I was first introduced to Peanut Soup at the George Washington Club in Old Towne Alexandria, VA. I was skeptical, but it was a fixed menu so I got it - it was surprisingly good. The Club closed down closed down due to lack of local Gov't funding (a shame!), so I was not able to get their recipe. I'm glad to find this one.

There's a great and SIMPLE blue cheese dressing on this site - I can't remember the name, but it takes 3 parts sour cream to 1 part may, garlic powder and salt to taste - let it sit for 10/15 mins at a bit of milk for desired 'consistency' and as much blue cheese as you like. Let is sit again for a few mins and VOILA!!!!!!!! IT IS FANTASTIC>

Sugar?? The way I learned how to make Arrabbiata down in southern Italy was sautee a 1/2 lb chopped bacon, 1/4 C olive oil, 1 small onion-chopped, 4 cloves of garlic minced [or more :-) ]; then add 4 T chopped black olives, 1 tsp capers, tsp each basil and Italian seasoning; 16 oz can tomatoe sauce, 1 large can of whole tomatoes chopped, and a few (to your taste) red chili peppers halved (the long, thin, dried kind). Simmer for about an hour.

Those who found this not so tasty might want to try 'real' feta, which can be found in the gourmet cheese section of most grocery stores. American feta is made from cow's milk and is dry and bland - Greek feta is made with sheep and goat milks (and sometimes just goat or just sheep), but the texture and the flavor makes a big, big difference to any recipe calling for feta.

These came out more like a blueberry cupcake than a muffin - ???

The cake crust bottom was thick and hard as a rock - like a few day old lemon cook left out on a dish. I doubled the cream cheese filling and it still spread so thin like a light frosting - quadrupling the batch would have equaled a "FILLING" and perhaps would have kept the crust moist - ? How she got away with just one batch of filling is a wonder!!

I made this the other evening and the 'torte' was flat - only about a 1/2 inch. It was alright the first cust, but then it became rubbery - ????

First, I was confused about folks who say they didn't use a pie crust. This recipe says put in a pie PLATE - ?? Secondly I agree about buying a can of tomato paste for just a spoonful - you can buy tomato paste now in a tube; use what you need and put the tube into the frig for another time. Also, a nice touch other than mashed potatoes is to use frozen, thawed hash browns.

It's OK; but it is just an Americanized version of the Greek Tzatziki - which uses Greek Yogurt, cucumber (Peeled, seeded and finely chopped), garlic, dill, and a tad of XVOO.

I followed the recipe to a T, but they didn't come out anything like they should have. I read carefully the reviews and made sure that I didn't under or over cook them. I was careful to use only the spoonful and set them apart so that, according to one review, they didn't spread all over and make one big goo. Mine didn't spread at all; as a matter of fact, when I check on them I realized that I would have to flatten them or they would still be the shape as they came off the spoon. Also, they made only 26 single cookies (13 "sandwiches) not any where near 42!! As I realized I was not going to get that many, I reduced the chips to 1 cup and it was still way to much for the amount of cookes I got. My husband said they tasted OK; but they weren't even close to the "elegant" cookie in the picture.

This was "luscious". I added olives and artichokes as well. The FETA, as someone else mentions, MUST BE real Greek feta, which can be gotten at Harris- Teeters, Trader Joes, World Market and at Super Giants if you have any one of these around you.

This was just awful. I melted the choc via microwave according to guide book. But when I started to add the eggs, it "dried up"?? SO it looked liked paste. I folded in the egg whites, but that didn't make a difference, now it was soupy and GRITTY??? What a waste of eggs; especially at the price of eggs these days.

I've been making this for nearly 40 years ever since I lived in Europe and I have usually used sour cream while in the USA because American yogurt is to runny; but now most stores sell authentic Greek yogurt - FACE, as well as an American brand version of Greek Yogurt. I use the FACE because it is a product of Greece.