I made this recipe in the slowcooker and it was absolutely delicious, extremely flavorful.

Reviewed On: Dec. 5, 2009

This was a great side for a hot summer night. It says to serve warm, but I let it sit in the fridge for an hour or two before dinner, letting the flavors really sink in. I also made the following changes: I halved the dressing recipe, but still used 2.5 tomatoes, I added sauteed mushrooms, used red, green and yellow peppers, I omitted the tomato paste and fresh spices because I was out and added red pepper flakes and lots of freshly ground pepper. Instead of grating the provolone, I cut up little cubes adding even more texture and flavor. I think you could add any a variety of vegetables to this recipe and the dressing could be used for a variety of things as well! I would make this recipe again. UPDATE: I made this once again cutting up cubes of provolone, but also added mozzarella balls and used herb paste. Once again, delicious.

Reviewed On: Jun. 22, 2009

I love this recipe. It's quick and simple. I add extra lemon extract because I love lemon and use a variety of berries because they all seem to go well with the lemon. I use about half whole wheat flour, and applesauce instead of the fat, as well and they still turn out great.

Reviewed On: Jun. 16, 2009