This was delicious! I sauteed an onion cut into thin half-rings in the butter and a little olive oil for about 5 minutes before I added the pork chops (and didn't add any more butter), so the sauce had nice caramelized onions in it at the end. We had the sauce over rice and a side of steamed snow peas. Our guests loved it too! I had really thick pork chops (maybe an inch instead of 3/4 inch) and the cooking time (possibly with up to an extra five minutes) was great to keep them juicy.

The roasted garlic was a great flavor, but it was hard to really get a smooth butter spread from the roasted cloves. I might roast them longer in the future to get them really soft and easy to mush up. However, the pieces of cloves that were left in the spread were a nice change of texture on the bread. It was VERY garlicky - which was wonderful, but I'd say this is the garlic limit before it starts to get overwhelming. I'd say use just as much as it says to use, but don't get tempted to add a little extra - this recipe is made for the garlic lover, so you don't have to add any more than the three heads of garlic it calls for. Be sure to cover the entire bread surface with the butter - I missed a couple corners and they burned before the buttered part was browned. I broiled it for longer than it said to, but the buttered surface still wasn't crispy. Next time, I might try broiling the bread first before adding the butter, then buttering and broiling again to get a really nice bread that's crispy on top but not like a crouton all the way through. The butter was great, though, and I made extra so we could make this again without having to roast more garlic. That's another plus of this recipe: you can make extra butter so the prep time is virtually zero the next time you want to make this!

This recipe was great! The fresh tomatoes made this recipe a nice light appetizer that's easy on the stomach, and the other ingredients really made this a very flavorful treat! As another reviewer recommended, I made the tomato mix the night before so the flavors had even more time to blend. Two things were surprising to me: first, I (of course) had to taste the tomato blend before putting it on the bread - and it was so good I may have to make the double tomato mix again as a stand-alone tomato salad. Secondly, and more surprising, I think this may have been even better left over - I just put it back in the oven on broil for a few minutes and the bread, which had soaked up the flavor overnight, crisped right back up! I'd definitely make this again. Edit: Last night I made this recipe doubled for a party - everyone here in AZ thought it was salsa by looking at it! Haha. But everyone was asking who made it and thought it was delicious. I was very excited to have leftovers.

My boyfriend said he never wants to eat any other vegetables again besides this recipe. We made twice the sauce, and were certain to brown the butter slightly. We didn't have cooking spray so we drizzled some olive oil on the asparagus and rolled to coat them before baking - I don't know if this makes it easier to avoid over-baking the asparagus? But it was GREAT. We couldn't stop eating these till they were gone.

I didn't actually use the chicken salad recipe, just the idea for chicken salad puffs, as well as the puff recipe (I filled it with chicken salad from my own recipe.) However, I thought I'd post a review based on what really helped make this dish successful. I read the reviews here and saw that many people's puffs had flattened out, so I looked up cream puff recipes to see what they did. The recipe here http://allrecipes.com/Recipe/Cream-Puffs/Detail.aspx is basically the same recipe as these puffs, and has a great review, second one down on the main page, that gives some essential tips for keeping your puffs from collapsing. After poking holes in my puffs with a toothpick near the end of baking time, I only had one or two that collapsed. Cutting off the top, there was nothing to hollow out, it was already a hollow shell PERFECT for spooning chicken salad into. These were a great success at my Easter party and I will definitely use the puff idea for chicken salad in the future!

I made this for the first time for an Easter party. Many of my guests asked what was in the dressing and said they loved it; another guest said she normally doesn't like spinach and that this is how she'll eat it from now on. I made the dressing the night before and put it in the fridge and it was fine - I think the sugar kept the olive oil from solidifying like olive oil based dressing often does in the fridge, so I didn't have to "thaw" the dressing before use. I will definitely make this often in the future when strawberries are in season! In my boyfriend's words, "it was... really good."

This is a great, light recipe. I think the angel hair is the perfect pasta for this, since it's also very thin and light. Some tips or alterations I made: I added more olive oil than the recipe called for (it helps flavor the pasta) and more olives. I personally don't like raw onion, so I used onion powder (liberally) instead. I was very generous with the salt (kosher) and pepper, and added garlic powder as well. I can see how this might be bland if you aren't very liberal with the spices, and I think even if I had used onion, I'd still add the onion powder. The whole thing was VERY flavorful and had a nice blend of flavors and textures. I'd definitely make this again, and add it to my "staple summer foods." One thing I would warn against is eating this left over. I guess the salt sweated the water out of the cucumber, and leftover this was so watery and bland it was almost inedible. Definitely eat this right after making it.

These were delicious! We did follow some of the suggestions to use tomato sauce instead of tomato soup, and to add a bit of oregano to the meat mixture. In the future, it wouldn't hurt to add some more rice to the mixture as well. Apart from the long prep time (which took far longer than the hour they say), this recipe is great, and I would definately make it again. (we served them with pierogies for an authentic Polish experience!)

Very good recipe! I omitted the chile paste and doubled the red pepper (mine was crushed), used ground ginger, and added a splash more soy sauce and vinegar while I cooked it. I cut my chicken into bite sized pieces, and sauteed it with onion, yellow bell pepper, mushrooms, and broccoli. The marinade made a great sauce to serve it over rice.

This recipe was great! I made it for a group of about 30 people and got nonstop compliments about how fabulous the pasta was. Out of about 6 dishes, this is the one people came up to me and noted. Even people who don't like sausage or tomatoes said it was exceptional and that they'd like to see it again. This has become one of my staple meals and is often requested by my boyfriend (and myself!). It never gets boring and when there are leftovers, they're always quick to get claimed!

I used 1 cup white chocolate chips and 3/4 cup semisweet chocolate chips instead of the chocolate chunks. They were delicious!!! Some people who tried them said the texture was more like brownies - I like to cover them before they're completely cool so they stay chewy.