This is a great recipe and a refreshing change of pace from regular mayonnaise-based cole slaw. I only had regular green cabbage on hand, so I shredded it with carrots and chopped green onions and then added the dressing. Sprinkling black sesame seeds on top added a nice color contrast and extra Asian flavor. This salad will become a new family favorite.

Reviewed On: Oct. 6, 2009

Great way to use all those garden fresh tomatoes in the summer months. Seeding the tomatoes loses a lot of natural flavor, so I simply chopped the tomatoes and then added a 6-oz. can of tomato paste when I stirred together the tomatoes and veggies. This gave the sauce a great consistency and flavor. I also added a chopped green pepper to the onion and garlic for additional flavor and nutrition. My family likes pasta sauce with lots of herb flavor, so in addition to the basil and garlic, I added one heaping tablespoon of dried oregano and some thyme. To make a smoother sauce (for picky kids like mine), puree the cooked tomatoes and veggies before adding the tomato paste. This makes the perfect sauce to eat "as is" on pasta, to use as a pizza sauce, or to use as the base for meat-based Italian sauces. This is a great, basic recipe!

Reviewed On: Aug. 14, 2009

This recipe is amazing and these strawberries were the hit of my mom's 80th birthday party. Be sure that your strawberries are really sweet - tasteless, pithy ones will just taste like chocolate. But ripe, sweet strawberries coupled with chocolate are an unbeatable combination. My sister and I made nearly 100 of these in less than 30 minutes. A few tricks that we found helpful: (1) have a large piece of styrofoam ready, and just dip the strawberry and put the end of the toothpick into the styrofoam. This allows the chocolate to set quickly and to look perfect. (2) Use medium-sized strawberries. Large ones are just too unruly to dip and eat. It's nice to be able to eat the strawberry and chocolate in just one or two bites. (3) We used Nestle semi-sweet chocolate chips because it's what we had on hand. But it was a nice balance with the sweetness of the berry. Milk chocolate may have been too sweet. (4) We just melted the chocolate in the microwave and then set the bowl in a larger bowl of very hot water. Then we just kept adding more hot water from the kettle every few minutes to keep the chocolate perfect for dipping. This was our first time to try this recipe (and my sister doesn't cook at all) and it turned out amazingly!!!

Reviewed On: Mar. 17, 2009