I am giving this recipe a 5 for the concept of using rolls as a crust. I add my own toppings after that.

This rice pudding is PHENOMENAL! There needs to be a million star option! No kidding! I am sitting here eating it as I type, and warm at that....so delicious! I tweaked it a little based on the reviews I read. I added a 1/3 cup sugar, and only used 2 eggs. I also tempered the eggs. The result is fabulous, I will make this again and again...thanks for sharing it with us! :)

Best every mac salad. I think it serves more than 10 though. Sometimes I make this with low fat mayo with balsamic vinegar and artificial sweetner. Definitely Sweet onion. A real keeper. Thanks.

Really terrific! I took this loaf (and a Sour Cream Banana Bread from this website) with me to visit my cousin in AZ. Each morning (and many evenings) her significant other and I whittled away through the loaf! Since my cousin doesn't care for pumpkin, she concentrated on the banana bread (also delicious). Before I left Chicago, I tasted the bread every few hours (as an experiment, of course) to see if the taste does improves with time. As good as it tastes right from the oven, it becomes more moist as time passes.

Awesome! I just used the marinade. I am making it again this week.

My family and I just finished eating and I had to run to the computer to review!! This recipe was phenomenal! I had to use a little more liquid to adjust the sauce thickness, but other than that, it was great. I will be making this again!

I've made many banana breads from this site and this is one of two that I really like. The other one is made with buttermilk instead of sour cream. They are both terrific.

Excellent recipe. This isn't a soup. It is Pasta Fagioli!!!

Excellent recipe. This was my first time making risotto and it was much easier than I anticipated. I ate two servings yesterday and this morning I brought some to work and I am eating it already (its only 10 am!!) – this is how good it is. My husband loved it too. I made my own chicken broth with fresh vegetables and chicken. I used 1 full cup of wine, baby Bella and white mushrooms and it wasn’t too much. At the end I also added cut-up chicken from the broth and some green peas, which was very tasty. And of course I used freshly grated Parmesan cheese. Making my own broth allowed me to control the salt and the end result was scrumptious!! Will definitely make it again – maybe with some tomatoes or garlic and shrimp next time.

This was a very good salad. I used freshly chopped onion, regular yellow mustand and fresh dill instead and served it on a sandwich bun with butter lettuce and a slice of tomatoe. Very good. I though 1 cup of mayo would be too much but it was perfect.

I saw these at my friend's party and they were very tasty. She didn't bake them. She pre-cooked the asparagus for 1 or 2 minutes and wrapped the prosciutto over few stems of asparagus and some cream cheese. She tied it with a chive. Very nice presentation and a great tasting appetizer. I made it few times myself.

Definitely use suggestions from previous reviews and you will love this dish. This is the basic recipe I follow every time I make stuffed cabbage rolls. I always double the sauce. They come out just like my grandma use to make them back in Poland.