I like this recipe. I separate the head of cauliflower and steam for 10-15 minutes. I haven't increased the amount of mustard or mayo, but I do use a brush to put it on. It is still good if you use less butter/oleo.

Reviewed On: Apr. 12, 2009

I've made this recipe using beef rump roast and it was a hit so I thought I'd try it with a venison rump roast. I did rub the venison roast with an onion soup mix first then followed the rest of the directions. When done I strained the liquid and thickened it a bit for gravy, but probably didn't have to strain it. Delicious and a big hit. I've used the leftovers to make 1) potpie 2) beef with veggies and dumplings/biscuits. Basically I just saute an onion in butter add the leftover gravy, add water if needed to thin, bring to boil. Add a bag of frozen mixed vegetables, thawed or clean your fridge and add the leftover meat, chopped. Serve over biscuits or add dumplings on top (or don't thin too much and pour into a large piepan lined with piecrust and top with second piecrust) - always nice to get a second easy meal. From now on I will make SURE I use a large enough roast to have leftovers!

Reviewed On: Apr. 4, 2009

I have made this salad several times now for special occasions and it always gets rave reviews. Depending on the group I have had to leave out bacon (sadly) and it is STILL a hit. It is even better and more colorful with red onion. I also like to add cashews.

Reviewed On: Apr. 1, 2009