The easiest, most perfect, delicious popover recipe I have ever found! My husband went to school in Britain, and he said these rivaled the best he's had. (I didn't tell him they took less than 5 minutes to prep... ; ) I served them alongside a roast beef, so I used the pan drippings to grease the muffin tin - the traditional fattening way! (I used a six-muffin tin with large cups, the recipe only filled 5 of them 1/2 way with batter, which was fine). They puffed up high and held that way through the temp reduction. PERFECT texture and taste. Try 'em! For those than haven't tried popovers yet (based on some of the other reviews)... Popovers have no real taste of their own, so they can take on the flavor of whatever you top/serve them with. They are egg-y and a bit chewy. If yours come out this way, you've done everything right!

Excellent!! I had no yogurt, so used only sour cream, with a bit of extra rice vinegar and a squeeze of lemon juice. Dry dill and oregano work just as well as fresh, and sauteing the chicken is equally delish as grilling. Definitely a keeper!

Made this recipe for today's New Year's Day breakfast. Didn't have Gouda, so I used Asiago. Made a savory cracker crumb from the leftover boxes of crackers from last night's New Year's eve bash! (Easy and GOOD! Spread softened butter on sides and bottom of pie plate. Crush up crackers, season to taste. Press crumbs into butter on sides and bottom of dish - so simple!) Sauteed a bit of garlic with the onions, and seasoned with various herbs - recipe as-is would have been to bland for our tastes. Used 8 cups of fresh baby spinach, wilted in the sautee pan on top of the onions and garlic. Next time will snip the spinach into smaller pieces before cooking, as the larger pieces were difficult to cut when serving/eating the quiche. Cut the fat a bit by using 1/2 cup half-and-half, and 1/2 cup lowfat milk, with great results. All in all, this is a good base recipe to use with your own creative additions. I will add baby shrimp and marinated artichokes to the mix next time!

Used red bliss, yukon gold, and sweet potatoes. Didn't have red wine vinegar, so I used white balsamic. Didn't have spicy brown mustard, so I used seeded dijon. Even with the substitutions, this dressing tasted wonderful, and the salad is beautiful with the orange and white colors! Garnished it with sliced scallions and brought it to a big party. Rave reviews and not a spec left over! A keeper!

This was delicious, just as written. My guests gobbled it up!

This is my Italian grandmother's recipe, to a T (except for the baking power typo, of course - 3 teaspoons works perfectly :) We call them "Sciamellis" in my family. The key with these cookies is that YOU SHOULD NOT BROWN THEM. If they turn golden on top, they're overdone. When you just start to see a teeny bit of golden color at the base of the cookies, get them out of the oven! Almond, anise, vanilla, lemon...all varieties taste great.

This is DELICIOUS, albeit VERY sweet. The only change I make is to drain the excess liquid from the baking dish before popping it into the oven. YUM!!!!

The first time, I made this recipe as-is, and it was delicious!! The second time, I upped the oven temp to 425 for the first 30 minutes, then backed it down to 375 until the internal temp was 160. Doing this crusted the outside and sealed in the juices better. This one is a cold-weather favorite!

Our favorite pork roast is made even better with this simple yet delicious combo of seasonings!

This is a wonderful side dish, especially with summery fare! One night I swapped the lemon and walnuts for lime and almonds, another night I used lemon with pine nuts! This recipe is a great jumping off point to create your own variations!

This was a big hit at a luncheon I hosted for several of the fussiest ladies I know! I added a can of mandarin oranges along with the juice instead of the regular orange juice. FABULOUS! I have served this over brown rice, jasmine rice, linguine...very versatile! A keeper!

This chicken salad was a big hit with my co-workers and family! I didn't have water chestnuts, so instead I used walnuts for crunch. FABULOUS! I also used red grapes and a sprinkling of tarragon, which really brings out the flavors in this mix. Try it!!

This recipe is easy to make, and the lemon gives a summer staple an even more summery flavor. I thought it needed more spice than listed (as many other reviewers did), so I added tarragon and garlic salt. (I omitted the season salt). As we like a tangy taste, I added a bit of rice wine vinegar as well as the lemon juice. The worcestershire turns the dressing and whole salad a bit grey - - still tastes great! This is just another example of how you can use a recipe for a jumping off point for your own creations. Great stuff!

An easily modifyable, easy-to-make recipe. Use your imagination and mix up the herbs and spices. You can't go wrong!

Made this for Christmas dinner, and everyone loved it! I had no apple jelly, so I used Red Currant instead. It was DELICIOUS - try it for an interesting variation! I used a 9lb. roast, so the 150 just wasn't cutting it. After 2 hours in the oven, and about an hour before my guests were due to arrive, the internal temp was only 80 degrees. I turned the oven up to 350 until internal temp was 130-ish, then turned up the heat to brown it. Everyone raved about this pork and the gravy! I thought it was too dry. (I cook pork roasts weekly in my Romertopf, and they are always much more juicy). I only gave the recipe four stars because the cooking times/temps do not scale well to different sized roasts. I imagine the recipe works perfectly when using the authors originally intended roast size.

Made these for Christmas. Would never use canned beans for this, so I used fresh. Blanched them until dark green first. I found that the beans dehydrated way too much when I left the bundles in long enough for the bacon to crisp. Everyone loved them anyway, but next time, I'll cook the beans a bit more first, then broil the bundles to crisp the bacon. Great flavor - no leftovers!

My kids loved this! My husband and I...not so much. For all the fat in the recipe, I'd rather choose something more appealing, and let the kids have this as a treat every now and then!

This recipe calls for no seasoning other than ginger and white pepper, leaving this soup VERY bland if you don't at least add salt. This is why I only gave it 4 stars. I sauteed a clove of garlic with the onion, and added salt to taste. I stirred in a bit of butter before serving, as well, to give it a fuller flavor. My guests really enjoyed this soup.

I use a variation of this recipe every day in my bakery/cafe. It is our number two seller, next to our double fudge brownies. The funny thing is, both recipes are from my Grandmother...Anna! We use more white flour than oat, otherwise, the recipe is the same, and FABULOUS! TRY IT!!

This recipe makes great stuffed mushrooms, but it also makes great stuffed CLAMS! Here in Rhode Island, we have an abundance of Quahogs, which I chop to use in this recipe for both mushrooms and stuffies. I use both freshly grated parmesan and romano cheeses in the mix. Adding an egg helps bind the mix together a bit more, and also allows you to cut the butter back to 1 cup. Your guests will love this one!