I made this to go with a Japanese chicken dish, because I had half a head of cabbage to use. I was out of scallions, which would have helped a lot, and I chose not to bother with the almonds. I added two shredded carrots, did use the garlic, and used only 1/2 tsp pepper. Not bad, but the sesame oil was too overpowering. I ended up using another Tbsp each of sugar and vinegar to try to counteract the oil. If I make it again, will use 1 T. sesame oil and 1 T. canola, with the same amt. of other ingredients.

Reviewed On: Jul. 19, 2009

Delicious flavors, but not an ideal format. I essentially followed the recipe as written. Minor modifications: I reduced the salt and pepper by half (still too salty), I used Kalamata olives in a lower quantity than suggested, used 7 oz. feta as that is what was in the package, and used Vidalia onion as suggested by others. The pizza dough was fresh from my supermarket. The rolling process wasn't too tricky, but the result wasn't worth the trouble. The innermost dough wasn't well-cooked, the filling was too dry, and it was too messy to eat out of hand. The same ingredients might be better used for individual-sized calzone-style pockets, and I am definitely going to redo this recipe as a pizza, with a bit of mozzarella and some diced tomato so it won't be too dry. I made Yia Yia's tzatziki from this site, which was an excellent complement to the dish, and served it with a simple tomato salad.

Reviewed On: Jun. 18, 2009

Exactly what I was looking for! This will be my keeper cornbread recipe, as my son loves it sweet and buttery. Easy to mix in one pot.

Reviewed On: May 5, 2008