Use this recipe as a base & go from there. I used my own quick homemade sauce to cut back on sodium, etc. The sauce in itself was seasoned perfectly but when I used it for the recipe I found that it was not seasoned enough as indicated by others. Go heavier. I did lightly saute fresh spinach & even added garlic. I did NOT use all that cheese - maybe 1/2-2/3 of the amount called for. The cheese would only have added FAT - it would not have made a difference with taste. I added a little water to the can of tomatoes that I used & used that with the egg. I did not add the bread crumbs... combo of I forgot & didn't think it would add anything - I could be wrong. So.... go heavier on seasonings/spices because it has to go a long way. Oh... I used corkscrew pasta - good choice.

For some reason I have been in the mood for Something made with cornmeal and this recipe was there. I followed the directions exactly and like others, used the milk/vinegar combo as a substitute for buttermilk. since I don't like syrup on pancakes ( yes I know that's weird) these will make a good snack with something spread on them or rolled up in them. This recipe was delicious and easy thank you for sharing.

This was very good. The Quinoa was a different touch. Even though I LOVE chili on a baked potato as one cook did I couldn't do it with this one - would have been much too heavy. This is good as is. I skipped the zuccini - didn't want to waste one because it would have got lost. I used ground turkey instead of beef. Other then that I followed the recipe exactly - only increasing the cumin - that is just personal preference. The heat was just right.

My first Fritata and it is fantastic. I usually take all the same ingredients & make a non-baked version but this surpasses that. I didn't have ham - not even breakfast sausage but used 2 hotdogs - hey - it's all I had in the way of meat. just sliced them length wise & then sliced crosswise. I upped the ingredients by about 50%. I laid the tomotato slices on top without mixing in & put the cheese on top of that. I baked for about 22 min with 2 min under the broiler. I have a bigger appetite then the small serving it was calling for . I would say this serves 4-6 instead of 8. It's too delicious to be giving small slices. Of course not everyone has a big appetite.

The recipe appeared just in time to use the extra peaches I had. I used someones idea of yogurt substitute for buttermilk - I ALWAYS have yogurt on hand. I also coated the peaches with flour as another person suggested. My contribution was to put in a mix of a pinch of cardamon & nutmeg & flavor the peaches with it - very light. After the peaches baked i drained most of the juice but not all & with this reserved juice I will use it as part of a marinade for chicken ( would be good with pork too!). The cobbler came out perfect - just right moisture content. I wasn't crazy about the topping - it's good - just not what I was looking for.

Great blend of ingredients but you have to triple or quadruple the olive oil/lime/vinegar portion of the dressing. The beans ( I cook my own ) and the couscous soak up the dressing quickly. Salad flavors are best several hours later or overnight. I didn't have green onions & used red instead but I would not recommend that - next time I'll make sure I have green onions

My mothers side of the family is Lebanese and this is almost exactly like we made it. I love the ideas of the carmelized onions and I will definetly use them. We use allspice as the spice and also add a about a tablespoon of lemon juice. The yogurt is a MUST. What I do is strain it in a larger strainer or colander lined with cheesecloth with a weight on it overnight - or you can use Greek yogurt. The straining seperates the liquid so that you have a thicker consistency of yogurt. Yes, serve with greek olives & pita bread!! Definetly one of my favorite "comfort foods" Thank you for the new twist on a family favorite! *********** Made this last week & ate it almost everyday! I LOVE IT. I used Cumin & a spice from the Lebanese store - sorry - dont' have a name to it - but I went heavier on the cumin then called for. The onions were a perfect touch. I am putting this on my "feel good" food list

Very good. When I read this I got hungry for it and had to have it... It reminded me of my familys recipe which I hadn't thought of until the end when I was reading about the vinegar & I realized where the vinegar or tart flavor came from! Being of Lebanese background we made this very similarly but instead of vinegar we used lemon juice & we used dried mint instead of oregano & rosemary. I like both recipes and glad I tried this one. I added a few flakes of red pepper and had it with a Greek type salad & small piece of homemade veggie pizza to take place of the bread-which I feel rounds out the meal. MUST HAVE BREAD!! : >) Thank you for the good Sunday night meal.

These were fantastic. I too will ONLY make them this way -- when I have time. I saw recipe & went right to the kitchen with the recipe on my Android phone. I put it all in the crockpot & went to bed. I live in a small, 1 story home & I smelled them ALL night!! only make during the day - the heavenly aroma will consistently wake you up otherwise. I had them today after a 6 mi. run. I had a cooked baked potato I diced & sauted a small amount of green pepper. Put a mound of beans in a saute pan with the peppers & potatoes, flatten a bit - sprinkle on some chedder cheese & broke an egg in the middle & covered till egg set. This made me last 5 hours before I was hungry. MMMmmm. For dinner I took plain corn tortilla chips, put some warmed up beans on them - shredded cheese & salsa - zapped it in the nuker & put it on a bed of spinach. Good thing I live alone!! Someone wrote that the onion totally dissolved. Not so but I took most of the onion & diced it up very fine & added to the beans. This recipe is a keeper

My first Biscotti also! What better way to spend a snowy day. I didn't have blueberries but had plenty of dried cranberries and I had the pecans - which I toasted slightly in the pre-heating oven. I added about a tablespoon of grated orange peel I keep in the freezer for just this type of occasion. That is the only deviation I made from the recipe. Also it took about 8 min. longer to bake then recipe says, but that may have been due to size or shaping of my logs. Wonderful flavor & was perfect with my afternoon tea.

I made this last night when my g/f came over. Because she is on carb free diet, I served it over a bed of steamed baby spinach. I had only 1 whole breast so I cut it in wide strips. I also used a mix of 2/3 sweet paprika and 1/3 smoked paprika. She gave it a 5 star thumbs up!

My sister gave me a copy of this recipe that I have been using for a few years. It's simply the best. I wanted to share it with a friend but won't be seeing her to give her a hard copy & so I googled it & here it is! So I emailed it to her. My addtion or change is - I don't use sour cream I use a flavored yogurt to go with the type of scone I'm making. I add a little more of the dried fruits also and for the lemon and orange recipes - more grated lemon or orange. I have gjven this recipe to a few people - it's the easiest/best even for a non-baker like me.