Reviewed: Oct. 27, 2009

Delicious! I changed it a little for my lactose intollerance. Almond milk was a great sub. And I added flax seeds to the crumbs, also rice cheese tastes great on top

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Robbina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2009

This was the best ever! It came out perfect. Even my picky 6 year liked it :) If you de-seed the tomato first it won't have so much liquid. Also sourdough bread crumbs in place of the buttery crackers ROCKS!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amanda6290

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

A creative dish that's eye-pleasing and very quick to throw together. I only had one leek, so I made 1/8 of the recipe. I liked the combination of ingredients, though next time, I would reduce the amount of rosemary and sage, as the bitterness/pungentness of these spices only heighten the bitterness of the leek. I would increase the amount of thyme, crackers, and cheese (by a substantial amount for the latter two). If the crackers and cheese are not themselves too salty, I would also add a pinch of salt. I used olive oil instead of butter and it turned out fine.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2008

This was really, REALLY good! Even my mother-in-law liked it. I was generous with the crushed crackers and it turned out great. Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Landis

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

Best with thick juicy tomatoes and then not as much butter is needed. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SBASNETT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2007

Excellent. Everyone loved it! Even my teenagers! Will make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2007

I made this for dinner guests tonight and they reached for second and third helpings. I drizzled some olive oil over the leeks before adding the rest of the ingredients, and they cooked up quite nicely that way. Very nice dish, but not quite the rave that deserves five stars. I will definitely add this to my side-dish repertoire because it tastes good AND is a breeze to prepare!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ZAHALANI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2007

I used this recipe as a guide for preparing leeks, of which I had bunches. However, I had no tomatoes, no buttery crackers, and no mozz. So I used plain breadcrumbs, white cheddar, and omitted the tomatoes. Then followed the recipe as written, and it was fantastic! No soggy bottom, no pools of liquid (which of course is caused by the cooking tomatoes). Next time I may use the tomatoes for just as "variation" but I will seed them first. Awesome!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Franny

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2006

No, this what not I was looking when I planned to make leek this way as it was very much chewy, I am disappointed , next time I wont add leek at all to the recipe,may be subs with cabbage or mushroom will do good ,provided cabbage also is precooked a little bit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mantu

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2006

This was really good, but kinda' soupy. It would have been very good with rice as a bottom layer, which could have soaked up some of the juice.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angyl

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2006

I made this as written, and thought it was ok. I sliced the leeks very finely - I should have used less green, I think. They were a tad tough and bitter - and broke the slices apart into rings so they would cook better. I wish I'd added a little diced onion to the leek layer, and also used some extra-sharp Cheddar with the mozzerella. This was quite nice for a change, but I'm in no hurry to make it again. If I did, I would probably omit the leeks altogether. Thanks, anyway. (PS, I did, in fact make it again - the next day. That time I omitted the leeks, and used tomato, onion and mushroom. It worked really well, reminiscent of pizza!!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2006

Made this last night and it was the most enthusiastic I've ever seen Himself about a vegetable dish (normally you have to chloroform him to get any down him at all). Only change made - as I didn't have any dried sage - was a sprinkle of McCormicks Greek Seasoning instead.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2005

This was pretty good, not great, but good. I went through a lot of trouble to find leeks and I think this would have come out just as good with yellow onions. The leeks seemed chewy....maybe I didn't cook it long enough. There was so much liquid at the bottom. If I make this again, I may just use onions, cheaper and easier to find.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

welldone

Cooking Level: Intermediate

Home Town: Little Elm, Texas, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2005

I went to the farmer's market the other day and happened to buy both leeks and tomatoes, so decided to try this. It is really good. Flavorful and so, so easy!!! AS was mentioned, some liquid does accumulate at the bottom..so just serve with a slotted spoon. Also, I was out of sage and thyme, so I just used Italian seasoning...and it tasted great! will definitely make again and again. In fact...I think I'll go back to the farmer's market tomorrow and get some more tomatoes and more leeks :o)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ZILLYMOM101

Cooking Level: Expert

Living In: Rosemount, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2005

This recipe was extremely easy and the taste was out of this world. The only thing that I changed was the amount of grated mozarella on the top. I just grated it all over the top instead of the small amount it required. I will make this recipe many, many more times in the future.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LEOLA2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2001

This was super easy to assemble and make. I made it for a father's day picnic and out of 5 side dishes, there were no leftovers on this one. We sliced the leek the night before and soaked them in a bowl of water to get all the sand out. In the morning, all I had to do was assemble and bake. It was super easy and delicious.

Was this review helpful? [ YES ]
8 users found this review helpful