"Don't normally do reviews. But learned something on these that was important for me. Made two batches in three days. First batch seemed very dry and had trouble forming cookies. Tasted fine, but not gift worthy. Today's try. REALLY followed recipe timing on mixing all ingrediants. Still, When I followed Aida's suggestion for using a small ice crea"

"I liked the recipe a lot and will use it again. Just two observations, however. It calls for salt only to be used with the sauted onions. I assume the thought is that the corned beef will have sufficient salt that none will be necessary in the dutch oven. But in my opinion, there is no way you can get sufficient flavor out of the vegetables (and e""

"I've done these several times in mini versions for appetizers, served on an endive leaf. Very successful. (Did half blue cornmeal and half panko breead crumbs so the crab still stands out,) This time, did the relish and vinaigrette. WOW!!! Don't dare skip it. Fantastic flavor combinations. The white wine vinegar, roasted red peppers and olives mak"

"I've done these several times in mini versions for appetizers, served on an endive leaf. Very successful. This time, did the relish and vinaigrette. WOW!!! Don't dare skip it. Fantastic flavor combinations. The white wine vinegar, roasted red peppers on olives makea great relish. But the best ever is the basil vinaigrette. If you do nothing else, "

"I've done these several times in mini versions for appetizers, served on an endive leaf. Very successful. This time, did the relish and vinaigrette. WOW!!! Don't dare skip it. Fantastic flavor combinations. The white wine vinegar, roasted red peppers on olives makea great relish. But the best ever is the basil vinaigrette. If you do nothing else, "

"Made the roastd garlic sauce withot the optional ingrediants. It was still wonderful. Better yet, I was able to make it a couple days ahead and it kept perfectly well refrigerated in a sealed container. Reheated it on medium a few minutes before beginning to sear the scallops. Saved a lot of last minute work. Guests were very impressed with the reataurant quality of the scallops dish.

"I made the dip and served it with endive leaves as an appetizer with pomagranite martinis. I felt it needed just something a little extra to cut the mayo flavor so I added grated parmesan to personal taste. It did it for me. I recommend if you make the dip, mix a small amount of it in a little cup and try adding the parmesan.If you like it, add cheese to the main bowl in whatever amount you personally like.

"Made a NY strip steak with french fries. My 9 year old likes blue cheese, so I decided to try this. It went perfectly with both the meat and the potatoes. She doesn't like spicy, but I do. The sauce was so good she accepted the spicy. You can obviously control the heat to your taste.