My whole family loved the stuffed mushrooms. Everyone thought it took me hours to make. The filling actually made 10 mushrooms in total. To cut a little calories, I used 1/4 cup of fat free cheddar cheese. Thank you!

Reviewed On: Dec. 24, 2006

WOW! This salad is one of the best salad I have ever had! My whole family, including my meat-lover husband and father loved the dish. Some changes that I made: I used bananas instead of avocado (learnt that from Asian De Cuba), used crumbled gorgonzola cheese, omitted the mustard & used balsamic vinegar since I don't have them on hand, and chopped the pears to mix it with the salad. This salad idea is fantastic! Thank you!

Reviewed On: Dec. 24, 2006

This is the 3rd time I have attempted to make a cheesecake, and both times I ended up having a cracked, puffed, soggy cheesecakes. This time, OH MY GOD, the cheesecake came out perfectly, without cracks, dent or soggy bottom. For those of you who want a smaller version of this cake. I used a 8 x 1.5 inch regular cake pan, and scaled the ingredients for the filling to half. Just like most of the other chefs, I did the waterbath and left the cheesecake in the oven for 6 hours and fridged for 12 hours afterwards. One thing to remeber is that you MUST take out the waterbath immediately after baking is done, otherwise the cake will be over cooked. I live in new york, and this cheesecake comes really close to the famous cheesecake place, as a matter of fact, my husband says this cheesecake is even BETTER than the brand name ones. Thank you, Chantal!

Reviewed On: Dec. 19, 2006