Made it for teen party, it's all gone! I had n garlic, so used shallots, otherwise followed exactly. Delicious !!

My daughters are vegetarian, so I left out the meat, and I was winging it at suppertime (late!), so I didn't have everything. In my version I used olive oil, no meat.. didn't know what hot bean sauce so I put in some white miso (1 tbsp) instead. My daughter--who doesn't like sesame seeds, and I did use the roasted sesame oil--thinks this dish is keeper. So do I :)

The only thing I changed was to use dijon instead prepared mustard. For the salad, I used a prepared blend of baby lettuces, topped with garlic baked chicken (the crushed garlic browned to the point of being crispy). I will definitely make this again.

This one rocketed instantly to "company fare". I used blanched almonds instead of pine nuts because that's what I had. Likewise monteray jack instead of parmesan. I'm sure it would be fabulous made as posted, though. I also added a tbsp salted butter. Beautiful.

Fast and fantastic! Perfect for days when you need to come up with supper in a hurry. I served it with asparagus and a blend of wild and brown rices.

I can tell this is an awesome recipe, but substituting feta for cheddar resulted in a reallllly salty plate of eggs. I will try the cheddar next time, but if you use feta, try using much lower cheese to egg ratio.

Beautiful, healthy soup. Super easy. I substituted ingredients on hand: spinach instead of escarole; cooked, chopped sausage and turkey instead of meatballs. Because I wasn't making meatballs, I added chopped fresh basil and parsley as well. Took another reviewer's suggestion and topped each bowl with a teaspoon of freshly squeezed lemon juice, also.

I made this just as the recipe advised, adjusting quantities because I had less beef. A bit of flour dusting on the beef before sauteeing. The meat was tender and the whole stew was just delicious.

My 13 year old vegetarian daughter makes this one. It's excellent every time. Everyone enjoys it. It's great for lunchbox food, tastes great when made, and out of the fridge the next day.

A gorgeous recipe. I'm sharing my changes for the frugal chef in a hurry! In place of fresh cauliflower, I used a similar amount of leftover vegetables (mostly cauliflower & broccoli, and a few carrots). Lefover cooked potatoes, homemade chicken stock (instead of vegetable broth), an extra pinch of nutmeg, and white pepper instead of black. This soup vanished quickly, and immediately made my favourites list.

It's very nice, once the amount of fluids are adjusted way down (half or less than recommended & no water).

No leftovers at all. I added worcestershire sauce, and de-alcoholized sherry (about a tsp ea.) My onions were chopped scallions. Otherwise, all was as instructed. Lovely, and a relief to find such a fast and delicious recipe during the busy days before Christmas.

Other than using leftover cooked green beans from last night's supper, I did everything as directed. It was a fast addition to the meal and the family ate every bit of it. Very good.

Oh my, this recipe is perfect. I started making pulled pork about a year ago, and Sarge, this recipe is by far and away the easiest and the best. Thank you very much! I followed the recipe exactly, except cooking time. It's delicious, super-moist and tender. Perfect. (My bbq sauce is Cattlemen's Classic)

This four star recipe became a five with the helpful hints from other reviewers: That is, I went a bit heavier on the seasonings; I used salsa instead of canned tomatoes--about 1 cup of my local grocer's awesome fresh salsa; I reduced cooking time to a total of six hours on low for thinly sliced top sirloin steak; and I sauteed the peppers and onion (and sliced mushrooms) in olive oil and served as optional, on the side. When I do wraps, I always offer them as build-your-own, buffet-style, to accommodate different preferences. Sure enough, everyone comes up with their own perfect combination of ingredients. This is a very easy and rewarding recipe. Thank you :) It made it to my 'family favourites' folder on first try.

This was perfect! I didn't use anchovies. And although I made the entire batch of sauce and croutons, we didn't need *that* much salad, so I cut down the ingredients accordingly and will use the rest for tomorrow. Don't mix them up ahead of time or the croutons will be mush and the lettuce droopy.

This recipe makes a beautiful 1.5lb loaf. I've followed suggestions of other reviewers: 2tsp yeast, 1.5 tsp salt, olive oil instead of vegetable oil. (Set the 1/4 cup of oil in a pan of warm water, to warm it.) I use a different mix of flours each time, and it's always good. I add 1Tbsp of flax seeds at the "mix-ins" beep. To test the temperature of the water, I use an extra fever thermometer, held under running water until I get the temp right.

I didn't have mint or cucumbers, but I made up for them with extra tomatoes and parsley. It's delicious, and very healthy. Thanks for a great recipe!

Drooool! This was divine. I took the suggestions of other users: Tomatoes, diced, not peeled, and with the seeds & juicy parts removed; onions minced; basil fresh; heavy cream instead of milk. I didn't bother with flour at all, and I used medium cheddar for the cheese, because that's what I had. The cooking time in the recipe was perfect for me. I let the quiche sit 15-20 minutes before slicing.

This one is so easy, and it's incredibly good.