This balsamic glaze is just kicking!!! I use it now to marinate all my meet. I don't cook steaks in it, just brown them for 2-3 min per side, remove them, then add marinade to the skillet to make balsamic-wine reduction. And later I can't stop soaking bread in this thing))

Reviewed On: Feb. 2, 2009

This salsa is awesome! I made it twice. First time i followed the recipe exactly and liked it a lot, second time i subbed green grapes (with sort of sweet'n'sour taste) for red, omitted bell peppers and added 1 medium tomato. This version I just loved! So the recipe's not only great the way it is, but also very flexible. I'm gonna continue playing with grape and avocado combination.

Reviewed On: Feb. 2, 2009

To tell the truth, i wouldn't give this recipe any stars at all, sorry. I make this dish all the time, and - really - with this amount of cottage cheese (i use farmer's) i'd put only 1 egg and 1 tbs of semolina. It's not supposed to be rolled and cut! The point of adding egg and semolina is to get the cheese smooth enough so u can make PATTIES. I even omit the flour and semolina if the consistency of farmer's cheese is working for as is. Only cheese, sugar, pinch of salt and eggs. But it depends on your taste.

Reviewed On: Jan. 17, 2009