I begged a neighbor for her "scalloped corn" recipe. This is the one except the neighbor's calls for 1/4 cup butter instead of 1/2 cup. Draining the whole kernel corn makes the casserole more firm, closer to corn bread. Next time, I will reserve at least 1/2 of the liquid to get the scalloped consistency. Using low fat sour cream worked too. Either way, it was a hit at my house.

Reviewed On: Nov. 15, 2009

Best pizza crust I've ever made. I will not try another...this is the one. I prebaked for 15 minutes and then made the Four Cheese Margherita Pizza from this site. Fantastic!

Reviewed On: Nov. 10, 2009

DELICIOUS! I didn't have fontina so I replaced it with additional mozzarella. I used the Whole Wheat and Honey Pizza Dough recipe from this site (prebake for 15 minutes before topping). We have never made a better pizza at home than this. For those who commented on a soggy pizza make sure your tomatoes are roma. They are more firm and "meaty" with less water. Also make sure you are brushing on the marinade and not pouring the whole thing on. You should have marinade left over.

Reviewed On: Nov. 10, 2009