Healthy, high-protein, and great flavor. An excellent use for an idea-craving grain such as quinoa! Also great for us gluten-free folks who can't eat the standard tabbouleh.

Use a high-quality meat--the ground beef I used was a bit on the tough side. I would mince up the onion before adding, versus chopping. I tried making burgers out of these, but I think they would work better as skewers as the recipe calls for. Good flavor, though. I would try again with some tzatziki sauce.

What an unusual recipe with the various flavors. My husband wasn't wild over the chutney but I thought it was superb.

My husband would give it 5 stars. I thought it was lacking in flavor and texture.

For all of those that can't have gluten--you've got to try this with gluten-free flour mix! (I used Bob's Red Mill). It will take you back to the county fair.

A bit too tangy and not very sophisticated in the mouth if that makes any bit of sense.

I agree--not very buttery, more sugary. I added 1 T lime juice with some lime zest and just a hint of vanilla for a different twist for icing cookies.

This is the recipe to replace all caramel corn recipes.

Good. My husband liked it better than me and probably would have given it 5 stars. A bit too tangy with the yogurt and lemon for my taste.

try black beans instead of northern beans. fab recipe!

Even great without the almonds on the outside--you can use coconut instead or nothing. This is a really great snack for kids--my daughter thinks it is "candy". It is really sweet and tastes "bad" for you, but is instead a healthy alternative (moderation, of course!)

Used wheat-free, gluten-free flour in place of the regular flour and a good quality fat-free half-and-half in place of the full fat stuff. You couldn't even tell the difference! Don't worry as you make this if it seems as if there won't be enough liquid in this soup--the mushrooms add enough and make it perfect!

Okay, so now I will never again use a pastry crust for quiche!! Which is good, because I'm sensitive to wheat and this is SO much easier. Don't worry about crisping the bottom, it probably won't happen even if you bake it longer (which I did) and it doesn't matter. An EXCELLENT way to make the filling is with diced pepperoni and cheddar (instead of the ham and swiss) with the additions of green pepper, onion, and some tomato if you wish. If you're worried about leakage through the crust, put a few slices on Buddig meat (ham, turkey, whatever) to coat the bottom before adding filling. This went over BIG at Christmas brunch. I'm telling you, you've got to try the pepperoni and cheddar combo!

Try pulsing the cooked chicken in the food processor for a finer consistency to the dip. And add salt. Great!

Well, the potential for great flavor is definitely here, so I'm not giving up on this one yet. However, there has got to be a better way to incorporate the cheese so that you don't have goops of it in a rather watery broth, which is what happened for me. Also, you need more than a "pinch" of salt to bring out the flavor in this soup. Was hoping for a velvety-textured soup with the cheese well incorporated. A swiss fondue recipe I have suggests adding a bit of lemon juice so the mixture comes together better--tried it here with no results. Ideas?

Had a cookout and everyone loved these. I marinated the chicken overnight. Try making the Tzatziki I recipe as a dipping sauce. You don't need it...unless you love sauces as I do!

Very good--however, the bacon didn't get crispy for me. I would cook it before adding it to the top of the beans.

Excellent flavor--just the right hint of sweetness. I would, however, roast longer in the oven or throw it in the crock pot.

Omigod--so easy and soooo good

This is just fabulous. Nothing more needed to say. Followed exactly.