Delicious! I've made two batches, with and without the pistachios. The only thing I changed was omit the almond extract and add about 2 teaspoons of grated orange rind. This is the first biscotti recipe I've seen and tried that uses olive oil rather than butter. By far the best biscotti recipe I've tried. (Tip-let loaf cool a bit before slicing and don't use a serrated knife or it'll crumble. I use my very sharp Santoku for perfectly thin slices every time)

I made these with a mixture of seasoning salt and a few dashes of cayenne. Lower temp. oven reduces the chance of burning, especially if your fries are on the thinner side. Hubby is now a sweet potato fan! Can't make enough batches for the family. I'm so glad I gave this a try.

Impressive. I "glazed" it with melted chocolate. Very rich and tasty. Don't let the burgundy/purple batter scare you, it really does come out a very nice dark brown just like the photo.

My coworker made this for a potluck last week. She used crushed Skor bars in the layers. Cutting it up, you would never know that this was made with ice cream sandwich bars. The layers looked great and it tasted spectacular. The cake stood up to being in room temperature during the party and didn't melt for quite a while.

We've made this delicious feta recipe numerous times and more recently on the BBQ (on aluminum foil with the sides crimped up to catch drips). We discovered that we needed lots of chili pepper flakes when using the "stale" stuff from the Bulk Barn. Just the other day with friends, I crushed up some dried chilis I stored in a jar from last year's garden, and boy oh boy, what an amazing flavour! We BBQ'd 2 large 1/4 inch slabs and ate them with garlic buttered toasted pitas and everyone including kids was ranting and raving over the flavour. So simple and so good.

I tried a recipe similar to this at work but with an excellent twist: the dip was spread thinly on a plate and melted caramel was spread thinly over the top. It was sprinkled with broken/crushed Skor bars that were slightly pressed down into the caramel. Absolutely heavenly!

We love this. I've made it with many variations, and usually without eggs. I've added mixed beans and green onions a few times without spinach. You can really play with the basic recipe. Letting it sit in the fridge for a few hours is the key in addition to not overcooking the pasta.(mushy tortellini isn't very palatable)

Fooled a few people with this in the past. I don't always measure my ingredients perfectly and have had this come out as squares rather than in a cobbler form. Just make sure you cut up the zucchini small and simmer well with the lemon juice until softened.

I'm giving this 4 stars because it has a lighter more delicate yet "proper" strawberry taste without the butter. Just let the cut strawberries marinate in the balsamic vinegar long enough (few hours). We like it with vanilla yogurt.

We were hoping for a stronger chocolate flavour. These were too mild, hence the lower rating. Ours didn't flatten out, as we were expecting. We're glad we didn't have any sticky problems. They were very pretty though so I will try making them again...perhaps a different recipe next time.

Very good. One of the better coconut shrimp recipes we've tried. I still crave for the coconut shrimp that I had in Miami at Don Shula's All Star Cafe. Now THAT's a recipe I want to find!

I tweeked it...sorry. Used veg. oil and fresh squeezed lemon juice instead of mayo and left out celery. Added chopped green onions then pureed it with the seasonings including garlic. Delicious. Used with with grilled shishkebobs. (Reminded us of hummus.)

Tried this tonight to go with chili. Soaked the cornmeal for about 10 minutes I think (not on purpose) and I couldn't find my wisk so I used a fork to just mix/beat up the batter until smooth. (perhaps just a minute or so?) I added grated cheddar cheese and topped it with some more when it came out of the oven. The texture was lovely and light. The flavour was a bit dull, however I know that some savoury herbs will do the trick. By far the best corn bread recipe I've tried. ---- OK, here's an update--grated sharp cheddar, chopped garden fresh red peppers and jalapenos added to the batter made this recipe POP!

Make it all the time. So refreshing. I use less onions (preferably red) and more lemon. I usually make a huge batch with lots of cucumbers. (we like to graze on salads in our house--keeps well in fridge for the day.) I also like to add mint and dill to the olive oil/lemon dressing and of course, crumbled feta cheese. Have added chickpeas on occasion.

Tried my brisket this way for the 1st time. (I've always traditionally braised it in the oven with potatoes, vegetables and tomatoes like a stew.) This was very good. I added hot sauce and worcestershire to the BBQ sauce. I also sliced up lots of onions and placed them under and over the meat. The kids thought we were having ribs and then they said it was even better than ribs because there was more meat and no bones!

Another bean favourite in our house. I don't use that much oil and I peel the tomatoes before dicing. Canned tomatoes work well too. I add fresh parsley, oregano and a sprinkle of hot chili flakes. And of course the feta and crusty bread is a must!

Make it all the time. We love it. I use oregano along with the dill. And feta sprinkled on top is delicious. We like it with crusty bread to wipe up the last bits. Nice with grilled Greek or Italian sausages for a hefty winter-time comfort meal.

I've been wanting to make this for a while and finally did it although I didn't have Gruyere on hand. So I used a combination of shredded mozzarella and Italian Rigatello cheese (slightly salty and sharp). Turned out so delicious, rich and tasty. My husband and I had to force ourselves not to eat it all in one sitting. (I still want to give it a shot with Gruyere.)

Mmmm. We all love this one. I've baked it twice so far. The second time I reduced the butter and added a bit of vegetable oil. It made for a slightly moister texture that I tend to prefer in cakes. It's so pretty baked in a fluted bundt pan and dusted with icing sugar. Nice for Christmas.

Had to bake 2 batches of these this past Christmas. I'm not a big coconut fan and I found these to be scrumptious. Everyone loved them. I expected them to flatten out, but they stayed pretty plump in shape, probably because I chilled the batter a bit before dropping onto cookie sheet. Thanks for a delicious recipe.