I thoroughly enjoyed this recipe. It was easy, and it has phyllo dough! Very continental. I reduced the amount of mustard as my husband felt it was overwhelming (had to agree) and we've also used tuna or swordfish since he's not a big salmon fan. Wanted to add that it works beautifully with similar portions of chicken. My father-in-law is not a fish-eater, so when I make this now, I do half with chicken and half with salmon, and cook them all together. A keeper!
Very easy and relatively quick. I'm not a big egg fan, but my husband is. He's also doing the low-carb thing, so I'm desperate for any new ways to do eggs. I added some chopped onion and black pepper to the mix. I also scale it down and do it in an 8 x 8 pan, so it's not proportioned well to roll. We just sprinkle the cheese on top and cut it into squares.
Most excellent, however watch out for the cayenne. I used 1/2 of what is called for and it was plenty! We are spicy-food eaters, too, and half the recommended cayenne made our heads sweat.
This is one of our favorites! However...we use low-sodium teriyaki sauce (homemade), we marinate the tofu overnight and the pineapple not at all, we drain all the marinade before baking with the pineapple and we serve it with steamed broccoli. I also do this side by side with marinated chunked up chicken for the non-tofu eaters in the group.
I, too, had only had the salad bar version of beets. This was great! I used a sweet potato instead of a regular potato, and cut the veggies in chunks to reduce the boiling time. It's definitely a keeper.
Not terrible, but not great either. The peppermint flavor was milder than expected (a plus), but the green tea flavor didn't come through at all (a minus). I really liked the idea of these cookies, and was disappointed that they didn't come out stellar.
I halved the recipe to get just one loaf, but frankly, I think the whole recipe could be baked in one loaf pan with a longer cooking time. Very tasty and moist!
A keeper! Spicy, but not killer hot. The lime mayo was an excellent counterpoint to the zing of the burgers. I might make it a bit more lime-y next time, but this is an easy, well-appreciated burger recipe!
I used hot sausage and it complemented the sweetness of the apples very well. Cooking meat with fruit is not done often in our culture, but it's very common in other parts of the world and in other time periods. I served this for lunch and my husband loved it. I would make it for breakfast or brunch, too.
Love it! I've made it with and without the olives (b/c I didn't have any the last time), and I think next time, I'll saute some red peppers and onions instead of using the jarred red peppers. Oh, and I use swiss or swiss and mozzarella combined instead of all mozzarella. It's in my book under "Favorite Ham Leftover Recipe".
My husband loves this drink. We use Crown Royal and amaretto. I put a splash of club soda in when I make it for me to tone down the syrup-y amaretto.