I was desperate for a yummy recipe that didn't call for cream or parm. This was GREAT, and we still subbed half the ingredients! Used dried vermicelli, already cooked shrimp (mixed in at the end), and some thyme, basil, red pepper flks and white pepper for the cajun seasoning. Used 2 cloves of garlic, and kept the roux a little thin. My kids went wild for it, and so did I, unfortunately!

Reviewed On: Nov. 2, 2009

Love the flavor of this glaze. I marinated chops in a simple brine, then rinsed, grilled and glazed with this. Had no apple juice, so I used fruit cocktail juice and also used pickled ginger. It was fantastic. Saved the remaining glaze in a jar for future use. May add 1 Tblspn cornstarch next time to thicken a bit more. Thank you for posting this recipe.

Reviewed On: Jul. 10, 2009

This is the first time I've gotten sourdough to actually work. Probably the tenth time I've tried. We live in a climate where, if you set out a bowl of equal parts water and flour, you will have bubbles in a couple of hours and by the next day, it's dead. Adding a bit of yeast (I only added 1 tsp) seemed to help stabilize this. I fed the dough after a few hrs and then put in frig by the same night. Waited one day and then made sourdough french bread. It actually rose and had a nice texture. I don't know how long the starter will last, but so far it looks great. Thanks for posting.

Reviewed On: Apr. 30, 2009