Really fun to do, turn out great. I had some slippage3 in the oven, but it formed a more natural look and ended up a great center piece and presentation for veggies and dip.

This is my recipe and want to point out that these are not "fajitas," they are melts; open-faced sandwiches that are topped with cheese and broiled (ie tuna melts, patty melts). We still have fajitas sometimes, this is just a different quick meal, cooks relatively quickly and goes down quick.

Dang this is good. I made a huge batch of chicken caccatori in the slow-cooker and recycled the leftovers in this dish. I didn't have mushrooms so I left them out, I used honey in place of white sugar but splashed a little lemon juice in it as I found it a bit too sweet. Tossed in some crushed chili peppers and some chile powder, also added some BC spot prawns. As a quick cook after a busy work day this recipe is awesome, I really enjoyed cooking and eating this meal. I served it with brown rice and garlic bread. Five stars may not be enough. Thanks for the recipe.

Yummy to the max, with a couple of substitutions I made. I subbed the consomme for red wine and used French Onion Soup from the carton, that is ready to eat. Worked wonderfully, I used a sirloin tip roast and cooked it until it was tender but not falling apart. After letting it rest for a bit it Sliced for the sandwiches excellently. Definitely will use again.

Great recipe, tasty and hearty and fits into any diet. I made this at the cabin while we were doing renovations, served with corn bread it was a treat for every one who was working so hard. Thanks for the recipe, will do again and again.

Very yummy even though my blender broke during the process (really old blender). I just left the marinade with chunky bits and marinaded over night. Tender and tasty but salty as I expected. Tasted a lot like Maui Ribs Marinade, which hubby likes a lot. Big hit at the table.

These turned out excellent, I used orange cake mix over chocolate-lovers brownie mix. Frosted them with a simple white frosting and they were very well received. I only broke my diet enough for one small bite (how's that for will-power), but very yummy ideed. Thanks LoveToHost

I was a little skeptical of this recipe because I envisioned a dish full of stewed tomatoes with soggy bread. O.K. I was wrong. I used 2 cups red tomatoes and 2 cups orange tomatoes, which I seeded before chopping as a personal preference. I thought about peeling the tomatoes but decided against it, and in spite of the seeming long cook time (for tomatoes), they didn't breakdown into a sauce with tough bits of skin but stayed in reasonably whole pieces. I resisted the urge to tinker too much with the recipe and used the whole wheat bread instead of the leftover sour dough bread that begged to be tossed in. The most significant changes I made were to add some minced garlic and fresh herbs; basil, oregano and parsley. I also topped it with a bit of Parmesan cheese. We very much enjoyed this dish served with Barbecued Ribs, Spaghetti with pesto and fresh local corn. I will make it again but probably will add some mushrooms and chopped zucchini to flesh it out a bit. I wouldn't make it without the garlic and herbs because I thought that it could have used even more than I added. Great light summer side dish but consider you own tastes when you make it.

I was a little skeptical of this recipe because I envisioned a dish full of stewed tomatoes with soggy bread. O.K. I was wrong. I used 2 cups red tomatoes and 2 cups orange tomatoes, which I seeded before chopping as a personal preference. I thought about peeling the tomatoes but decided against it, and in spite of the seeming long cook time (for tomatoes), they didn't breakdown into a sauce with tough bits of skin but stayed in reasonably whole pieces. I resisted the urge to tinker too much with the recipe and used the whole wheat bread instead of the leftover sour dough bread that begged to be tossed in. The most significant changes I made were to add some minced garlic and fresh herbs; basil, oregano and parsley. I also topped it with a bit of Parmesan cheese. We very much enjoyed this dish served with Barbecued Ribs, Spaghetti with pesto and fresh local corn. I will make it again but probably will add some mushrooms and chopped zucchini to flesh it out a bit. I wouldn't make it without the garlic and herbs because I thought that it could have used even more than I added. Great light summer side dish but consider you own tastes when you make it.

I wish I had taken a picture because this was such a pretty dish, but I made it at the cottage and had forgotten my camera. I used mint instead of cilantro since by majority my family doesn't care for the cilantro. I was surprised that even the kids enjoyed this dish since they don't often try anything with feta in it.

Not very pretty but very tasty, I had is just by it's self with the sweet potato I don't think it needs added starch.

Good basic recipe, but cooked the cream; cream cheese, sugar and egg yolks over boiling water. Stirred in the chocolate; plus I added 1/2 cup chocolate hazelnut spread.

Made this for dinner picture tonight. Big hit with the famiy, however I adapted to my tastes and ingredients on hand. I used fresh tomato and herbs (basil, oregano & parsley). I peeled and seeded the tomatoes. I added a bit of feta and blended it smooth with the immersion blender. Also used more wine and subbed tomato juice for some of the broth. Also used honey instead of sugar. (processed sugar bad).

Very good recipe. I only made a couple slight changes. I used mushroom herb soup mix and pepper jack cheese. I left out the onion soup mix because I wanted the other flavors to come through.

Made a good pie but I would like more coconut flavour. Did not want to add shredded coconut because I felt it would ruin the velvety texture of the pie. I'm not a fan of extracts or artificial flavouring. I will definitely try again, next time I'll probably experiment with using twice the coconut milk and reducing it by half. Also I topped the pie with a mountain of meringue to save a butt load of the fat and calories the recipe contains with the whipped cream.

Not quite as good as my trad. recipe. I disagree with mousie about the steps. I have always combined all the ingredients then put it over simmering water and whisked it until nice and fluffy. Served over broken lady fingers and seasonal fruit. Fabulous finish to an Italian meal. My recipe 12 egg yolks 1/2 cup superfine (berry) sugar 3/4 cup Marsala Whisk until custard has tripled in volume and tempature reaches 140 degrees

Authentic and delicious. Yes on adding the black pepper, but I leave that to the individual diner.