The BEST is with fresh squeezed juice.

I don't buy (or use) steak sauce so I added a splash and a dash of ingredients from some of the steak sauce recipes on AR to sub. I scaled and used this on cheap-o bacon wrapped filets. I removed the bacon, washed the meat, then cut into pieces before marinating. Cooked on skewers in grill pan. Served with fruited salad and grilled veggie kabobs. I don't usually marinate steaks but as a garlic freak I knew this had to be good.

I was low on fish sauce so this only got maybe half of what is asked for. I pureed the sauce, used slightly more than half a cup of coconut milk, and tasted. One seeded pepper didn't do much for me. I kept adding peppers, seeds and all, ended up with 10 peppers. Dd said do 8 next time.

I took a few liberties with this. I used salmon because it's the only fish I had on hand. I cubed and pan sautéed, skipped the flour. When I pulled out ingredients for my dinner I noticed I was short of fish sauce. Since both my intended recipes used it I had to portion what I had left. I used about a tablespoon for this. After simmering sauce I dumped it in the blender and used half and half instead of cream. This was just fantastic! Every bite was a symphony on the tongue, each element is available and noticeable yet blends together to a fantastic result. This recipe would be well suited to anyone that doesn't really care for the taste of fish as the other flavors really explode and hide any fish flavor.

Used just enough M Whip to wet everything just a bit. Was craving shrimp salad after having a sample of it at Costco. Added a bit of flat leaf parsley and served with rice crackers.

I used half a head of roasted garlic since it's milder and we are garlic freaks. Love the larger amt of tahini. Used only curry as I was out of cumin. Have also added chipotle peppers in sauce for some heat.

I used all the elements but I was too lazy and too hungry to mess with the stuffing process. I had just bought a big bag of real bacon bits so I used about 2 heaping T per burger and mixed it in with the meat. Blue cheese went on the bottom bun and I added a slice of cheddar to the top. The burger wasn't stuffed but I sure was.

I got about half way thru and definitely had a buzz. I used a no sugar added (Splenda) chocolate ice cream cuz that is all I had. Didn't measure, just used 2 scoops, and more ice, 2 cups of half moon cubes. Topped with chocolate covered coffee beans.

I scaled by half but used closer to 1 1/2 cups of basil to use up what I had left. It does need salt but I don't salt because there is enough in the parm that gets grated on top. Tossed with pennette and topped with garlic butter sautéed bay scallops.

The KING of crusts, the good old fashioned way. I divided and used one crust right away. The rest I rolled out between wax paper then rolled up in the wax paper and wrapped in plastic. Those I slid into cut to size cardboard rolls from wrapping paper which then were wrapped in foil and tossed in the freezer. I don't much like making crusts so making a bunch at once is the way to go.

Gotta love when basic and simple ingredients add up to an easy and delicious meal. I prepped the sauce in the a.m. and couldn't keep my nose out of it all day. I didn't have one speck of any cheese to top it with and it was still yummy.

I used this as a spread and broiled instead of dipping and grilling. Will add more blue cheese next time. I really liked the addition of the W sauce.

While I liked everything together the dressing was very tart, not necessarily a bad thing. I used raspberry champagne vinegar as I didn't realize I was out of white wine vinegar. I will reduce vinegar by at least half and up the sugar a tad next time which will still make enough dressing for this amount of salad.

Took a bit more time for mine to get properly crispy, maybe because I REALLY blotted the oil off? but totally worth the wait. I mixed the cheese and chicken instead of sprinkling cheese on and this caused the cheese to ooze out the ends and made them stick to the pan so I won't be doing that again. Will just keep cheese towards the middle so it melts towards the ends but not out.

Scaled and subbed. Cubed fish before and pan sautéed. Used Serrano instead but will get Thai peppers next time and added some chili garlic paste to dressing. Green onions instead. Used romaine, iceberg and baby spinach.

Used paper towels to squeeze carrots a bit before adding brown sugar. Cut white sugar to 1 cup. Used crasins instead of raisins.

I foil lined 2 disposable bread loaf pans to have a thicker stack of lasagna. I did sweat the onion and mushrooms first and used half the cream cheese and the whole 1 lb (1%) of cottage cheese, 2 eggs and just one 18oz.can of Progresso creamy mushroom soup. No milk but a little extra wine. I had lump crab but decided to use just shrimp to see how it all turned out. To address the "runny" reviews I built in the pans with uncooked regular noodles and let them set for about an hour and a half before cooking. I let them cool and reheated for dinner. Texture was great, nice and creamy, plenty rich. Did not add salt. Nice change.

Call the recipe police, I tweaked! I had half a pkg of Smokies that needed using. My jalapeños were really big and long so instead of setting the sausages into the cream cheese I processed the two together then filled the peppers. I didn't have bacon but did have a pkg of real bacon bits so I turned the peppers upside down into the bits. I intended to brush with BBQ sauce before doing the bacon but forgot so I used that for dipping. Unfortunately my jalapeños were totally without fire so that element was missing. I will play with this again with smaller peppers and might add green onions and cilantro to the cream cheese.

I usually wing my pot pies but chose this to try. Have never added garlic before but loved it. Used a jar of leftover Williams Sonoma Turkey Gravy Base cuz we never have leftover turkey gravy. Was Gobbled Up!

I scaled this down and used turkey bacon which I chopped and fried in some leftover bacon fat. Didn't have pimentos but chopped up a few pieces of sun dried tomatoes and added that to the pan. Will make a full batch soon.