I followed the reviewer& # 8217; s recommendations and reduced the oil to cup, but I also drained the Anchovies ( fillet in olive oil and salt) into the skillet. So I ended up with a bit more than cup and a bit less than 1/ 3 cup.

I browned the Scallops on both sides then removed them to a bowl and then put in the veggies. I was hesitant about the onions and the peppers going in at the same time since onions usually take longer to cook, but the oil really evened it out. We had lemon wedges in a servers bowl for those who liked it more lemony. Great recipe!

My first attempt at making pumpkin pie from scratch. It was excellent! Pumpkin is my husband' s favorite pie, so I made it as a treat for him.

Bought one & quot; large& quot; sugar pumpkin and one small. It made 2 pies with 2 cups left over to freeze for Thanksgiving! I will probably use this recipe as my standard from here on. I baked the pumpkin longer than the recipe called, and a food processer allowed me to blend 2 cups easily at once.

I was raised on Baklava but never made it myself.

Since its one of my favorite sweets, I decided to make my own birthday cake this year. This recipe was wonderful! I followed the suggestions to make 1 1/ 2 of the sauce and it was the perfect amount. The only thing I would do differently is use local honey because the flavor is more rich. The only reason I used store bought is because I have a 2 year old and a 3 year old that will eat anything sweet and local honeys are not filtered like store brands.

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In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.

In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/ 2 teaspoons coriander, and 1/ 2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates. Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges.

Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat- shaped ravioli.

Repeat, making 13 ravioli. Place ravioli in steamer and steam 40 minutes. Meanwhile, mix together the yellow split peas, 1/ 8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/ 4 teaspoon cumin, chicken bouillon, and 1 1/ 2 cups of water in a saucepan.

Bring to a boil, then simmer over medium- low heat for about 45 minutes, or until it reaches a thick slurry- like consistency. Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/ 8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes. To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture.

Finally, top with tomato and beef mixture. Serve immediately.

Use regular sour cream, not low- or non- fat! I used the Classic yellow cake mix and made as directed, except I used low- fat sour cream. I baked about 15 minutes longer than package recommended for bundt pan.

It looked perfect coming out of the oven but within minutes fell. Was still good, though! My husband made a blueberry compote to pour over serving slices - camouflaged the damage and made a very tasty dessert.

Very Nice!

While I kept faithfully to the ingredients, I changed up the presentation and cooking method. First, I couldn' t find any red bell peppers I liked, I used orange - the recipe works with any bell pepper.

And instead of putting the mixture into a whole bell pepper, I cut the peppers in half lengthwise, so the egg part is more visible. I think its prettier presentation. I also used crumpled foil to keep the peppers from rolling when putting in or taking out of the oven.

All in all, a great idea - I will put this on my regular rotation!

Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.

Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.

Preheat oven to 375 degrees F ( 190 degrees C) .

Bake thawed pastry shell at 375 degrees F ( 190 degrees C) for 10 minutes.

Remove from oven and let cool. Reduce oven temperature to 350 degrees F ( 175 degrees C) . Meanwhile, in a medium bowl, combine the sour cream, bacon, cheese, French- fried onions, eggs, Worcestershire sauce and ground black pepper. Mix all together well and pour into the cooled pie shell. Bake at 350 degrees F ( 175 degrees C) for 35 to 45 minutes, or until quiche is set.