Easy and good. Looking to dress up tilapia a little differently and this recipe fit the bill. Like other reviewers, I did use fresh parsley -- not a big fan of buying a whole bunch of parsley and use so little, but I can't deny the taste of fresh ingredients from dried. I think this is one of those recipes you can easily modify to fit your tastes; overall, it provides a nice foundation for making tilapia.

Like most of the dishes I cook, I was attracted to this recipe because of its simplicity and the great ratings by members. I mixed together and marinated the chops for a couple hours, I grilled our chops. The chops were moist and juicy but the marinade reminded of the market brand OPEN PIT BBQ sauce [that my parents used years (and years) ago and that I did not like back then]. It's a decent recipe but I do not think I will be using it again.

I read the reviews on this one and took a detour. I really did not have time to mix the ingredients listed in the recipe, so, after reading other reviews, I took a chance and just mixed equal parts of Sweet Baby Ray BBQ sauce and Ketchup; about 1 cup each. Brushed it over the meat and crossed my fingers. That's it. Left it for 7 hours [no peeking], turned it off and let it cool a bit. The pork shoulder fell apart & was so tender. I shredded it and mixed with the sauces that had brewed in the crock pot all day and let it set a little longer. I added a dash or two of coarse salt. I am telling you it was amazing. Actually, I could not believe it was that good since I had modified the recipe -- plus, it was even better the next day. My only footnote is that the sugars in the bbq/ketchup burned a little on the sides of the crock pot, but there was still enough sauce to mix with the meat. My picky husband absolutely loved it.

This recipe was just okay for us. I followed the directions and made only one subsitution, dried rosemary instead of fresh. Maybe we cooked it a little too long b/c it was sort of dry too. But overall, it was just sort of flat tasting. Nothing special. I wouldn't even try this one again.

Decent. I made this rub because my husband loves BBQ and it was so basic. However, I did some other on-line searches and saw that most dry rubs are essentially the same, but many added other spices, so, I took some liberties with this recipe. I added pinch(es) of garlic powder, chili powder, paprika and ground red pepper. Also, I marinated the chicken in the dry rub for about 2 hours (just b/c I had the time on this particular day). Just before cooking, I loosed the skin and rubbed the meat with extra dry rub. With about 3 minutes left of cooking, I dropped a healthy dollop of store bought bbq sauce (we use "Sweet Baby Ray's" original) on each piece, I think that was a huge improvement. I would make this again but, I'd play with the spices again.

This salmon recipe is amazing. Salmon can be so boring. This recipe is super easy and soooo tasty, you'll think you're in a high-priced restaurant. My only change: I only cook approximately .75 lbs of salmon at a time and don't adjust the marinade -- recipe suggests 1.5 pounds. It doesn't over power the salmon and because salmon has such a strong flavor to being with, I like the stronger marinade. In fact, if I made 1.0 - 1.5 pounds, I'd double the marinade. Also, winters are too cold to grill, so I have baked these and they work just fine. Try this recipe!

Quick. Good. I read the other reviews first. I went w/ dark red kidney beans, green beans and garbanzo beans; I also used red onion and had some fresh parsley on hand, so I tossed it in. Used "fine" red vine vinegar and EVOO. S&P to taste. After reading the reviews, I did not add the sugar immediately--I added to taste as well. . . .3/4 c of sugar seemed overwhelming. Do not know how much I ultimately used, but can say it wasn't near 3/4 c. Missing a little bite that I guess I was used to growing up with this dish. Next time I'll try this recipe w/ apple cider vinegar instead of red wine vinegar for more bite.

I love salmon cakes. My mom used to make them and now they're comfort food for me in more ways than one. I read the reviews and modified the crackers. Quite frankly, I eye-balled it because I was afraid of dryness. They turned out well matter of fact. Husband liked them too.

Made this evening. The best thing about this recipe is that fact that it was very moist. First, I took the advice of other reviewers and combined the bread crumbs and milk -- let that sit about 10 minutes. In the meantime, I sauteed about 3 minced garlic cloves, half cup of shredded carrots, cup of chopped onions and a handful of minced spinach [all stuff I had on hand and wanted to use] -- all in olive oil. It reduced nicely and smelled amazing. Let it cool. I combined the turkey meat w/ the breadcrumb/milk mixture, worchestire sauce, egg and cheese [I used a Mexican shredded cheese combination mixture that I had on hand]. Carefully, I added the veggie saute making sure that it didn't overwhelm the other ingredients. I dressed the top of the loaf with a marinara sauce. It was very moist but a little short on flavor - I did not added the S&P as I did during the veggie saute -- probably could have used the S&P as well as the BBQ on the top. But, really good.

Topping is good however I do a couple different things. The fish needs flavor. First, I saute the tilapia in a little olive oil or butter and while it's cooking I add generous sprinkling of garlic powder, oregano [especially generous w/ the oregano], salt and squeeze 1/4 - 1/2 fresh lemon on it. Let its saute for about 5 - 7 minutes. I top w/ less of the olive mixture in the recipes but add Feta cheese.

Second try w/ this one and I'm a novice cook. I am all about easy recipes that don't require me to buy numerous ingredients. I read the other reviews and decided to use 3 cans/14oz each of f/free MSG/free chicken broth. No water in my version. However, I went with (lots) more . . . garlic [3 cloves/diced], bay leafs [4], carrots [I diced a small bag of fresh carrots] and onions [1/2 large onion]. Found a nice small relatively lean chunk of ham at the store and diced 1/2 of it. Layered the ingredients as instructed; 4.5-5 hours later, wow, incredible soup. I did not add any addtl salt initially b/c I was concerned about the ham and broth being enough; however, in the end I added just a pinch or 2 of salt -- I did not add any pepper. Tastes amazing. Thank you for sharing.

Though I'm not a big balsalmic vinegar person, this recipe looked okay, plus, I intended to use the mustard modifications from other reviewers. Just not for me -- way too sweet, and it didn't have the right balance to the vinegar. I doubt even modifying the honey would make me like it.

This recipe is a keeper. I read the other reviews and was worried that the tuna wouldn't have any taste, so . . .I actually made/used marinade for 4 tuna steaks but only used/only had 2 tuna steaks. Also, I made the marinade early and the tuna sat in the marinade for about 2 hours, maybe it helped the flavor, b/c they were good and, I'm not particularly easy to please. Other than that, I had to go with dried oregano but used fresh parsely, fresh lemon juice . . . Way too cold to grill this time of year -- I seared the tuna [sprinkling just a tiny bit of kosher salt on one side] and then put them in the broiler for a couple minutes on each side as well -- I need my fish a "little" more cooked. They were very tender and juicy. I would definitely make this recipe again. Very simple and very good. Thank you for sharing.

Was actually looking for something along the lines of a cabbage soup/chicken soup but tried this recipe. I am not a fan of "traditional" vegetable soups w/ an emphasis on tomato based ingredients. I should have omitted the tomatoes in this recipe but the lentils(s)/lentil flavored helped a tremendously. After reading the other reviews, I: used more lentils 2.5 - 3 cups [whole pkg], did not pre cook them [just rinsed well], did not use any water -- 4 cups of f/free chicken broth and threw in a dash more or so of the dry ingredients -- everything on the slow cooker for about 6 hours. The lentils were perfect. Soup actually tasted better the day after, as leftovers. Husband really liked it. I will make it again but omit the tomatoes.

This is the second time I tried this recipe. The first time I used low sodium cream/mushroom soup, I thought it was missing something -- probably the sodium. This time I was looking for the good 'ol industrial strength mushroom soup and ended up w/ a 98% fat free version. I took other suggestions and first browned the roast which I seasoned and floured. In the slow cooker, I used 1 cup water and tossed in 1/4 cup Pinot Noir, hoping to get a richer tasting roast. Also threw in med-large golden potatoes that I cut in half and small onions. After about 4 hours I did a test taste of the gravy and again, it seemed weak -- so, I threw in just a couple dashes of salt. And actually, I'm not at all a "salt" person. Came out great. Furthermore, the 2 days we had leftovers, it seemed to get more tasty and more tender.

Second try w/ this recipe. This time I only used one 10 oz can of the Rotel brand green chiles/diced tomates and did not use any tomato sauce. But . . . I added another small can of green chiles, again, sans the diced tomatoes. I thought it was a lot better this time -- it has a little kick, but it's good. Last time it was way too acidic, too tomato-y, we're not huge tomato fans here. I also used 2 cans of 99% f/free MSG/free chicken broth instead of beer which worked well. Replaced the chili beans w/ pinto beans, which I also liked better. Also used a MSG free taco seasoning. Next time I'm going to go bold and use the beer instead of chicken broth.

This recipe is amazing. It's easy and is total indulgence. I've made it twice now -- the first time as written, it was great but a little salty. I speculated that the chicken broth "plus" the added salt may have been the culprit(s). The second time I used sodium free chicken broth and a little less "added" salt than called for and liked it even better. Additionally, the second time, after reading other reviews, I omitted the m'rooms, only used half the pasta but steamed broccoli and cauliflower. I added the steamed veggies to the cooked pasta and sauce. My husband loved it.

Read the reviews and tried this recipe. I liked that it was so easy. I followed as written and thought it tasted very flat. I added a pinch of salt and that seemed to wake it up a bit.