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I agree with a previous rater, people should not rate if they have not even tried the recipe. This recipe is advertised to be rustic and healthy..not fluffy and enriched white. I found these pita to be quite lite despite all the whole wheat flour. Adding a little white flour may suite many, and that's great, but I think this is the best 100% healthy pita I've ever had. I made no changes, divided the dough to 12 pitas and rolled them to about 6"-7" diameter. Wonderful!

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Avocado and Tuna Tapas

Reviewed: Mar. 5, 2008

Very good. I'm always looking for something different, healthy and quick for lunch. I used diet mayo and sliced the avocado into the tuna mix, then put it, open faced, onto a toasted whole wheat english muffin. Presentation was not as nice, but it tasted great.

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9 users found this review helpful

Emma's Belgian Waffles

Reviewed: Feb. 9, 2008

Worth the 40 minute wait!

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0 users found this review helpful

Cilantro Jalapeno Pesto with Lime

Reviewed: Oct. 20, 2007

Good recipe; nice and spicy. I did add a little salt. Good with meats and I even mixed some in with my salad greens.

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11 users found this review helpful

Slow Cooker Chicken Creole

Reviewed: Mar. 23, 2004

The chicken was very tender, but I found the recipe very bland. Guess I should have read other reviews to determine how much spice to use because it would have required a great deal more than I used.

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Roasted Tomato Salsa I

Reviewed: Aug. 24, 2003

Great salsa! The first time I made it, I thought that the charred skin was to be removed before blending. I tried it both ways and found the charred skin adds a lot of flavor. I core the tomatoes & jalapeno, cut them in two and place them skin side up before broiling; I found this faster and not as messy handling the hot foods. Great way to eat healthy tomatoes; I use this sauce as a side dish with chicken or beef too.

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208 users found this review helpful

Dee's Health Bread

Reviewed: Apr. 12, 2003

I initially cut the recipe to 24 servings for a 2lb loaf in the bread machine; it almost overflowed the pan. So I took a previous suggestion and reduced the recipe to 20 servings for a 1.5 lb loaf. I found that if I left out the egg and added about a tablespoon of gluten, the bread had a softer texture. I also use 1T each cracked wheat, flax and sunflower seeds. Great recipe.

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3 users found this review helpful

Whole Wheat Honey Bread

Reviewed: Feb. 15, 2003

Great recipe! I made a 2 lb recipe (18 servings) twice on the white bread setting as others suggested. The first time I did not vary from the original. The second time I reduced honey to 3T and added 2T olive oil instead of the 2T+1+1/2 t shortening for what I hope is a healthier loaf. The second rose better than the first and makes a little lighter loaf, but does not slice as well as the first denser loaf. Both are wonderful! This is the first time I have tinkered successfully with a bread recipe and it's hard to ruin this one! Thank you!!

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6 users found this review helpful

Crunchy Wheat and Rye

Reviewed: Jan. 28, 2003

Rises nicely considering all the wheat flours, slices well and has good texture & flavor.

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11 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Dec. 28, 2002

I am sold on this sauce! I used the Olive & anchovy paste for a little variety. I think I let the flavors marry a little too long....the longer it sat, the hotter it got. But it was still very tollerable.

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2 users found this review helpful