I really enjoyed this marinade on pork tenderloin and think I would like it equally as well on grilled salmon with the addition of a little soy. I did use spicy brown mustard in place of the dijon and could still have used a little something else to cut some of the sweetness of the syrup, but it is what it is and you get exactly what you are expecting after reading the ingredients. I marinated the pork about 20 hours and grilled it. Served with herb butter rice and roasted butternut squash. Will definately use this again. Thanks for sharing.

I followed the review of another member and did everything as stated in the recipe except before baking I wrapped each shrimp in an individual puff pastry square, wrapped it up and brushed with egg wash. I cooked these @ 375 for 20 minutes. The bacon was a little soggy for my liking because I wrapped it up and it couldn't crisp but still my husband and I both enjoyed. Thanks for sharing.

My family and I enjoyed this recipe as an alternative to the typical barbque sauce. I made the sauce as written with the addition of a little honey. I cut my ribs into portions, sprinkled with salt and pepper and browned in vegetable oil on both sides. I put the browned ribs in my slow cooker, covered with sauce and cooked on low 6 hours. I transferred the ribs to a foil lined baking sheet and thickened the sauce on the stove top using a little Wondra, basted the ribs with the thickened sauce and broiled them briefly. The ribs were fall off the bone tender. I'd make ribs again using this recipe. Thanks for sharing.

I'm giving this four stars because this was a very quick and easy recipe. This was my first time cooking and eating butternut squash soup and I have to say although I love butternut squash, I'm not a big fan of the soup. Has nothing to do with the recipe, just my taste preference. I used one whole (medium) squash and can't imagine only using half...with 4 cups of stock it had very little body even with using the entire squash. I used 1 1/2 cups chicken stock and 3 cups beef stock because that is what I had on hand. I also did not have allspice so I used a dash of nutmeg and a dash of cinnamon along with the cumin. I think I would have liked a little more thyme and maybe a little more cumin, just not sure as the color and consistency of the soup may be my issue as it looks a little like baby food. Thanks for posting such an easy recipe with easy ingredients so that I could at least spread my wings and give it a shot.

I followed this recipe exactly, marinating the pork for about 8 hours. I found the grilled meat to be bland. I enjoy orange and rosemary with pork, but this did not absorb much flavor.

I can only review this recipe on dressing alone because I didn't use it with a brown rice salad. The dressing is amazing, so so wonderful. I made as is with an addition of a little cracked black pepper. I think next time I'll increase the vinegar b/c it could use a little more zing but overall, just what I was looking for. I used this dressing on a salad of spinich, orange segments, toasted pecans, diced red onion, and crumbled crispy bacon. Would have added blue cheese or gorgonzolla but didn't have any. Thanks so much for sharing.

I doubled this recipe and had to make several changes to make it tasty. Added seasoned rice wine vinegar, fresh ginger, and garlic which HELPED A LOT..........I cooked rice and chilled it...used 3 eggs because I do like extra egg. I was nervous because I didn't have low sodium soy sauce and I don't care for salt....Could have used more onion, but my husband liked it. So I'd make again. I didn't want porkchops and this was a different alternative when served with spring rolls.

I thought this was a very good recipe. The only change I made was a splash or two of red wine vinegar in place of the prepared mustard and I used red onion. Thanks for sharing.

I followed "Angie's" suggestions for BP and BS measurements and added 1 Tablespoon of butter in with the 1/3 cup vegetable shortning. I also brushed the tops with a little melted butter and cooked them on parchment paper. I don't know what to say except they were awful. They were flat and did not brown. I admit I'm not a biscuit maker and this recipe made me throw up the white flag of surrender! Will not try again.

This is close to the recipe my mom used to make when I was growing up (I don't think she used celery). I love it. Husband not a big fan of crushed pineapple but I think after he tastes it on buttery crackers he'll enjoy! Thanks for sharing the recipe.

Wonderful recipe! I love fresh tomatoes and garlic and this offers both. Great with Fresh Mozzerella melted on french bread then topped with bruschetta.

This recipe makes a frangrant, moist, delicious bread. I do not claim to be a baker, but recipes like this make it easy. I did fold in 2 cups of grated zucchini after I blended the egg/sugar mixture as well as 1 cup chopped walnuts. The only problem I had was with the cooking time. I had to bake mine @ 325 for 55 to 58 minutes, it was not done at 45 minutes. I will definately make this again. Thanks!

Just the taste I was looking for. I used regular tomatoes, which I seeded and diced. I also skipped the cheese because I love the flavor of balsamic and the fresh tomatoes and basil. Wonderful recipe...my husband and I just ate it standing up in the kitchen. Thanks! Luckily we are both eating garlic!

This recipe was about what I expected so I wasn't disappointed or really to impressed. I love the flavors of poultry, sage and cornbread and this fulfilled all of that. What I experienced was mushy stuffing, which is what I expected because it has happened with pork chops as well. I prefer a crispier dressing/stuffing than what you can achieve with this without overcooking the meat. I made a few changes based on what I had on hand.....I added chopped orange peppers in addition to the green for color (would have added pimentos if I'd had them for the same reason) and used Culinary Broth White Wine and Herb Broth. I omitted the chicken soup because I don't care for can soup as a gravy and I didn't think with the herb broth it would have paried very well. Family enjoyed and said they'd like to have again so I'm sure I'll use this again maybe just as baked chicken breast with stuffing on the side. Served with cranberry sauce and fresh green beans.

I don't enjoy baking, but this was easy and I had fresh blueberries we picked on vacation. These were good. I did use 1 cup plus a handful of berries and because I had no paper cups I just sprayed my pan. The recipe made 12 regular sized muffins and an additional 12 mini's. I would add lemon zest next time for some zing and because my berries were a little tart (1st pick of the MA season) possibly a tad more sugar or coat the berries with a little sugar. Thanks for the recipe.

This was a tasty recipe for baby carrots. I steamed the carrots, drained, stirred in 1/4 c. orange juice and the rest of the ingredients along with a little honey. Not a show stopper, but good.

I was looking for a recipe specifically to use granny smith apples before they spoiled and this was perfect. It was also the first time I had cooked with leeks and the combination was very nice. Both my husband and I loved it. Thanks for the recipe.

This casserole had good flavor but as with all casseroles of this type, I always have a problem with too much oil from the cheese. In addition, the 1 c. of mayo adds more oil. Any suggestions? I made a few changes.....cream of chicken soup b/c that is what I had. To the soup, mayo and onion I added pepper and garlic powder and left out the egg. I blanched fresh broccoli and used that in place of frozen. Overall, good flavor and the oil "soaks in" if you let the dish rest when it comes out of the oven. Would the cracker crumbs on top soak up some of the oil?

I can't really give an honest review because I changed it up so much, but I got the idea and if I'd had everything this recipe called for I'd try it. I'll try and post what I did to make this work because it really was good, but I had to give you credit b/c I based it on this and on what I thought were cuban flavors. Thanks for the idea.

This was a good recipe for pork tenderloin. I added chopped garlic and a little crushed red pepper flakes to the marinade and baked it in the oven @ 350 degrees for 40 minutes. It was still moist, but I think I could have reduced the cooking time by 5 or 10 minutes. I will use this marinade again and again.