Nice. I tossed in more garlic and scaled it back to use just one pepper. I didn't have red peppers but used 1/2 a yellow pepper and a small orange pepper. I added a bit more garlic to the mix. Still turned out lovely. Thanks for the recipe!

A little greasy, but no surprise there--looking at the ingredients tells you it will be. I only had one bulb of fennel so I too used an equal amount of potatoes--it turned out to be four thinly sliced potatoes since I have very small red ones. When I went to add the parmesan, I discovered I didn't have any, so I subbed seasoned boursin cheese for the topping. The cheese gave it an extra flair and flavor actually, so a happy accident. Bf doesn't like fennel so I only made this for myself and won't be making it much because of that, but I do like this. It is also a bit rich so definitely a very occasional, but rich side dish. Thanks for the recipe!

Easy, nice flaky crust, although why I made the full recipe is beyond me. I wanted it for the steak and ale pie with mushrooms I made for the bf and I only used half of it for that. Oh, well, I will find some other use for the rest. I like the taste but am not so keen on the fork method--using my hands always works the best for me (barring the cutting in the butter part--the pastry blender is one of my favorite kitchen tools!), and indeed, I gave up on the fork and just mixed it by hand there at the end. This recipe calls for more shortening than I'm used to, but it does end up nice and flaky. thanks for the recipe!

what a nice variation on a grilled cheese sandwich. I don't have provolone cheese so I left that out and put in some sliced chicken instead. I love adding tomato to grilled cheese so any recipe that does gets a second look by me! I had sun dried tomato pesto in the fridge, so that's what I used, and I put it on olive bread. Very nice! Thanks for the recipe!

Review Aug 26, 09: I started with already cooked steak meat, which I cubed and dumped in the pot with the rest of the ingredients. Although I did cut the potatoes a little larger, it takes much longer than noted in the recipe to cook them. So much so, actually, that I ended up adding another bottle of beer to the mix as well as about 1/2 c of water since the beer simmered off. I don't like mushrooms or steak at all, so I'm making this for the bf. I'll update when he tries it. It does smell good, I'll admit, though. I used the No Fail Pie Crust I from here for this meat pie. Thanks for the recipe! **Update: Bf seemed to like this, which is good since I made him eat it every meal until it was gone. He apparently decided it was good enough to eat in quarters, not in 8ths like pies are generally cut.

Pretty good for steak sandwiches . . . steak isn't really for me, as I'm not a red meat kind of girl. Bf, on the other hand, loves it. He made a bunch of steak and jerky before going to Vegas, so I had to think of something to make with the cooked steak. Since I started with already cooked steak, I just simmered shredded steak and the rest of the ingredients on the stove for about 1 1/2 hours today. I left out the brown sugar but otherwise kept the rest of what was in the recipe. I thought the sauce was too thin, so I added some brown gravy mix to thicken it up. I tried a sandwich then froze the rest for when bf gets back, and I'll update my review then to see what he thinks. Thanks for the recipe!

I didn't eat this but I did make it for the bf. I subbed already cooked and crumbled bacon (that's all I had) and left out the sugar. bf loved it and gobbled it up. Thanks for the recipe.

I halved this recipe as I only wanted to make one loaf. I'm glad I did--not bc this bread is bad but bc it is awesome and I don't need to eat it! It's only downfall is that it's crumbly where the strawberries are, but I can so deal with that bc the taste is wonderful. You can definitely taste the strawberries and the bread is slightly sweet--not too sweet at all. It lets the oatmeal and strawberries shine. I was a bit worried about the batter as it was so thick. The strawberries were a bit difficult to fold in but once I did it was fine. I did have to bake about 25 min longer, but I had overripe strawberries and I tossed in a few more than called for, so that would easily account for that. Thank you for the recipe!

You don't taste the strawberries in this bread much, so you may want another recipe if that's your objective. On the other hand, if you want a bread that tastes like cream cheese, this bread does. I halved the recipe and then had to add in a lot more flour. I ended up adding about 3 cups but the dough was still pretty sticky anyway. It baked up nice--be careful with the rising. I thought it would be fine and it went over the pan a bit after baking. But aside from the funny lopsideness of the bread, it looks good. This bread isn't too sweet at all, and would work as a hearty sandwich loaf because of that. I like it, but just needs more flour--I say that bc just glancing at the ratios it didn't look right at all. Adding a cup or two more of flour is essential, otherwise it's good. Thanks for the recipe!

This sauce definitely is sweet and sour. I halved the sauce and still put in 1 pound of keilbasa. I also left out the brown sugar and added in some garlic. I prepared everything the night before then simmered on the stove for an hour when I got home. Served over rice. I was so so on it--but keilbasa isn't my favorite. Bf liked it a lot. Bf said I gave him too much sauce but he ate it all minus a bit of the sauce. Thank you for the recipe!

This is good, but a bit dry. Not sure if I did something wrong or what bc no one else mentioned that. I did use pancake mix instead of baking mix, but as far as I know it's almost the same thing. I think maybe a bit more sausage and a bit more liquid, but all in all a pretty good snack! Thanks for the recipe!

good, quick and easy. I cut the tomatoes into thin wedges, and this salad takes all of 10 minutes (if that) to make before it's on the table. I left out the onions bc we don't like them raw and otherwise kept it the same. Thanks for the recipe!

Perfect? Well, I don't know . . .but a decent, very easy crust. I scaled this down to 6 servings as I only needed crust for a savory tart. I also eliminated the sugar bc I was making something savory. Never noticed the difference . . .I think I prefer pie crust without sugar, anyway. I ended up with a little bit of crust leftover, so I improvised with strawberries and leftover syrup and made a couple of tarts in ramekins. This crust bakes up nice and flaky. Thanks for the recipe!

Very nice tart. Couldn't bring myself to make the mayo. Bc so many of the reviews mentioned this tart was juicy and I wanted to eat it the day after making it, I roasted the slices of tomato in the oven at 375 for about 20 minutes. That seemed to work--there was some liquid (maybe a tbsp) that I drained off while still hot, but probably not enough to get soggy. It was perfectly fine this evening when I pulled it out to heat it up. I thought there were too many tomatoes, but bf disagreed. I like the flavors but maybe I'd prefer to layer them instead. Still, an excellent tart that we enjoyed for dinner tonight. Thanks for the recipe!

This is a wonderful whole wheat bread. I halved the recipe and still ended up with enough to make a regular loaf and a round loaf. If I hadn't wanted to use my second bread pan for a different loaf of bread, I'm sure it would've made two loaf pans worth. It's hearty yet not too dense all at the same time. I added 5 tbs of vital wheat gluten and it rose very well. Thanks for the recipe!

This is pretty good! I made a smaller batch for myself since I'm the only one home for lunch this afternoon. I agree that this recipe needs some veggies--I'd definitely add a can of diced tomatoes next time, and maybe add some garam masala to it, but otherwise I find it delicious. Very easy and quick too! Thanks for the recipe!

This bread is pretty good. I didn't have frosted wheat, so I used shredded wheat instead. I also put in more than 1 cup of shredded wheat. It does taste pretty healthy that way; I'm sure it would taste a lot sweeter with the frosted wheat. In my opinion, not as good plain as some other breads I've made. It's good for sandwiches except it crumbles a bit, so not for hefty sandwiches. Maybe for grilled cheese, actually. Thanks for the recipe!

1/2 of this dressing is plenty to cover the salad. I thought the dressing would be too much, but I made the full amount in case the dressing absorbed into the pasta and there was no flavor (I marinated overnight). NO need to worry about that! The dressing still packs a punch even after sitting with the salad ingredients for a while. Bf liked it a lot, so I just made another batch tonight with the rest of the dressing but put in chickpeas, mushrooms, and tomato for his dinner tomorrow. Pretty versatile, but I'd definitely recommend halving the dressing. Thanks for the recipe!

I like these! I burned them--I'm just not so good at frying. I think I'll make them into patties next time and eat them like hamburgers--with chutney of course! I used my small cookie scoop to make the balls, so they were kind of big. Maybe that was my problem. Oh, well. I had to go on a bit of a search for the split pea flour, but found in an international market. Best I can tell it's chickpea flour, so that's what I bought. Thanks for the recipe!

I made these for the bf. I don't esat mushrooms, so I didn't try. He really liked them. I used dried minced onions since bf doesn't like onion and used about an ounce of blue cheese and the rest in feta bc i didn't have enough blue cheese. He pronounced them good, so it's a success! thanks for the recipe!