The only thing this needs is some black and white pudding and some potatoes!
This is a really good recipe. The longer the dressing sits, the better it gets. I also replaced the sugar with splenda to reduce the calories. I also didn't have cucumbers, but I did have a green bell pepper, so I used that and sliced it nice and thin. For a bit more crunch, I added chopped walnuts and halved grapes. They worked very well with the dressing and the vegetables. Overall, this was a really nice, simple salad that would work in almost any meal.
Very Good recipe! For those of you who are a little more health conscious, like myself, an alternative to frying the asparagus in butter would be to blanch them quickly just until tender or steam them for 5-7 minutes. The mushrooms still need to be sautéd, but I used about 2 Tbsp (I realise this may not seem like enough, but because mushrooms give off so much liquid 2 Tbsp is all you need) of olive oil to make it healthier. Getting rid of that butter should knock off at LEAST 100 calories.
I have yet to make this recipe, but I have read SEVERAL reviews of many different pumpkin recipes where people are substituting fresh pumpkin. I would just like to remind everyone that the pumpkins you use for jack-o-lanterns have MUCH less flavor than the smaller sugar pumpkins, which are used specifically for cooking. Also remember, the larger the pumpkin, the more bland the flavor.
This recipe is really good. It didn't state it in the recipe, but I added about a teaspoon of salt to the meatball mixture because everyone knows you have to add salt to your protein or else it will be bland. I substituted dry bread crumbs and also doubled the amount because they felt too soggy and wouldn't hold their shape. To reduce some of the fat, I baked the meatballs on a cooling rack so the fat could drip onto a cookie sheet for about 20 minutes at 350 degrees F. I did everything else according to the recipe and I added 1 pound of dry red kidney beans as a bit of a filler.
Very Good Muffins. I up-ed the pumpkin to 1 1/2 cups for a more moist muffin, but it still turned out a little on the dry side. I might have slightly over mixed though, so I might have to make another batch to see. If you fill each standard-sized muffin tin with about 1/8 cup of the pumpkin filling, then cover that with about 2 tablespoons of the cream cheese mixture, then spread another 2 tablespoons of the pumpkin mixture over that you will have an actual cream cheese filled muffin. I went without the streusel topping and they were great.