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"This is wonderful. We're not huge fans of cucumbers, but had some in our CSA basket and we like them this way! I added a minced hot chile, but otherwise made it as written. Definitely a keeper!"
"This was excellent. I made it for Thanksgiving dinner using greens from our garden, so it was a mix of different winter greens. I also added just a bit of shredded Gruyere to the cream sauce. Delicious!"
"I should have rated these sooner - I made them for Christmas but I'm only just getting to it! These were a HUGE hit with everyone. I was worried some people might be put off by the salt, but they were the first cookies to disappear. They were also very easy to make, and turned out just as expected. I did go light on the salt and I coarsely cho..."
"I have to back this one up. I have been making this version of guacamole for a few years now, and it's wonderful! It's very popular with guac lovers AND non-guac lovers, too. I like to add a small amount of cumin and cayenne pepper, and top it with chopped fresh tomatoes."
"We loved this and it was well received at a recent cookout we took it to. My only change was to leave out the avocado (didn't have any) and I mixed the cucumbers with the tomatoes. It was wonderful and I'd like to try it with the artichoke hearts, too. Thanks!"
"This was very good and a big hit with my dad at on Fathers Day. I cut the cayenne way back to about 1/4 teaspoon since I was fixing it for some non-heat-lovers and I left out the salt completely since my chili powder had salt in it. I'll definitely make this again. I'd like to try it on shrimp!"
"This was wonderful. I used two striped bass frames I had been keeping in the freezer for stock. I was a bit concerned by how strong it smelled while it was cooking, but the flavor was just right. I'll use this often, I'm sure - wouldn't change a thing. Thanks for posting!"
"I made this over the weekend with a turkey I had in the freezer. Overall it was quite tasty, and it's certainly a VERY fast way to cook a whole bird! I only have two concerns about this recipe. One is that the cavity seemed to fill up with the spent coffee grounds, which then found their way into the meat in some places. They weren't bad tastin..."
"YUMMMM! I used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. I used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicio..."