I really liked this. I used some grilled herb and lemon chicken breasts I had in my freezer. I can see the balsamic being too strong for some - especially if you are using a really cheap or harsh one. Use a good quality balsamic and add it slowly at the end to eliminate the possibility of overpowering this with vinegar. Thanks for the recipe!

Great! I made this exactly as written. The anchovy oil and citrus work beautifully with the scallops and veggies. As another reviewer mentioned, you may want to sear your scallops on both sides before adding the vegetables. Mine turned out nicely browned on one side, and sauteed on the other - which was fine. I tossed them with little linguine and chopped parsley. Nice. Thanks for the recipe!

Excellent and addictive. This would be awesome on steak or chicken. We enjoyed the mess out of it with chewy Italian bread. A little hot sauce isn't a bad idea, but it's great as-is, too. Thanks!

How about one more stellar review? :D

Fabulous. I made this exactly as written except that I added 8T butter (1 stick total) instead of 10T. The sauce thickens beautifully if you follow the directions. Excellent flavor. I used this with an appetizer of seared tenderloin and balsamic cipolline onions. It was so good I feel like cussing. Thanks for the recipe! :)

This recipe is not all that inspired or authentic, but it's solidly good and a decent base for add-ins. I added slightly more cheese, lots of black pepper, and some peas and green onions. Tasty - thanks!

Nice! The zucchini definitely needs to be drained before making the batter. I otherwise followed the recipe exactly and topped these with sour cream, dill, Old Bay, and green onion. Thanks!

This is good. I made this with mahi mahi because marlin is harder to find where I live. I liked the rosemary, tomato and corn combination. I went quite a bit lighter on the salt in the salsa than called for and added lemon to both the fish marinade and the salsa - I think this misses a little something without it. Thanks for the recipe!

Great! I was a little worried this would be too strong or salty, but it was really nice (I did not add any salt, though). I marinated sirloins for about 5 hours and they were tender and flavorful. Thanks for the recipe!

This is really good! I was without a stove for a couple of days and found this while I was looking for stoveless recipes. I'm usually pretty skeptical of microwave cooking, but this recipe works well. I only needed 10 minutes for the final round of cooking - you don't really want "all" of the liquid to absorb or your risotto won't be as creamy as you probably want it. Anyway, great recipe. I'd like to try it again replacing the tomato sauce with chicken broth and white wine. P.S. I was not able to find Red Gold brand in my area. I used garlic/olive oil canned tomatoes and added my own herbs. Thanks for the recipe!

This lemonade is delicious. It was a little strong and sweet for me, so I added water and ice to it, but very easy to adjust to taste. Thanks for the recipe!

This is good. I used all coconut milk instead of adding regular milk and water. This recipe will need salt - that's why it's called for. If your dish is on the bland side, try adding salt to taste before adding other ingredients and see if that does it. I like a little more heat to my curry, so I did add cayenne pepper to this. Thanks!

Great! I only wanted to deal with one 8oz package of cream cheese, so I just adjusted the other ingredients to work with it. I made the cheese ball itself exactly as directed, and added some fresh mango and golden raisins to Major Grey's for the top. Excellent. Thanks for the recipe!

Oustanding! Perfect texture and flavor - not overly sweet, full-on blueberry-ful. I increased the filling by 1/2 (using 1/2 of a beaten egg) to fill a deep-dish pie pan, so mine needed about 15 minutes longer baking time. This sets and slices beautifully when chilled (I didn't serve any until I chilled it, so I'm not sure how it does warm). Thanks for the recipe!

This is very good. Watch the chipotle if you are using a spicy barbecue sauce (I was). This calls for a LOT of sauce, so unless you like your pork *really* swimming in it, you'll want to cut back to 1 bottle of bbq sauce - which will also jack the mango flavor up quite a bit. I'll definitely make this again with those modifications. Thanks!

Wall-to-wall crab! These are perfect as written - and MUST be chilled before frying. None of mine fell apart prepared according to the directions. The sauce is good, too. I also garnished these with a bit of chili-garlic sauce for heat. Thanks for the recipe!

Fantastic! I used a little more artichoke than called for because I have a humongous jar and was eyeballing it. The cilantro in it is wonderful, but basil and/or parsley would be fine if you hate cilantro. I doubled the recipe - and I'm glad I did. We had it on toasted onion bread the first night. This would be also be great on pasta or to stuff chops or tenderloin. Excellent, thanks!

Very good, basic recipe. You may find yourself adding more of this and that for the flavor and consistency to get exactly where you want it, but it's also very good as written. Thanks for the recipe!

Very good! I used crunchy peanut butter because that's what I had AND added the cup of peanuts - yum. These cookies are very peanut buttery and tender - soft shortbread-y and melt-in-your-mouth. Thanks!

Yum! I loved the fluffy/creamy texture of this. I amped the horseradish and pepper just a little because I'm a fiend, but it's also awesome as written. I used this on rib eye steaks the first day, and made roast beef and cucumber appetizers with it the second - both were excellent. Thanks for the recipe!