Really pretty good, but it didn't knock my socks off. The meatballs do have good flavor and are easy to make. They make a ton - I made the full recipe and served as an appetizer. It made 70 small meatballs. I doubled the sauce by using only one 20 oz can of pineapple chunks and then adding a 6oz can of pineapple juice to the reserved juice from the chunks. I sauteed the bell pepper, carrot and a little onion to soften first. Set that aside and made the sauce. Make the sauce as instructed, but I mixed the 3 T. cornstarch with water before mixing it into the sauce so that it didn't clump up. You do not need more than 3T. cornstarch even with doubling the juice unless you really want a thick sauce. Once the sauce was thickened, about 10 minutes or less, I stirred in the sauteed veggies. I put my meatballs, made with no changes, baked for 15 minutes in oven, into my slow cooker insert and poured the sauce over them. Stirred in the pineapple chunks and set the slow cooker to "warm". It was easy and could be made ahead. Oh...as one other reviewer suggested, I did not add the season salt to the sauce until tasting it. Depending on how salty you like your food, you can omit the salt, since you have the soy sauce. I used about 1/4 tsp.

I thought it was fantastic. I used dried cranberries vs. cherries but the flavor was wonderful. My husband is not a big dijon or mustard fan and he still loved it. It's a very well balanced dressing. Will make again.

Very tasty. Didn't knock my socks off, but it was a great combination of flavors. Prepared just as instructed. Next time will probably add mushrooms (personal preference). It was just as good as any you'd find at at restaurant.

This was yummy - made it for Cinco de Mayo. I marinated 6 chk breasts and used 1 tsp coriander rather than the cilantro in the marinade. The flavor was subtle, yet good. We grilled on the Traeger which added a smoky flavor to the chicken, which enhanced the lime marinade. Served with spanish rice, beans & pico de gallo (from the black beans & pico de gallo recipe from this site). Add a little sour cream, tomatillo salsa, guacamole and it was out of this world!

This was good, but not outanding. I would recommend doubling the spices for sure. I did not have creme fraiche, so I used 1/4c. sour cream and 1/4 C half & half instead. After browing the lamb, I drained off all but 2T of the fat, but then as it cooked, there wasn't enough liquid. I added more cream to compensate. After tasting about 1/2 way through, I added salt, another Tbsp of tomato paste. It definitely improved after adding the honey, cream & cilantro to finish. Don't leave any of those out. The end product was tasty, but I'll tweak it with add'l spice next time and maybe use chicken or shrimp.

As far as I'm comcerned, I would give it 3 stars as it was just okay. BUT...my husband, who is a very discerning eater, liked it. I made the following changes...used 3 chicken breasts, put them in the crock pot frozen, added 2/3 C. chopped carrots, 1/2 C sliced mushrooms, 1/2 C. chopped celery. Also added approx. 2 tsp parsley flakes, 1/8 tsp cumin and 1/2 tsp seasoning for meat (which consists of a mix of garlic powder, onion powder, salt, paprika, cayenne). I poured in 1 can of chicken broth, which did not cover it all, but was still enough by the time it was done cooking. I did have to add flour to thicken a bit before adding just 1 can of pillsbury flaky layer biscutis to the top. They only took 30-45 min to cook. I thought it was too salty - which could have been the add'l seasoning, but served with corn & peas which, mixed together, made the salt not so overwhelming. It'd be an easy potluck recipe. I'll hang on to it, but it won't become a staple in our home.

Awesome - will make every time. We do not care for dijon, but used it & it was not overwhelming, but a good complement to the lamb. I used a 8-9 bone rack and it took closer to 20 min to cook to 125 degrees in the center. Delicious!

The ribs were tough and yes, I used country style and cooked as directed. They smelled great but tasted awful. Next time I will try the "Simple BBQ ribs" recipe from this site which boils them first. These ribs really need some more time or slow cooking/boiling to break down the meat to where they are tender. Very disappointing.

Hands down the best apple pie recipe out there! My husband generally doesn't like apple pie and he loved this one. I told him I made it because of all the rave reviews and he said he would "rave about it" too. I followed another reviewer's suggestion to add 1T of vanilla, 1tsp of cinammon and dash nutmeg to the syrup. I also mixed in the majority of the syrup/sauce with the apples. But as others have said, BE SURE to leave some to drizzle over the top. It carmelizes during baking and provides a unique texture to the top, but that's what truly makes the pie. I allowed 2/3 C but would do more over the top next time - 1 1/4 cup probably. The only other thing I would recommend is that I should have baked longer than 40 min because my apples weren't quite done and I sliced them pretty thinly. I did use all 8 apples, which provided a really nice mounded 9" pie when cooked. Enjoy this fabulous pie. Will make again and again.

I'm rating this 5 stars because I think it would be a 5 star recipe if I hadn't added too much bread. I did just over 1/2 loaf on a baking sheet and the egg mixture wasn't quite enough for it all. Thus, some pieces were a little dry. If I'd used a 9x13 pan, it would have been perfect. The orange juice & zest give it a wonderful flavor. Will definitely make again.

Great! We're lamb people and thought the combination of cumin and red wine was wonderful. I used a cab sav and did not add any vinegar and still thought it was wonderful - not too sweet. I liked the spinach, but you could use any green vegetable, according to your preference. I think next time, I'll make it with chops vs. shoulder steaks. Shoulder steaks are just a pain to work with. The cooking time might need to be adjusted accordingly. Yummy!

Excellent! Exactly what I was looking for.

I only made the cabbage part - for the corned beef, I used the "slow cooked corned beef for sandwiches" recipe from this site. I followed another reviewers recommendation and added carmelized onion with the cabbage & apple and cooked it with the braising liquid from the corned beef. I thought the flavor, including the apple, was superb. However, my husband would have reviewed this at only 3 stars since he prefers cabbage to taste like cabbage. His comment was to leave out the apple & onion and not cook it with the broth. So, next St. Patty's day - he'll get plain cabbage. All that said - this is a really tasty cabbage recipe.

This was awesome! I only made one 3lb brisket and it was enough to feed my husband, myself and my 2 yr old son with leftovers - it wouldn't have been enough for 4 adults. I will keep this one handy - most flavorful corned beef I've ever had.

It was okay. I made it according to the recipe, although I wondered that there was no salt added. It doesn't really need extra salt. However, with all the reviews, I thought the flavor would be really outstanding. I thought it was a bit bland. I'll stick with other cheesy potato recipes.

Awesome! The cooking time suggested is perfect if you like medium rare. I often overcook lamb chops because they're so small and cook so quickly. I followed the 3 1/2 min per side and they were so juicy and flavorful. The sauce was wonderful. My discerning eater hubby thought they were incredible.

These were good, although with other reviews I was expecting a little more flavor. I made 30 sandwiches, on dinner rolls purchased at Winco and easily had enough butter mixture. There was enough to not only butter the bottom of each roll, but most of the tops too. I can't imagine only making 16 sandwiches with all that butter. I wasn't sparing with the butter mixture either. I finely chopped my onion rather than grating and it tasted just fine - no big chunks of onion as another reviewer had mentioned. I didn't even notice the onion, although I probably would have noticed if it weren't there. Also I used an entire pre-cooked ham and just sliced it thin. Probably at least a couple pounds of meat and they weren't overloaded in the least. All the sandwiches were gone - so that's a good sign, but no one complimented them either. Will keep in mind, but won't go out of my way to make them. It's rather time consuming, albeit easy.

These were great! They come together quickly and are a great way to use up ripe bananas. I had to bake about 22 minutes before they were done. My husband, who doesn't like banana baked items, thought they were fantastic. Will definitely make whenever I have bananas to use up!

It was very tasty. I used 2 1" thick ham steaks and had enough glaze to do both, although the glaze was so tasty I think I'd double it next time or at least increase it to 1 1/2. Like others have mentioned, you can use just about any jam/jelly on hand. I thought I had apricot preserves and realized I only had orange marmalade, but it still was fabulous. Grilling doesn't take long - not even 8 minutes and for me, is easier to manage vs drying out my ham steaks in the skillet.

This was very easy and tasty. It got great reviews from my guests. My only complaint, is that I wish it had more of the apple sugar flavor infused in it. I poured some of the sauce it cooked in over it, and that was very good. I'll make again.