I cheated and used store bought tortilla chips (half a bag I had left over). First, I sauteed some sliced onion, added a few eggs, then the chips. I couldn't find the spicy tomato sauce so I substituted a small can of enchilada sauce. I also added a can of black beans (rinsed) and some shredded pork then simmered the mixture until heated through. Topped with melted cheese, fresh chopped tomatoes, and sour cream it was like a cross between enchiladas and nachos and tasted really good!

The pork had nice flavor and was more tender than I expected. I don't have access to a grill, so I seared the loins on both sides in a nonstick pan. Then I lowered the heat to medium and covered the pan with a lid, turning them every 5 minutes. Cooking time was about 25-30 minutes total for 2 loins and they got great color this way.

I try a lot of mac & cheese recipes and really enjoyed this one. I've never used cream cheese before, but it really gives the sauce a smooth creamy texture. To enhance the smokiness I added 1/2 tsp. smoked paprika and crumbled bacon. I would definitely make this again!

The beef turned out nicely, but wasn't quite what I was expecting. It had a mild sweet taste, rather than something more bold. I would add some spice next time to enhance the flavor. This recipe makes a lot (I even cut back to a 5 lb. brisket) so it's good for a crowd.

I cut this recipe in half because I thought 16 oz. would be too much sauce for two. Big mistake! This sauce was so delish on our falafel burgers my husband and I were fighting over it. I used a microplane to grate the cucumber and garlic so the sauce still had a smooth, creamy texture. It's so easy and probably tastes even better the next day (if you have any left!) Would be great also as a dip for veggies or pita chips.

Pretty much followed the recipe, but omitted the mushrooms (for my husband) and substituted 1/2 cup oats and 2 tbsp. flour as suggested by another review. I also only added some of the chickpea liquid. The burgers came out crisp on the outside, but the texture inside was a little too mushy and didn't remind me of a "real" falafel. With a little tweaking I think it could be better.

Great idea! I seasoned and baked 1 1/2 lbs. of catfish (instead of boiling) to enhance the flavor. The catfish was very moist/watery so drain it well. I modified the recipe a bit by adding: 1 cup of crushed Ritz crackers, 2 tbsp. of mayo, 1 tsp. mustard, 1 tsp. Old Bay, 1 tbsp. parsley, 1 egg, lemon/salt/pepper to taste. I coated the cakes with panko for extra crunch (I also think this helped hold the cakes together). I used just enough oil to coat the bottom of the pan and they still came out crisp and delicious. Next time I'll try a different fish with a more neutral flavor so they taste more like faux crab cakes.

Great recipe! Very easy and very tasty. I've tried this with both kosher salt and hawaiian sea salt and didn't find any difference. A 6 lb. pork butt may seem like a lot at first, but leftovers can be frozen or I even use the pork to make burritos since it's similar tasting to carnitas.

These burgers were flavorful and juicy. I thought 1 tbsp. would be too much garlic powder, but it was just right. I only used 1/2 tbsp. of pepper flakes and forgot the egg. I didn't taste the cheese flavor from the crackers, but they must add a general salty flavor that's necessary. I would definitely make these again.

This recipe makes a nice hearty soup. I made a few changes based on reviews: added garlic, used stew meat instead of ground beef, and substituted half of the water for beef broth. I accidentally added the tomatoes at the beginning of cooking, but it was fine. After 6 hours on low in my slow cooker the lentils were still al dente, so I turned it up to high for one hour and the texture was perfect. Will definitely make this again, my husband and dog really like it!

i really liked this baked eggplant parm recipe. since i'm only cooking for two, i also reduced the amount of eggplant to two small/medium. i cooked the eggplant for about 7 minutes on each side at 450 as suggested by other reviews. this worked out nicely. next time i will try salting the eggplant slices prior to baking to see if i can improve on the texture.

my husband really liked the sweet taste of this marinara when i used it to make eggplant parmesan. i made modifications based on other reviews: added more garlic and 1 tbsp of brown sugar. i also substituted shallot for onion, and after sauteing blended the shallots with the tomatoes for a smoother consistency. this sauce was quick and easy and i will definitely use it again.

my aunt has a similar recipe using rock salt, but i never thought of using kosher salt. i followed the cooking instructions of this recipe, but prepped the meat her way: studding the roast with halved garlic cloves, seasoning with soy sauce, garlic salt, and pepper. if you like the outer portion of the roast pretty salty (like we do) you should try this. the roast came out perfectly med-rare when internal temp reached 140 F, after about 4 hours. the temp did not rise while resting, so i would recommend cooking your roast to how you like it done. the only thing i would change is next time i'm buying a better piece of meat to improve the tenderness.