We loved this! The pork cooked up very quickly since it was sliced, so it worked well for a weeknight dinner. The sauce is pretty strongly flavored, but we served it on the side, and you could use as much as you wanted so it wasn't an issue. It doesn't make much sauce, but since you only use a little bit, it was the perfect quantity. I used apple cider vinegar instead of red wine vinegar, and shallot instead of onion. Next time, I might cut back a bit on the Dijon mustard as that flavor was a bit too predominant in the sauce. Served with roasted carrots and horseradish mashed potatoes. I will definitely make this again. I think the sauce would also be nice on other meats like chicken.

Reviewed On: Sep. 22, 2009

The combination of ingredients in this salad is so yummy. I just use Brianna's Poppyseed dressing though instead of making my own. And I like to add grilled chicken that I've marinated in Soy Vay's Very Very Teriyaki overnight.

Reviewed On: May 8, 2009

This is great pizza dough. Better than the old recipe I used to use. I made it exactly as described and it was perfect. Not too wet or sticky. Next time I will add some garlic powder to the crust to add a little more flavor. This made about 1 10-in pizza, 1 12-in pizza, plus some breadsticks that I patted out into an 8x8 baking dish. I rolled the pizzas out very, very thin however. No par-baking required, although you may want to do that if you roll it out thicker (ie, make only one pizza with the whole recipe of dough). Baked at 450 on my pizza stone for about 6-8 minutes (longer for the bigger pizza). I'm already planning on making them again in a few days. Lots of fun for the kids too! It made plenty of pizza for 2 adults and 2 small kids. Would need more dough if you added adults.

Reviewed On: Apr. 30, 2008