These are very tasty and the meat was tender. A few of the ribs had bones and they were much juicier and better than the boneless. Typical of most slow cooking a lot of liquid/fat was released into the cooking liquid so it didn't have the strong Asian flavor of the beginning marinade and was actually rather thin and boring. Since I like to serve some the liquid over the meat or with rice, noodles, etc. I think next time I will make extra marinade to set aside and add it near the end to about 1/4 of the cooking liquid.

Different & easy way to fix grilled pineapple. I've made it twice and the 2nd time I halved the butter, but doubled the honey and hot sauce (sriracha - Thai chili). Even better this way. I served it with grilled chicken both times, but I can see it as a simple dessert with a scoop of vanilla ice cream.

So good! I made as pretty much as written however I used garlic powder & less than a tsp. of sea salt (I was using salted butter). I used Penzey's Tuscan Sunset as the Italian seasoning and freshly grated Parm. I let it rest an hour for the flavors to meld. We used on grilled French bread and added a tad to our grilled steak as well. Yum! I'll never be making plain ol' garlic butter again. Thanks for a great recipe.

I first made exactly as written. The next time I made some changes that greatly improved the flavor for us. As suggested here or on another corn dip recipe, I added 2 TBS of Frank's Red Hot Sauce and a bit of cumin. I heated in the microwave long enough to melt the cheese. We prefer it warm, but even after it has completely cooled the taste is better having been heated.

Bad name for anyone searching for a strudel recipe. I thought this might have soup in it! Anyway, this is very good and so quick to put together. I do think it's close to impossible to roll as per the instructions because there seems to be too much filling for the amount of pastry (which I couldn't get to 16x12). Just enclose the filling in the dough, seal and place seam side down on parchment paper. Next time I will add a bit extra sugar, maybe an equal amount of brown sugar, and add some chopped walnuts.

I've made this recipe several times, making alterations after the 1st time. The dressing is perfect as is (make sure to use fresh lemon juice). However we have found that blue cheese and walnuts taste better to us. I give the walnuts a quick "roast" in the microwave (2 minutes)for the best flavor. I make the dressing several hours in advance and coat the fruit with some of it to also set during that time. We like a spring mix instead of romaine, but if that is all I have I've found it works better if you chop it rather finely instead of using Caesar salad sized pieces.

My key addition to this soup was about 1/2 of peanut butter. It definitely needed something and since I add PB to my carrot soup I thought it would help this and it did. My husband and I really like this soup, but it is the most labor intensive soup I've ever made. I don't know if it's worth all the dirty dishes and work to us when I can get a comparable one at the deli.

I made this thicker (more like a chili) by omitting the water and served over tortilla chips. I also drained and rinsed my beans (can't stand the juice in canned beans). Penzey's Bold Taco seasoning and Mexican oregano and a can of Rotel tomatoes helped pump up the flavor. A squeeze of fresh lime finished it off perfectly.

I've been looking for a good whole grain pancake recipe and couldn't find one we really liked before this one. The flavor reminds me of a good,healthy muffin. I did take the advice of previous reviewers and made the following adjustments: 2 eggs, 1 tsp. vanilla, 1/2 tsp. cinnamon. I had to use Splenda instead of sugar, used 1% milk and added a bit more walnuts because we love them. Since we only eat whole grain I thank you for allowing us to have pancakes for breakfast again.

My husband and I both enjoyed this. I used fat-free half & half and thickened with a bit of cornstarch. It tasted rich and creamy, but guilt-free. My Cajun seasoning had a lot of salt (so I couldn't add more) so to get an extra kick I added about 1/2 tsp. of crushed red pepper flakes. I also used rotisserie chicken and added it near the end so it wouldn't dry out. I'll definitely make this again.

The 1st time I made these I cut the Cajun seasoning ( Tony Chachere's) and hot sauce in half since there would be young children eating them. Everyone loved and raved about them. The 2nd time I added the amounts called for in the recipe and they were much too salty. I'll find the lower salt version for next time or just use less. This is a very good recipe though and is a definite keeper.

I've been making this classic Jezebel Sauce for at least 15 years. This doesn't appeal to a few people, but most find it very addicting. My version calls for a bit more horseradish, but that too depends on your crowd. It is also good on broiled chicken or pork.

Wow - great! Like this dip needs another rave review. Pretty darn terrific and it does tastes like buffalo wings. Like some other reviewers suggested, I did not add the cheese. I totally agree it is not needed as it is so creamy and rich anyway. Surprisingly, I liked it better with celery than crackers, but that is how I eat my wings so I guess that makes sense. Thank you for a new addition to my old and boring dip collection. UPDATE: Someone in an earlier review commented on how her quests asked if this was tuna. Well, we just tried some of the leftovers cold from the refrigerator and it tasted more like tuna than buffalo chicken. We didn't like it nearly as much. Very weird. Maybe is has to do with the chicken being canned like tuna. In the future we will either eat it warm as recommended or I might try it with chicken that didn't come out of a can.

I've been making this for years and it is so much better than similar dips without the juice. I loved reading the reviews and getting ideas for other things beside orange juice. Margarita mix and strawberry lemonade sound especially good. Oh, I just remembered that once I added Tang when I didn't have the OJ and it was good. I bet any Crystal Light would be good. Yum...I could eat this plain. Luckily it can be made with lower fat cream cheese to cut the guilt a little bit.

Pretty good, but nothing really special or different. I used 1/2 TBS sesame oil instead of the TBS of veg. oil. I doubled the marinade and reserved some for basting while the chicken was grilling. Both of these changes probably gave it more flavor than it would normally have. I think a much longer marinating time would bring this from pretty good to very good.

Wonderful! Even with all the great reviews I had a hard time imagining these flavors together. However when I needed to fix asparagus for the 3rd time in a week (I had bought too much on sale) I tried it. It is nothing like I would have expected. After reading the suggestions to change the proportions of balsamic versa soy sauce, I decided to use equal amounts of each. Next time I will try reversing the amounts called for in the recipe as I would like a little more of that sweet and tart balsamic vinegar taste. I did use an extremely smooth, 10 year old balsamic. I can't wait to try this on other vegetables. My husband suggested Brussel sprouts. I think I would steam a bit and then lightly sauté in the butter. Julienned zucchini sautéed in the butter would probably be good too. Thanks for a great recipe and so many possibilities.

I need to say first of all that I marinated and grilled the shrimp in the shell. I think they retain their flavor and juiciness better this way. However, that may be why this dish didn't overwhelm me. I prefer to brine my shrimp in a salt, brown sugar and Old Bay Seasoning mixture, but I wanted to try something different.

We don't really eat 1000 Island dressing on a regular basis, but I made a 1/3 of the recipe for 3 large Reuben sandwiches. It was definitely better after sitting for an hour as it tasted too much like mayo before. I added a splash of rice vinegar, a bit of garlic and onion powder, but those were the only changes.

I don't give out 5 star ratings as often as I used to but we really enjoyed this salad and it is a definite keeper. I made a few small changes: chopped green leaf lettuce instead of romaine, roasted pecans instead of cashews, at least twice as much apple and pear and about 2 TBS less sugar. I wanted to have everything ready about an hour before it was time to toss everything together so I tossed the sliced apples and pears with some of the dressing. Besides staying nice and white they absorbed some of the wonderful dressing flavor. We enjoyed the Swiss cheese, but I want to try this with blue cheese next time. I think the sweetness of the dressing and the saltiness of the blue cheese would be perfect. 12/2004 Update 9/2007: I finally made this using blue cheese and I love it! My husband and I both liked it much better than the swiss cheese and this is the only way I will make it from now on.

This is a long time favorite of mine.it. Like a recent reviewer suggested, this Christmas decided to make a change and I used Ghirardelli’s Bittersweet Morsels. This might be too much for some, but we love really dark chocolate so to us this was perfect with the super sweet toffee. Oh and many times I've made this with light brown sugar when I didn't have dark - sometimes adding a teaspoon of molasses and other times not. It is good both ways.