Our 54 Most-Comforting Casserole Recipes

Easy, tasty dish. I substituted finely ~2t chopped fresh rosemary for the dried rosemary, then added fresh sprigs as garnish on the platter. The sauce would be great on other types of meat. I think I'll give it a try.

I hate to sound like a jerk, but... Sadly, this was probably the worst bread I've ever made. Yes, no 'overbearing yeast flavor', but it tastes like a bland, unsalted soda cracker. The crust is also WAY over-done - even at only 35 mins at 400 deg F - that it lends to the overall 'big lumpy cracker' vibe. :-( And, to add insult to Injury, the time required of 1h 20m is far short; if you simply add up the specified times, you get to 1h 15m - and that dosen't include all the steps. It's much more like 1h 45m, maybe even 2h. Sorry.

I used just 4 slices of calf liver. Soups made a wonderful gravy. Tasted very much like liver, not the hidden taste as when fried. I do appreciate the house does NOT stink of liver after cooking but the aroma of the French onion soup. Delightful. VERY tender but that may be due to using calf liver.