One question. Where has this recipe been all my life? I'm so glad I didn't wait another day to make this! I can't wait to make it again!! Thanks so much for this recipe chibi!

Knothing knasty about it. This pleasing little cocktail was tart and refreshing, sort of like Lorem himself. Knudson seemed to enjoy it, too.

I've eaten ribs that filled me with joy and ribs that filled me with regret. These are the joyful ribs. Thanks for a fabulous recipe.

This is a great way to get rid of any bread leftovers! (Warning! This is another one of those reviews that "change" things...though I prefer to think of the changes as suggestions or alternates, in case you don't have something on hand. Plus, it's really cool to see what others have done with a recipe. I'm also a big fan of incorporating leftovers into later meals so they don't go to waste...) Anyway--I was trying to get rid of some day(s) old pound cake when I came across this recipe, so that's what I used instead of regular bread. (it was Cream Cheese Pound Cake III from All Recipes, and we'd had it with fruit and whipped cream a couple days before..Very good!) I sliced the cake into thick strips and spread them out in a tightly packed single layer at the bottom of a 9*13 Pyrex pan. I put the filled dish in a slightly warmed oven while preparing the topping to crisp it up a bit. I followed the topping ingredients pretty closely--though I did reduce the sugar to 1/2 tsp (pound cake has more than enough), adding a little more cinnamon and vanilla to taste, leftover peach/applesauce, (about 1/2 cup) and a generous dollop of maple syrup. I poured the mixture over the pound cake slices and left it in the fridge overnight. It didn't "puff" up as much as bread would have, but it came out smelling, looking, and tasting just great! I sprinkled the top lightly with powdered sugar while it was cooling. It wasn't too soggy, (the larger pan really helped with that) tasted exactl

What a perfectly tasting pizza idea! I had to adapt this to a LOT of guests (and therefore, a lot of toppings,) so here are my thoughts. I opted to use All-Recipes' "Jay's Signature Pizza Crust" for the dough recipe, and worked in the cheese and herbs as directed here. For the sake of time, I used a couple cans of prepared Alfredo sauce, added 3-4 oz cream cheese and 1 cup of Parmesan cheese, salt, pepper and garlic powder (to taste) I made the garlic butter and seasoned chicken as directed. (I baked and hand shredded the chicken breasts) Other toppings I added: crispy bacon and roughly chopped onion. YUMMY! Definitely a keeper. Everyone asked for more!

Fantastic says it all! I rarely hand-make pizza, so I was a little nervous, but both pies came out perfect! I made Chicken Alfredo Pizza (minus the dough) from All-Recipes (recipe by lighthousekeeper)and worked in 1/2 cup of Parmesan cheese, 1/2 tablespoon rosemary, 1/2 tablespoon Italian seasoning, and a 1/2 tablespoon garlic powder into the dough. I don't have a pizza stone, so I pre-cooked the dough for about 6-7 minutes before topping it. Yummy! Can't wait to make more!

What a great pound cake recipe! I don't have a tube or Bundt pan, and this filled 2 loaf pans just perfectly. It came out very moist and yummy, with a great outer 'crust' and was sweet & golden inside. Much better than any 'box' pound cake, perfect for warmed fruit topping and whip cream. Definitely a keeper!

Simple & Perfect. I'm glad I didn't halve the recipe, as these turned out so good--we keep going back for more. It had been awhile since I baked yeast breads, so after a quick refresher course from the site, I got to work! I used my stand mixer to knead the dough, (On low speed, it took about 20 minutes to reach the correct elasticity) and was rather generous with the rising times. (about 2 hours for first rise and 1-1/2 for second) I brushed the rolls with a light coat of melted butter, Parmesan cheese and garlic powder before rolling them up. I noticed that the baking time had to be reduced to 6-8 minutes, but the final result was amazing! The rolls were huge, fluffy and tasted great. I can't wait to try these as cinnamon rolls or "pigs in a blanket." I don't think I will ever buy the refrigerated crescent roll dough again! Thank you!

Delicious! I definitely will make this again. I made it for my boyfriend and friends, who have had very little exposure to traditional Jewish dishes. They loved it! Like other reviewers, I recommend the use of a food processor to shred all the ingredients. Also, I'd use a folded piece of cheesecloth or a very clean baker's towel to squeeze the water out of the potatoes, its easier than using a colander. The flavor and consistency of the kugel was perfect, especially with a dollop of sour cream. Many Thanks!

Very Good! I didn't change a thing in this recipe. The strong lime flavor was tempered nicely by some whip cream and a light dusting of powdered sugar, resulting in a rich, cool, summertime treat. Thank you!

The night I was going to make these pork chops for the first time, some unexpected guests arrived at my house for dinner. (I suspect they were led by their noses...) A couple of them didn't eat pork, so I whipped up a separate batch of breading, prepared some chicken breasts and popped both pans in the oven. (If you do this, bread and brown the chicken first, then brown the pork chops) Instead of spending too much time in the kitchen, I layered some sliced raw potatoes and canned corn kernels on the bottom of the pan and put the meat on top. Adding the vegis (and a second pan of food) increased the cooking time to about an hour or so, but it was well worth the wait, especially for a meal I can just pop in the oven and not worry about. The chicken tasted just as awesome as the pork chops, and the guests said they would rather eat at my house than go out to a restaurant, so thanks for a great one! (I just received a rotisserie oven as a gift, and I can't wait to try these chops out in it...will keep you posted!)