This was very good. Having said that, I did make some modifications. I created my own spinach filling - see below: Spinach Filling: 10 oz package frozen spinach 4 tablespoons butter 1/4 finely chopped onion 2 cloves garlic, minced 1/3 cup heavy cream 1/4 teaspoon nutmeg Salt and pepper to taste To make spinach filling, cook spinach as directed on package. When the spinach is cooked, press to get all the liquid out. Melt butter in a skillet. Saute onion and garlic until soft. Add spinach and cook until all the butter is absorbed, about 4 to 5 minutes. Add heavy cream. Add nutmeg and salt and pepper to taste. After that, I pretty much followed the recipe as written. I used tomatillo salsa which really gave it a very mild spice. The mix of salsa and sour cream was great - I had some left over and used it as a dip for chips. Also, I used homestyle (thick) corn tortillas and softened them in oil before pulling in the filling. All in all, a great recipe - will make again!

This was very good - especially after about a day of letting it sit and allowing the flavors to mingle. I used Splenda in place of the sugar. I also didn't have any canned tomato juice on hand so I substituted 4 cups of freshly juiced tomatoes (done with my juicer) and 2 cups veg. broth. Because I was not using commerical tomatoe juice, I had to add quite a bit more salt - 1 to 2 TBs. This is not a spicy dish; if you like spicy, I would recommend adding cayenne pepper to the recipe. All in all, very good.

This was a really good soup. However, at the end of the day (or the recipe actually) it just needed something more. So I added some heavy cream, about 1/4 cup, and it turned into tomato bisque. It was perfect at that point. Great flavor and beautifully creamy taste. My soup was not totally smooth as I did not have a food miller to use. I used a food processor instead and it worked well. Actually, I think that gave it some texture and it was a better soup for it. Will make again.

This was a great simple and quick cookie recipe. It was on the sweet side but really good. I skipped the walnuts and it was still great. I will use this again as the ingredients are readily avaiable and due to the ease of preparation.

This made the best lemon filling I have ever made. It was very thick and had just the right amount of tartness. The way the recipe is written also cuts down on the possiblity of cooking your eggs yolks in the hot mixture and ending up with bits of egg in the filling. I did not mix the meringue and the filling at the end - I just put all the meringue on top as I prefer a traditional pie. I also cut back on the sugar (as per the other reviewers) and used 1 1/4 cup. All in all, a great lemon meringue pie!

This is so quick and easy and tasty! I was looking for a recipe for dump cake that my aunt made years ago - it was the best. This recipe was really close and excellent. I made a few changes (as per what I remembered of my aunt's recipe). I used pecans instead of walnuts and also put the butter in sliced pats on tope of the cake before baking. My aunt also sometimes added two cans of pie filling - sometimes blueberry and cherry side by side. All in all, a great recipe - I highly recommend it.

Ok, almost two thousand people cannot be wrong! This was a great recipe and I have used it several times in last couple of months. I did plumb the raisins in water (boil the raisins and then drain) before using in the recipe. I would highly recommend making these cookies.

This had a smooth texture and a great taste. I turned it into a sugar free recipe by using Splenda in place of the sugar. I only had whole cardamoms and it took a while to husk them and then grind the spice in my blender/grinder. Other than that, it was quick and easy. I will make this again.

This was a great recipe. I halved the recipe and it yielded about 4 servings. I did my own thing with the spices, though. I added 1/2 teaspoon ground cloves(for half a recipe) and 1/2 teaspoon nutmeg. I used about one teaspoon dried parsley in the base of the recipe and did not add thyme (I didn't have fresh parsley or thyme). I used black peppercorns but did pick them out of the soup before serving based on a previous reviewer's experience. Next time I think freshly ground black pepper would be fine. I also added about 1 TB spoon honey to bring out the pumpkin's natural sweetness. This did not make the soup sweet but did deepen the flavor.

This was an excellent recipe. I followed the recipe fairly closely. I did use fresh tomatoes and cooked them seperately (homemade version of stewed tomatoes) instead of the Rotel tomatoes. I did not add green pepper/jalapeno to the tomatoes as I was cooking for guests who do not like spicy food. The stew turned out great - not spicy but it had great flavor. I added more potatoes (about 5 medium total) and cooked until the potatoes were very tender and almost mushy. I would make this recipe again.

This was my first time to try making biscotti and this recipe turned out great. I followed the recipe exactly but next time I think I will try using almond flavoring to compliment the almonds. I used vanilla this time. This recipe does not have a huge yield - about 20 pieces total. I would double it for a crowd.

I made this for Christmas this year and got good reports on it from friends. It is an easy cake to make. I had to pit and chopped the dates by hand - this took a while but otherwise it is not time consuming to make. I used a bundt pan.

This is a great tea time cookie recipe. I have a Scottish friend and I passed some of this shortbread along to her and she prounouced it excellent. When I was making this, I did have to work in some water to make the dough hold together. Once I did that, the kneading process was fine and I was able to roll it out. This may have been the quality of flour I was using and not the recipe itself, however.

This recipe took some work but in the end came out very well. I cooked it about two hours and then ran it through the food processor. I would highly recommend this step as it gave it a much smoother consistency. I then split the recipe into thirds and froze two portions of it. I added about 6 oz of tomato paste to the remaining third of the recipe. This was too much as it made it too thick. I went back and added another can of stewed tomatoes and it was perfect. I also left out the parsley as I did not have any - I will add that next time I make it.

This was a very good cake. The texture and taste were like a commerical pound cake. I did not use lemon extract, instead adding two teaspoons of vanilla. I used two loaf pans and it filled both. For one cake, I would suggest halving the recipe next time. I will use this recipe again.

This was an excellent cake. My guests loved it. I did not add the walnuts as I did not have any on hand and it was fine. I also added some cinnamon to the batter and sprinkled some on top of the cake before baking to add color. I will use this recipe again.

This was an excellent cake - I got great reviews on it! It was not a highly sweet cake - perfect for afternoon coffee or tea time. The only problem that I had with it was it crumbled slightly on one side when I took it out of the pan.