This is a great dessert. I made it for new year's eve party and it was gone in a minute. I didn't give 5 star because there is way too much cake in the recipe. I used only half packet of cake mix and 1.5 packet of vanilla pudding. I didn't use any almonds ( personal choice) and decorated it with sliced strawberries. made two layers and they were gone before any other desserts came out!!

I made this dip for party this weekend. It was done before the late comer's arrival!! I gave away recipe to lot of people too. I added half a cup more of pizza sauce and very small pieces of red bell pepper was a good crunch.

This is wonderful tasty recipe! I pureed the Collard green after wilting it so kids won't know what they are eating!!! I also added whatever vegetables I had in the fridge to the mixture while pureeing it, again for the benefit of the kids. Soaking the beans overnight made a huge difference in cooking time. Although, I found the soup a little bland, but adding a little chilli sauce made an amazing meal. Kids ate up without a single complain!! Can't believe Collard could taste this good.

This is awsome. kids don't even realised that they are eating beans!! I didn't use can of Garbanzo, instead I soaked dry beans for few hours, and then processed in a blender,added onions, Cilantro and garlic. That gave a very good texture. baked them instead of frying. kept sauce, pattice,Tomatoes, lettuce and hummus ready. When we were seating down for dinner, I warmed up the pita bread, added layer of hummus and sauce. I made small pieces of pettice, so it will be easier to fillin Pita and eat. In a small saucepan I warmed pieces of pettice, tomatoes and lettuce for 30 seconds, fill in Pita and served. It was a great meal.

This was fantastic recipe. Very tasty. My kids gobbled it up too. I didn't had beans, so made it without it, but still turned out great.

This is very tasty and healthy dish. The reason for keeping eggplant in water is to avoid blackness which comes with oxidation. All the other veggies doesn't take time to cook, but eggplant does, so I cut one eggplant, put in a bowl, add half a cup of water and microvwave them for 4 minutes. Then I drained them, and mix everything and baked them for 1.5 hours. Switched off the oven and left it there for another hour or so, they came out perfact. Filled Pita pocket with veggies and Feta cheese, even kids ate them up!!!

I do not like Mushrooms, so I did not like this very much, but my husband loves Potobello, and he likes this sandwich. He didn't love it because it needed little more spice, was a little bland. Capers defenitely add that much needed "Oomph"!! I saturated portobello with marinate for almost an hour, which was good. They became crispy on the outside and juicy on the inside. Took the hint from other reviewers and put the shelf one down in oven.

This is very tasty, hearty recipe for New England's winter days!! We do not eat TVP, so I added couple of boiled and mashed potatoes instead. I skipped Jalapeneo for the sake of kids, and added some chilli sauce in our bowls. This will be a staple healthy winter dinner at our home. Thanks for sharing.

This is very tasty recipe. I made this paneer and added it to simple gravy and it was talk of the party!! I made some change. After let it drip for 3 hours, I Wrapped it in paper towel and put it under pressure. After couple of hours, I put it in tightly closed container and refirdgerate it overnight. Next day, cut it into cubes, fried for 15-20 seconds and added in a gravy. They were very soft and tasty.