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This is delicious! Growing up in Minnesota, I remember eating only French dressing as a kid. I've never had this kind homemade before, but it was much better than the store-bought version! We halved the recipe (even halved, it makes a lot) but otherwise followed it exactly. We especially like that everything in the ingredients list is fine for our dairy-, egg-, and wheat-allergy family.

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Russian Mushroom and Potato Soup

Reviewed: Nov. 4, 2008

Excellent! I almost never follow a recipe exactly but I did with this one and it was fantastic. The only changes I made were to make it dairy and wheat free. I used margarine for sauteing the vegetables, cornstarch for thickening, and soy milk / silken tofu for the half-and-half. Yum!

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Peanut Butter Noodles

Reviewed: Oct. 22, 2008

Yum! I made only a few changes based on what I had on hand. I sauted green beans, red peppers and chicken in sesame oil. Then I mixed in the rest of the sauce ingredients. I didn't have garlic, ginger or green onions today, so I used dry spices instead. Very, very good. And it's child-friendly but very grown-up tasting.

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Black Bean Brownies

Reviewed: Jul. 25, 2008

Surprisingly good! Mine needed to cook quite a bit longer than the recipe specified. And I don't like coffee, so I think I might reduce the amount called for next time. That's just a personal preference though. I'm excited to try this recipe with other kinds of beans just to see how it works.

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Stuffed Eggplant Parmesan

Reviewed: Jul. 24, 2008

My five-year-old told me this was the most delicious supper I made this month. I skipped the "stuffing" part and just put this in a casserole dish. I added hot sausage, mushrooms, lots more oregano, some Italian seasoning, lots more parsley, and oatmeal instead of breadcrumbs (wheat allergies). I covered with spaghetti sauce and parmesan cheese. So good! Thank you for a great idea!

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No-Cream Pasta Primavera

Reviewed: Jun. 27, 2008

Loved the fact that it could easily be gluten-free and dairy-free. We left out the parmesan and added back in some of the cooking water. Yum even without the cheese! I used the fresh and frozen veggies I had available. Chopping the zucchini, carrot, and squash took literally minutes with the shredding blade of my food processor. They looked julienned. I added frozen green beans and broccoli and used dried herbs because that's what I had tonight. I even left out the onion and substituted garlic powder, because we're a few days away from our big grocery run. Still very, very good!

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Broccoli Rabe and Sausage

Reviewed: Mar. 1, 2008

This was excellent. I made only a few changes to turn it into a pasta dish, and it was the best supper we've had recently. I cooked radiatore pasta in salted water, saved the water for cooking the broccoli rabe, and set the pasta aside. I used hot ground Italian sausage and added a few teaspoons of fennel seed. I followed the rest of the directions as written and tossed the broccoli rabe and sausage with the pasta right before serving. My whole family raved, from my husband down to my 2-year-old son. Yum!

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Egg Foo Yung II

Reviewed: Feb. 27, 2008

We love this recipe and make it frequently with whatever we have in the house. I always add more bean sprouts. I also include cabbage, bok choy, and red onions--all excellent. I've never used all three meats, but it's excellent with turkey or chicken or as a vegetarian dish. I use a small nonstick skillet with just a spritz of oil to make approximately 6-inch patties. They're contained while cooking, easy to flip, don't stick, and cook up quickly. This recipe is a keeper!

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