Heat oil in a frying pan, stir in the potatoes and chicken stock; Increase heat to high and cook, stirring, until the stock starts bubbling; Reduce heat to low, cover the pan with a lid and simmer gently, stirring every few minutes, for some 20 minutes or so until the stock has evaporated leaving the potatoes with a messy, sticky coating; Remove the lid, sprinkle generously with pepper and the herb mix; Increase heat to moderate and continue cooking, initially stirring continually, then occasionally, for a further 15 minutes or so or until the potatoes are golden, crispy and soft inside

I followed the recipe exact except I took everyones advice and did one whole egg. I think it was too much egg. It was very wet, and hard to form into a patty. I was worried it would fall apart on the grill and fall into it. I formed patties the best I could and put them inbetween wax paper. I put them in the freezer for a couple hours so I had a better chance they wouldn' t fall apart. This worked.

I wouldn' t say this was the best burgers ever. It was good, but different. I thought it was sweet, but had a good burger texture. I would much rather prefer a swiss and mushroom burger or a bacon cheddar burger over this. It was worth trying, but I wouldn' t be adding it to my family dinner routine.

It was good don' t get me wrong, just not my style.

Oct 11, 2005 I& # 39; m learning that cooking is not an exact science. . . Oh sure, you can& # 39; t really deviate on things like baking soda and stuff like that, but most recipes are pretty forgiving of some tweaking here and there. I was so sure I had everything I needed to make this for dinner, only to come home and find I had no mushroom soup OR sour cream.

I used cream of broccoli and skipped the sour cream. I topped with the buttery crackers as indicated in the recipe ( I used Ritz) , but added a sprinkle of some grated italian cheese I had leftover in the fridge. What can I say? It tasted great. I& # 39; m sure the sour cream would have made it better, but this worked out fine. I will try again with the ingredients specified, but it got me thinking - you could probably do a & quot; broccoli casserole& quot; , with frozen broccoli, condensed broccoli soup, and the other ingredients here. Maybe I& # 39; ll try that. . .

Home gardens, farmers' markets and grocery stores are bursting with fresh vegetables this time of year. You can find countless varieties of tomatoes, cucumbers, zucchini, summer squash, eggplant, peppers both hot and sweet, and much more.

All this produce makes now the best time of year for . These are two of our favorite summer dishes. Gazpacho has a wonderful sweet and cooling flavor. This cold blended soup also helps keep they house cool on those days your air conditioning is struggling to keep up.

I couldn' t help but add a little Southwestern flare to this version by adding some sweet tomatillos and smokey chipotle. I made this soup and a chunky pasta primavera with balsamic vinegar, white wine zucchini, squash, onion, garlic and whole wheat rotini for a the 3- Minute Grill on our local CBS affiliate, WCIA.

The morning anchors and crew there, as well as my co- workers who got the leftovers, all loved both of these. I' ve included links to the videos with the recipes below. The pasta is crunchy, creamy and savory and is just as good as a cold salad as it is a hot main- dish. Let' s eat! Get the recipes at .

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In a large saucepan over a medium- low heat, warm the oil. Add onion and saute for 3 to 5 minutes.

Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.

This recipe was wonderful, BUT!

I used 5 reg. size apples and it was way too many, 3 would be more appropriate, also I had to double to crisp topping as what the video called for was way not enough, at all.

The other thing I would add is to bake at 350 for an hour. . . . my topping was done but not the apples : / Still tasted amazing, and I love that not too much sugar was adding to the berry/ apple mixture, also like the suggestion of using Stevia or Xylitol in place of brown sugar. Will make again with the above modifications!

Good base recipe, but not spicy as- is. I had some trouble getting the spice up and used a lot of the suggestions here. Used more garlic, chilli, cumin, chicken broth instead of veggie, added celery, and it was coming along. Then I added a small can of rotel tomatos with green chilis, and it was at a really nice spice level for someone who likes more heat. Unfortunately it was too spicy for my 13 month old daughter at this point, as there was heat left on the tongue after swallowing. I would work on it again to find the sweet spot, perhaps half a can of the rotel.

Wonderful, light but filling meal. I added a bit more finely diced red onion than it called for, and also kept the nuts out of the mix until serving time. I added a pinch of cayene pepper when whisking up the dressing- - also a grind or two of fresh black pepper. I brought the leftovers for lunch today and mixed them with the shredded lettuce at my desk, tossed on the nuts and also a small handfull of dried cranberries.

Place sausage in a large, deep skillet.

Cook over medium- high heat until evenly brown.

Drain, and set aside. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x 11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture.

Cover, and refrigerate at least 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F ( 175 degrees C) .

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.