Great salad! Although the recipe suggests adding the spinach and bacon right before serving, I mix everything in advance as a make-ahead dinner and it comes out great. I think I would like it this way better because spinach blends in better with the rest of the salad. I also use home-made dressing, with olive oil, vinegar, salt, sugar, and pepper.

This was one of few recipies which I could not imagine how the dish would come out until I actually make it...this is a very good sour-spicy soup. Even though I made it only with cucumbers following the recipe, I think I can add other vegetables, like mushrooms and carrots. I will make this again!

Believe me, this is just like (or even better than) the regular humman from cooked chickpeas. Plus all the goodies from raw ingredients!

Maybe I didn't microwave the eggplants long enough because I could not mash them into smooth paste. So I ended up putting everything into the food processor, which made the batter manageable. I added 1/2 cup extra breadcrumbs to bind the batter. I also baked the croquettes at 400c for 15 minutes on each side. Leftovers were nice, even cold.

I used lime instead of lemon. I would have liked it spicier but it was very flavorful. Marinating livers made them very soft. I will make this again.

Other reviewers were right: double the dressing. I also added jicama as somebody suggested along with applies and raisins (hubby doesn't eat grated carrots so I had to omit that). I made a lot for next day lunch and leftover tasted very good with the flavor developed even more. I recommend doubling the recipe.

I was looking for a cream of broccoli recipe that doesn't use a canned soup mix. This was a great and easy to make soup. I reduced the amount of heavy cream to 1/4 cup, but it still tasted rich and creamy. I added some carrots too.

I am adding another rave review for this cake. I also increased rhuburb to 3 cups, and used only 1 cup sugar. Very moist, and almost pudding like texture. I had to bake it ten minutes longer than suggested.

this recipe has become a regular in my family. Easy and refreshing, and can be made ahead of time.

I thought this is too soft to be called European bread. This is rather American style sandwitch bread. If you like soft textured bread, you will like it. I am not going to make this again.

Great recipe but need modifications. As other reviewers said, vinegar, sugar, and salt prevent beans from cooking. So here is what I did: I soaked dried beans for five hours, then pressure cooked them for 12 minutes on high. Meanwhile, fry the onion, garlic and green bell peppers. I added chipotle chile powder and cumin at the end of frying (I like it spciy). When the beans are done, check how much liquid is left...if there is too much, pour it out until beans are only half covered with cooking liquid. Add the onion mixture to the pot with tomato paste and salt, vinegar and other seasonings. Simmer for twenty minutes and serve with chedder cheese sprinkled on it!

Wonderful!! You need to add a little more than one Tbs of water to the peacans to get them caramelized. I used Gorgonzola cheese instead. The BEST salad introduced on this website!!

These were good. Great for potluck because you can prepare both mushroom caps and filling ahead of time, bring them separately and assemple and bake them before serving. I didn't think the taste was as spectacular like other reviews said but this surely is a great finger food for a party. I sprinkled extra cayenne pepper when mushrooms came out of the oven.

I brought this salad to a potluck yesterday and it was a hit. People were skeptical about the strawberries first but once they tasted it, they really liked it. giving 4 stars because I added half a teaspoonful of salt in the dressing. Sugar only didn't quite do. Salad looks very pretty. Try it!

a bit of sugar makes a whole lot difference. Add white wine.

This was great...I first thought the lemon juice would make it too tart but it didn't. I used raisns because I was out of dates, which I am sure changed the flavor quite a bit. Star anise is essential in this recipe. I think the same method would work well with bulgar or even long-grain rice.

Great! looks beautiful! Easy! You should try it!

This has to be served immediately out of oven. I had to bake it a couple of hours before dinner and reheated it right before serving...the crust was soggy and soft. Tasted very good, though. To shorten the baking time of the potato crust, use a cast-iron skillet. Heat it on the oventop, add shredded potatoes (with salt and pepper only. You don't need flour or egg to bind them if you use Russet potatoes), cover and cook for five minutes. Uncover, and press potatoes on the pan with a spatula to form a crust shape. THEN put the skillet in the preheated oven. This way, you have to bake it only for fifteen minutes and the curst is ready to be filled.

Great grain dish to accompany curry. I did not use chicken broth (I used water) and I mixed in some ghee at the end to increase flavor. Great way to make a rice dish more substantial with more protein!

I enjoyed watching the egg emulsifying in the pan...and the salad was great! My husband, who is so picky about potato salad, loved this one. I also thought the sugar suggested in the recipe was too much so reduced it to half the amount.