Delicious! Also great sliced on top of a green salad. Will make again and again!

Delicious! We have recently joined a CSA and since we don't eat a lot of zucchini we were looking for recipes to use with it. I first tried this with two small pattypan squash, and it turned out beautifully. Tonight I cooked a big yellow summer squash by boiling it whole for 10 minutes, sliced it in half lengthwise, scooped out the middle and proceeded like I did with the pattypans. I think the long squash was easier to work with, but the results were very similar. Any summer squash/zucchini would work fine. I increased the bacon a little since it is JUST SO GOOD, sprinkled a little extra parm on top and drizzled with a tiny bit of olive oil before baking, to brown it. YUM!!!

Like other reviewers, I decreased the salt A LOT, and found that it was plenty salty. 4 tsp of salt is way too much - that's 1/4 cup!! I used 1 tsp salt in the marinade and 1/2 tsp in the sauce, and that was perfect for us. I also used 1 1/2 tsp garam masala instead of the cinnamon in the marinade and then added 3 tsp of garam masala to the sauce recipe. With these changes I would give it 5 stars. It's the closest I've found to restaurant quality! We used shrimp instead of chicken and it was delicious. You could use sea scallops or paneer too. Serve with basmati rice, plain yogurt or raita, and naan. YUM!

This is delightful! A couple of notes: If you are using lavender flowers you may want to decrease the amount to 2 Tbsp instead of 1/4 cup, otherwise it could taste a little strong. When you make the lavender tea at first, it will be a brownish color... but the instant you add lemon juice, it transforms into a lovely pink. Fun! Sometimes I make a concentrate of the sugar/lavender/lemon and then mix it with ginger ale for a sparkling lavender lemonade. Excellent for bridal showers, Mother's Day luncheons, etc.

I lived in Tanzania for 8 years and they make a similar dish with corn flour, called ugali. I usually add a bit of salt to give it some flavor, but this is optional. I'm used to it being served with kidney beans prepared in fresh coconut milk... mmmmmm!

Really good, especially with a couple of minor changes: I used about a teaspoon of fresh minced thyme instead of dried, and sauteed it along with the onions so that the essential oils and flavor would be brought out. I omitted the sugar because the onions were already plenty sweet for me. I omitted the parsley because I find that dried parsley just doesn't impart that much flavor to anything; and I didn't like the look of all those specks floating around in the soup. I reduced the white wine slightly and added 2 Tbsp of sherry. The sherry took this soup from really good to RESTAURANT quality. Definitely try it with a splash of sherry! I also used Provolone cheese instead of mozzarella. Thanks for the recipe! With these changes, it will be a regular in our house!

This is really good, but even better IMHO with a few changes. I cube the bread first and put it all into a big mixing bowl. Then I melt the butter in the microwave and stir in the garlic salt - I also add 1 tsp of crushed Italian seasoning to this mixture. I find that mixing the butter with the seasonings first helps it go on more evenly. Then drizzle over the bread cubes and toss until evenly coated. Spread on the pan and bake as directed, stirring occasionally. These are so yummy I can hardy keep myself from just snacking on them fresh out of the oven. P.S. if you crush the croutons later, they make a DELICIOUS breadcrumb coating for chicken etc.!!!

I had two large butternut squashes sitting on the counter, so I thought I'd try this recipe. It was absolutely delicious! I like how the savory seasonings complement the sweetness of the squash. The recipe doesn't say what to do with the Parmesan, so I just sprinkled it over the top during the last 5 minutes of baking. Perfect. I will experiment with other spices as well. BTW, don't use more than 2 Tbsp oil, because the squash doesn't absorb it and it will end up sitting in the bottom of the pan looking greasy.

Made this today with the intention of taking it to work and sharing, but I couldn't resist cutting into it. It is SO GOOD! Also one of the easiest cheesecakes I've ever made. Thanks for the great recipe! Will definitely make again.

The first pie crust I've ever made that didn't crumble or crack when I rolled it out (and I've made a LOT of pie crusts)! It rolled out beautifully into an almost-perfect circle with no problems. I like to make a couple extras, roll them out into circles and then roll them loosely into tubes like the pre-made Pillsbury pie crusts. Wrap in waxed paper and foil, seal, and freeze. Allow to thaw overnight in the fridge before using. Much better than those store-bought ones which use trans-fats and preservatives!

Excellent! Dwight Schrute would approve. LOL!

Wow, this was very interesting, and surprisingly good! I thought the flavor was kind of a cross between dried seaweed and roasted pumpkin seeds. I sprayed the kale with olive oil cooking spray and lightly sprinkled with salt. Most of them ended up crumbly on the edges but still chewy in the middle. I would prefer them to be crisper in the middle but don't know how to do that without burning the edges. Still, a yummy snack. You can eat a whole bunch of kale this way without realizing it, because when it loses so much of its water content it isn't so bulky. Kale is chock full of lutein, which is great for our eyes!

This is the ONLY pumpkin bread recipe I use now! I took others' suggestions and made the following changes: to make it lighter, I use 3 whole eggs and 2 whites. I also use applesauce in place of half the oil. I don't usually have applesauce on hand, so I just peeled and cut up one medium apple and cooked it with a few Tbsp water until soft, then mashed it up (this yielded exactly 1/2 cup of all-natural applesauce). I use 1 c brown sugar and 1 1/2 c white sugar. I use 100% unsweetened apple juice or orange juice instead of the water - it boosts the flavor and adds vitamins! I increase the cinnamon, ginger, cloves and nutmeg to my taste (basically doubling them) and I use whole nutmeg that I grate myself. You could also add raisins, nuts, shredded carrot, ground flaxseeds, or a little orange zest if you want. You could also do a pecan-cinnamon-sugar-butter crumble topping. This is heavenly when spread with softened cream cheese.

I make a version of this recipe several times a week! I make it lighter by using a combination of whole eggs and a bunch of egg whites, and I skip the cheese. I throw in whatever veggies I have in the fridge at the time - almost anything is great in here. Baby spinach, leftover grilled asparagus, other colors of bell pepper, diced zucchini, sliced mushrooms, whatever you like! I also love to top the eggs with a little salsa. This is very versatile and a great way to use up those veggie odds and ends you have laying around.

I have tried many recipes for turkey burgers and never been very satisfied with any of them. This is the best one I've tried yet. I increased the garlic, used seasoned salt instead of plain, added a splash each of soy sauce and Worcestershire, and crushed up some homemade croutons for the seasoned breadcrumbs. Did these on the grill outside and they held together perfectly. We will make these again with the above changes. Thank you!

I also cubed the bread, melted the butter, mixed in the sugar and cinnamon, drizzled the mixture over the cubes, and tossed it all together. Worked great! I imagine all sorts of possibilities for these sweet, crunchy little treats - as a topping for vanilla custard, over ice cream with caramel sauce, or over warm homemade applesauce. They could be layered into banana pudding with sliced bananas and left in the fridge overnight like you do with 'nilla wafers. Crunch them up into crumbs and sprinkle on top of your yogurt in the morning. The sky's the limit! Think of all the ways that you could use savory croutons, and then apply it to a sweet situation. Great recipe!

YUM. Very tasty! I would give it 5 stars, with the following changes: 1. Remove the amount of flour mixture that you're going to use for the gravy BEFORE you start coating the chicken. Otherwise bits of egg get into the flour and then later they end up in the gravy. 2. As is, I think this has promising flavor. But to punch it up and really make it "wow", I add about 1/2 tsp. ground ginger and 1/8 tsp ground cloves, along with an extra dash of salt (1/4 to 1/2 tsp). 3. I like to use 1 1/4 c broth and only 3/4 c milk. This increases the chickeny flavor and makes the gravy a little browner and less pale. Overall, an awesome recipe to start with!

YUM! I just did this today for lunch, only I used whole portobello caps. I sprinkled the cheeses into the upturned mushroom cavity and let it melt a bit. DIVINE.

Tasted OK but it needed something. I added a little salt, and that helped but not entirely. Also, it just didn't look appetizing. Kind of brownish gray when it came out. Sorry, I wish I could write a better review, but I will not make this again.

YUM. The best chard recipe I've encountered yet! It is said that chard is "the valedictorian of vegetables," because it's so high in so many nutrients. I added about 1/4 c of golden raisins when I added the wine, and let them plump as they simmered. The tiny bursts of sweetness were amazing with the slightly bitter greens. I never thought of using Parm with greens before, but it was wonderful! Thanks for the recipe - it's going into my recipe box!