These were really good. I had to make a few changes because of what I had in my pantry, but I can't imagine that the end result was too far off from the original. Instead of bread crumbs, I used crumbled vegetable flavored Ritz crackers (gave the meatballs a really good flavor, I think). I didn't have enough honey so I added brown sugar, and I used Worcestershire sauce instead of soy. The sauce was awesome. Served over brown rice and it was a great, easy dinner. My bf even said he was planning on cutting up the leftovers and making a meatball sandwich for lunch.

Reviewed On: Aug. 16, 2007

This is a really good base for a soup, and I was surprised that with so few ingredients it had such a good flavor. I used red potatoes (leaving the skins on for a nice color), roasted the garlic with them, and sprinkled some oregano and salt in with the pepper and olive oil. I used red onions also. At first, the soup was quite a bit thinner than I normally like my cream soups, but I was able to solve this by simply adding in the potatoes I had reserved. For this I just used a hand mixer (not a blender) to keep some of the chunks in tact, and garnished with shredded parmesan and crumbled bacon. Overall, I was pleased. I'm even looking forward to leftovers for lunch.

Reviewed On: Aug. 10, 2007

I got this recipe about a week ago, and I think I've eaten this salad every single day since. It's really easy to throw together, and it's a taste that you'll keep craving. I wish I would have brought some with me for lunch today, but I guess I'll have to wait 'til supper.

Reviewed On: Aug. 8, 2007