This recipe is good and seems promising, but I only gave it four stars because we liked it better when I made some changes. Most important: I completely omitted the water and doubled the rest of the sauce recipe, so the pork gets more intense flavor from the juice it cooks in. I used brown sugar instead of white sugar and balsamic vinegar instead of red wine vinegar. I used low sodium soy sauce and fresh minced garlic instead of garlic powder. I omitted the salt, but added 1/4 t. ground ginger. In addition to the onion, I added some baby carrots, putting both under the roast in the slow cooker (I've always read that you should put your root veggies under the meat in the crock). With these changes, it was excellent.

If you like your beef very rare -- see the pic that accompanies the recipe -- this recipe may work well for you. But we like just a little pink, so this didn't cook the beef enough for us. After cooking my 1.6-lb. roast at 475 for 15 minutes, I turned off the oven and left it alone for almost three hours. When I finally checked it, the roast was cold -- and still bloody. I had to slice it into inch-think slices and turn the oven back on to 350 for another 30-35 minutes before the roast was medium well as we like it.

Very good. We liked the marinade enough that we heated the extra and poured it over the chicken. Will definitely make it again, and try the sauce on pork and maybe salmon.

Excellent!! I made this for my husband's birthday, and I feel like (after many tries over the years) I finally found a strawberry shortcake recipe he loves! I took others' advice -- omitted the cream of tartar (mainly because I was out of it) and used only 3 teaspoons of baking powder. I also upped the sugar a little (1/3 c instead of 1/4 c), because I know he likes it sweet. I spread the kneaded dough out in two lightly sprayed 8" cake pans and baked for about 20 minutes. Then I made them into a layer cake, with a layer of frozen whipped topping and strawberries in between and another on top. It looked beautiful and everyone raved about how delicious it was. Thanks!

Excellent! The only change I made was to add the milk gradually so they wouldn't get too runny -- I ended up not needing all of it to get them the consistency we like. A delicious treat!

I've tried SO many chocolate chip cookie recipes, trying to find one that's just right for my husband, who lives soft insides and just a slight crunch on the outside. This is perfect! The Kahlua doesn't jump out at you, but adds a nice touch, and the texture of the cookies is wonderful. The only change I made was adding about 1/8 cup or less extra of dark brown sugar (only because I had a little left in the bag and wanted to use it up). Also, for those who are making these for guests, they really make a beautiful cookie, all golden brown, lumpy and delicious-looking. Perfect, IMO.

Very tasty! I followed the recipe as published (which I rarely do, since I love to experiment), and they're really good cookies. Thanks for sharing!

I'm a lifelong Marylander, and my husband and I love crab dishes so much that our wedding theme was "Love, Honor & Old Bay" (with engraved crab mallets as favors). So I was really happy to finally find a crabcake recipe on the site that tastes just like the best local restaurant crabcakes. This one does! I did use two whole eggs (instead of the egg substitute) and more Old Bay (at least 1 T, and more sprinkled on top) than the recipe calls for. Also -- for real MD crabcake style, try broiling them (about 10 minutes each side, depending on thickness) instead of baking them. But in general, this recipe was spot on, and I will be making it all summer with fresh local blue crab. Thanks!

Excellent way to prepare salmon! We follow the suggestion (from similar salmon recipes on the site) to grill the fish with the skin up/flesh-side down first for 8-10 minutes to caramelize the sugars in the marinade and "seal in" the moist flavor of the fish, then flip it and grill for a similar amount of time.

I used this recipe for my first attempt at brining a turkey. I made a 20-lb. Butterball, and it turned out very tasty -- not the "out of this world," best-I-ever-tasted flavor I had hoped for, but very, very good. I did use a cooking bag (because I like how it shortens the cooking time), and I think the bird might have been a little better if I'd just cooked it on a rack with foil tenting. But all in all, very moist and flavorful, and I will use it again in the future.