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.