This was wonderful!! I followed the recipe exactly. I also sprinkled some sliced almonds on top; they looked pretty. As ovens vary, I had to cook mine for 40 minutes (the middle was still a bit gooey after 30). It came out perfectly and was delicious both warm out of the oven and cold the next day. It is really sweet, but really, really, really good. I printed the recipe out for my boyfriend's mother so she can make it for her skiing friends. She'll be a hit with this recipe!!

Reviewed On: Mar. 1, 2010

These were really yummy. I used a pastry blender to combine 3 tbsps of cold butter with the flour. Then I mixed in the cheese using my hands. The consistency was perfect! After tasting the dough, I added a little garlic and black pepper to give it a bit more flavour. I think I'll leave out the pepper next time and just double the paprika. (The black specks weren't very attractive.) It was easy to wrap the olives in the dough. I just grabbed a bit at a time and flattened it between my palms. I wrapped the dough around the olives and pinched off any extra, then rolled them in my hands to smooth out the shape. I used big fat meaty green olives from the deli and they were fantastic. Smaller cocktail olives would make cuter bite-sized treats for a party. I will definitely make these again!

Reviewed On: Jul. 2, 2009

I really enjoyed making and eating this soup. I didn't have any zuccini, but I had some celery that needed to be used up so I added it at the beginning with the onions and sweet potatoes. This was only change I made to the recipe. The soup was deliscious, attractive, filling and healthy. I'll definitely make it again. It was as spicy as I was expecting (based on the name), but that's probably because I used medium salsa. My boyfriend thought it was amazing and said it was the best soup he'd had in a long time, maybe even ever.

Reviewed On: Mar. 26, 2009