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"Excellent Zurie! I made some creme fraiche for this receipe and took this to a church meeting. Everybody loved it. I put a layer of brown rice in a 9" x 13" casserole dish and poured the chicken and sauce over the rice. I'll make this again.
"My Jewish buddy has been asking for a corn rye like those back in New York for years and I've made several recipes looking for it. This is one he loves. He raved about it and it'll be a frequent loaf I'll bake around here. I used my own rye sourdough starter but this one looks good. I decreased the water a tablespoon or two to d..."
"I thought I had reviewed this recipe, but I suppose not.
I loved this recipe. I'm making it again as i write this. The method is very clear and easy to follow, and the bread is awesome. I saw a good deal of oven-spring and an open crumb with very good taste.
"Great idea, excellent recipe. I used cream cheese, mozzarella, and sweet Italian sausage for the stuffing. I had pulled the springform pan out, but decided to use a cast iron skillet instead.
I'll make it again, using the recipe stuffing."
"Superb dish! Veal was on sale. I used a mixture of cuts as shanks were not available. I browned the meat so well and the cuts were tender enough that the dish was done in about 3 hours on low. All veggies had been partially cooked at the beginning also. We served over brown rice with the gremelata and it was a hit with the family."
"Superb flavor! I couldn't stop eating them. I have a lot of rolls recipes, but these are my new favorites. Thanks Donna. I made these by hand and formed them in ropes coiled into swirls baked in muffin pans.
"Excellent sourdough with a yeast option. Very tasty. I made a mistake when pan cooking one and flipped it. Don't do that. The others I baked in a 500F oven for 4 or 5 minutes. I assume pan cooking on one side would work well too."
"Well that was cool. I opened a 1 cup container of heavy cream and used a tablespoon in a recipe. I added 1 tablespoon cultured buttermilk directly to the heavy cream container, closed and shook the carton and let sit for 12 hours. The creme fraiche was so thick I had to squeeze it into a bowl as I collapsed the carton. Great taste."