I'd probably give my own version of this recipe 4 stars but I changed a lot of the ingredients. I used orange juice instead of pomegranate, added the juice and zest of 1 lime, about a tbs of Grand Marnier, omitted the apple, and didn't use the pecans. I attempted to boil the pomegranate for a while, which did make it a little easier to take out the seeds. I didn't bother straining any of it because I don't mind pomegranate seeds. Either way, it was a nice twist on the classic cranberry sauce and perfect with turkey and potatoes, and could work as a dessert sauce too.

Reviewed On: Nov. 30, 2008

I'd personally give my own meatballs a four, but I missed some stuff so I'll give the original recipe a five. I used ground turkey and plain breadcrumbs since I had no Italian. I didn't even remember to add any Italian seasoning to the batch before baking and they still came out delicious! Alone they were a little ho-hum, but cooking 5-7 minutes longer than the suggested time they still came out very moist, and serving them with bbq sauce they were pretty phenomenal. This will be my go-to recipe for extremely easy meatballs.

Reviewed On: Nov. 23, 2008

I have been dating a Mexican for three years and when we go out for breakfast on the weekends, we always get chorizo and eggs. This was just as good as the dish at the restaurant we always visit (or even better if you can get homemade tortillas from a local tienda). While every Mexican I've met does eat store-bought sauce as well as homemade, I'd suggest Cholula hot sauce because I think it tastes richer than Tabasco. I'd also add some diced tomatoes and skip the cheese (Americanized but still tasty, I guess). Try it with some whole or refried black beans and you've got a perfect breakfast!

Reviewed On: Nov. 19, 2008