"This is so good, I have made it many many times and everyone loves it. I slice the cucumber (English & do not peel) and scallions and refrigerate separately - then put on dressing about 10 minutes before serving. "

"This is easy and unbelievably good. Have tried making homemade chips before - they were ok, but these are over the top. The brining makes all the difference - combo of vinegar, sugar & salt.....amazing. An added benefit....they stayed crispy for a couple of days. ""

"I was surprised at some viewers thinking this was difficult or time consuming. Found it just the opposite. The combination of sweet and sour is awesome. I did make more icing...because I really like them sweet & tart. Definitely a keeper and so much fun to use lime rather than lemon for a change.""

"I have talked about, raved and past this recipe onto many of my friends. Its easy and SO OUT OF THE NORM.....whether for breakfast or a sweet appetizer - you will not go wrong on this one. By the cardamon - its a must. I think great dipping or leaving sauce out w/small spoon for folks to put on as much as they want. The sauce definitely puts i""

"This was a wonderful change from the norm. Fresh tasting and the creamy salsa was the perfect addition. Very clever using Sazon seasoning.....that took it over the top. Will be making this one often. ""

"Excellent, excellent, excellent. So creamy my hubby thought I had added some. Eggs will not curdle if you follow her recipe - just keep the heat down and stir well when adding the egg & cheese mixture. Quick & easy. I thought 8 eggs would be too much - they are not.....you need that many to get the final dish. No others on food TV can top thi""

"Wow! And oh so easy. Found Fontina Val d'Aosta cheese, because I wanted to make it exactly like her recipe the first time. And - yes - it was expensive but considering that and wine was our dinner...ok a salad on the side - it worked out fine. This is a real keeper - and like others said - I'm sure you could use other cheeses as well. The oli"

"Made this exactly as recipe stated....I make sorbets and ice cream all of the time - so only keep the very best. When you don't have half & half or cream.....you have everything else to make this - rich and delicious sorbet. As for the cinnamon I did not think it was too much. Easy enough - put the cinnamon in, taste - and adjust to your liking"