Amy Fishman

This is a great recipe for German Red Cabbage. There are 2 important details that make it ABSOLUTELY fantastic. 1. add a little chopped bacon to the recipe and 2. Serve it after cooking/reheating it again, a second night. The bacon, (and serving it after it has been cooked twice), made this a recipe worthy of an authentic German restaurant!

I have made this TWICE in the last 3 weeks and it is a perfect, easy recipe, and you don't need a candy thermometer! As other reviewers have stated, brand name marshmallow creme is key! 5 minutes timed boil on medium low to medium, then stir in marshmallow, 2 teaspoons vanilla, and nuts, if desired and Voila' !

I have tried other recipes, and none are as easy, or as delicious as this one! This is "no fail" fudge. Just start timer for 5 minutes when it starts to boil, stirring constantly, take off the heat and stir in chocolate chips, marshmallow creme, vanilla and nuts. Voilà, perfect fudge, WITHOUT a candy thermometer!

This recipe tasted horrible. I did use the pre-cooked meatballs as others said they worked well. I do not recommend.

I have used this recipe many times using Red Mill rye flour from "Sprouts" grocery store. The rye flour is essential to get a good and fast starter going, as well as an amazing sourdough bread. This is the only starter recipe I use. This was my 3rd attempt at making sourdough, and I used a covered clay baker to bake it, uncovering it halfway thru baking. This came out wonderful. Just like Pioneer Bakery Sourdough from Southern California!

This is my go to steak rub. I use it every time I grill steak. amazing, delicious and easy. YUM!