For 2 people, 2 large Russet potatoes was plenty which we cooked for about over 20 mins. The white wine vinegar is much milder in taste than white vinegar and worked with this warm salad nicely. The bacon adds a nice crisp texture to the salad. Will definitely be making this again.

This brings back childhood memories! For the meatballs, an easier way to make them is using a rounded "tablespoon" to make the shape easily as I dumped it one by one into the all chicken broth i a pot that had browned minced garlic. At the end of cooking everything, I added Lee Kum Kee brand of oyster sauce as needed at the end of cooking to add another dimension to the broth. The reason I cooked the meat in the broth first prior to boiling is to allow the meat to have more total time cooking in the broth (total 15 mins). After the meat has been in the simmering broth I added the stem parts of the napa cabbage into the broth/meat since they take longer to cook compared to the leaves, cooked this for 5 mins. Then I added the napa cabbage leaves cooked this for 5 mins. This way parts of the cabbage wasn't overcooked in the one pot.

OMG, these definitely fulfilled my hot pretzel craving. The only thing different was that I ended up only needing 4.5 cups of flour. Initially mixed it was a hand mixer, then kneaded it afterwards with my hands. Baked it at 400F on the top rack on parchment paper so that I didn't have to grease the baking sheet and less clean up.

This turned out much better than I expected, tastes better than fried chicken especially if using panko crumbs instead. The only tweaks I made was I used chicken drumsticks (6 of them removed the skin) and baked it at 425F for 40 mins. Flipping them half way during the bake time. I used 1/2 cup of mayo instead with a splash of milk to thin it out to coat the meat more evenly. Used only 1/2 teaspoon of dried thyme. Will definitely be making this again!

It was a hit with my hubby, co-workers. Used a extra bottle of alfredo sauce to coat the shells with a brush.

In addition to the sweet onion, we added a dash of sugar to cut the acidity of the tomato soup. Quick dinner to make yet with enough spices. Will definitely make again

This was a fabulous recipe for a light, summertime pasta dish using fresh zucchini, roma tomatoes, grated parm cheese. I had added a Italian seasoned chicken breast on top.

This was SO good! We seared it for 3 minutes each side, and it came out well done. The meat tasted like chicken! Will definitely make this again, since the recipe was so simple, and delicious!

This was really good & easy to make! We allowed the garlic, rosemary paste to marinate the meat for hours before cooking. For just the 2 of us, we only needed 3/4 pound, and it took only 1 hr 15 mins. We ended up using the drippings leftover to make gravy using chicken bouillon powder with some boiling water already used to make mashed potatoes along with cornstarch.

This is the exact recipe I needed to use my leftover cabbage & raw ground pork ingredients from making gyoza. The taste is better than expected even if you don't have all the ingredients! I only had one vegetable which was the cabbage (sauteed some onion first in the pot before adding the broth). I used both chicken & beef broth a can each that's all I had in my cupboard, to make a serving for 2. Instead of Schezwan sauce, I used some Srircha chili sauce to give it some spice without measuring. Instead of real ginger, I used powder ginger. Once I added the vinegar, I tried to minimize stirring the soup that much, since I learned from making chicken adobo, to not disturb or stir the meat while it has vinegar otherwise it makes it more sour! Since I had Asian cilantro chopped up as a topping before serving to give it some herb freshness. Will definitely make again!

The only thing was that I had to add some more soy sauce, minced garlic, since the meat inside the gyoza was bland. Otherwise, it does make cooking/steaming the gyoza in the frying & steaming pan much quicker at 1.5 minutes versus longer had the inside been raw. I ended up only frying one sided, then adding the water to steam.

You can't even taste the onion! This is so good & easy to make, except it does take time chopping up the onions by hand. The meat was tender & stew was flavorful. This is a keeper recipe.

This was really good & easy to make! I used raspberry instead and Granny apples. I didn't have tapioca, so after the fruits soaked in the sugar, then the leftover juice in the bowl was mixed with a little cornstarch powder to thicken. Will definitely be making this again.

We ate the salad right away w/o chilling it. This was a good recipe (I adjusted it for serving of two) & ended up halving all the seasonings & mayo amount (didn't have onion flakes, so I used real onion & seasoned with paprika, omitted salt since enough salt for us from the mayo). With any seasonings I learned to flavor it slowly by having repeated tasting tests & then adding more seasonings as needed to adjust for everyone. Will definitely make again!

For 2 people we ended up using an entire package of pancetta (3 oz), 2 eggs, 4 cups of baby spinach, since the pancetta & spinach really do shrink up in size. I added some minced garlic & some onion powder for more flavoring. My bf really enjoyed this flavorful & light pasta dish!

This was such a good, quick, light sauce recipe (used linguine instead). However, I added Portuguese pre-cooked spicy sausage & heated it in the oil/butter for 2-3 mins. I sauteed the minced garlic at the end of browning the sausage, to get lightly golden in the oil/butter before adding the hot pasta to the pan. Followed other reviewers, with adding a little more Parm cheese & red pepper flakes to taste. This recipe is a keeper!

I used 1/2 pound of fresh king crab legs & scaled it down to 1 serving size recipe based on the website (which actually feeds more like 2 people) when topped on good crackers. Followed other reviewers; omitted celery seed, added chopped onions, green onions & lemon juice to freshen up the crab meat. Added a dash of cayenne pepper for a more lingering spice level. Overall great, refreshing crab salad & would serve it at a party!

This was better & simpler than I expected! I added a touch of brown sugar while tasting to remove some of the tanginess from the tomatoes at the end. I used a spicy, smoked Portuguese sausage which gave the right amount of spiciness since we eat more spicy in our house. I will try to add less liquid next time, since I prefer it to be a little thicker sauce. I didn't cook the rice in the sauce to control the flavoring & texture of the sauce.

These were so easy to make & yummy to eat! I'm not a bacon person, so I used chopped up maple cured ham & smoked salmon. I combined the tarts with chopped baby spinach. I used the whipped chive cream cheese instead of plain cream cheese. Will definitely keep this recipe on hand since it wasn't too eggy nor too cheesy!

We ended up baking the chicken right after browning them b/c the chicken was too thick. We baked the chicken at 350F for 30 mins, but wrapped & sealed them in foil to keep them moist. Then I opened foil & drained the juice back into the skillet, to add the wine, chicken bouillon, whipping cream & corn starch(+cold water) to finish off the sauce. I kept the sauce heating for a while & stirring which was my mistake of not serving it once it was ready. My guests really enjoyed this dish & how moist the chicken was.