Made this for Christmas dinner and guests kept scooping more. Husband asked me to make again. The dressing is light and refreshing. Awesome

This is so easy and good. I decided to add Tofu to make this go a little farther and worked out great. I first cooked the bacon, then I fried the Tofu until crisp in the bacon fat...then I drained and added the seasonings and Bok Choy. I have also added other veggies w/ this dish a few times. Great recipe.

Been looking for a good carrot recipe and I finally found it. This is easy and my 2 year old loved it! I made sure to let the water simmer all the way before adding the butter and sugar while still on the heat. Turned out perfect.

Followed this recipe almost exactly. Only added a little extra paprika and some salt and pepper. Turned out really nice and juicy. The key to pork is to not let it over cook, as I think some whose turned out dry did. Next time I want to add some white wine and reduce the amount of water to compensate. Will make again. This recipe was easy and quick to make.

Awesome. I did not add the cream, as I was freezing my sauce for later use. I can not wait to use it w/ cream. I did use the Basil Pesto w/ the Pesto-Stuffed Pork Chop w/ Carmelized onion recipe and it was really good. I am planning on making more to freeze before the weather turns.

Good recipe. I made my own fresh basil pesto. The only issue was that it took 30 minutes to cook the pork, not the 15-20 the recipe said it would. The pork turned out tender and tasty. It was also easy to put together (not counting the making of my own pesto, but if you buy it from the store, it is a quick and easy meal) I may use less oil next time, as it seemed too much.

This was really a great way to use up zucchini. I had made the chicken and zucchini recipe from this site and had bought the largest zucchini at the local farmer's market. With so much left over I thought I'd give this a try. It was really good. I did make a few changes, only because it is what I do to any maranara sauce that I use (especially if it is store bought) I added half a chopped onion and a chopped red bell pepper w/ some garlic when sauteing the zucchini. I also toasted the bread first w/ a little butter, garlic salt and parmesian cheese....overall, these were really good. I think the key to this recipe is the sauce. If you use a sauce you like, you will like this. To boost flavor, I can suggest using the Italian Seasoning II from this site...I use it in all of my pasta sauces.

I love this recipe. I did end up making some changes based on other reviews and I have made this at least four times already. I am not a huge zucchini eater, and this makes the veggie yummy. Here are the changes I have made. 1.I use panko flakes in breading the chicken and sprinkle the chicken w/ Italian Seasoning II on this site. When I brown the chicken, I also throw in two cloves of minced garlic. 2. I do not saute the zucchini, instead I rub some olive oil over it (make sure to cut in big chunks) and then sprinkle some Italian seasoning over it and then some salt, followed by the bread crumbs. 3. After I saute the chicken I throw 1/4 cup of diced onion and 1 diced red bell pepper into the pan and saute until they are soft. Then I place this on top of the zucchini after the bread crumbs, then I place 1/2 a tomato, sliced and then the mozzarella and finally the chicken. Always turns out fantastic. Big hit w/ hubby.

This was really tasty and easy to make. I did make a few changes based on things I did or did not have on hand. First, as suggested by another reviewer, I stuffed the stuffing btwn two chops, since the ones I had were really thin. Second, for the stuffing I sauteed the onions w/ about 3/4 cup of chopped celery and 1 glove of garlic minced and then added it. Since I didn't have parsley and I am not particularly fond of it, I used some fresh chopped basil from my garden to season. (turned out really fragrant and good). Lastly, I used chicken broth, since I did not have any beef (including buillion). The only thing was that because of how I used two chops it took longer to cook and I ended up baking it for 20 minutes after cooking for 15 minutes on each side on the stove. I added the extra stuffing to the juice, covered for 3 minutes and voila...perfect!

Okay recipe, but I found it kinda average. I am not sure why people found this to be so good. Followed recipe as is. We were actually kinda disappointed

My husband and his buddy loved this recipe and asked for more. I did make a few minor changes. I used honey instead of splenda (as one reviewer suggested) and I omitted raisins (Just can't do it thanks to "Better Off Dead"...if you haven't seen it, rent it, great movie) but I added slivered almonds instead. I didn't have any fresh ginger on hand so I substituted w/ dried ground ginger and it tasted just fine...I am sure would have been even better if I used fresh. I also made sure to refrigerate the dish for at least 3 hours. It got better the next day. Great recipe and can be very versatile. Will make again and again

Good recipe and I even followed some other people's advice and separated the eggs and then whipped the whites and folded in....but I still found these like I do every homemade pancakes, a little dense and heavy. I try and not to over beat the batter and leave a little bit of chunks and I am not sure that it is me or what? But a decent homemade recipe

I followed the recipe as is, except lessened the pepper b/c I was feeding it to my 16 month old daughter. It came out pretty bland (still peppery) and dry. I ended up cutting it and letting it sit in the juice another hour and made an au jus by straining it and then adding some lipton onion mushroom dry soup mix to it to give it flavor. Served w/ mashed potatoes and asparagus. A good base recipe and will make changes like maybe adding an onion and some garlic to the water and using beef stock instead of water. Because it was dry and requires me to make so many changes to make this decent that I had to give it 3 stars.

Let me start off saying that I hate fish (the taste and boy have I tried to like it, since it is so healthy and low fat) and did not actually eat this....but made it for my husband and daughter while I had leftovers. My husband thought it was pretty tasty. I did not have any of the Old Bay Seasoning, but used some of Emmeral's essence instead. Because it is quite spicey...I only salt and peppered my daughter's (15 mo) and she loved it. My husband even ate the vegetables! I have never cooked fish before (see reason above) but found this recipe easy to follow. I will make again, Only got four stars because that is what my husband rated it

This recipe was so easy and tasted good, too. My 15 month old ate it all up and asked for more. I didn't have any tomato juice so used the tomato paste w/ water as one reviewer suggested. I also did not have any garlic (ran out) and used garlic powder instead. I also added about 1/2 tsp of liquid smoke. Cooked for two hours and the sauce had dwindled so much that I did not need to thicken it w/ the cornstarch. The meat came out nice and tender and fell apart. The person who said this recipe was too sweet must really hate BBQ sauce...the sauce was great.

So I basically followed the recipe except I did add a few things based on other reviews. First, I used beef broth, second, I added one garlic clove to the dish, and thirdly I garlic salted and peppered the pork before browning. The pork came out a little dry and bland...but that could have been because I cooked it for about 10 minutes longer as we are 5,000ft and the altitude usually makes things like potatoes cook longer. The potatoes were done to perfection though, so I am glad I cooked them a little longer. I did find the dish a little bland, even w/ the gravy and addition seasoning on my part. I think that I may try and remove the pork and juice, then add a little panko flake to the top of the potatoes and onions and then sprinkle w/ some cheese, put back in the oven for 5-10 minutes and see how it turns out next time.

Loved how easy this came together. Not too spicy or hot and one can add more curry or heat if they wanted to. My husband liked it and ate leftovers (which he never does). Next time I will add more curry, as i think it needed a little more ummmph.

MMMM...so good and easy to make, too. I will definately make this again. I did not make the mushrooms as we do not like them, but the pork was superb. I did not have any Spicy Mustard on hand so I mixed Honey Mustard w/ Emeril's Essence and it turned out perfect. I also used fresh bacon from the butcher...the pork was tender and juicy and the bacon crisp and yummy.

The potatoes turned out perfect and crispy on the outside. I will try and fan my potatoes out more the next time as I found that the seasoning only was on the top and the cheese crusted on the top but not down in the potatoes which I think would taste better. I used a blend of the Italian Seasoning I and II recipes. However for this I would omit the Sage as it was really pungent on the potatoes.

This is really good. I did mix and match this recipe w/ the Italian Seasoning I, since the only difference btwn the two seemed to be the red pepper flakes, the use of Savory, and the use of sage. I didn't have any Savory so I just added the sage (only 1tbsp) and the red pepper flakes Only problem was that it was too spicy for my daughter. So when I run out of what I made I will make it w/out the red pepper flakes and add it separately. I used this to make two items. The first was the fanned Potatoes recipe on this forum and the second was to make a spaghetti sauce. I've always made my own, but used the store bought seasoning and this is by far much better. My husband is not a huge Spaghetti sauce fan and he raved about it. Will continue to use this in all of my Italian cooking endeavors.