This was fabulous. I left off the rosemary because I just can't stand it, and used some minced garlic instead. We were so impressed with the way the tips of the asparagus got all delicious and crunchy! I've made it twice this week (asparagus was on sale), once with the mushrooms and once without. This is now my favorite way to cook asparagus!

I followed this recipe pretty much exactly except for using fresh ginger instead of ground. Did anyone else notice that "4 cloves garlic, thinly sliced" is listed twice on the ingredients list? Since the directions didn't mention adding the second bunch of garlic, I assumed it was an error and left the second batch out. This was pretty good, not spectacular, but I'd definitely make it again. Thanks, Amanda1432!

My husband and I loved this dish! I didn't have a flank steak, so I used a flat iron steak and I pan-fried it first and then cut it in strips. I wanted it rare, and I was afraid that the strips would over-cook. The instructions read: "simmer until the sauce thickens". There really wasn't any sauce to speak of from one can of tomatoes, so I added some V8 juice to create some. I increased the amount of paprika too: 2 tsp sweet-and-smoky, and 1 tsp of hot paprika. But that's just personal preference. This dish was scumptious. DH had two helpings at dinner and then ate the leftovers for breakfast this morning. A real keeper. Thanks, Jayda!

This recipe was very good, but called for way too much butter. I only put 5 tablespoons of butter in the sauce, and it came out fine. I did feel the sauce was in desperate need of a little salt. The thyme and bay leaf didn't wow me, so I added a little tarragon which I thought improved the sauce quite a bit. I don't know if this dish was really worth all the work, but thanks for the post.

I used breadcrumbs instead of crushed saltines, and added some garlic and ketchup to the meatballs. As other reviewers suggested, I baked the meatballs for 20 minutes at 350 instead of frying them. I changed the way the recipe was assembled a bit. I made the sauce and set it aside. Then I browned the green pepper and pineapple along with some onion wedges in a little oil. When the vegetables were crisp/tender I added the sauce, let it thicken, then added the meatballs. I thought the sauce tasted a bit harsh as written, and I didn't like the color, so I added a squirt or two of ketchup and some sweet chile sauce. Served over rice, this made an adequate, filling, but not exactly spectacular meal. Thanks for the post!

I made this recipe thinking it would be the same as the blue cheese dressing from Bob's Big Boy restaurant. It wasn't the same, it was better! I did leave out the honey; I tasted it without it and it was so good I was afraid to mess it up. I did put in about one half teaspoon of sugar thinking just a dab of sweetness would enhance the other flavors, and it seemed to. I'm usually not a huge fan of blue cheese, but I am now! Thanks for the recipe!

These were excellent! I followed the recipe except I didn't freeze the meat strips prior to frying them. They came out so good I can't imagine the freezing step making them any better. My husband and my brother ate them as fast as I could fry them. I'm lucky I got any at all. Wonderful recipe, EmmyJay1! Thank you.

As recommended by other reviewers, I used crushed tortilla chips instead of the fresh corn tortillas. I didn't have any cream of chicken soup, so I used a can of Southwestern Chicken Verde, which was really just cream of chicken with some green chiles added. I added some jalapenos for some bite, and because I'm not big on "processed cheese food", I used a combination of grated cheddar and pepper jack cheeses. This was okay. A decent Tuesday night meal.

It was surprising to me that a recipe calling itself "Sicilian" didn't call for any garlic. I remedied that by adding 3 minced cloves of garlic with the onions. Otherwise, I pretty much followed the recipe. My husband really liked this. As for me, although it was tasty, I felt like I was eating a bowl of spaghetti sauce. I don't know if I'll make it again.

These were excellent. I used bourbon instead of rum, and they tasted exactly like the ones my mother used to make. Thanks, Donna!

I ended up making two batches of these cookies because I had so much chocolate and cherries left over after the first batch. I was leary of frosting the cookies before baking them; I was afraid the chocolate would run all over. But, I was pleasantly surprised. The frosting stayed on the cookies and they were delicious.

I was very pleased with how this came out. I followed the recipe exactly except to add 1/8 tsp peppermint extract to the melted white chocolate. A wonderful holiday treat!

These were wonderful. I divided the mixture into 3 parts; one orange, to which I added 1 T of triple sec; one almond, with 1 T of cream de almond and 1/2 tsp of almond extract; and one mocha, with 1 T Kalua and 1/2 tsp instant coffee. I decorated the tops to indicate the flavor; chocolate jimmies for the mocha, slivered almonds for the almond and orange zest mixed with large sugar crystals for the orange. These were a big hit at holiday party.

I made this cake quite some time ago and forgot to review it. I followed the recipe exactly and I really loved this cake. DH didn't like it as much as I did, he didn't feel that cake should taste like root beer, but what does he know. This is a great dessert to take to a potluck. Thanks for the recipe, Trish.

This pork tenderloin recipe was wonderful! Definitely 5 stars! I did a couple of things different (I can't seem to help myself). I browned and roasted the meat in the same pan, I just added a little water to the pan before putting the meat in the oven. When it was done, I deglazed the pan with a little water, poured that off and set it aside. Then I used the same pan for the shallots, and with them, I browned some garlic and mushrooms, then when the mushrooms started to squeak, I put in a tsp of tomato paste and the tablespoon of mustard, and let it brown just a tad. Then the wine and the deglazing liquid. I used fat-free half and half instead of cream. It came out wonderful! What a great recipe! Thanks, Koalagirl!

I could have sworn that I had 2 cans of cream of chicken soup in the cupboard, but one of them turned out to be cream of onion. I used it anyway and it didn't seem to hurt. I didn't like the idea of throwing the raw vegetables in the broth, so I sweated the onions and celery with some garlic and chopped carrot for 15 minutes before adding the broth. I only had a 16oz package of broccoli cuts, so I used that and did not add frozen mixed vegetables. I also threw in a bay leaf and some chopped ham. This soup came out very good and we all enjoyed it. Thanks!

I left out the cornstarch (it didn't seem to need it)and added minced garlic to the sauce. I doubled the noodles and I used sugar snap peas instead of snow peas and cooked them with the asparagus and some red pepper flakes first for a few minutes before adding the rest of the vegetables. I left out the water chestnuts because I forgot to buy some, but it didn't seem to hurt. Also sprinkled some chopped green onions with the chopped peanuts at the end. We all liked this very much. DH said "good stuff!"

I used ground chicken breast which was pretty sticky, so I added more breadcrumbs (panko). I also added freshed minced garlic and ginger, red chile flakes and some very hot Thai chile sauce (we like things spicy) I baked these in the oven at 400 for 20 minutes instead of frying, and we were very pleased with the results. I served them with Thai Vegetable Noodles from this sight. My cat stole a chicken ball and liked it a lot as well. Thanks for the recipe!

I didn't like the idea of diluting the good flavor of this dish by adding flour and water at the end of cooking. So I dredged the meat cubes in flour and browned them before adding the onions, carrots, celery and garlic. I also added more beef broth than called for because I wanted more of a soup than a stew. I also added cut up fresh green beans with the barley, and some frozen peas 15 minutes before the soup was done. This soup was very good, and I'll be making it again. Thanks for the recipe!

I've been making these carrots for years from a recipe in an Allrecipes cookbook I bought before I ever heard of the website. They are delicious made as written, but a bit of hot pepper flakes or a pinch of cinnamon doesn't hurt at all.