Delicious and beautiful!

Excellent served over fettucine pasta and cubed fried tofu. I ended up putting way more mushrooms (baby bella and shiitake) and garlic in there though, because it seemed to need more. The green and red peppers made the dish not only tastier but more beautiful. Will definitely make it again.

Beautiful before the dressing was added. However, once I mixed in the dressing it gave the salad a very wilted/browned appearance - not very appealing at all. I would suggest not going with the dressing at all, the salad doesn't seem to need any, and definitely not as much as the recipe calls for (although this could just be my own eccentricity), or at least serving the dressing on the side. -------- I also tried making another salad like this except substituting chopped green apples and soaked craisins for the strawberries (as suggested by another reviewer), minus the dressing, and it was as delicious as the strawberry one, but in a crispier way.

I made them with too little butter to decrease the calories and then accidentally left them in the oven for too long (I scraped off the too brown part with a grater and no one was the wiser...), so they weren't exceptional. But I can easily imagine that without my mistakes it would have been 5 star food.

A delicious cake! Made it exactly as instructed, and it was perfect. To garnish the cake up I made a vodka-coffee sauce that I sprinkled on the bottom layer (1 part sugar to 1 part warm water, with a dash of vodka, and instant coffee to taste). For the filling and frosting I simply whipped up some light Nutriwhip - the white made a nice contrast with the darkness of the cake itself, and balanced out its sweetness nicely.

This was my first cheesecake and it was a huge success. I had made it for my boyfriends birthday and we both loved it. I made a base from crushed arrowroot biscuits topped with some slivered almonds. I used another reviewers suggestion of baking the base by itself for 10min and then freezing it for a few minutes. Using this technique I didn't have to use any butter to hold the base together (therefore it had less calories). I had some trouble melting the white chocolate (even though I used good quality white chocolate chips). The method that worked best for me was to boil some water in a pot, place the chocolate into a mug and hold it right over the steam from the pot (mixing the whole time, of course). I didn't have any brandy so I simply melted dark chocolate and spread it on the cheesecake. Then I sprinkled slivered almonds on top, and some sliced strawberries in the middle. I served it with dark-chocolate dipped strawberries and real whipped cream.. It not only tasted great but looked great as well!

This salad is amazingly delicious! I felt that the original recipe sounded slightly too high calorie so I made the following changes: - I used plain yogurt instead of the mayonnaise - no sugar - no bacon - balsamic vinegar instead of the white vinegar (that's all I had) With these changes the salad was not only delicious but also healthy!

I made this salmon for my boyfriend's birthday, and we both loved it! As was suggested by other reviewers, I used only 2 tbsp of olive oil. This was very good quality garlic flavoured olive oil, and as a result I did not need to use the cloves of garlic. I also used slightly more lemon juice, and ground some fresh ginger root into the marinade. I actually used 3 fillets of salmon with this recipe (just in case we'd want seconds.. which we did) so there wasn't as much of it. As a result I rubbed the marinade well into each fillet. Then I stacked the fillets into a plastic bowl, wrapped the bowl in a plastic bag and marinated it in the fridge for about 3 hours. After the 3 hours I wrapped the fish in aluminum foil and baked it on a cookie sheet for the given amount of time. The flavour really penetrated the fish all throughout... it was delicious, will definitely make it again!