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I made this last night, and what's GREAT is that it's fairly simple. The only thing I might change is to use less of the heavy cream. The sauce / liquid that'd been simmering for hours (made up of the olive oil, red wine, garlic, spices, tomatoes and portabella) was delish, but when (per the instructions) I covered the dish in the heavy cream/gruyere sauce and baked it, I lost a lot of that flavor. I think this recipe is excellent - however - as a very simple base, and I would just add salt and the gruyere/cream mixture to taste / to your preference.

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Megan's Granola

Reviewed: Aug. 26, 2008

This stuff is amazing. I mean, I made all 30 servings and ate 1/3 and gave the other 2/3 away in one week because it was so good I wanted to share w/everyone. I left out the raisins/cranberries b/c I don't like them, but used sugar free maple syrup, organic oat bran & wheat germ, etc, and it didn't sacrifice any of the taste. A friend I gave some to asked me if it was loaded with butter and I had to break the news to her that it was completely guiltless.

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Fried Dill Pickles

Reviewed: Aug. 10, 2008

Loved these. I used the flat dill sandwich pickles, which makes ALL the difference in the world - they're SUPER easy to fry and turn. I normally have an issue when I fry pickles with the batter not sticking to them, but I think the 1 T. of flour in the egg mixture did the trick. I double-dipped them as the recipe called for, but I am big on the fried part, so I will triple-dip next time I make them. The Worchestire gives them a nice little kick/flavor. These were awesome!!

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