Michele of Eagan

"This is a delicious side dish. The only change I made was to use sweet red pepper instead of green. It was what I had on hand and the red pepper added nice color. I had reservations that this could be so easy and would bake in the oven; it was perfect after 35 minutes. Thank you very much for posting this recipe. I will certainly make this dish..."

Jan 5, 2013 on Food.com

"We found this salad very flavorful. We are trying to incorporate more greens into our meals and this recipe fits the bill. I used roasted pecans instead of pistachios, the only ones we had on hand were still in the shell. Other than that I made the recipe just as written and will certainly make this salad again."

Dec 18, 2012 on FoodNetwork.com

"This was a very good recipe for using up the coconut milk I had left over from another recipe. I did cut the serving size to two servings and it still turned out just fine, not all recipes will turn out when adjusting to a much smaller size. This had real depth of flavor and was so good on a hot summer day. I rarely make desserts; my husband was ..."

Jun 11, 2012 on Food.com

"I finally made this potato salad yesterday and I'm sorry I waited so long. It is very flavorful and different from any other potato salads I've tried. I used less olive oil, but that's just a personal preference. My recommendation would be to be sure the potatoes are well salted, other than that I wouldn't change anything. Thanks James."

Jun 7, 2012 on Food.com

"This recipe it from the Naniboujou Lodge (Grand Marais, Minnesota recipe book. I've been making it for years and it is very good, quick and easy. I prefer to use five (5 cups of chicken stock, but that's just personal preference."

Apr 16, 2012 on Food.com

"This made an excellent and healthy soup; a good use of leftover roasted veggies (potatoes, carrots, parsnips and onion. I added more carrots to what I already had, also about a teaspoon of dried Rosemary and about 1 1/2 tsp. of dried thyme to six cups of chicken broth and the roasted vegetables. I pureed the veggies in the soup with my stick ble ..."

Feb 3, 2012 on FoodNetwork.com

"Very good taste with this recipe and I'm giving this five stars based on my additions. I used a 15 oz can of Salmon, which was a better ratio to the two cups of hash browns and two eggs; it still made eight patties. I did not have fresh dill, so I used a tablespoon of dried. After coating the patties with the breadcrumbs I put them on a wax pap..."

Oct 5, 2011 on Food.com

"This was excellent; a layering of flavors that was just right. We cooked the meat to medium rare and it was perfectly done after resting. The onion compote was terrific, again a nice layering of flavors. Thankfully I knew from experience not to cover a pan of onions that I was caramelizing; it saves lots of time, but you do have to keep a close ..."

Feb 5, 2011 on FoodNetwork.com

"This soup is delicious and a great balance of flavor. I had red curry paste on hand, so used that instead of green curry paste. It did take me longer than 30 minutes to put together, but so worth the time; I certainly will make it again."

Nov 9, 2010 on FoodNetwork.com

"To achieve the level of flavor I was looking for I found I had to adjust the spices by doubling the cumin and ginger; I also think more garlic would have been okay. We really enjoyed this one dish meal; it was quick and easy and I'll make it again. I used chicken tenders and peas and those worked very well."

Sep 10, 2010 on Food.com