I thought I'd try these out tonight with just 1 lb. of mussels ($3.99/lb at Whole Foods), and I reduced the other amounts accordingly. The directions for cleaning mussels on this site were very helpful since I've only eaten these in restaurants. I'll be sure to make more next time - 1 lb was a very small appetizer size for 2 people, so I'll double to two pounds. Wow, what a fabulous recipe!

This is almost identical to the cauliflower served by my favorite middle eastern cafeteria in Houston. I've cooked this twice and love it, and so does my husband who said that's the only cauliflower he's ever liked. I didn't cover it as some said to do - but let it brown before adding the parmesan which really adds to the flavor.

These ribs are fabulous - the sauce is so flavorful. I was out of brown sugar, so I used white sugar and it still tasted great. I cut the recipe and used 1 lb of ribs for just my husband and me, but wish I had left overs! Also I added red potatoes cut in half for the last 25 min. of cooking, and they were delicious with the sauce.

Used a 3 lb roast and a meat thermometer to know when to baste. Moist and tender meat, but I might cover it next time for the first hour. Didn't have any sage, and used apple cider vinegar and brown sugar. The flavors in the glaze mixed with the drippings from the pork were fabulous. I might thicken the leftover glaze with the drippings with some corn starch next time. DH loved it. It is beautiful - and would be fit for company. Will make again, definitely.

Chose this because of all the fresh tomatoes and peppers available right now. This is a winner! I did use 2 red, 1 yellow and 1 orange bell because that's what I had. Followed the rest exactly. Hubby loves it too!

I rate this a 3 because it took many reviews to make this work. It took at least another cup of flour, and "one giant pizza" for the size was very vague- is that a 16" or what? I ended up using a cake pan, (forgot I loaned out my pizza stone), but others said so many different types of pans, it was confusing. I then only used 2/3 of the dough. I took the advice to cook the crust 10 min. first instead of the extra rising time - then added toppigs and cooked 20 more min. After reading the reviews - many of the 5 star reviews had numerous changes by adding spices, flour, cheese, etc. to the crust. That makes it a different recipe folks! We did like it quite a bit, believe it or not, but pretty sure I got lucky by taking the right advice from other reviewers. Maybe the pizza stone makes the difference -if so the recipe should say so.

Great start to the guaracho beans like at the Mexican Restaurant and I've tried to duplicate at home. Add onions to the first cooking, some cumin, and some garlic. At the last few minutes , add fresh cilantro. Delicious side dish without all the added fat to refry them.

Wow - what flavor! I had to look for andouille pretty hard at the grocery, but there it was way on the top shelf and I'm glad I didn't give up since it added so much great flavor and the texture was nice. Like others, you do have to cook the roux much longer. It took about 35 min. to get a rich dark golden brown. Well worth the effort for flavor. I did add a half a yellow onion with the green pepper. I don't like gumbo that's too hot, so I used only 3/4 tsp of cayenne and black pepper. I cut back on the salt since I salted the cooking chicken with a liberal amount. It went over really well with my husband. I've had some serious gumbo disasters in the past, so this was a welcome change!

I've made this twice now and it got rave reviews both times. My husband and college-age son both loved this. Easy and elegant enough to serve for company. Served it with roasted asparagus and red potatoes for a really simple meal.

Great basic honey mustard dressing. I used fresh garlic - only substitution. Everyone loved it.

This was delicious! My husband and I both loved it and we're not big lamb fans. I served it with roasted red, orange peppers and portobello mushrooms. The sauce is fabulous drizzled on the veggies as well as the chops. I only had onion - it'll be so much better with shallots, I'm sure.

This is awesome - easy, quick, and restaurant quality. My husband raved about it. I did add just a bit of minced fresh ginger because I love ginger. I buy the tuna at Walmart when it's on sale and ask for the frozen packages so it will be fresh when I want it. It thaws quickly - this is what I cook when I have NO time.

At my Asian buffet restaurant, I always get two servings of these - so I'm glad to get a recipe that's close. I am out of black bean sauce, so I used about a T. of soy sauce and cut the salt a bit. Used a lid for a bit to soften the beans and added toasted sesame seeds at the end. Yummy.

This is the recipe I lost a while back - glad to have it again. Very, very, easy and delicious. I only added about 1 Tablespoon of flour after the onions were soft to thicken the soup a bit, and about 1 Cup of water before simmering.

Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a Japanese student bring me the box his mom used to make their miso soup. Had to go to a Japanese market to get it - but it was worth it. They do sell miso with dashi flavoring - which I used. I used soft tofu, and added some sliced ginger while heating the soup. It was just like my local restaurant - and I'm so glad I can make it cheaper than the $1.50 they charge for a small bowl. Will fix it often! Miso is supposed to be very healthy. High sodium, though. The market sold low-sodium miso - may try that when I'm out of the current one.