WOW! This open-faced sandwich was fantatic. The only "tweak" I made to the ingredients was to use smoked mozzarella instead of feta. The smokiness of the mozzarella lent a great depth of flavor to this sandwich. Also added a pinch of salt & pepper to the olive oil soaked bread and tomatoes. This was such a healthy meal, perfect for a summer evening dining on the porch!

10 STARS! This is awesome! I used chicken thighs instead of chicken breast, but otherwise followed the recipe accordingly. Baked at 375 degrees for one hour. Even though I lined my baking pan with foil, it still leaked and I see 3 days of soaking ahead. But who cares! This dinner was absolutely wonderful -- causal company worthy! I served with mashed potatoes because we had no red taters. Homey, comfort food! You have got to try this one, folks!

This was the first time I used chipotle chiles in adobo sauce and man, those chiles were spicy. Next time, I would probably leave them out of this recipe as our mouths were on fire. I used organic ground beef so the burgers were moist and tender. Loved the smokiness of this burger!

The Italian Bread Salad I made for dinner tonight was very similar to this one. I was able to get fresh tomatoes, cucumbers, and red & green peppers from my sister's garden so everything was very fresh. I added capers and kalamata olives to the salad, too. This was our dinner, so I added a few more pieces of bread to the bowl. (Probably too many, in looking back in hindsight.) Leftovers should be good tomorrow, even if the bread is a bit mushy. I'm so glad I tried this recipe!

It's so easy to just make your own balsamic dressing....1/3 cup olive oil, 1/4 cup balsamic vinegar, 1 Tbs. dijon mustard, pinch of black pepper, and freshly chopped basil. Ta Da! I added green peppers picked fresh from my sister's garden to the platter of sliced tomato, avocado, and red onion. This was a wonderful side dish to a summer-time grilled Orange & Tequila Chicken entree!

The chicken was so tender and moist! I didn't change one thing on this recipe (I know....amazing!) The chicken marinated for 24 hours, then we grilled on medium heat for 12 minutes - - pure perfection!

Apparently, this recipe was not like the souvlaki my husband had in Melbourne. 4 cups of yogurt makes a TON of sauce - - 1/4 of that would be sufficient. The lamb was very good with the marinade and the yogurt sauce complemented the lamb well. (Our lamb was a bit tough - - no fault of this recipe, of course.) We enjoyed the sandwiches, just not sure if I would make them again.

I was so excited to make this recipe since I just bought a new mandolin. That gadget made slicing the potatoes a SNAP!!! This is a very good scalloped potato recipe, with a few minor tweaks. I added sliced Vidalia onions to the recipe and minced the garlic. (Potatoes and onions just belong together.) The cooking time needs to be longer - - our potatoes were still a bit hard after 1 hour. I'd up the oven temperature to 350 for 1-1/2 hours. (First 45 minutes covered, the last uncovered.) There was a small amount of grease on top of the casserole from the provolone cheese, but I just blotted it with a paper towel before bringing the casserole dish to the table. Not a big deal. Delish!

I served this to my dinner guests last night and they all loved it - - even some of the men! I substituted peach snapps for the vodka and used raspberries instead of grapes. I also used canned organic peaches and poured a bit of the peach juice in the sangria. My choice for dry white wine was Pinot Grigio. Be sure to double the recipe - - it will make a pitcher and will serve over 10 drinks! If made in the morning, that is plenty of time to let the flavors meld. Such a perfect drink for a summer bbq!

Company Worthy and Restaurant Quality! Be sure to make your sauce ahead of time to let the ingedients meld. I added more dijon, lemon, and the 4 cloves of garlic made it very garlicky! But it's all good, believe me! I baked the salmon too, only because of thunderstorms here. 400 degrees for 17 minutes - - perfect. Austin, this is one fabulous recipe.

I never thought to add Dijon mustard or lemon juice to my egg salad. But I made this last night and WOW, is it good! Thanks for such a delicious egg salad recipe!

This was good, with modifications. Like other reviewers', I used sweet vidalia onion. I also added a Tbs. of dijon mustard and a tsp. of horseradish for some zing. Chopped a few herbs from my garden too - - thyme and parsley. Then I hollowed out a couple of nice ripe Jersey tomatoes and filled them with the shrimp salad. A very healthy and delicious dinner on a hot summer night.

Sooooo good! I took the advice of many of the reviewers and just used peanut sauce and not the peanut butter too. Everything else remained as written (except I had no sprouts). This was such a unique and flavorful pizza. I can see this one going in the rotation! Delicious!

I didn't know Linda made this recipe recently? What a coincidence! We had this for dinner tonight and it was delicious. I also toasted the bread to avoid it being soggy. I added a sliced tomato to the sandwich ingredients and omitted the mayo, but that was it. Everything else was as written. The blue cheese dressing made the sandwich....so good. It truly tasted like a cobb salad.

What a perfect salad for all those summertime cucumbers. I only used 2/3rd cup white vinegar and 1/4 cup white sugar based on other reviewers' suggestions. And the best part is you make it ahead of time!

I modified this just a bit, but it was very good. I used fresh mozzarella cheese and skipped the sprouts and sesame seeds. Be sure to toast the English muffin first or the sandwich will be very soggy. Great recipe! ***UPDATE 6/13/09 I toasted the english muffins this time, I used the sesame seeds, added chopped mushrooms, and used smoked cheddar instead of mozzarella - - OMG, my husband ate 5 of them in one sitting. His words: "These are the best vegetarian sandwiches I've ever eaten.

"The best toasted cheese sandwich I have ever eaten!" A direct quote from my husband - - I think he liked this recipe! I used marinated roasted red peppers instead of the serrano peppers. I also had HUGE basil leaves from my garden so I just laid them whole on the tomatoes. Thank you so much for the delicious recipe, Mindy. It's a knockout!

Like other reviewers' suggested, I cut back the sugar in the dressing to only 1 Tbs. It was still a bit gritty from the sugar so I popped it in the microwave for 15 seconds or so to dissolve the sugar. I also added one thick slice of red onion, finely chopped, for some more depth of flavor. If you are using one bag of salad greens, you might want to double the dressing ingedients. Also, if your avocado is on the small side, you might want to consider using 2 avocados. Hubby loved it!

At first glance, I thought the combination of ingredients seemed a bit odd. But let me tell you, my husband and I just had this salad for dinner tonight and we LOVED it! The tangerine dressing is absolutely delicious, light, and refreshing. I used clementine juice instead of the mandarine oranges but otherwise followed the recipe to a tee. Hubby thought craisins would be good in the salad too and I agree. This is one salad I would proudly serve to family and friends. Excellent recipe!!

I know I've rated other banana breads on this web site with 4 or 5 stars. But this one takes the top prize, the gold medal, the blue ribbon. It's that good! The key ingredient in this recipe that is missing from the others is the sour cream. WOW, it was so moist and delicious. I also used 3 very ripe bananas and wouldn't hesitate to throw in 4 bananas if I had them. I also mashed my bananas instead of slicing them. Absolutely fabulous banana bread!