I only had about 8 cups of loose spinach (6 cups to a pound) so I made much less filling than the recipe calls for, which suits me fine. Added a couple pinches of dill and salt, left out parsley since I didn't have any on hand. Butter flavored spray was pretty handy to use on the phyllo. I've never worked with phyllo and worried about the drying out, but when I covered it with a damp paper towel the dough got all sticky and gooey! Maybe Florida air is humid enough to prevent that phenomenon. At any rate, the recipe is wonderful - thanks so much for adding it!

I won't have my green beans any other way now. When I try them without the lemon, they taste dull and flat. Tailor the amount to your liking, as with every recipe!

Hi. My name is Jamie and I am addicted to these grapes. They are so refreshing and tangy for summer. Unfortunately my hands turn red every time I make them, but it's well worth the cosmetic inconvenience. There was a contest at the library recently to depict a book in food form and I made these for the Grapes of Wrath by John Steinbeck. They were the glittering upper class and I had raisins below for the underprivileged :) Thanks so much!

Incredibly moist is right. How sad that I made this in a rush without reading the reviews! The flavor of my cake was nice, but I could literally hear a "squish" sound when took a bite. It's not inedible, but definitely be sure to use 2 cups of water instead of 4. The whipped topping was great, and strawberry slices made it even better.

Unfortunately, I used medium size eggs and the mayo ended up being quite excessive mixed with the punier yolks. The taste was pretty nice, but of course it can be doctored up with condiments of your liking such as horseradish, rice wine vinegar, hot sauce, etc. A good basic recipe, but make sure to add the mayo in increments :)

Addictive! I used the oriental-style ramen and added diced red pepper for color as well as 2 TBSP tamari sauce, 2 TBSP minced garlic, 1/2 tsp ground ginger and red pepper flakes to taste. The people I'm serving it to are big on lots of flavor and it surely won't disappoint!

This was beyond easy. I bought a huge bag of 24 wings and drummettes, thawed it, mixed up the sauce which was even easy to pour, dumped the bag into a 9 x 13 dish with the sauce on top and baked it for exactly 45 minutes. The top layer got slightly and pleasantly charred. Everyone raved about them. My only change was the addition of at least a 1/4 teaspoon of cayenne pepper.

Very yummy. I have made this twice now and will definitely say that using a blender after boiling the carrots is essential. No matter how much I tried with my fork and potato masher, I could not get break up all of the lumps or grainy parts of the blender-free batch. It was also necessary to cook the carrots longer than written, but then again, everyone's stove is different. Thanks, though, for the recipe! It surely does taste almost exactly like the cafeteria delicacy :)

You've made me a believer. I'm not normally a vinaigrette person, but this one has the perfect blend of flavors for a green salad. I added these lovely toasted sesame seeds my mother brought me from Morocco that really added something to it. I also subbed lime juice and pepper because that's what I had on hand. Regardless of additions, the dressing is a masterpiece as-is. Thanks!!

Even after halving the recipe, forgetting to beat the egg whites separately with the cream of tartar, and leaving the cake in the mold after baking, this angel food came out just as light and airy as the store-bought kind. Would definitely make again, with less snafus and maybe a little lemon extract or juice.

Wow. This made me close my eyes it was so good. And so forgiving! My darn eggs were stuck to the container and I ended up breaking all but one. Left with only one white and a yolk, I halved the recipe and added a little bit of egg substitute during the tempering phase. And it -still- came out wonderfully. A little extra cayenne worked for me, too. I used 3 sloped custard dishes and slid a knife around the sides after they baked for 4 or 5 minutes. Oh, and I used soy creamer instead of milk. This is WAY too easy to be a souffle.

So versatile! I switched the roasted red peppers for sun-dried tomatoes with success. The only problem I ran into was that I cut the zucchini too small and it became mushy. Such an American, I covered the whole thing with low-fat shredded cheese in the last 5 minutes to make it extra special.

I must confess that I did not love this dish at first. But that is only because my whole life I have had a weird distaste for beans. I just don't like the sensation of biting into one. The worst part is that I'm a vegetarian! Anyway, this recipe looked so good I decided to reassess my feelings about beans. Well, I still don't like the texture. But! I threw the batch into the blender with some lemon juice, more garlic and garlic powder, and tahini to make hummus, which turn out to be just delicious. So I say that although I changed the consistency a little, this dish is superb and only crazy bean-fearing folks would ever hold anything against it :)

After finding that my homemade challah turned out as dense as fruitcake, I decided to try this recipe out as salvage. It worked, as well as one could expect! The baking time was a lot longer for my super-moist bread, but eventually the croutons came out crispy and full of flavor. I used some pepper, oregano and garlic powder in place of the minced, per another reviewer's advice.

Gorgeous crust and a great taste. Sadly, mine didn't rise at all. I know my yeast is fresh and I even put it on an extended cycle in the machine :( Next time, I would be careful not to let the salt and yeast come into contact. Ah, well! Live and learn :) Chopped up into cubes, it made some pretty nice garlic croutons.

Very nice. I made this vegetarian by using some peppered deli "meat," which probably didn't do the dish justice, of course. After finding out more about pancetta, I might add some nutmeg to make the substitute more authentic next time.

I used frozen raspberries instead (which meant slightly more sugar). The soup has a good flavor, but I couldn't help but feel like I was eating melted ice cream! My personal preference would be for something a wee bit less rich. Nevertheless, I bet most will just adore this easy-to-make treat.

It really works. They are so fluffy inside. Just the right amount of sweetness, as well. The dough is deceptively sticky, so try just coating it with flour on both sides for easier cutting and transport. I wouldn't change a thing. (Soy milk, reduced-fat sour cream and light margarine worked for me, by the way).

A good dish to make when you're out of everything else! My cupboards were bare except for some dry staples. Using bottled minced garlic, dried parsley, and whole wheat pasta, I whipped this up in no time. If you don't like spicy, reduce the red pepper flakes in half. My personal preference would be for less romano and more garlic, too.

Such a breeze to make. I went with regular graham crackers, so it ended up tasting vaguely like a s'more. For the pudding, I used soy milk, which doesn't set up unless you cut it in half. I followed another reviewer's advice (from another recipe) for the frosting: 3 TB cocoa powder, 3 TB butter, 3 TB hot water, and 1 1/2 cups powdered sugar. Not grainy at all. Thanks a bunch!