This recipe is a good base but is missing some crucial steps in the method. To make it as is, is was too runny. I also changed the ratio of ingredients to suit our taste. Found the lemon and dill was too overpowering. I used a 750 ml tub of 2% plain yoghurt. About 3 cups but you end up with 2 cups after straining. Cut the lemon juice by half use one large cucumber seeded Only 1 tsp of dill I use a cloth to strain the yoghurt because I don't have a sieve that is fine enough To start I poured the container of yoghurt onto a 12" square rinsed out piece of cotton cloth - a dinner napkin works well whether it is cotton or nylon. ( I use fabric softener in the laundry so need to rinse the aroma off the fabric first so it doesn't transfer into the food) I use an elastic band they use to tie up produce like broccoli. Pull the 4 corners of the cloth together & tie up with the elastic and then hang off the knobs or hinge from the kitchen cupboard and drain into a bowl. You can squeeze it yourself if you don't want to wait, goes fast too. then hang it, after 30 minutes you should have approx 1 cup liquid in the bowl below and a thicker yoghurt Its messy getting the yoghurt off the cloth but worth it. During that time you can get the rest of the stuff together. Cut the cuke longwise and use a spoon to scoop the seeds. Grate the cuke with a medium grater put the cuke in a sieve and squish the water out with your fist or spoon. Gets the liquid out fast. Then added the rest. Thi

This recipe is very tastey. Our hostess served it at a luncheon potluck today and we all enjoyed it very much. She passed the recipe on to all of us and as she marinated it overnight I would think the longer marinating did the trick. Very subtle flavour and the sesame adds a nice toasted taste. Thanks

Great recipe. Made this tonight for the 6 of us and everyone really enjoyed it, ate it all up. The rosemary/garlic combo was very complementary. I used russet potatoes (baker potatoes) because they don't get gummy when they are mashed. I drained the spuds and yams and they looked really moist so I did not add any of the milk but did add one raw egg when adding the butter, garlic and seasoning and beat everything in with beaters for 20 seconds. Then baked it in the oven in a casserole dish. The egg made it light in texture. Great recipe. Will be adding this one to the special occassion Thanksgiving, Easter etc rotation. Thank you

This recipe had way too much salt. Absolutely surprised it had such a high rating.

This is a great concept with the penne noodles. So easy. That is why the 5 stars. I have made this a few times and after reading over some reviews have opted to use all 1% cottage cheese and just used the hand blender to make it smooth like ricotta. Cuts down on the fat content and ricotta here is more expensive than cottage cheese. I doubled the beef, added extra Italian seasoning and some sauted mushrooms and onion the second and third time. Then I mixed in some spinach with the cheese mixture. I feel like I am making the recipe go farther that way... Great recipe to "gift" for someone who has helped around your neighbourhood just as a thanks. Or for a potluck occassion. Freezes really well too. Thanks.

Not bad at all but made this for a group of about 20 people. Followed the recipe completely and not one comment about it. It was hardly eaten. I think perhaps it was because there were too many other items on the buffet table. I would think this recipe would be best as a stand alone item without competition.

It is not fair to rate a recipe when you really did not follow it but after reading the recipe and the mainly the first two pages of reviews and making many many meatloaves over the years I had to take some tips from the posters.... so here goes. For Modifications I used 1 cup bread crumbs 1/4 cup balsamic 1/4 cup milk 1 tsp chopped fresh rosemary 2 garlic cloves - sauted in advance with the onions. Used a meatloaf recipe topping that we have been using for years - it is sweet but we like it and don't have to open a can of tomatoe sauce. For the topping I used 1/2 cup of ketchup with a good dash of worchesterchire, 2Tbsp of brown sugar and Tbsp of dijon. Bake the meatloaf for the 1 hour as required BUT after the first half hour turn the meatloaf out of the pan onto a foil wrapped cooking pan. The meatloaf will keep its shape and you can "glaze" it with the topping put it back in the oven and it will coat it on all sides and kind of carmelize. Hope this helps.

This recipe worked really well for us as a base. After taking tips from previous reviews I used the half mayonnaise and half sour cream combo with the lower fat version of each. Because some reviews commented on the appearance I added 1/4 cup chopped red pepper and 2 chopped green onions and extra garlic I had on hand. This recipe is a good, easy, fast, delicious way to end up with a moist chicken dish. Thanks

I cooked this up for a potluck dinner the weekend and the guests raved about Even when I opened the tupperware container to get it ready to cook the guests noticed the great smell of this dish! I did make some alterations as per other reviewers. -Used half the lemon -Used 4 cloves of garlic -Used chunky instead of smooth peanut butter because that is what I had on hand and took the chunks out with a Braun mixer. It left a good texture. -Sliced the chicken into thin strips and threaded on the shorter bamboo skewers. -Because of the venue, I had to pan fry the chicken in two skillets for about 15 minutes, turning twice. It came out very tender with lots of flavour. This Chicken Satay recipe is definately a keeper. Thankyou.

This recipe is fabulous. It is one of those classics that is great as is. But can be customized with ingredients on hand. This one is staying in the recipe box. Great hardy Fall and Winter meal. Along with the recipe ingredients, for quantities I used 12 boneless/skinless chicken thighs. 6 sausages. 28 oz can of whole tomatoes. 6 large garlic cloves chopped. 1 tsp fresh rosemary because it was in the garden, 6 slices of bacon diced and fried off the fat before adding. The bacon added another layer to this dish. I had to add the garlic when the tomatoes were added to avoid burning the garlic. Like the previous reviews I added double the tomatoes, double the wine, used a dry white, and after cooking the dish had no cornstarch so had to resort to making a melted butter and flour roux to add for a little thickening. I did not have a stove top pan suitable for this dish so when the stove top frying was done I transferred the dish to a 9 x 13 ceramic casserole dish and cooked at 320 for an additional half hour. So much flavour and so tender. The family loved this served over rice.

Fabulous recipe. Works really well with chicken and prawns too. I only had 2 pieces of salmon for our dinner and it was not enough for all of us so I marinated the salmon and prawns together and the chicken by itself in another ziplock. Like many others I used olive oil, fresh ginger and lots of garlic. I did add about 1/4 cup dry sherry. I doubled the recipe and kept some to the side for basting on the bbq. I only marinated it for 2 hours, it would be fabulous if marinated overnight.