As a salad dressing this was OK with suggested changes (fresh herbs and garlic). I used half the mayo called for, 3/4 C buttermilk to get it to a dressing consistency, and a full tablespoon of red wine vinegar for more tang. It just seemed to be missing something. Added lots of pepper too.

Crust was odd. Should probably bake it first to set.

Nice, nice recipe. Using a previous reviewer's suggestion I didn't precook the barley but cooked it in the broth instead. I doubled the carrot, used 1# sliced criminis, used 6 cups of broth (half beef/half chicken), then added my 1 cup of barley. I let the whole thing simmer for 45-50 minutes, adding 1 cup more of water along the way- but it could have used a bit more since the barley soaked up a lot. The final broth flavor could have used more of a boost, so next time I'll add a couple teaspoons of the old standby - poultry seasoning. Finally, I placed some thinly sliced baby spinach in the bottom of the bowl before ladling in the soup. Gave it another layer of veggies. Very nice overall.

Liked this one a lot. Changed with other's suggestions: used 5 fresh jalapenos, finely diced; half mayo/half sour cream; added 1 cup shredded cheddar cheese; added 1/4 cup cilantro. Topped with 1/2 cup panko and parmesan mixed. I'll reduce the panko to 1/4 cup next time - seemed too crumbly to my liking. Coooked in oven instead of microwave. Served with broiled baguette slices. My husband thought bacon would be good, but others mentioned it wasn't. I'm thinking maybe crumbling cooked bacon over the top after it's done, instead of in the dish itself, would be an idea.

Awesome soup. I did alter it based on multiple reviewers common suggestions: Didn't blend first; used 3 cans of drained beans, reserving one can for the end; sauteed in oil 1/2 onion and 1 jalapeno, both diced, until tender; added a couple pressed garlic cloves to the onion and cooked until fragrant; used 1 can of Ro-Tel; used 2 cups chicken broth; increased cumin to 1 tablespoon; when soup was done simmering I used an immersion blender to a consistency I liked, then added the reserved whole beans plus the kernels from a raw ear of corn. Garnished with sour cream and cilantro.

Yum! Roasting took longer than expected. Added zukes to the mix.

This one gets 4 stars with my alterations based on other reviews. We really loved the final result! Some people baked their meatballs before adding to the broth, however I agree that the juices from the meat cooking in the broth really adds to the flavor of the overall soup - besides, it's extra lean so the fat content is greatly reduced. My meatballs were 1/2" round, and it made about 40. Changes made were: Add 1/4 tsp red pepper flakes to the meatball mix; before adding broth to the pot, saute 1 chopped leek, 2 chopped ribs of celery, 1 chopped zucchini, and 2 chopped carrots in butter/oil; after the veggies have softened, add a couple minced cloves of garlic, cooking until fragrant, then add 8 cups of broth; when the soup is almost done, add 2 teaspoons of poultry seasoning and salt & pepper to taste; stack a small pile of baby spinach leaves and chop into thin strips, place strips in the bottom of each bowl and ladle the soup over (this will prevent the spinach from wilting too much in the overall batch).

This was OK. I make risotto often and this version seemed way too mushy of a consistency - and it wasn't the rice because the grains still had a nice bite to them. No, I think the problem laid in the texture of the mashed butternut squash. It seemed to make the whole dish very gruelly - perhaps there was too much of it?? I did kick up the flavors by adding 1 Tbsp butter, 1/8 tsp ground ginger, 1/8 tsp cayenne, 1/4 tsp cumin, and 1/4 tsp all spice to the mashed squash. Then of course lots of salt and pepper in the final product. I also ended up using only about 3 cups of broth. I'll stick to my Cook's Illustrated recipe - it takes longer, but it keeps the squash in cubed form which helps the risotto maintain it's body.

Great! Used on burgers (brioche, sharp cheddar, carmelized onions, greens, tomatoes).

AWESOME!

This was nice. I'd prefer to give 3.5 stars as it wasn't quite a 4. Something was a bit pungent and I can't quite place it. Maybe too much garlic? Maybe too much mint? Not sure. I reduced the oil to 1/2 C and would reduce even more, like down to 1/3 C. Definitely makes a lot.

YUM! Neil used the CI BBQ book for veggie prep -- didn't need to salt the eggplant. I used his leftover veggie marinade for the goat cheese spread. Thought it needed a bit more salt once assembled. Excellent.

Tasty, tasty, tasty. Definitely first saute the onions in the fat (I used olive oil) for about 5 minutes, then add the garlic and stir until fragrant. Add your quinoa and let it cook with the onion mixture for a bit (like risotto) before adding your broth. This will make a more cohesive flavor base, and not leave you with raw onions at the end. The lemon juice gives a nice bright flavor.

A VERY nice and creamy result. I left the heavy cream out (since others mentioned it was OK and it wasn't readily available in my fridge) and used 2% milk. Wasn't real sure what I was looking for to know things were moving along. I did bring it up to 190 and let it sit, and there WERE some curds that formed, but overall it still looked like a pot of milk. Reading a previous commentor's suggestion I reheated the pot again at medium low and let the mixture go until I saw separation of the whey and curds. Worked perfect. I didn't bother with 4 pieces of cheesecloth - just used one. I also did only half a batch my first time out. Made just shy of 2 cups worth. Will definitely do this again :)

wow.wow.wow. I cannot say enough good things about this recipe (with reviewers suggestions). I've never tackled pot stickers/gyoza before, but I felt compelled to try. First, I did not cook the ground chicken mixture beforehand. Second, some ingredient changes I made were: 1/2 head finely chopped napa cabbage, ~1 tsp grated ginger (using my microplane), a couple pressed garlic cloves, 1/2 can of finely chopped water chestnuts. After forming the dumplings I decided to place them in the fridge to hold until I was ready to cook, but I shouldn't have because the dough turned soggy. Not sure how to avoid this in the future if I plan to hold for a while. Taking other sugggestions I placed them in a pan with a bit of oil to brown each side. Then added 1/2 C chicken broth and steamed for a few mintues. Served over rice with General Tsao's sauce (from Trader Joe's). Husband said they're definitely a keeper. I agree :)

Neil really liked this. I added one more 28 oz can of whole tomatoes. It didn't seem saucy enough w/o it.

Excellent. I made these more savory with the addition of chopped tarragon, parsley, and thyme. Also just dumped all the ingredients in a blender and gave it a whirl for 10 seconds. Ladled into an 8" non-stick pan brushed with a bit of butter befoure each pour. It made about 12 crepes.

See notes

I found it odd that a tzatziki recipe wouldn't have cukes and included olive oil. I let the yogurt drain for several hours to thicken, omitted the oil, and included 1/2 of a seeded, shredded, pressed-of-its-juices cuke. Let the whole thing set in the fridge for a little over an hour. WOW! Yumm-o!

O.M.G. Awesome!! I did the first batch with mixed berries, but didn't like all the seeds. Second batch was strawberry and it was divine! I used proportions as directed, but think I'll use less sugar next time.