This dish was very simple to make but WAY too salty! (my only reason for the 3 star rating) I only used a total of 2 tsps. (which I still felt would be too much!) and the salt was overpowering. Getting past the saltiness of my initial trial, the pork was tender and had a very yummy flavor reminiscent of Italian sausage with every bite of pork/fennel seed. There was a lot of liquid when the pork was done, so I removed the pork to a plate, reduced the liquid over high heat and returned the pork to the pan to heat it up. I will definitely be making this again, but will adjust the salt accordingly.

I tweaked this recipe per other reviews, adding some garlic powder and dried minced onion and left out the brown sugar as I felt the other ingedients were so sweet already. I went a step further and subbed half the ketchup for an equal portion of hickory smoked bbq sauce. I probably should have left well enough alone for the first try because the predominant scent was just bbq sauce. While that's not a bad thing, I didn't get to try the sauce as Kim had posted... but there's always next time. I may also try it with the chicken as suggested.

As with most bean-based recipes you can sub just about any type of canned bean for any other and that's what I did... used what was on hand, subbing black beans for garbanzos. I served this as part of a end-of-Summer cookout and added 1 lb. of ground beef to it just to make things interesting. ;-) It even ended up in the oven for much longer than I wanted it to. (Do guests ever show up on time?!?) Would definitely make it again as it was a hit at the cookout!

A few slight changes (reduced green pepper to 1/2 as I know my family's tastes). I turned the heat off immediately after adding the seafood and removed it after 3 minutes. Then I added some shrimp shells to the cooking water, reduced the seafood cooking water down to 2 cups, to make a more concentrated broth, strained it and used all of that and cut back on the milk called for by 1 cup. (thus 2 cups milk/2 cups reduced seafood broth... resulting in a much more veloute-like and less bechamel-like sauce) Using Monterey Jack cheese, much lighter in flavor, also created an overall lighter taste to the dish, without overpowering the seafood. I omitted the flounder and added more scallops. Next time I will try monkfish, which has a texture very much like lobster and holds together nicely when cooked. Since many have mentioned how good it tastes leftover/reheated, I made this in the morning, chilled it, brought it to room temp. prior to reheating and made my and my guests dinner experience much more relaxed. I served it over white rice along with lightly steamed asparagus and passed warmed homemade bread. Yummy!

Yum! And so easy! I do something similar with meatballs but never thought about kielbasa! Definitely a keeper! Thanks!

I used my immersion blender right in the bowl I was marinating the chicken (breasts and boneless thighs) and it made for less to wash. I, too, reduced the balsamic vinegar (to 1/4 cup) and increased the olive oil (to 1/3 cup) and found it was nicely balanced. Used dried thyme. Added 1/4 tsp. crushed red pepper flakes as well (we like heat!). A keeper!

I tried this today decreasing the salt to 1/4 tsp. and adding 1 tsp. of olive oil. Most doughs need to rest after being worked so that they will roll out easier and this dough definitely benefitted from resting (to let the gluten relax). I doubled the recipe to "play around" and cut fettucine sized strips as well as 1" wide strips. I also cut some wider and tried my hand at a few herb-seasoned ricotta-filled ravioli and then cut some wider still and used that same filling to make some free-form lasagnes. Everything boiled up wonderfully... tender and delicate! Yum! Can't wait to try some of the noodles/pasta in some homemade turkey soup after Thanksgiving! All I can say, after my first attempt at homemade pasta is you gotta try it! And you DON'T need a pasta machine either! Keep your rolling pin and work surface well-floured, keep a pastry brush handy to brush excess flour off the rolled dough, and keep a stainless steel dough scraper handy just in case you do get a bit of adhering to the work surface.

Absolutely delish! I know this recipe as Grapes Rockefeller without the brown sugar and nuts. The first time I had it, it was made with low-fat sour cream and low-fat cream cheese. Frankly that is the only way I make it since my family loves it! I always make it with red and green grapes for the color contrast. I'm thinking that strawberries, bananas and even blueberries would taste great paired with that yummy 'cheesecake-type' sauce. My teenage boys LOVE this stuff!

My friend Cathie makes this often during our Summer get-togethers and we all love it! She makes it with ground turkey instead of the beef and uses a large bottled Thousand Island dressing in place of the Miracle Whip/ketchup mixture. Simply yummy!

FABULOUS way to enjoy fish! Hubby brings home quite a lot of fish during fishing season! I'm always looking for new ways to prepare/serve it! I used low-fat sour cream and mayo and dried cilantro from my garden. I opted for shredded lettuce as well as the tomatoes and lime juce. My family tends to like soft tacos and these were delicious using flour tortillas! YUM!

This was my first attempt at an a la vodka sauce and my entire family went back for seconds! I did make some changes, though. After the addition of the chopped tomatoes, I took my immersion blender to the mixture as both my teenage sons won't go near any visible onion or tomato chunks. Once pureed, I knew I'd get it past their lips! I did leave the crushed tomato bits in though. I also added 1/2 tsp. dried basil for a touch of color. I used half & half and ended up using almost 3 cups. Delish! Diane :-)

This recipe is so easy! And the smell as it was cooking drove us all crazy! I did cut WAY down on the brown sugar, though, using only 3/4 cup. I also added 1/2 green pepper, chopped and 2 Tbls. dried minced onion. It made too much sauce for our use, BUT I saved the extra sauce and added it to some cocktail links on hand. My teenage boys loved that to snack on! Diane :-)