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Stuffed Pattypan Squash

Reviewed: Sep. 3, 2012
Like others I added garlic, basil, oregano and less panko crumbs (1 cup). It was delicious! No blandness in this dish. We eat it as a main course. My only suggestion refers to the size of the squash. If they are large, they require longer boiling and longer baking.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Sep. 17, 2011
This is a wonderful, solid go-to dressing for a Greek salad. I made it exactly as printed (but scaled down, of course!) and my family raved about it. I also made Greek-style marinated lamb chops and a little of this dressing was fabulous on the lamb. I'm a classic home-made French vinaigrette kind of girl, but this dressing is going to be added to my salad repetoire from now on.
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5 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Feb. 21, 2011
I used an organic chicken and it was heavenly. Yes, they are more expensive, but the result is phenomenally better. This recipe produces a bird with crisp tasty skin and moist meat. I always try recipes as published the first time. Next time I will increase the amount of the spices and will stuff the cavity with citrus. Very nice recipe!
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Veggie Lasagna Florentine

Reviewed: Oct. 8, 2010
As other reviewers suggested, I doubled the spinach/cheese mixture and used fresh mushrooms in the sauce. I also used fresh spinach (squeeze out the moisture) and ricotta in place of the cottage cheese. It fit nicely in a 10x14 pan. Those were great suggestions. Great recipe. I'll make it again.
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2 users found this review helpful

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