Gaithersburg, Maryland

Following the recipe, the dough was incredibly sticky--to the point it completely stuck to the wax paper I was rolling it between. I thought nothing stuck to wax paper! Using a cookie cutter was impossible because trying to remove the extra bits and pick up the cutout to place on the pan was virtually impossible. Another reviewer said that these cookies hold their shape well...and that is completely untrue! The 4 gingerbread snowmen I managed to cut out blew up to big blobs. Taste is OK, but not worth all trouble. You HAVE to work in at least a little more flour in to the dough!

I made this for dinner the other night and it was delicious. I did make a few changes. I cooked two squashes and had to bake for about 45 minutes to get them soft enough. I didn't have fresh tomatoes, so I used one large can (28 oz I think) of diced tomatoes with the juice. I used kalamata olives and dry basil. I sauteed the onion and garlic, then dumped everything else into the pan and let it simmer while the squash cooked. Right before serving, I added about half of the feta cheese to the pan of sauce to melt. To serve, I scraped out the "noodles," topped with sauce, then sprinkled with the remaining feta cheese. This made enough sauce for 1.5 large (3+ lb each) squashes.

I love this recipe. I have made these burgers twice and both times, they were great and not dry at all! The only change I make is to use about 1 TBSP of Greek seasoning (onion, garlic, oregano, mint) instead of plain oregano. Thanks for a great meal!