I made this for a party. This recipe came out fabulous. I doubled the recipe. I followed the advice of some of the other reviewers: I added the vanilla extract. I piped in chocolate pudding filling and vanilla pudding filling for variety. I also drizzled a chocolate ganache over the puffs - they looked so professional. 1 Tip - my oven is small and I have only one baking tray so I had to do the puffs in shifts - make sure the tray is not hot - otherwise the puffs will fall (flop is a better word). I also made tsp drops of the batter rather than tbsp - so the result was near bite sized portions. I did not have ONE puff left!

Reviewed On: Feb. 5, 2008

This recipe's dressing was really light and special - not overpowering like many of the balsamic/wine vinegar recipes. I didn't use radishes because I don't like them and instead of using nuts (like some of the reviews mentioned ) and for the color factor I used all sorts of sprouts (cabbage, onion, alfalfa, mung bean)it looked beautiful and tasted delicious! the mung bean gave a great nutty flavor to the salad - and I was too lazy to rinse the spinach from sand - so I used regular iceberg lettuce (just as good, the mung bean provided the nutty flavor that I lacked from not using the spinach)

Reviewed On: Nov. 26, 2007

This soup was delicious - I used my own chicken soup stock. Instead of butter I used olive oil. Didn't add anything else. Was more a bisque for me but that probably was because I used less stock. I followed one of the other reviewers by baking the butternut squash in the oven first (split in half, scooped out seeds, placed in water on 350 F for an hour) that really helped speed things up.

Reviewed On: Oct. 1, 2007