These are a great idea. I think I should have doubled the filling though. Either that or put more crust on the bottom and a really thin layer on the top. I used whole wheat pastry flour instead, cut down the sugars to 3/4c and baked it for 30min like the other reviews suggested. I used golden raisins. It came out fine and I chilled it in the fridge for a few hours, which is a really good idea to make the filling firm up as others suggested. The bars weren't too sweet at all. I didn't have corn starch, so I just used more flour and it was fine. Cream cheese would be good with them and they'd be good with dates instead of raisins too. Overall pretty good. And they freeze great too!

Reviewed On: Feb. 15, 2009

This came out SO GOOD! I had to make a few alterations based on what I had on hand. I doubled the peanut butter as suggested, omitted the chili paste, and used angel hair pasta since that's what I had. I used chunky peanut butter and didn't sprinkle peanuts on top at the end. I also didn't have any green onions, but I will use them next time. It came out GREAT and I will add this recipe to my common meals.

Reviewed On: Feb. 14, 2009

I used this recipe as a base recipe for this: I bought a greek flavored rotisserie chicken, took all the meat off the bones, and then made a stock out of the bones by simmering them in water for about 30-45 minutes. I used all the meat in the soup, and also added a generous pinch of marjoram to compliment the generous pinches of oregano and basil. I don't really closely measure ingredients for soups (obviously), so I ended up using about 3 stocks of celery, 1/2 of a big yellow onion, maybe 1-1 1/2 cups chopped carrots, and 3-4 cloves chopped garlic. I didn't add noodles this time, but may in the future. I would agree that the vegetable broth is KEY. I will make this again and again!!

Reviewed On: Feb. 14, 2009