"Remember recipes are guide lines and most can be made with adjustments. The idea of this is great. I made changes to suit my taste and came out fantastic.(My weekend guests raved about it). I added shredded pepper jack cheese, a little half and half and a little butter to the grits to make them creamy and not grainy. The next layer was chopped br"

"I made this with foccacia as suggested, but the one I bought was too salty (it also has garlic and herbs. The flavors together were really good though. I tried it again, only on a toasted English muffin and enjoyed it even more. It would make a great appetizer. I will try it again with a simpler foccacia next time. Yum!"

"I love this salad. I usually do not like to repeat recipes, but this one I could do every week and not be tired of it. The clean taste the lemon juice gives it as well as the different textures in the salad(especially the crunchy endive makes this one recipe I will do often. For those who think the endive is too bitter, be sure to get the palest "

"I love this salad. The clean taste the lemon juice gives it as well as the different textures in the salad(especially the crunchy endive makes this one recipe I will do often. For those who think the endive is too bitter, be sure to get the palest ones possible. The greener they are the more bitter!"

"Wow. Easy, impressive and fantastic. The only thing I changed was the kind of potatoes. I found a bag of small red, white and blue potatoes and used those instead of the new potatoes. This recipe is perfect the way it is. I love the suggestion of the previous reviewer to serve leftovers in an omelet. Going to do that for sure. I have never tried "

"Amazing!. I did not choose to do the tortillas, because I had small sweet potato and chile pancakes on hand and served it on those.(I forgot to add the queso cotija, but this was great just the same). Kids and everyone loved this dish. My only problem was I did not make enough! It is good served with Mexican Rice, Tamales, Nachos, Tortillas, burg""

"Great appetizer recipe. I left the mushrooms out and refrigerated the risotto overnight. I used all the risotto to make the balls adjusting the breadcrumbs (I used Panko with Italian seasoning added, egg and Parmesan.This made about 45 balls. I formed them into balls and refrigerated them again before proceeding with breading and frying them. They do freeze beautifully - just reheat at 350 about 15 minutes. Loved the idea another reviewer had of using butternut squash risotto. Can't wait to try that! Any risotto recipe would work, this technique is terrific. "

"I thought this was just an OK recipe, maybe not worth doing with lobster. I guess I expected more since lobster is a favorite of mine. But that being said, it is just my taste so I hate to give it only three stars.I will try it again though because the concept is a great one, the recipe just needs a little improving in my opinion. I am not fond of dill, so will probably try it again with chervil or maybe thyme. Will probably leave out the capers also."