I wish There more than 5 stars to award this delicious soup. It now resides in my Best of 2017 cookbook. I opted to use leftover gaucho beans cooked from dried pintos instead of canned black beans. The result was over the top good! All of the flavors meld into this lovely soup. It's well seasoned, but not spicy hot. We garnished our bowls with sour cream, green onion, cilantro, and thin slices of fresh jalapeno. Yum! I will enjoy this pot of soup until the very last drop is gone.

Really good! I used a pork tenderloin, but otherwise made no changes to the recipe. The citrus flavor shines. After grilling the pork until done it was thinly sliced and combined with a cabbage slaw to make street style tacos. Definitely a keeper! Thanks mikekey!

Lovely and classic cucumber salad!

There's always one in a crowd who doesn't follow directions and today it seems to be me. The beer sauce caught my eye, but I needed a crockpot meal. I prepared the meat mixture as directed in steps 1 and 2; then stuffed into 4 bell pepper halves. After placing the stuffed peppers in the crockpot I added the beer, lemon, and half the butter. I cooked on low for around 6 hours and then used the drippings to thicken for gravy. The meatballs were tender and the slight beer flavor was the highlight for me. They were good served with mashed potatoes and a cucumber salad. Thank you for sharing a taste of Scandinavia with us.

Pupusas, curtido, and this style of salsa were completely new to me. I am so glad I tried these for the first time. I encountered problems with the dough, but we did get better, and the last few appeared as identifiable discs. The dough is soft. We found rolling it between squares of wax paper helped. we could then add the filling, fold up the edges, lightly press and use the bottom piece of wax paper to place in the skillet. They cook fairly quickly, but we preferred a bit of crisp so left them longer than directed. The filling being mixed together is essential to the process. There is no way one could do a bit of this and that in layers. So what were they? The best description our diners came up was a flattened tamale. We normally eat Tex-Mex so the components were fairly bland. I would up the seasonings next time, but that isn't the fault of the recipe. I look forward to playing with these again! Thank you for sharing new ideas and new cuisines to my kitchen!

I've tried several egg recipes during the Culinary Quest. These were one of my favorites. The hint of ginger added to the dish without being a top note. I liked the mushrooms too. I'll be making these again!

This was a salad I'll make again. I was pretty liberal with the caraway seeds and left the cabbage fairly crisp. We liked it when made, but I liked it even more after it chilled. The caraway is what makes this special. Thank you for sharing the recipe!

This was a huge hit here. I only made one roll and it was delicious. It baked into a crispy phyllo crust, but the best part was found inside. The mushrooms and cheese filling is wonderful and worth making on it's on. Thank you for sharing this keeper! Made for CQ4.

I used the recipe more as inspiration and found this was a perfect use for the leftover injera bread. I pre-cut the injera in wedges, used cooking spray instead of oil, and sprinkled liberally with berbere. The chips were crisp and made a nice accompaniment to today's spinach salad. Made for CQ4. Thank you for sharing the recipe and idea!