These were great. This was the best pasta recipe I've ever used for a "dumpling". My husband said the pasta was "killer." I just used leftover garlic mashed potatoes and I cut the serving size down to 3, but that easily made enough for 2 of us to have 6 a piece, and I am freezing 18 pierogis. I will keep this dough recipe for raviolis as well! The possibilities are endless.

Reviewed On: Jun. 4, 2007

"Impressive" my very picky husband concluded. He thought it was really good; I thought it was really good. The only thing this recipe was missing was lemon juice. After tasting it I knew it needed a little zip and some of the other recipes had called for it. Just what it needed. I just used the bottled stuff I had in the fridge and that worked wonders! Also, I didn't actually measure out the spices, so I can't verify that the portions given in this are correct. I'm pretty positive I didn't use the entire amount of cumin called for. I also used kosher salt. If you like garlic, I added an extra clove and I loved it. If your mix is gritty at all, don't fret. Just add a little more oil or lemon juice and blend more in the food processor. I think this would have not worked well in the blender. I served it with homemade naan bread and cucumbers. DELICIOUS!! (The first time I made I just ate it with some corn chips and it was great with that too.)

Reviewed On: Aug. 5, 2006

This was excellent. I used it for a wedding recpetion I was catering and everyone loved it. The one piece of advice I'd give is that it gets very, very frothy when you add everything together so make sure your punch bowl is big enough for a volume increase once it's all combined. The first batch I made was too close to the top and it started over flowing when I put in the sherbet and it started fizzing and bubbling everywhere. But after I figured that out, I was fine and it was a hit.

Reviewed On: Jun. 26, 2006