My girlfriend and I made this with ranch dressing (and not NEARLY a whole bottle, just enough to have a layer like you would do with pizza sauce on a regular pizza). We also used a rollout pizza crust from a cardboard tube like you would find in the refrigerated case at your grocery. It was DELICIOUS although the thin crust combined with the juices made it a tad soggy. A thicker crust might make up for that. We will definitely be using this recipe again!

Reviewed On: Feb. 7, 2006

Doesn't taste nearly as much like coffee as I would have guessed/hoped but still a QUALITY recipe. I halved it (as such) but also lightened it up a bit. I substituted light margarine for the shortening but would have also liked to have tried applesauce instead. I used non-stick non-fat cookin spray instead of greasing the pans (which worked like a charm). I switched half the brown sugar for an equal amount of Splenda cooking sweetener. Also since I was halving the recipe and 3 eggs doesn't "halve" neatly, I just used a whole carton of egg substitute (which is the equivalent of 2 eggs). With all those changes the cookies came out very flavorful and cake-like. I do prefer chewey cookies but that's the price you pay for excluding the shortening. I included the walnuts but not the white chocolate. Making these changes yields a very tasty light cookie. I did cook half on an air bake pan and half on a regular pan and the air bake ones turned out a little less than my liking but otherwise still tasty.

Reviewed On: Jun. 21, 2004

I substituted the salt with Old Bay and fat free half and half to lighten it up a little. My roux was a little strange but it turned out ok. The FLAVOR of this bisque is FANTASTIC. Truely restaurant quality. However I used flake style imitation crab and I didn't care for the texture it gave the bisque. Next time I make this I will use lobster meat instead to see how that tastes. GREAT recipe... thanks!

Reviewed On: Feb. 29, 2004