I had an abundance of sour cream so typed in "sour cream salad dressing" and found this recipe. Was a little put off by the sugar but since I had all of the ingredients-set about recalculating for 4 servings. I found a great way to eliminate the sugar-use RICE VINEGAR! Also, I had Dijon mustard on hard-use it if you have it! The result was a beautifully creamy-and sufficiently sweet for my taste-dressing. I used it on a pasta vegetable salad and added it to My Recipe Box for future use. I wanted to share the sugar substitute idea for those of you who might be put off by the white sugar ingredient. Oh, I taste-tested too, which is why I knew immediately that this recipe is a keeper.

This really is a perfect apple pie! I used pie crust sheets instead of making my own but used the filling recipe AS IS - you can't miss with this pie, it's delicious! IMPORTANT NOTE - I've made this pie EXACTLY as the recipe is written several times since my 2010 review - ALWAYS with perfect results. The only thing I've altered is the amount of sugar - if you're using a sweet apple, Gala is my preferred, you can reduce sugar amount according to sweetness of the apple you're using. I reduce by approximately 1/4 cup when using a "sweet" apple. Still absolutely perfect pie!

Wow, a perfect recipe! I used fat free condensed milk and orange zest instead of lemon (there's no sense trying to lighten the suger content, just enjoy) - otherwise no changes. Beautiful presentation with vanilla ice cream and sauce over all and it tastes even better! One of the best deserts I've ever had. Thank you.

Being a Spaniard, this recipe caught my attention. Tortilla de patata is truly a simple, rustic dish and it sounds like everyone's got the right idea. Having made this tortilla many times at home and with family in Spain-I have a couple tips to share. After cooking the sliced potatoes in olive oil, I drain them in a colander then put potatoes back into frying pan (a good non-stick works best!) After adding egg and pushing potatoes down so they're submerged as much as possible, I cover the pan and cook on very low heat-you can actually cook the tortilla all the way through this way and only need to invert onto a serving plate and cut into wedges to serve-although if you're using a non-stick, the inversion process is a snap. I'd never had Tortilla made with anything other than potato, egg, and onion UNTIL I experimented on my own. I sauteed chorizo, put half the potatoes in the pan sauteed chorizo on top of potato, rest of potatoes on top of chorizo, then egg over all. Really good! and a very nice presentation when sliced.

This recipe is "the BEST!" and a beautiful presentation. I calculated for 18 because I wanted to use a 9X13 pan then followed ingredients and baking time to the letter-EXCEPT-I exchanged plumped cranberries for raisins AND drizzled a simple sauce over all while still warm in the pan. I highly recommend the addition of sauce, it made this an absolute PERFECT dessert. Bread Pudding Sauce Ingredients: 1 cup whole milk 2 Tbsp. butter 1/3 cup granulated white sugar 1 tsp. vanilla 1 Tbsp. flour dash of salt Directions: Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.