Nice sweet tangy flavor which doesn't cover the flavor of the cukes. I use Baggs Apple Cider Vinegar which tends to be sweeter.

As it stands it was average. Nice. It's 3 star and that is the rating I gave it here. The changes I made which make it a 5 star for us was simple. First I used good quality portabellos. Next I used House brand Steak Tofu which I froze and pressed well before browning. I lost the oil and pammed the skillet very well. I did add a couple tsp of water when I added the onion and garlic together to the tofu. Softened then added the mushrooms. I did not remove the tofu at any time. I also didn't have to add any more water. Oil would work just fine with this. I added 2 tbsp nutritional yeast [NOT Brewers yeast no matter what anyone tells you ok?] and I used Braggs which is a 'soy sauce' that is very low in sodium which allowed me to up the amount of soy. Without Bragg it would have been way too salty with the increase. I used 2 tbsp in the mushroom part. I used another 2 tbsp mixed in with the cottage cheese mix to which I also added the nutritional yeast. I also added several turns of fresh ground melenge pepper. Oh and I used Tofu noodles instead of Egg Noodles because the other half can't have eggs unless it is whites. I added the tofu noodles well drained and rinsed several times with the cottage cheese mix and folded gently.

I'm sorry but it is vingear tofu not Eggless Egg Salad. Since the tofu takes the flavor from the ingredients NOT from itself which is extremely bland almost flavorless esp for Western tastebuds, this is pure vinegar. Which is ok if you like to drink vinegar. It needs more than just the vinegar to make it "egg salad"

Fast, easy and good. Actually much easier than I thought it would be. I added the recipe to my handwritten cookbook I keep of our 'standard' recipes. I did change it by using fresh spinach which I wilted first by steaming. I also simply used one precut package for this because I picked it up on sale and what was left of a package of fresh baby spinach I needed to finish off. The amount was perfect. The taste was perfect also. I did toss in some Tomato Bruchetta spice mix I had. I used all FF products and the cottage cheese was fine curd.

"I didn't think I liked Rhubarb Pie. My mother didn't make it often because she didn't like it. Now I know she didn't put enough sugar in it. She would have liked this one. This is the best Rhubarb pie I ever ate. It's a keeper. I love it." The Other Half's Review while stuffing pie. I got some lovely garnet colored rhubarb at Wegman's and decided to try a "plain" Rhubarb Pie. This exceeded expectations. I did remove the butter because of a heart diet and I did add a sprinkle of nutmeg because I really liked the nutmeg in a strawberry and rhubarb pie recipe I have as a keeper. Now I have a great plain rhubarb pie recipe. Thank you for posting this. It is perfect and that is from a former Rhubarb picky hater who doesn't actually like Rhubarb. Now if you could just do Salmon to taste like a T-bone steak for me..

First I used Gimme Lean Beef Sub instead of ground beef. Because of this I omitted the egg. Gimme Lean doesn't need a binder. I also used Garlic Bread crumbs and chopped fresh garlic instead of using powder. The ketchup was Rocky Mountain Organic which has a much nicer taste than regular off the shelf ketchup. It has a heavy note of nutmeg in it. I also couldn't find my worchestershire sauce so I used Braggs [extremely low sodium soy sauce] to taste and added some Hickory liquid smoke. The result was still excellent. It works just fine with Gimme Lean and tastes exactly like a meatloaf. And I avoided the cholesterol and fat of the egg and the meat. It's a keeper for us.

Can't see how you can go wrong with this recipe. I put everything together in the crock pot and cooked it on low all day. I used pork baby back ribs, (I boiled them first), but this would work with chicken, beef, old socks, you name it. So good.

Easy to make. I have food allergies, so I used a GF graham crumb crust, and used goat chevre instead of regular cream cheese. This didn't work as well, I think. They were dry and crumbly, so next time I'll add more moistness somehow. The taste was alright, though, and I'm sure if I could have made it as posted, it would've been great. I'll give it 4 stars, but I think my attempt was only 3 stars.

These were really lovely as is. I was generous with my orange zest and cinnamon. The next time I make these I want to try using ice cold orange juice instead of water, for extra flavour in the crust. I made them as a tart, with a heart-shaped crust top.

This was alright. We ate it all, but be careful adding the mustard. Work up to the full amount, tasting as you go and don't add it all at once. As far as stews go it had simplicity of ingredients on its side, but I wouldn't consider making this for company.

I made these for Easter. I put them in 12 sprayed muffin cups, to create a basket shape by pressing out the middle with a teaspoon. Just before they were done, I took them out of the oven, pressed in the middle again, and put them back in for a few minutes. I cooled them in the freezer before I took them out of the pan. Each basket held 2 chocolate foil-wrapped eggs. For decoration I put a few marshmallow 'chickens' on the plate. They look pretty good, and I'm wondering how to use this trick for something other than Easter. The taste was 5 star, and I'll make these as little cookies any time.

First I omitted the salt and the oil due to dietary restrictions. I used a bit of water in place of the oil. I added a couple grinds of fresh melenge pepper in place of the salt. I also used regular garam masala because I didn't have any Kashmiri garam masala and added it in the last few minutes of cooking. It was wonderful with the changes and would prob be wonderful with no changes. It is extremely flavorful and the blend of spices is perfect. You won't miss salt at all in this dish if you choose to omit it. It has the sweet savory taste of a good Indian dish with the turnips adding a nice sweetness to the dish. No one will know they are turnips unless you tell them. I was asked what they were because they were 'so good'. I served on a bed of Saffron rice. It was a perfect compliment to this. I would suggest a bed of rice to accompany this dish. Use your favorite.

it was a great soup - i changed the water for chicken broth. I loved it - great flavour.