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i served this as a dipping sauce for fondue bourguignonne and it needed to be thickened, so i substituted water for yogurt and sour cream. this way it holds onto the fried meat better. it was a big hit with chicken and shrimp and even my dad who cant seem to grasp the sweet+meat concept was impressed.

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Olga's Potica

Reviewed: Dec. 22, 2008

the filling i usually make and has been made like this for generations is ground walnuts, sugar and raisins soaked in rum. i omit the honey because i think it overwhelms the aroma of walnuts..but that's just me. an interesting twist is making potica with tarragon and cottage/cream cheese, it's really yummy and fragrant :)

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Velvety Pumpkin Soup With Blue Cheese and Bacon

Reviewed: Nov. 21, 2008

what are pumpkin pie spices?

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Classic Macaroni and Cheese

Reviewed: Nov. 11, 2008

That's a lot of cheese. and butter. and calories and cholesterol. since i'm not american, i've always been wondering what the mac and cheese fuss is about - now that i see the recipe, i know kids would love it, but a responsible parent can NOT feed this to a child. look up the nutritional values before making this, seriously..

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World's Best Lasagna

Reviewed: Nov. 11, 2008

omitted the sausage, family impressed.

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Butterscotch Bread Pudding

Reviewed: Jul. 18, 2008

really good, especially because i've never made or eaten bread pudding before, so i had no idea what to expect. i found the recipe way too sweet when the pudding was hot, but as i took it out of the fridge after a night (it set wonderfully) it was not at all too sweet - so maby, if you're planning to eat it warm, you should try halfing the amount of sugar. i altered the recipe as a consequence of a completely empty fridge - i used raisins, cinnamon, nutmeg, chopped chocolate and almonds. due to lack of sugar i replaced some of it with honey, but the sugar level was still kept in proportion to the recipe. will make again, since my boyfriend ate 4 portions and counting..

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Perfect Sushi Rice

Reviewed: Jun. 7, 2008

i was out of two essential ingredients for this one: i only had basmati rice and where i come from, rice vinegar isn't widely available. so i made it with basmati and red balsamic - i cut down on the sugar and vinegar, because balsamic was too strong on both. yet it turned out great, works with both salmon and tuna.

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