Wow. Really good! I am from the former USSR, and while in the area I lived we make this dish differently, I tried this recipe, and it was so much less work than my usual recipe, and the flavor was so different, even though the ingredients are very similar. I recommend everyone to try it! Really good!!!

Very good dip - I whipped it up with a beater rather than blender, so my texture was different, but the taste was really good :)

Amazing! I didn't peel the eggplant, but just cut into small chunks after roasting, with skin still on. Added just a bit more of yogurt and then some sour cream and water to make slightly saucier. But otherwise amazing!

"Maslenitsa" is a week-long celebration where no meat is eaten, but all sorts of blinis, pancakes, and the like, with all sorts of vegetarian and dairy fillings. As for the recipe, it's pretty authentic.

From all the reviews, I thought this would be something truly outstanding. But it turned out to be just pasta with bacon and eggs - not one of those cases where ordinary ingredients make something extraordinary.

This turned out to be more of a mac and cheese casserole rather than creamy macaroni & cheese. The only difference was that I used regular milk instead of condensed because I was out. It was still pretty delicious, though!

The best meatloaf I ever ate, and I forgot to add the mozzarella!

I substituted apple sauce for 2/3 of the oil and put less sugar. The recipe was still fantastic!

What an amazing and tasty recipe! My pan was bigger, so I made 1& 1/3 the recipe.

Since I didn't have pimentos, I used about 1/3 cup salsa instead and omitted the mustard and relish. Turned out pretty good, not stellar. But who expects stellar from tuna, anyway?

I listened to one of the reviewers about the cake being too sweet and added only about 2/3 cup sugar. As a result, the cake ended up having a definite soda aftertaste. Next time will use full cup.

This was ok - I was not too crazy about it, but it used up my leftoves. I didn't measure every single ingredient, but just eye-balled everything. I also added 2 medium potatoes and omitted the starch step. Added dried red chili pepper powder, as well as some parsley at the very end. OK

I made this recipe following the exact instructions, but the next time, I might add all the water at the same time (or at least more than 1/2) because the dough was a little dense (not very soft or pliable) and difficult to roll out. I tried rolling it out to be almost paper thin and was able to accomplish 1/16th of an inch for most if it, and was glad I did because one of the previous revieiwers was right when she said it can get pretty difficult to eat when thick. As it was, it was perfect. As for the fillings, I tried 1)ham and cheese 2)blue cheese dressing, chicken, and hot sauce 3) pepperoni and cheese. What i learned is that for this dough, the wetter the filling, the better the end result. My ham and pepperoni rolls were quite dry while my buffalo chicken roll was perfect - the tons of blue cheese dressing prevented drying out of the dough in the oven. As for the baking temperatures and times: I tried some strudels at 425 - not a good idea. The best seemed to be the ones at 350 for about 15-20 minutes - also, be sure to not let the strudels get too brown if you roll your dough out very thinly. A slight golden color is plenty.

I love this recipe. Used my own crust and instead of cheddar (which kind of tastes a little wrong with salsa) I used pepper jack. With my changes, it's a 5, without them - only 4.

I thought these were ok, but felt that the sweet croissant dough did not go very well with the salty and spicy sausage filling. Furthermore, my husband did not like it at all, and he is usually not very picky. Next time I make them, I will make sure to either use pizza dough or make my own dough.

This recipe is amazing - never knew cream puffs were so easy to make. The dough turned out without a hitch - however, I didn't have the right size pan, so I just made couronnes (got the idea from a french cookbook) and then stuffed them with the filling (cut across and add filling). Oh, and my filling ended up having these tiny little lumps in it - maybe my cream cheese was cold, but it was delicious anyway. Update: I found that there was too much filling for the amount of pastry, but that is purely a personal preference.

I used this recipe as a base and have gotten an amazing result. I only had mini seashell pasta, so I used that. I substituted mozzarella cheese for the asiago and also threw in some leftover provolone. I only put in one green fresh pepper, however, I also added 3 marinated red peppers (not roasted). I then substituted green olives with pimentos for the black olives. Finally, I made my own dressing with 1 tsp basil, 1 tsp oregano, 1 tbsp parsley, 1/3 cup olive oil, 2 tbsp balsamic vinegar, 2 tbsp white vinegar, and 1/2 tsp dijon mustard to make sure the dressing emulsified. Everything else I kept the same. YUMMMO - it is like one big giardiniera - even the pasta tastes mildly pickled. But I guess that is because i poured the dressing over everything and let it sit and get absorbed. Alright - I can't talk about the salad anymore - I have to go eat it now. UPDATE: I found that this recipe does not keep very well. I made it on Saturday and on Monday it was getting a little too vinegary and sour (but that may be because of my marinated peppers). Either way, make sure you make it for a party, not just for yourself or your family, because there is just too much to eat within 2 days. But the recipe sure is DELICIOUS.

I scaled this recipe down to 2/3 since I only had 6.5 oz cans of mushrooms. Furthermore, instead of garlic and seasoning salts I used salt, garlic powder, onion powder, dried ground thyme, dried dill weed, celery ceed, and mustard - each about 1/8 teaspoon, but more of the salt. I feel that using seasoning salt, which contains msg and unhealthy preservatives is defeating the point of marinating something myself. I would have given the recipe 5 stars otherwise.

I loved this dish and this technique. The spices used in the breading were right on, and the fish turned out delicious. The only thing that I did (since I had 2.6 lbs of catfish filets) was add an egg to the skim milk and about 1/2 cup of bread crumbs to the breading. I will keep making this recipe again and again since my husband really loves seafood (and I hate frying fish). A few words of caution, though - after the fish is finished baking, serve it immediately. I let it sit for about 40 minutes in a warm oven (husband was late coming for dinner) and the bottoms became soggy when they were perfectly crisp after just being done. Secondly, my filets were huge (4 filets equaled 2.6 lbs) and I had tons of breading and eggwash left over. Afterwards I realized that cutting the fish into smaller strips/pieces would have solved that problem by creating more surface area for the eggwash and breading and would have made smaller, even crisper pieces of fish!

I really enjoyed the flavor of this curry - however, I did make several changes. First of all, I made my own curry powder (coriander, cumin, turmeric, ginger, mustard, black pepper, red pepper, chili, and bay leaf - "mild curry powder" recipe from this site), then I omitted the cinnamon and ginger(cinnamon - because that makes it taste like garam masala, and ginger - because I had some in my curry powder). Furthermore, I substituted ground turkey for the chicken breast and added some cooked chickpeas to add more body. Finally, I didn't have yogurt, so I just added the entire can of coconut milk (however, next time I may try it with only the yogurt to see how it would be without that slightly sweet taste of coconut). This was mild and delicious and I would make it again.