My Best Friend Linda McLean suggested I try this. I LOVE vinegar but this is too much. Reduce the sugar a little and the vinegar more, add a clove of garlic and you have a winner.

Along with my friends Linda Mclean and Koalagirl, I made this as part of our forum's community cook along for September and I'm with them! It's wonderful. I've made it twice actually in the past two weeks for dinner with the kids. Everyone loved it, even my youngest daughter who is not a mushroom fan. I used 5 or 6 cloves of garlic and the second time I added diced green onion. You can play with this recipe in so many ways. Very delish and versatile. Thanks so much for sharing.

First of all, always always double the sauce! That having been said, if you read my reviews you'll see that I'm stingy with the stars. If I ever give something five stars, it has rocked my taste buds. This one get five and a half stars. The ginger, garlic and orange come together beautifully. You've just got to try this one. Thanks so much for sharing!

A very quick and easy lunch with or without the cheese or the mayo depending on your preferences. Very tasty.

Delicious! Purely by circumstance, I had the steak seasoned and ended up not being able to cook it that night so it sat covered in the fridge for a day and a half so the pepper flavor in the meat was excellent! I'll do it intentionally next time. Wonderful recipe. Thanks for sharing it with us.

Excellent soup Marie! I used chicken stock instead of water and only 7 cups, not 8 as I like my soup with a little less broth. I also used a lot more spinach than called for. Once in the bowl I added a sprinkle of Parm and a teaspoon more vinegar. Add some french bread and you have a delicious and healthy meal here.

A very tasty dish and one I'll make again. I added a few sliced mushrooms and some green bell pepper and doubled the sauce. Next time I will cut back a bit on the red pepper flakes. A keeper. Thanks for sharing.

Being a fan of using brown sugar in many things I hoped this would be better than it turned out. As written, this recipe just didn't work for me.

If you like basil as I do, this is an excellent grilled burger. I did however reduce the amount of basil to one tablespoon. A friend of mine, opal~/~dragonfly from Our Table Talk dot com in her review and picture suggested topping it with sauteed mushrooms,melted Mozzarella and tomato. Since you have to top your burger with something, I followed her suggestion and it was delicious!

I used A1 steak sauce and followed the recipe as written. I was thinking that the three main flavors of the A1, the lemon and the capers would all blend together and each would be lost in the steak sauce. But I was pleasantly surprised that each of the flavors stood out well on their own. And it obviously lends it self to some fun experimentation using different steak sauces. It was very very good. A keeper. Thanks for sharing. I'll be sharing it with my friends at Our Table Talk dot com

Because I was cooking for one the amount of sauce was sufficient, but I can see where it wouldn't be enough for five pounds of ribs. I'm not saying that this recipe was not good, I would have just preferred a little kick to them as I thought they were bit on the ordinary side. I would suggest making the sauce a day early and adding a chopped up thai pepper or two and let it sit in the fridge for a day to let it all get acquainted. Thanks for sharing!

When I first read the recipe I was intrigued with the use of the lemon. I prepared this recipe as posted except that during the last half hour I turned the heat up to 325. It was very near fall of the bone juicy and tender. I used Cattleman's classic BBQ sauce. At first when you bite into it you get the kick of the BBQ sauce, then after a few chews, the subtle flavor of the lemon comes through. Very very tasty! A keeper. The BBQ sauce I used has a bit of it's own tartness so next time I might try a sweeter, less tart BBQ sauce, to allow the lemon flavor be more prominent.

As one who loves salmon and always looking for new ways to prepare it I was excited to give this a try as I also really like pomegranate. I prepared it just as the recipe says except that I made the pomegranate mustard mixture and tasted it and thought that from the start the mustard would would take over, so I remade it using half the mustard. I was disappointed in that all the other flavors completely overwhelmed the pomegranate to the extent that it became an un-necessary ingredient. Having said that it was by no means a bad recipe, just not for me. There is a lot of pepper and with the mustard, it is a little spicy so therefore not something I'll likely try again.

I have always loved tuna casserole and this one is great. I've tried it several times but I use three or four cans of tuna, Cream of celery soup and add a can of drained, rinsed canned corn. Yummmoooo

Yummy! I loved it. As others have suggested, I doubled the sauce. I also added 8 Oz. of presliced fresh mushrooms. I've tried it over both Mashed tators and rice and it's good either way. A very easy dinner

Wonderful! Many many years ago when I was a teenager, my best friend and I used to live on Piroshki we would buy at a local deli in N. Ca. I loved them and ate them several times a week. Now that I live in Ky, it is rare to find anyone who has ever even heard of Piroshki. This recipe is only perfect duplication of the proshki that I remember from my childhood. Not only are they wonderful, but for me, the ultimate comfort food! Thank You Taylor's Mommy