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"Perfect! Such an easy dough to work with, too! Lacking a bread machine, I used my stand mixer and allowed the finished kneaded dough to rise for about an hour (doubled before shaping into desired purposes. I used half of the total dough for a loaf (8x4 loaf pan, half for rolls (I got 6 of the size I wanted. I think that 18 is a bit much to expe..."
1 day ago on Food.com
"I too took the shortcut of cooking the bacon and onion and then adding the cabbage to the same pot--I'm sure the original method would be great, but my apartment lacks the stove space for that! Used "kaluski" (as the bag spelled it noodles and loved the chewy texture, much better for this than regular egg noodles. I did drain the grease from th..."
Oct 5, 2010 on Food.com
"I don't know why I never thought of roasting radishes--thanks for the idea and for the recipe. Killed two birds with one stone roasting off the extra zucchini and radishes from everyone's gardens that somehow keep ending up in my kitchen. We had some as a side dish with dinner and I'm going to use the leftovers for a veggie/tomato soup. Awesome!"
Aug 23, 2010 on Food.com
"This was really great--was looking for a way to use up some celery and your casserole was easy and a good complement to the rest of dinner. I was a bit lazy: I cooked the celery and onion all together until tender with a bit of oil, salt, and pepper (instead of doing it in batches per your directions. I then made the roux in a smaller sauce pan..."
Aug 19, 2010 on Food.com
"Made these with regular oreos and raspberry cream cheese--delicious!"
Dec 15, 2009 on Food.com
"I make something very similar all winter--very hearty, very tasty! We make corn bread and serve this in deep bowls over the bread for a great taste combination and to soak up the broth."
May 11, 2009 on Food.com
"Great! I didn't have enough sour cream, though, so substituted about half of the amt. with low fat cream cheese; we also added two finely chopped cloves of garlic. We served it with blue corn tortilla chips--it looked great and was a hit! Thanks for the recipe."
Apr 26, 2009 on Food.com