This is an excellent biscotti recipe. Nice crumb, great texture! I used Kahlua, fresh hazelnuts and hazelnut extract in one recipe. Another anise seeds and Pernod (didn't have anise extract on hand) Might try orange zest with white chocolate chips in another. Thank you for this recipe!

This was a delicious alternative way to serve acorn squash. The dried cherries added a new layer of flavor and a bit of a tart kick which I loved. Great combination, the entire family loved the recipe. Will make again, thanks!

Like another reviewer, I too glazed the pan after the initial browning of the chops. I used Vermouth, white wine would be another good alternative. I seasoned the flour with salt, pepper and poultry seasoning. The final presentation was garnished with a generous sprinkling of fresh parsley- it was a hit with the entire family! Thanks for this "keeper!"

An excellent recipe! I was suprised by the richness of flavor and silky texutre that the ricotta lended to the potatoes without the addition of butter or oil. Great flavors, great recipe. Thanks!

I made these to take for snack to my kids' Montessori school. Lovely moist texture, great flavor, better the day after baking then the day of. I used vanilla yogurt and all zucchini, omitted nuts and raisins. I doubled the recipe and it fit great in my 6 qt KA Mixer. The only complaint I have is that I found 400 to agressive of a temperature- the bottoms were burning. I turned the oven down to 365 and they were perfect.

I hardly ever like a recipe as it is and don't do something to embelish it a bit- however, this is an exception! This is perfect just the way it is. Reminds me of my Grandma's beef barley soup! Thank you for the recipe!

I made a few changes to suit our tastes and what fresh veggies we have right now. First I used both fresh tomatoes and fresh corn instead of canned. Also added about a 1/4 cup of water with 1/2 of a Knorr vegetable bullion cube dissolved and some fresh basil. Then put the entire sauce over pasta. Made for a very satisfying, fresh summer meal (and a way to use up that zuchinni!!!) Oh, and added some grated parm cheese on top too! Done this way, I rate the recipe a 5!

Nice texture, outstanding cherry flavor. I agree w/ another reviewer about the yogurt flavor- next time I will sub 3/4 cup half and half for the yogurt. Also, I did not add the full amount of almond extract- too fake of a flavor in my opinion. And I added 2/3 cup bittersweet chocolate chips- tastes even better then my favorite name brand cherry/chocolate ice cream!

The idea has potential and the flavors are nice, but the method of preperation doesn't allow that to come through. I will make this again, however, with the following changes to prep: Saute pancetta until crisp and all fat has been rendered. Remove from pan and set aside. Stir garlic into pancetta drippings and cook until translucent and fragrent. Remove from heat, add dijon and lemon juice. Drizzle in olive oil while stirring to form an emulsion. Dress the blanched asparagus and store in refrigerator. Immediatly prior to serving, toss in the crisp pancetta pieces. Some toasted pine nuts prior to serving would also be a nice addition. Also salt and pepper to taste.

I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast. They are fabulous though- I think the yeast lends a more tender texture to the biscotti which is wonderful. I did not have ricotta on hand, so I drained cottage cheese and used that. I also used the dough hook on my stand mixer instead of a bread machine. The dough came out smooth and flexible, much like bread dough and formed beautiful loaves. I had to bake the sliced cookies in the oven longer than what the recipe called for... I would recommend turning down the oven temp on the second bake and keeping them in there longer to dry out more. The ganache recipe to dip them in is great- wonderful flavor and it lends a nice "biteable" covering for the cookie! I took these to a scrapbooking party and they were a HUGE hit! I will certainly make again!

I too found the dough very liquidy and hard to form into loaves. But I formed it the best I could, they didn't spread much at all once in the oven (as I feared) After letting them cool for a couple hours I sliced them w/ a very sharp serrated knife, and baked the second time with no problems. I took them to a scrapbooking party and they recieved rave reviews! I will definatelly make these again! I also subbed Caramel Temptations liquor for the alcohol in the recipe- yum!

My best friend made these for a party. They were delicious, very refreshing but rich at the same time. My only suggestion for improvement would be to use fresh, rather than dried dill weed.

I liked this, will make again. The ranch flavor got lost, I think I will try blue cheese next time. I put all ingredients into a crock pot, heated and it was done- very easy and it stayed warm. The flavors are even better the next day- when I make again, I will heat all ingredients in the crock pot, refrigerate, then reheat the next day. I served w/ celery and carrot sticks. My only suggestion for improvement upon the recipe is that I think the shredded cheese might be unnecessary- I even used sharp cheddar but could not taste it. I'll probably just leave it out next time. Thanks for the recipe!

The flavor and texture of this bread pudding are excellent. The only reason I did not give a full 5 stars is for the recipe itself- I think the cooking time is WAY off. This needed at least 50 minutes at 350, not 25 as written in the recipe. I will certainly make this again, but with notes for different cooking times. I might also try nutmeg instead of the cinnamon- nutmeg is fabulous with pears! Also, I did not have pear brandy. I substituted Caramel Liquor- yum! Regular brandy would also be a substitute- although I'll be keeping my eyes open for pear brandy.

Rather easy to prepare and SO good. I made them for a party, kept them warm in a chafing dish which wasn't even necessary they were gone so quickly. Delicious recipe! Edited 4/20/07: I stuffed some goat cheese (Chevre) into the cavity of the date, along with the almond. AMAZING!

Wow- this recipe is awesome! I have made it twice now- shredded the sprouts the first time, the second time I quarted the sprouts. I much prefer the texture when they are quartered. My DH, who proclaimed he was "not a fan" of brussels sprouts loves this recipe. When the sprouts are quarted, they are just as good the next day (I just had them for lunch!)

Excellent biscuit recipe SO moist and tender! Changes I made were to use 1/4 c butter + 2 T butter flavor shortening, 1 cup buttermilk and 1 tsp salt. And, I sift all dry ingredients prior to blending. KEY- DO NOT OVERWORK!!

Excellent blend of flavors and textures! In my opinion, this recipe serves many more than ten people as a side dish- if you make a full recipe, I would say serves 15 generously. Might serve ten as a main dish salad. I used 1/2 napa cabbage, and 1/2 broccoli slaw mix- turned out to be a great combo. Nice crunch from the broco slaw, great peppery flavor from the Napa. For our tastes, we used only half of the butter called for and fewer onions. I also like my salad to have a bit more "tang" so I added more vinegar than what called for, and for added sesame flavor, I used a touch of sesame oil in place of pure veg oil. Adjust the dressing to your liking after mixing it up!

I found this recipe searching for a way to use leftover grilled pork chops. I diced the pork and put it on top of the bottom layer of stuffing mix, then proceeded with the squash mixture and topping. The result was an easy and delicious main dish! (I also had some leftover new potatoes and added them to the squash mixture- this is a great way to use up leftovers.) I'm definately going to keep this recipe- I think it will be yummy to try with zucchini in the summer as well. I only wish it were a little less fattening. I used Healthy Request -lower sodium and fat- soup and light sour cream, its just all that butter! (mmmm.... butter...) I might try it next time w/o adding butter to the stuffing mix. I don't think one would want to leave the butter out of the squash mash- it helps to give it a very nice silky texture. Bottom line- very good recipe!

I'm so sorry, but this was terrible! So poor that I asked my husband if I should even bother taking it to the Super Bowl party, and his response was "Well, it's your reputation." Maybe it is my own fault- reading some of the past reviews got me worried that it would be "bland." So, I doubled the amount of SD Tomatoes. That made it too strong... even so, it was so rich that I don't know if anyone could have tolerated it! The one bright point in this was the crust- it was a nice crust, however I used 4 T butter, and 2 T pesto for some extra flavor.