Regarding "Greek style" yogurt, if you cannot find it and you don't want watery Raita, then you can add a Tbls or so of thick sour cream. This will help bind it. Also, you can chop the cukes in advance, sprinkle with the salt and let sit for an hour. Then drain off the liquid before adding the rest of the ingredients. Lastly, I completely omit the lemon juice and just serve lemon wedges on the side.

Where's the green stuff that's in the photo??? I made this according to recipe but with 1 extra egg and a package of thawed/drained/chopped spinach. As others have noted, use your math to determine how much milk/egg is needed for your dish size. I used a deep dish and a ready-made crust and had room for an extra egg plus the spinach.

Don't know where this photo came from, but this is the perfect Green Goddess recipe.

Very good, but you need to "tweak" the proportions according to your taste. It gets mushy fast, so go easy on the lime and serve with lime wedges and insist your guests apply their own! Onion is strong, so do rinse and pat dry first. Works great with sweets as well, so this salad good use for Walla Walla's.

OMG. OMG. OMFG!!! This is the best, best, best ever. Make a huge batch and use it all summer. Perfect to launch your summer bbq season. Change nothing.

Like other readers have posted, this is an awesome versitile recipe. I pretty much followed this with a couple teen exceptions. I put in a Tbls of curry... ooops! But it was DELISH! Glad I did! I also had a bag of spinach I needed to use up so I shredded it and tossed it in. I used a bag of frozen organic squash and made this recipe in my crock-pot. I cooked it all down on low about 5 hours, then used my immersion blender to semi-puree it.

Someone said "this is the perfect summer recipe" but I disagree. This is perfect for autumn or winter, there are way more exciting fresh things in summer than beets and apples! In fact, I served this as an appetizer to Thanksgiving and it was HUGE, people came back for more salad instead of turkey. I tweaked it: 1. I used canned beets! I drained and sliced into strips. 2. Added arugula and some butter lettuce to beet greens. 3. Used walnuts instead of sunflower seeds. 4. Topped with crumbled goat cheese. 4. Used mandarins, the kind that are so sweet aroudn the holidays. Again, this is most definitely an autumn winter salad, perfect for holiday entertaining.

I actually really enjoyed this recipe. I think previous reviewers must not have measured correctly or used stale ingredients. It worked great for me, but I used less flour just in case and it was very moist. I also used a chili flavor chocolate bar (dagoba) instead, and only just barely glazed the cake. I served with vanilla bean ice cream (of course!) and drizzled Kahlua for good measure. Definitely worth a try and a tweak.

This was dull and dry. I'm sure with tweaking, I can get it to work but for now I am deleting it from my recipe box. Won't make it again. Easier and more successful in the oven!

I served this at our election night party. I took a hint from a similar recipe in the New Basics cookbook and added lots of fresh DILL and served with a wedge of lemon. Everyone loved it. Very filling and tasty!

Delish. Very rich, so I decided to hold back on the butter and use reduced fat evaporated milk. I also completely omitted the cheese. The key is definitely the creamed corn so don't omit it. Use lots of chopped parsley and cracked pepper to garnish.

Tops! I used half chicken broth & half water for richness. For a shortcut, I bought a bag of frozen organic butternut squash and omitted the first step. I also like more ginger, because we wanted something for after the Thanksgiving feast that would help our digestive tract! Served with half and half at the bottom of the bowl and topped with parmesan. Will make again!

We actually had this as a main course with lots of nutty parmesan on top and a big chopped salad. It seems to want lots of pepper. Also, I bought a bag of frozen organic butternut squash and it was really easy to make.

I usually make Posole from scratch and was pleasantly surprised that this "throw-together" version turned out so well. I would recommened cooking it the day before so that the flavors blend and soften. I used chicken broth and chicken and servered over shredded cabbage. I served with traditional accompaniments: lime wedges, radishes, cabbage, dried oregano and chili sauces. It really turned otu great! I did use a "gourmet" brand enchilada sauce from our upscale neighborhood store. Next time, I'll try it with green enchilada sauce.

I started out HATING that this dish always found its way to our Thanksgiving table. But once I had a bite, I had to have another. Now it is a staple. Our family is a "foodie" family, we out-gourmet each other every occasion, yet this condensed/salty/crispy concoction from the back of a soup can remains consistant.

Classic recipe. You can prep this in advance and leave in a ziploc overnight before grilling. The best thing about this recipe is that the seasonings simply enhance the pork, but don't overwhelm. This leaves you the opportunity to make extra for leftovers for other recipes, sandwhiches, etc.

I omitted the bacon because I was serving this as a side dish to a roasted pork tenderloin. It was exactly the side dish I was looking for! Would be a great holiday side dish, too. Again, I really don't think you need the bacon at all! Dee-lish! Save some of the cheddar to sprinkle on the top and broil to crisp it up a wee bit before serving.

I changed the essence a bit by using shallot instead of onion and chanterelle mushrooms. I also didn't have much chicken, so I diced it fine, the same texture as the mushrooms. Plenty of flavor. I can't imagine making this any other way now!

Perfect proportions, this is the one to memorize!

Perfect quantity, perfect basic recipe. Just what I was looking for. Easy and fast, too! I've made variations on this simply by adding a jalapeno, or some hot chili sauce, molasses, whatever you feel like. But this is a great basic to add to your repertoire. Love it!