"This is my go-to recipe to use up all those *cough* mammoth zucchini growing wild in my back yard. I have made this recipe often, and don't pay any particular attention to how its made... I just toss everything in and mix, and it comes out great every time. I use two bread pans, one that is a little wider and takes a longer baking time."

"I found this recipe years ago from a different site, and I am asked all the time to make deviled eggs for parties and gatherings. I used to be able to find the "tarragon infused champagne" vinegar, and it was really excellent. Now I cannot, and it is such a shame. The recipe is still really good, but I haven't settled on a replacement vinegar ye..."

"I have to give this recipe 5 stars because I love it so much, although as other reviewers have commented, the crust is not perfect. I don't know if the curd would set normally or not, because I love eating this tart FROZEN. After filling the tart shell, I just pop it in the freezer. I have made this with sweet cream butter and it is so good, bu"