seasoning.

I gave this five starts for the vinegrette dressing alone! This is an extremely adaptable salad. I used 1 14.5 oz can of mandarin oranges, drained, and a handful of craisins in place of the strawberries and blueberries which aren't really in season right now. I'm sure it would be equally as good with canned pears. I also dry toasted my chopped pecans in a saute pan for a few minutes, stirring every so often. I used one bag of baby spinach which equaled 6 cups not packed. I poured the entire dressing over the salad and tossed to coat. It was wonderful, even the next day when the spinach wilted and people at work were asking me what that wonderful smell was! This is a keeper all year round because it is so adaptable and so healthy! Thanks!

I have another version of this recipe that has either goat cheese or cream cheese (take your pick) piped into the center of the dates with a frosting bag, then wrapped in bacon. It's the cheese flavor that makes the difference, I think, and I prefer the goat cheese in this.

Fall Yummies! I made this soup yesterday. I had two good sized butternut squash. I used another reviewer's suggestion and halved them lengthwise and roasted them cut side down on a large cookie sheet in the oven for 45 minutes at 350. This was perfect for scooping out the pulp. I sauteed the onion in olive oil and a little butter. I added 3 cloves of roasted garlic to that. Another reviewer used chicken stock/broth in place of the water. I did this also and it lent a richer flavor. I used about 4 cups of broth because I had more than six cups of squash and the soup was still very thick and hearty. I used only 3 boullion cubes. I took the advise of several other reviewers and used only one 8oz. pkg. of cream cheese and I'm glad I did this because it would have seemed more like a cheese dip with another block of cream cheese in there. I also added a couple of dashes of curry powder and that along with the cayenne gave this soup a robust flavor. This was perfect for a fall afternoon pre/dinner appetizer. This is being added to my recipe box for sure.

I've been making this same recipe for years, but I kind of doctored it a little bit to resemble some biscuits and gravy that I couldn't get enough of while visiting in the deep south. I turned it into red-eye gravy by adding about a 1/2 teaspoon brewed coffee grounds and about 1/2 tsp. red pepper flakes. That'll wake you up! It gives it just enough kick. You'll feel like hearding cattle after this.

I made this last Sunday for the football game and had cut up veggies and whole wheat pita bread cut into triangles with it. It was awesome! At first bite the tahini made the Hummus taste almost peanutty, or nutty but after a little while the flavors blended more nicely and it was perfect. I think I will add more garlic and maybe a tad more lemon next time. Mine turned out a perfect consistency done as the recipe states. This beats any store bought variety by far!

One of my sisters sent this recipe to me about a year ago. I've made it many times since. If could give this 10 stars I would. Don't let the overnight stay in the fridge scare you, I've done it both ways, the night before and morning of and they are both fantastic. One time I even forgot the peaches and it was STILL Great! I used a French baguette and slice it about 1/2 to 3/4 inch thick, and because we like it "eggier" I use 7 eggs (have even used egg substitute with success) and a dash more vanilla and a dash or two more of cinnamon. This is a great dish for overnight company, holiday brunches, and it's even been requested for dinner! Today I made it and I had some peach brandy on hand and added about 3 tablespoons to the sugar & butter mixture while it was cooking. To DIE FOR. Thanks for this new family favorite!

I gave this five stars even though I made a few modifications, but the muffins would have been awesome either way. I don't think you could mess this one up, and it's easily adjustable to personal preferences. I used 1.5 cups white sugar and 1/2 cup light brown sugar. I used Enova oil. I used one 15 oz canned pumpkin and cut the water in half to 1/4 cup because of the moisture in the extra ounces of pumpkin. I used 1.5 cups all-purpose flour and 1.5 cups whole wheat flour. I omitted the raisins just as a personal preference but used the full cup of chopped walnuts. The bag of walnuts already said "chopped" but I chop them a little bit smaller. Everything else I left the same. These were WONDERFUL. Great warmed up a little in the micro for 25 seconds at 50% power and with a hot cup of coffee. There was enough batter that I made 12 regular sized muffins, 16 mini muffins and 2 jumbo muffins. My husband brought some to work and they raved about it. This was a really easy recipe and you can do a lot of different things with it. I'll make it again and bring some to my office. Thanks!

I didn't do the tomato part of this recipe because most of the family doesn't like roasted tomatoes unless I make soup with them. I had sundried tomatos if anyone really wanted them. I've never had grilled romaine before and this was a really tasty and different way to do a common vegetable. I cut the hearts in half lengthwise but I made the mistake of cutting off the hard end first and should have left it on so it would hold the heart together better on the grill. No matter, it still turned out great but my poor husband was chasing romaine leaves all over the grill. I brushed the hearts with EVOO and freshly ground sea salt and black pepper. It was all I could do to keep from eating them before they hit the grill! The dressing was very easy, thicker than I thought it would be but probably because I used a little less olive oil than called for. It was very good and I love the balsamic and shallot flavor in dressings. It made a lot more than I would put on a single salad so, I have plenty left to use on other salads. My son dipped his grilled chicken in the dressing and thought that was good. It would probably make an excellent marinade too. I'll be grilling more romaine in the future, it's a nice alternative to regular old salad.

This is WONDERFUL! I LOVE Indian foods and flavors and this ranked right up there! It's a great vegetarian dish too. I didn't change a thing and the spiciness level was just right for me. My husband and daughter loved it too. I've brought it for lunch at work a couple of days and somebody always remarks on the lovely fragrance coming from the microwave saying "It smells like a good restaurant in here." Love this stuff, it's a keeper!

This dip is awesome! I first made it a year ago to bring to a birthday party and it didn't even last a half hour! I followed the recipe exactly except I used the 1/3 less fat cream cheese and I added 1.5 tsp. of Old Bay seasoning. I used a light rye bread bowl because I couldn't find an Italian bread bowl but the flavor of the rye bread was also excellent with this dip. I made this again for another party tonight and it is all I can do to keep from eating it BEFORE it's baked. I'm going to bring copies of this recipe to the party tonight because I KNOW people are going to ask for it. I'm going to make this again for our weekly Sunday afternoon football games although I think I may have to double the recipe for that. YUM! Thanks for sharing this!!

I gave this 4 stars instead of 5 but I think that ingredient choices could have something to do with that. I used Ragu Lite Alfredo sauce and a turkey smoked kielbasa sausage. I used mini penne pasta because that part didn't really matter. The flavor was good, but the sauce I think was a little thick or rich even for a "lite" sauce. I should have thinned it with some milk and/or dry white wine. I did add garlic while sauteeing the sausage and also to the sauce. I think some Italian flat leaf parsley would work with this and maybe even a smidge of spinach that is wilted in the pasta water. I may try that next time. This is a little bit like spaghetti carbonara, but I like the carbonara better.

I used this with Sarge's pulled pork recipe on this site. I crocked the pork for 8 hours according to Sarge's recipe, drained the liquid from it, pulled it apart, and then added this vinegar based sauce and let the pork stew in this for another 30-40 minutes. I still used a "tangy spare rib sauce", also from this site by Judy Clark, to use as the topping to the pork in the sandwiches. This vinegar based sauce was great for keeping the meat tender and juicy and kept it from becoming "rubbery". Just wonderful! Thanks!

I love crock pot recipes because I can go to work and cook dinner at the same time. I've never done a pulled pork before but this was truly amazing! I used pork shoulder and trimmed the fat. Mine did require the full 8 hours of cooking on low and it was at it's optimal tenderness and "pullability". Once the pork was pulled, I drained most of the liquid in the pot and then used the Vinegar based NC BBQ Sauce on this site and let it "stew" in those juices for a bit. My daugher found a great tangy sauce on this site called "Tanky Spare Ribs" and she made the sauce to go with the pulled pork sandwhiches. The vinegar based sauce was good for keeping the meat tender and moist but the bbq flavor and consistency of the tangy spare rib sauce by Judy Clark just really hit the spot with these. We had them on Kaiser rolls and with cole slaw. Just awesome. The family thinks we should have this once a month now. The only really bad part was, we ate them while watching the season premier of "Biggest Loser", and felt a little guilty...

This recipe is wonderful! I only made slight changes, we grilled our chicken first then shredded it. I used queso fresco for the cheese (from Costco) and shredded it, and since some people in my family don't care for sour cream, I did not dot it on the top but served it on the side instead along with some quacamole and chopped tomatoes but added more cheese on top of the casserole to compensate for the sour cream not being there. I had this with the Mexican Rice III on this site and it was a totally authentic Mexican meal. A must have with Margaritas!

This was great! It has a great flavor, it smells great while cooking and it's just as good the next day. It was easy to prepare too. I was afraid early in the recipe that it would be bland, but I was proven wrong when it all came together. I did it all in my big cast iron dutch oven. I didn't change a thing in the recipe but I didn't use the lemons as garnish, I forgot. This was really good and we'll be making it again!