A dear friend from Ohio introduced us to Cincinnati style chili recently by bringing back a few cans of Skyline. It was delicious but I cringed at the fat content on the label and the greasy residue left in the pan. I chose this recipe over all of the other ones like it because I wanted a healthier version. However, as you might guess, removing fat also diminishes flavor. I still give it five stars because it is the best one to start with, and you can just increase or adjust seasoning to taste. I increased some of the seasonings and added a cube of beef boullion and was able to fool our friend into thinking that I had simply opened another can. Another good point is that although the texture and consistency is like Skyline's, this version is actually meatier.

These should be called "Breakfast Cookies" because they are filling and have wholesome ingredients. I substituted mashed banana for the applesauce, and used organic peanut butter, whole wheat flour, old-fashioned oats and 2 whole eggs. They stay really moist and chewy, and I have no problem with my kids eating them in place of their regular dry cereal!

Active dry yeast was all I had on hand, so I guesstimated 1 1/2 tsp. based on the amount of flour. It took twice as long to double in size, but the results were still good. I gave this recipe four stars because I think it's a bit too salty like some other reviewers. I also substituted golden raisins for the currants. They need more sweetness on the inside, so I will only put 1 tsp salt and add sugar to the batter next time. The procedure is perfect, I used a #20 scoop and 8 minutes cooking time was just right. Bedankt voor de recept, it really "rounded out" our New Year's Day!

Thanks so much for posting this! I had an empty container of storebrand IS, and I had all the individual spices, but didn't know the proportions to mix and refill it. My attempt has generated a few tips: 1. grind just the coarser spices first; my food processor was just flipping the rosemary around and the finer stuff created a cloud of dust. 2. Wait a while before opening your machine until the dust settles. 3. If you have a coffee grinder (I remembered later that I have one set aside for spices,) that is a better machine to use.

I made this with the ingredients and proportions stated, using canola oil mayonnaise and extra virgin olive for the vegetable oil. After chilling about twenty minutes it tasted good, and the flavors were pretty well balanced. I gave it four stars because it's a good base recipe and I wouldn't have any problems with serving it to guests as is. I didn't give it the 5th star because it's on the mild side and think it could be better with extra Italian herbs or seasonings. I will definitely make again and try some of the other reviewers' suggestions. If the sugar didn't dissolve, I didn't notice it, but it might solve the problem for others to change the directions and dissolve it in the water/vinegar/lemon juice first before whisking with the oily ingredients.

Salmon takes the pesto flavor really well and it was just the thing to use up the pesto in my fridge. Like with other reviewers, the crust eluded me. I will make this again though, and maybe cheat and try some bread crumbs over the pesto. This is awesome served with polenta and a green veggie like broccoli, green beans, or asparagus.

These are totally tasty and I make this pretty often. They come together easily and the flavor is just great. I do prefer to use green onions when I have them, but they are a wonderful meal made just as written.

I make this often, just as written. The flavors blend beautifully with so few ingredients and it cooks up fast. Dried parsely works fine if you don't have fresh.

I use this recipe over and over, but I only give it four stars because I could never get my head around the balsamic, I always use rice vinegar or rice wine vinegar. It's great because it's so simple to make and the flavors are wonderful and intense. I recently made the sauce and basted a roast duck with it - WOW! It goes great with any firm white fish (My kids dunk their fish sticks in the sauce)if Mahi isn't in the budget.

This is just a teriffic recipe. Easy, fast, great flavor, not too many ingredients. I often put it in my meal plans.

This was fabulous and lived up to its description. I used pancetta and kale and it was just like the restaurant. I like my food a bit spicy, but the amount of red pepper flakes turned out to be too hot for me. If you don't like a lot of heat, make sure to adjust that part. I also used turkey Italian sausage and it turned out wonderful. This is definitely a keeper.

I made this exactly as written and it was a lovely accompaniment to roast chicken and potatoes. However, it only took about 15 minutes of cooking time total. Pears vary a lot, so I think you need to taste them for sweetness and ripeness and adjust the sugar and cooking time accordingly. I used Bosc pears that were ripe but still firm. The ginger was subtle but still gave it some warmth and spiciness. I will definitely make again - the recipe is fine as is, but it can lend itself to a lot of variation. To dress it up, I will probably add a pinch of ground clove and some dried currants, cranberries, or raisins, and garnish with crumbled feta or bleu cheese. I needed a side dish for dinner and noticed that I had some pears that needed to be eaten, so this fit the bill perfectly.

These are SCRUMPTIOUS! We have made them twice now, my sons (6 and 3) asked for seconds. To cut down on dirty dishes, I followed another reviewer's advice and made the sauce in the browning skillet, as well as baking and broiling on a foil-covered sheet pan. In addition, it was easier to just season the chops on both sides first to get the right amount, and then dredge in flour and shake off the excess. Don't sweat it if the brown sugar doesn't melt all the way; you just get some extra crunch from the unmelted crystals. We'll stick to the bone-in chops so we can gnaw off every last delectable speck.

I omitted the nuts, and this turned out to be a wonderful moist bread, but felt it was missing something in the spice department. Next time I will reduce the white sugar because I only had the sweetened coconut in the house, and probably add some ground clove. It also baked up much faster because I live above 6000 ft., so if you are high altitude I would check it at 45 - 50 minutes. However I will definitely make it again - thanks for such a quick, easy, and tasty recipe.

Like some other reviewers, I only made the meatballs, and I think they have almost the perfect texture. My husband thought they were a bit bland, but I think they compliment a favorite sauce very well. They were very easy to put together in a food processor, I just pulsed it until the ingredients were blended. I didn't bake them first - they cooked up great in my sauce without falling apart. I should try the sauce to be fair, but I just don't think I would be able to stand making a spaghetti sauce without red wine and oregano!

This is a nice moist cake that's not too sweet, which really brings out the flavor of the fillings. I used salted butter, (omitted the salt) fat-free yogurt, and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is, but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry.

If you love ginger, these are the cookies for you! They give you the full, spicy bite of ginger by using it in all three forms. I had to cook them a little longer than instructed to get them to the crispy "snap" stage, but they are equally good if you make them chewy.

If you want to do this quick, it's pretty good with pre-made Guacamole, but naturally it tastes the best with fresh homemade.