| made on 8/20/11 with fruit from evergreen farm. used less than half of the topping ingredients to reduce the fat and bumped up the fruit a bit. tasted great. |
| I have made this recipe many times. I usually wait till summer when eggplant is in season. I found it easy to prepare and very flavorful. I top it with a little fresh basil |
| one of the best hummus recipes around. |
| there are so many versions of satay dip. this one is pretty good. its on the sweet side. i used low salt soy sauce and it was fine. |
| Very good but very fattening. I may try again substituting yogurt for sour cream and lower fat mayo for regular mayo. |
| this is not a good soup its way too salty from the tomato juice, has way too many peppers and too much olive oil. There are lots of other more authentic recipes out there. |
| I made this recipe last night. Since I am on a lower fat diet, I cut the oil and lemon juice in the dressing to 1/4 cup each. I left out the cheese and pine nuts and it was still a great salad but without most of the fat. |
| love this recipe. I use passata or prego sauce. Chop the fennel into really small chunks after cooled. |
| little different but good flavor alot of cheese |
| very easy to make save half dressing for later |
| very simple can use as a topping for anything. I used it on a pizza. Even with winter tomatoes this is great. It just has to cook a long time. Worth the wait! |
| lovely fall winter salad.used tbsp of grated cheese instead of amount listed. |
| love this pizza. Easy dough must do in advance. Great flavor. Used half the cheese and still great! |
| very easy to make, and tastes great. |
| Great way to use up cherry tomatoes. Simple, easy and is very tasty. used 1/8 cup of parm cheese. |
| very easy, my favorite way to use great tomatoes. |
| good way to use a market basket of veggies. Used 1 cup of cheese instead of 2 . very easy to make |
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| I love this recipe . It is easy to make stays several days and can be mixed with strawberries, pomegranate seeds etc. |
| lower in fat, no may yet very creamy. |
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| love this dressing. Made with dark greens once and romaine once. left out the parmesan cheese to lower fat content. Fine without it. used pizza cut into bite size squares instead of croutons. |
| easy, taste terrific I used cherry tomatoes. Used bread to wipe the pan after tomatoes in container yummy |
| cut the amount in half. Used white pita bread with pam and sprinkle of paprika. Bread inflated in oven.Used the orange-carrot dressing from another book. was really good. |
| used out of season blah tomatoes, no tomato juice too salty, a bit of jalapeno and pureed in cfp. |
| this is the Best Pizza dough that I have ever made bar-none. |
| made with 3/4 cup rice still good. Used Ancho powder 2tbsp already cooked chicken. very easy to put together.
Love the flavor |
| From: One Good Dish (reviewed 6th July 2014)Made half the recipe. Used fat free milk, sprayed the dish with pan and used 1/3 cup parmesan and still very rich. Love this dish a hit with Mark. Made 4 servings |
| The BEST dough ever, bar-none. needs 2 sit overnight must do 24 hours in advance. Love the technique, takes time to learn exactly the right way to handle the dough but worth it. |
| From: Plenty More (reviewed 7th February 2015)love this salad interesting flavor with roasted lemons.Didnt use the pomegranate seeds but it was still good. |
| I have made this dish several times. I used three large poblanos which were very flavorful and I didnt need to use more.I also used canned tomatoes instead of fresh ones. and I used the chicken variation instead of beef and that worked really nicely.
The last time I made this I had creme fraiche on hand and that was excellant, and very creamy what a treat.
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| This mole takes alot of work and alot of patience. I understand it alot better now that I have been to Mexico and seen it made firsthand. But it is worth it. The extra sauce and be used in alot of different dishes. I like it with eggs or even in a grilled cheese sandwich. |
| This is the first salsa I ever made. Its easy tasty and gets better with age. |
| From: Smitten Kitchen (reviewed 16th April 2011)I love this recipe. I have made it several times and each time it gets better. I use a variety of apples and Cabot cheddar cheese from Vermont. I underbaked the last batch by three min and they were perfect. i also cut each piece in half again and made smaller scones. |
| From: Smitten Kitchen (reviewed 16th April 2011)This salad was very easy to make. I had all the ingredients on hand. It went together very well. I put it on top of hot pasta.I used it with green salad. Its best when eggplants are abundant in mid summer. |
| From: Smitten Kitchen (reviewed 19th April 2011)I have made this chicken salad many times, changing the nuts to pecans, and adding raisins instead of cranberries or maybe dried bluberries or strawberries if I can find them. I like it on a grren salad. Its never boring |
| I love this recippe I have made it several times and it gets better each time. I did substitute olive oil for the butter, I used dried dill for fresh and lowfat cheddar for the cheese. I also tried it with half unbleached flour half white whole wheat and it was also great. The hard part is the 4 hour wait to consume them! |
| leave out the jalapeno completely. Great without the extra heat. |
| perfect just the way it is. Very easy |
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