Fantastic refreshing salad that is easy and quick to prepare. We took this to our neighbor's house and the French wife and Dutch husband adored it and had thirds. I made it without the cuke as mine had gone off and threw in an extra tomato. I also only put in 2 T olive oil as I was worried about the dressing being too much without cuke. I put in some white onion as I didn't have purple or green on hand. I've gotta make this again!

Christmas 2011. Wonderful and easy. Followed directions. Guests asked for recipe. Held up pretty well for second day left overs. I did add some Bibb lettuce as I had it in the fridge.

Absolutely fantastic!!! Adults and kids gobble them up. They are easy to make, but time consuming. Will try using the phyllo baskets next time and may prepare in advance and freeze (before baking). Tip: if making triangles, cut the phyllo with a knife before unrolling dough. Unroll just a third at a time. The rest will retain the right amount of moisture. Also, don't put in more filling then called for or it will ooze out during cooking.

Great flavor, easy to make. A definite winner for an unusual barbeque.

Super yummy and not too spicy. Used as veggie dip at Christmas dinner and then as spread for turkey sandwiches later.

Awesome, but a fair amount of subs as Borneo stores didn't carry stuff. 2 turkey necks plus 4 strips bacon, 1/4 cup dry white wine plus 1 t brandy to replace Marsala, 1 c. Kallo vegetable broth from cube, 1 c. brown mushrooms with onion-carrots-celery to replace porcini. Left veg in broth overnight then strained. For sauce, about 1 c. brown mushrooms chopped finally. Absolutely delicious!

Everyone said the flavor was delicious, even though due to too much yapping, we neglected the souvlaki on the grill for too long and overcooked it a bit. Also, I think I might double the marinade as it was hard to sufficient coat the kabobs.

Holy Toledo! This is an awesome sauce. We got rave reviews and incredulous looks that we'd made this ourselves. The sauce needs to mellow, so make sure to give it at least 24 hours for the flavors to blend. For pulled pork: use pork shoulder/butt, cook with indirect heat/smoke on a grill 9-12 hours keeping grill temperature around 250-300 degrees (low and slow!!). For best flavor, use wood chips. Internal meat temperature should be 180-190 degrees when done. Let the meat cool a bit, then pull apart with two forks or with your hands. Put some sauce on the meat and let it 'marinate' - good right away, but even better overnight. When ready to serve, heat the meat back up in a crock pot, further melding the flavors and set the rest of the sauce on the side as a condiment. This is great party fare, because all the work is done the day before. Day of, you just heat it up.

Frosting is sweet, but not sickening so like many others. Works great for decorating cut out cookies. I use with Dora's Christmas Cookies, which with almond extract provide a savory counterpoint to the frosting. (Don't worry. It's still plenty sweet!) I suggest doubling the Decorator Frosting to use with one batch of Dora's recipe.

Flavorful, fast, low cal, cheap, and easy - an all around winner. Yummy enough to serve company. Fast and easy to make - can easily prep the sauce in advance and throw the fish under the broiler shortly before serving. If you line the pan with tin foil brushed with olive oil - clean up is a snap. Even with regular mayo and regular parmesan, still low in calories. Tilapia and the other ingredients are pretty inexpensive (except for the cheese but you only use a little). I didn't have celery salt - just used plain and didn't miss it one bit. Otherwise followed directions to a T.

Awesome!!!! This is the one!!! It's that true traditional Christmas cookie flavor with both almond and vanilla extract. Usually, it's hard to find a cut out cookie where the cookie and frosting combo don't create a complete sugar overload. Use these cookies with the Decorator Frosting on this site for the right balance of sweet and savory!!!

Oh so yummy. I prefer raspberries for a bit of tart, though blueberries were ok too. This makes an excellent brunch recipe because you can prep the night before. I use 16 slices of 1" bread, which over night fills the baking dish perfectly. Otherwise follow directions exactly.

Hubby was sick and declined breakfast, but when I coaxed him to try this bread (in form of muffins), he ate 5 in one sitting! As muffins filled nearly to the top of the tin, I baked at 25-30 minutes. Still had enough for a loaf of bread. Sooo good, especially fresh out of the oven. Didn't change thing except add a teaspoon of vanilla.

Delicious. Simple. Kids like it, too. In my small ramekins, I needed six dishes. I used mild cheddar.

Fantastic! No major changes. I quartered the apples instead of halving - much better serving size. I put 1-2 teaspoons of the sugar-cinammon-nutmeg mixture into each smaller dumpling. While I had a lot of the sugar mixture left over, I thought it came out perfectly. Sweet, but not too sweet. Also, I forgot them in the oven. They may have been in an extra 20-40 minutes. Well browned, but delicious. I used Winesap apples - a rather tart apple. I brought it to the neighborhood cook out and they disappeared like hot cakes! The doughy part was wonderful.

Fun, fresh flavors! The stew is good until you add the mango / cilantro -- then it's awesome! I would double the mango / cilantro. Put in 1 deseeded jalapeno and it wasn't spicy in the least. Guests loved it. I can't believe this is healthy. Also, makes more like 10-12 servings and prep time about 1 hour for chopping. Pair with simple spinach salad, sour dough or Italian bread, and light, fruity white wine. Attractive dinner party meal.

Wonderful! Add 3-4 carrots, 2 potatoes, an onion, and additional Guiness. Very tasty, all-in-one meal. Cook in slow cooker all day and don't forget to put in spice packet.

Wow. Excellent. My personalizations... Cut peas to 1/2 c. and add 1/2 c. corn. Reduce celery to 1/3 c. Dice 1 potato and boil with vegs in swanson chicken broth, then reuse broth later in recipe. Can make with Pillsbury pie crusts, but also great with puff pastry. Remember to mix veg and sauce in bowl before filling pie, otherwise sauce too thick to get down to bottom. No extra sauce needed.

I was looking for a crisp, crumbly sugar cookie. I'm not sure if this it, but they are delicious! We haven't been able to wait until the cookies are fully cooled - maybe they'll crisp up later. If they don't, we still adore this buttery, sugary recipe.

My kids eat this - even my extraordinarily picky 6 year old - and ask for more. Our Colombian maid who hated most American dishes ate this like there was no tomorrow. Fills you up. Definitely a keeper.