Wow! What a delicious, easy and healthy way to prepare eggplant. I have made this recipe several times now and my whole family loves it. I prefer to go a little easy on the tahini and lemon juice, you can always add more. Also, for this recipe, I think it is especially important to use fresh squeezed lemon and fresh garlic as opposed to out of a jar. I’ve done it both ways and fresh really makes a difference here. I had some trouble pealing the eggplant and resorted to cutting it in half and scooping. This method works well for me. To cut down on calories I serve it on cucumber rounds instead of pita bread. Better still, if I have some humas, I spread a little humas on each cucumber round first and then top with the baba ganoush. I hold back a few of the sesame seeds to sprinkle on as a garnish. Thanks so much for the great recipe.

This was both easy and good. My whole family liked it, but it is still not quite what I was looking for. I think it might have been a little dense for me. I want hard, which this was, but a little lighter.

Awesome is the word! My whole family loved this cake. It’s a lot like the individually wrapped slices you can buy at a Quick Mart, only better. I took some suggestions from previous reviewers and substituted applesauce for some of the oil and added a little extra spice. I think it might have been just as good without these changes, but since it’s healthier this way I will stick with this.

I thought this recipe was great just the way it was written. I started with just 1/2 the sugar because of the other reviews I had read, but I found I liked it best with the full amount. I served it over baby mixed greens from our garden with craisens, blue cheese, bacon, and pine nuts. This will be a regular item around here.

With a few adjustments, I thought this soup was great. I used a lot more cheese, and I also used a little American along with the cheddar. I thought this improved both the texture and the flavor. I will make this one often.

I tried this recipe three times. The first time I followed the recipe exactly and the texture and appearance were awful. Next, I sautéed the mushrooms and onions in the butter instead of simmering them, and I didn’t puree anything. This was a big improvement. However, I still thought it seemed more like mushrooms with sauce than soup. The third time was the charm, I doubled all the ingredients except the mushrooms, onions and sherry, and this time I loved it. I also tried stirring a little left over Uncle Ben’s long grain and wild rice into some of the soup and thought that made a great addition.

Excellent!! This was quick and easy, the ingredients are always on hand, and it tastes great.

I was a little intimidated by this recipe, so before I started, I had all the rest of my dinner ready to go, all of the ingredients for this recipe pre measured and chopped, lined up in little dishes, all of the utensils I would need were out on the counter and ready, and I read through the directions several times. Once I started, it all went together as smooth as silk and the dish was a big hit. I will definitely make this again, especially when I want to impress.

Big hit with my blue cheese loving family. I tried this and another recipe I thought would be good and asked for feedback. Bob's won hands down.

This dressing is FANTASTIC!! This is exactly what I expect a French dressing to be; smooth, creamy and ORANGE, slightly sweet, slightly tangy, and just a tiny bit spicy. For years I have searched for a recipe for true French dressing that I could make fresh at home, and finding this one makes me so happy. I have made this recipe both with homemade mayo and with Hellmman’s and find them equally good (Hellmman’s also makes a good bottled French dressing; It is also a creamy orange dressing with no tomatoes or catsup, as are most of the other major brands of French).

This recipe was so quick and easy but didn't taste like it. It was just like the soup that is served at a local Mexican restaurant that my husband and I frequent. I was so fond of that soup that I have asked my daughter to consider working there part time just to get the recipe; now she is off the hook. I added a 4oz can of chopped chili peppers to spice it up, and since I like a more brothy soup, I will increase the broth, spices, and salsa the next time I make it.

I served this recipe to my family for Sunday breakfast, and we all thought it was great. The one thing I would warn people about is that you have to serve it immediately. It comes out of the oven all fluffy, tall, and steamy, but after 15 or 20 minutes it deflates and gets an unpleasant floury taste. Reheating it will not restore its original light fluffy texture. I used fresh asparagus precooked until just tender instead of the frozen, and I would guess that I used closer to 20 ounces than 10. I will definitely serve this recipe again.

This recipe was great! Very quick and easy. We served it with grilled asparagus and loaded baked potatoes. The whole family loved it.