These were really yummy. I used a pastry blender to combine 3 tbsps of cold butter with the flour. Then I mixed in the cheese using my hands. The consistency was perfect! After tasting the dough, I added a little garlic and black pepper to give it a bit more flavour. I think I'll leave out the pepper next time and just double the paprika. (The black specks weren't very attractive.) It was easy to wrap the olives in the dough. I just grabbed a bit at a time and flattened it between my palms. I wrapped the dough around the olives and pinched off any extra, then rolled them in my hands to smooth out the shape. I used big fat meaty green olives from the deli and they were fantastic. Smaller cocktail olives would make cuter bite-sized treats for a party. I will definitely make these again!

Reviewed On: Jul. 2, 2009

I really enjoyed making and eating this soup. I didn't have any zuccini, but I had some celery that needed to be used up so I added it at the beginning with the onions and sweet potatoes. This was only change I made to the recipe. The soup was deliscious, attractive, filling and healthy. I'll definitely make it again. It was as spicy as I was expecting (based on the name), but that's probably because I used medium salsa. My boyfriend thought it was amazing and said it was the best soup he'd had in a long time, maybe even ever.

Reviewed On: Mar. 26, 2009

I intended to make this for St. Patrick's day, but my grocery store was out of brisket. I decided to try this same recipe with a chuck roast and it turned out unbelievably tender! A wonderful flavour and the meat was just falling apart. Served with Diane's Colcannon (from this site) and soda bread, it was a hearty and cozy meal. I'll definitely be making this again.

Reviewed On: Mar. 18, 2009