I had to jump up mid-meal to write a rave review of this salad! I was looking for a side dish for a Caribbean entree but it completely stole the show. What a great blend of flavors! My dinner companion and I both had multiple servings and left the entree barely touched! Easy peasy to prepare. I followed the recipe exactly except that I was using leftover sweet corn that I cut off the cob, so I didn't bother recooking it. I shared this one on Facebook and can't wait to make it for family again this weekend.

Reviewed On: Sep. 3, 2010

My first impression of this recipe was that it's really a cake trying to pass itself off as a quick bread -- too much sugar, too much fat. But I needed a quick remedy for having too few blueberries for my usual muffin recipe and some ripe bananas, so ... I used this recipe as a springboard and came up with some pretty good muffins. I substituted 3 T of canola oil and 1/2 cup of applesauce for the shortening, cut the sugar in half, and used whole wheat pastry flour and whole oats. Didn't have any nuts on hand. Baked them for 20 minutes. They were still plenty plenty sweet but at least they were more like a muffin than cake.

Reviewed On: Jul. 12, 2010

Oh yummy! These turned out really nice, although they stuck to the muffin tin a bit and didn't look as nice and poofy by the time I wrestled them onto a serving plate. Still, for once a crustless egg dish didn't go watery on me, so I was happy. I sliced up 5 precooked turkey sausage links, left out the green pepper, added a few dashes of tabasco, used pressed fresh garlic instead of powder, and saved the cheese for last, sprinkling Swiss on half of them and Cheddar on the other half. The guests to whom I served them pronounced them "very good" and had no preference between the cheeses. I only had a Swiss one, and it was mighty tasty. I will definitely make these again.

Reviewed On: Jul. 11, 2010