My husband and I both thought this was absolutely delicious. I made it as written, except that I skimped on the chili powder (used about 1 1/2 tsp. instead of 2) and only a pinch of red pepper flakes. The heat was just right for us. I had thought about putting in some garlic as some of the reviews mentioned, but forgot to add it with the onions--and honestly, I wonder if garlic might not be too overpowering. This sauce is all about the sweetness and flavor of the onions. Can't wait to make it again!

I had to substitute a large pinch of dried red pepper flakes for the dried chili pepper, but otherwise made it exactly as is, and it was delicious, garlicky and rich!

I did a few of the suggested tweaks--used a little less celery seed than called for, and added a stalk of chopped celery ('cause I like it) and a head of fresh chopped broccoli ('cause I love it!). The cooking time sounded far too long to me, so I cooked the veggies and broth on high for about 4 hours, then added the queso, creamed corn, and a package of shredded Monterey Jack, which I hadn't planned to add, but the soup was looking thin, and that thickened it up nicely. It was delish. Next time I think I'll leave out the potatoes and put in two heads of broccoli.

This is also terrific made with lamb stock instead of the canned broth. Lamb bones are very cheap and easy to use for making stock, and if the bones are meaty enough, you can use the lamb meat in the soup instead of beef. Lamb and barley go really well together--give it a try!

Absolutely the best broccoli I ever ate, and I'm a broccoli lover. My husband's lukewarm on broccoli, but he liked this very much, too. I left off the nuts because one of the people I was serving has a problem with them--and we never even missed them. Delicious!

Fabulous shrimp! If you like spicy, then increase the cayenne and/or toss in a little hot sauce. It wasn't quite spicy enough for my taste, but I was making it for some extremely tender-palated people. Next time I'm spicing it up!

Holy crow, this is good stuff! I had a spoonful left in the bowl after I filled my little pots, so I took a taste and almost swooned, it's so lemony and buttery and delicious! If you love lemony flavors, go find the Lemon Yogurt Muffin recipe here, and then make some of this to spoon over a muffin. Yum!

I made this recipe using the juice and zest of a whole lemon, and omitting the glaze (delicious as it sounds) in the interest of cutting down the sugar content just a little. Even without the glaze, these are delightful muffins! I also used lemon yogurt supplemented with a bit of plain yogurt to make the full cup required. They have a light lemony taste and a light moist texture--excellent recipe, thanks!

This is a really fresh-tasting, good for you soup! I used slightly less chicken broth and milk than called for, and added two small red-skin potatoes that I had left over. Then at the end I stirred in about 1/4 cup of finely shredded parmesan, and about 1/2 cup of finely shredded mozzarella. Quite good!

After reading the reviews here, I added a teaspoon each of basil and oregano to the cheese sauce/broccoli mixture, and about 1/2 teaspoon of chili powder. I also added a clove of crushed garlic to the chicken/onion mixture as it cooked, and used about 1/2 cup of onion instead of 1/4 cup. It tasted good!

Fantastic salad dressing! I doubled it and then added a small finely minced garlic clove and a quarter-teaspoon of sugar. Delicious!

I had a pile of strawberries I needed to use up, so I made this into a strawberry coffee cake. I added a tsp. of vanilla and 1/2 tsp. of almond extract, and also the extra 1/4 cup of milk recommended by the other reviewers. I left out the cinnamon in the streusel, and used walnuts since that was what I had available. Almonds would probably also have been excellent. Because I used up all the berries I had on hand, I ended up with about 3 cups of diced berries, which was probably too much moisture for the cake. I baked it in a glass 8x8 pan for 50 minutes, and it was still a little puddingy in the middle, but very done on the edges. But it is absolutely delicious! So next time I think I'll make sure to use fewer berries, but otherwise not change my method. It's a very nice cake!

I decided to try this recipe in the crockpot, using the full amount of sauce, but only three pork chops, since I cook for two adults. I put the chops on a bed of chopped cabbage, sprinkled the onion, sliced, over top, and then poured the sauce over all. The only change I made to the sauce was to use half teriyaki/half soy, instead of all soy. I was afraid the cabbage would scorch, so I added some chicken broth to it, but I think that made it too spouy. The sauce and the condensation from the cooking process would probably have been plenty of moisture to cook the cabbage. And the pork came out wonderfully cooked--and moist! A very nice recipe.

The oats give this muffin a very nice texture. It's not very sweet at all--I added a little brown sugar to the batter and it still was just a little less sweet than I like. I also added a couple teaspoons of grated orange peel, 1 teaspoon of vanilla, and 1/4 teaspoon of grated nutmeg to the recipe. The orange peel added some needed sweetness. A very good recipe!

Seems superfluous to add my review when there's already 275 reviews, but I will anyway--this is some awesome chowder! My husband said it was the best he'd ever had, and I think it's definitely up there among the best. I put in a pint of half-and-half and a pint of 1% milk, rather than the full quart of half-and-half. I also added a couple of leftover sea bass filets from a previous meal, cut into small chunks. I'd cooked them blackened-style, so they added a little extra to the overall flavor. I also put in a tsp. of Old Bay with the veggies while they cooked in the clam juice. This is a great soup to make straight or play with.

I added extra cinnamon to the batter, as well as a dash of cloves, just to make the cookie itself spicier before rolling it in the cinnamon/sugar mixture. I also substituted applesauce for a bit of the butter, say 1/4 of the amount called for. And I forgot to flatten the cookies both times I baked them, so they were puffier than the picture shows, but still yummy. They're a little dry and crumbly because of the whole-wheat flour, but good with a glass of milk or cup of tea. And they taste good warm out of the oven, but even better the next day. My husband and I had a hard time NOT eating them by the handful!

This tasted excellent. I had to substitute low-fat plain yogurt for the sour cream since I was out of sour cream, and I added Dijon mustard to the yogurt. I let the turkey cutlets sit in that mixture for an hour or so, then breaded them and refrigerated them for another half-hour. I still had a problem with the breading falling off, but enough stayed on that they tasted really, really good. I'll definitely try this again and maybe bump up the oil a little bit to see if I can keep more of that breading intact.

I couldn't believe I had cooked something this good this easily! Based on other reviews here, and my own tastes, I did tweak the recipe: cutting the butter back to 1/4 cup, using three cans of clams plus one small can of button mushrooms, increasing the wine to 1/4 cup, and adding a pinch of red pepper flakes plus a tablespoon each chopped parsley and basil from my garden, which made it a little prettier as well as jazzing up the flavor. I appreciate this recipe so much for setting me on the track to some truly delicious pasta!

This recipe has excellent flavor and is a great alternative to coleslaws with lots of mayo. However, I agree with the other reviewers that the sugar and oil in the dressing can be cut back with no loss of flavor. I cut the dressing recipe in half, and then scaled back the sugar and oil, to a very scant 1/4 cup each, instead of the 3/8 cup it should have been for a half recipe. Then I used the regular amounts of cabbage and onion, and threw in a couple handfuls of grated carrot. We loved the flavor...try apple cider vinegar instead of white vinegar for a different taste.

This recipe makes a nice moist cake. I did punch up the spices, doubling the cinnamon and cloves, and adding a tsp. or ground ginger, because I like spicy cakes. I made a lemon glaze for the top, which also added some nice flavor. (Cream cheese ising would have been better, but I had lemons, not cream cheese!) Tastes better the second day.