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Very easy, very simple, and VERY tasty! I cut the recipe in half for just myself (with some leftovers for lunches) and added several heavy shakes of Penzey's Aleppo pepper for a bit of "bite". You could use half hot Italian sausage with half sweet Italian sausage for the same effect.

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8 users found this review helpful

Spicy Pork Stir-Fry

Reviewed: Nov. 12, 2009

Very good - I made revisions according to my taste. I used leftover pork loin roast that I julienned, so I omitted the marinade (cooking time was also reduced overall). I also omitted the chili peppers, as I don't like such blazingly hot food I can't taste anything else (plus I didn't have them). The chili oil was changed to a 1/2 tsp. of chili paste with garlic (and I added a few quartered mushrooms to the veggies). Very nice quick weeknight dinner!

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4 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Oct. 12, 2003

Quite simply, absolutely fabulous! I increased the ground ginger and ground cinnamon to 1-1/2 tsp. each, but otherwise, kept the recipe as-is. Deep, rich flavor, nice texture to the cake, and wonderful served (as I did) with caramelized peaches and homemade whipped cream. Thanks so much, Charles!

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5 users found this review helpful

Buttermilk Pound Cake I

Reviewed: Mar. 3, 2003

Very tasty and simple recipe to make, and I'll definitely make it again. I included about a cup of frozen blueberries that I tossed with some flour so they wouldn't sink to the bottom and added some fresh lemon zest (about a tsp.) to the batter for a bit more lemony taste. However, the temperature of 300° for 1 hour just didn't cut it (and my oven thermometer is working). The cake was barely beginning to brown on top at 55 minutes and the batter was still "jiggly", so I cranked up the heat to about 350° and cooked it for another 15 minutes. Cooled it on a wire rack for 15 minutes and then removed the sides of the tube pan. Cooled it completely on the tube part of the pan, and then loosened the bottom and tube part with a knife and turned it over on a large round platter.

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21 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Jan. 29, 2002

Very good! I made this over the weekend, adapting it a bit by making a mixture of lemon juice, olive oil, crushed garlic and oregano, and spooning it over the chicken breasts while they roasted (from another similar recipe here on Allrecipes.com). The lemon and feta work really well together, and the oil helps "crisp" the top of the chicken and bacon wrapped around it.

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273 users found this review helpful

Somerset Pork with Cream and Apples

Reviewed: Dec. 9, 2001

This is a very good recipe! However, I noticed that the fresh thyme wasn't noted in the recipe instructions. I assumed it was to be sprinkled or pressed on top of the pork chops before browning, so that's what I did. I didn't sprinkle the cooked apples with sugar, as I used a Braeburn apple and it was quite sweet enough. I used Woodchuck Granny Smith Cider. I'm not sure if that's the right item (it's sold with the beer in stores here in New England) but it sure tasted very good! A definite keeper.

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20 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Oct. 26, 2001

This recipe should be called "Apple Pie Pork Chops" as it tastes more like that than Caramel Apples. While it was good (and VERY easy to make), I don't know if I'd make it again. I agree with other reviewers - it's very sweet, and there's definitely not enough sauce - I'd at least double the sauce ingredients. Overall - good, but not the raves that others have given it.

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1 user found this review helpful

Darbey Bread

Reviewed: Sep. 3, 2001

I made a half recipe to go with Beef Stew, and subbed a tsp. of minced garlic for the onion. While it was good, I don't think it was great. There seemed to be a lot of oil left bubbling up in between the risen bread in the pan, making the bottom of the bread rather soggy. I don't think I'll make it again.

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15 users found this review helpful

Hummus III

Reviewed: Aug. 5, 2001

I just received my copy of the AllRecipes Cookbook and saw this recipe - perfect timing! I had been wanting to make my own hummus, so I figured if it was in the "all-star cookbook," it had to be good, and boy, is it ever! I will never buy store-bought hummus again. I came here first to read the reviews and made a few adjustments prior to making the hummus...I cut back (by 1 Tbsp.) on the lemon juice, added a 1/4 cup of olive oil to get the right consistency, and also crushed the garlic cloves with a garlic press. If you love hummus and garlic, you'll love this recipe. Thanks for sharing, Rhoda! Now which is the Boston restaurant? Would love to visit it in person! :-)

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1 user found this review helpful