These were so good. I followed the recipe almost exactly. I added 1 tsp. of honey to the white sauce only because I knew it was a bit tangy for my family. I loved it just as it was. Anyway, I will make these again and again. I had a lot of white sauce left so not wanting to waste it, I used it the next night for a coleslaw dressing by adding just a bit of rice wine vinegar. OMG! Delicious. I also got to use the rest of the cabbage. Please try this recipe, you won't be disappointed.

Reviewed On: Jan. 11, 2012

This soup was great. It is so versatile. I used venison instead of beef. Beef stock instead of chicken, fire roasted tomatoes instead of crushed and added 3 sliced potatoes. It really isawonderful soup. You could used any ground meat and your favorite veggies, I think you'd always have a 5 star winner! Thanksso much for sharing.

Reviewed On: Sep. 21, 2010

This is a great recipe for fried rice. The only one I've ever made using hot rice that doesn't get mushy. Also I usually play with recipes, but I made this as stated and wouldn't change a thing. I've made it twice this week alone. Thanks for sharing. Jeneen Follow up 5/28/10,I have made this recipe several times since first reviewing it. Again, comes out perfect every time. I think the secret to it NOT coming out mushy with the hot rice is that when you add the rice to the hot oil/bacon grease and stir, you are coating each rice grain and protecting it from becoming mushy. When adding the rice to the pan make sure there is only oil/bacon grease and rice. Make sure you stir this well and coat every grain. Anything with a water base, i.e. onions, meat veggies etc. will make your rice come out mushy.

Reviewed On: May 7, 2010