This recipe was a good start, but I found I had to tweak it for our taste and to tenderize this cut of meat. I used smoked paprika instead of regular, smoked alder salt instead of kosher (DO NOT USE TABLE SALT!), 5 cloves of fresh minced garlic instead of powder, fresh oregano and thyme instead of dried; omitted the cayenne, and used rosemary & garlic infused olive oil. Put roast on rack on top of pan, filled bottom of pan with beef broth and red wine. Roasted at 325 for 36 minutes per pound. The drippings combined with the broth and wine in the bottom of the pan made a heavenly gravy. Yum.

I wrote this recipe and the directions printed are not as I wrote them. Here they are: Remove and discard seasoning packet, if any, from beans. Place beans in large stockpot. Cover with water to 2 inches over beans and soak overnight. Drain the soaking water from the beans. Cover beans with fresh water and bring to boil. Reduce heat and simmer, uncovered, 30 minutes. Drain again, discarding water. Remove all visible fat from ham bone. Combine beans, ham bone, ham, onion, celery, carrots, tomatoes, V8, Worcestershire, mustard, chili powder, bay leaves, pepper, parsley, lemon juice, and vegetable stock in stockpot. Add chicken stock to cover beans. Bring to boil. Reduce heat, and simmer, stirring occasionally, for about 8 hours. Add remaining chicken stock to the pot throughout the day as needed to keep liquid level up. After about 8 hours, remove the ham bone, and add salt as needed. Continue simmering another 2 hours, or until beans are tender. Remove bay leaves before serving.

My family really enjoyed this recipe. I also stuffed the cheese, lemon, oregano and spinach into slots in the whole breasts, as it is easier to brown this way. I used fresh oregano, and added some sun dried tomatoes and garlic to that mixture. I also cooked it in the oven with broth and wine, and extra garlic and oregano, then cooked the sauce down after the chicken was done. Next time I will double the sauce. Very good!

This is my recipe, and I want to explain to the last poster why I use Greek style yogurt. The cucumbers will weep a tremendous amount of liquid, especially if you let this sit all day or overnight. If you do not use a firmer yogurt to start, you will end up with a watery Raita. Since you used regular yogurt and actually added water, perhaps you either used fewer cucumbers, did not let yours sit in the refrigerator to blend the flavors as long as I did, or perhaps you just like it watery. While I agree that Raita should be saucy, I do not think it should be watery, hence the Greek yogurt.

So simple, yet so good! I used boneless, skinless chicken breasts. I omitted the sugar (totally not necessary), added 1/2 c. chili sauce, 1/2 c. red wine, and lots of fresh minced garlic. Also layered bottom of pan with sliced sweet peppers and onions. My daughter, an aspiring chef, demanded to know what was in the incredible sauce. When I told her, she didn't believe me. This is not barbeque sauce. It's just a plain, simple and good basic recipe. As with other reviewers, I will double the sauce next time.

Good recipe. We reduced the bacon to 8 slices and added chicken apple sausage. Used 1 package refrigerated hash brown potatoes instead of whole baking potatoes. Also added 1/2 cup of egg beaters. It was a little dry, so next time I will use 1 cup of egg beaters and 1/4 cup nonfat milk as well.

Delicious - hearty and satisfying. We used turkey italian sausage and fat free half and half to cut down on the fat, and 2 cans of Italian diced tomatoes instead of plum tomatoes. I also added about 5 oz. frozen chopped spinach (thawed) to boost nutrition and flavor. My whole family loved it!

Great combination!

We loved this. Sauted 1/2 diced onion with diced red bell pepper and lots of garlic, then added tomatoes, about 1/2 c. white wine and 3 Tbsp. fresh minced basil and simmered for 15-20 minutes. Then added beans (used 2 cans), then spinach. Also used 16 oz. wheat penne. Enjoyed leftovers for several meals. Yum.

My family really enjoyed this recipe. I can't imagine using it for ground beef, though; we used ground turkey. I changed the recipe further by adding garlic powder, onion powder, smoked paprika, smoked sea salt (instead of seasoned) and lemon pepper to meat mixture. I omitted the water. Used chili sauce instead of ketchup, and cut back on sugar to 1/4 cup. Then I placed the sauce right on top of the meat (put a well in the top of the loaves) and baked 400 for 30 minutes - perfect! I would switch the amounts for the spices to 1/4 dash of cloves and 1/4 teaspoon of allspice. Will double sauce next time. Aside from the personal tweaks, really, really tasty.

Killer!! I used wild salmon filets, brushed them with garlic infused olive oil, sprinkled with red Hawaiian sea salt and black pepper, then applied the nut mixture directly to the fish and baked at 450 for 15 minutes. Turned out spectacular; fish was moist and crust was toasted and slightly crunchy. Omitted red pepper flakes from nut mixture, added freshly grated nutmeg and 1/4 tsp. of brown sugar. Do not process nut mixture until smooth; that would make a paste, which would be bad. Pulse the mixture until it is light and crumbly, with plenty of nut chunks left, then apply lightly to fish without packing. I used fat free half and half for the sauce, and added freshly grated nutmeg, 1/4 cup of mango nectar, and a splash of vanilla (the good stuff, please) to the mango sauce. With fat free dairy and lemon juice your sauce will often separate or curdle; I pureed it at the end of cooking to smooth this out. Served with saffron rice and steamed broccoli. Next time I will use lime juice instead of lemon, and add a splash of coconut rum to the sauce. This recipe is just too good to miss- Thank you Deanna!!!

Husband loved it, I thought it was just ok. I rated this four stars for the ingredients, but it really deserves only three for execution. The combination of fennel, beets and apples along with the honey dijon is really, really good. Unfortunately, because beets and fennel are both very dense, the cooking time is way underestimated. Mine needed 15 minutes in the microwave after 45 minutes in a 450 degree oven. The last 15 minutes in the oven would never have cut it. I recommend either microwaving for 10-15 minutes, then roasting at 450 (not 400) for one hour, and/or slicing the beets and fennel rather thinly (don't quarter the beets) and leave the apples in quarters. Also, I would add an extra dollop of honey dijon dressing or mustard; after the long cooking time the vinegar in the dressing, plus the added vinegar, become the dominant taste. Finally, for ease of preparation, I placed the cut vegetables/fruit in a large ziploc bag, then coated them with the dressing and other ingredients, then turned them out into the roasting pan.

We were hoping for a great swiss-flavored sauce, but this is basically fondue, not a sauce. The flavor is very good with the addition of smoked paprika and a generous portion of fresh ground nutmeg, but the texture and consistency is terrible. It is basically just melted cheese with some wine and stock stirred in, and when it is taken off of the heat it just turns to goo. There is no hope for leftovers. I will make it again, but will start with a basic white sauce. And 3 cups of cheese is excessive; at least use reduced fat swiss.

FANTASTIC! The whole family loved this one, from toddler to teenager to husband; even the dog was begging. I cut the chicken into bite size pieces before cooking, and seasoned with salt, pepper and garlic. Used 1 pckg Knorr Alfredo and 1 pckg Knorr Creamy Pesto sauce made with skim milk, and added frozen fresh basil. Used 16 oz. Barilla Plus penne pasta, and 9 oz. bag spinach. Yields 6-8 servings. Served chopped red bell pepper, romano, parmesan, pesto and pine nuts on the side as toppings. Family asked me to use more garlic next time. This can be changed so many ways!! Thank you for a great recipe!

These were yummy. I substituted Johnny's Garlic Spread & Seasoning for the garlic powder, onion powder, salt and parsley in the butter. I added some to the dough as well. The whole family loved them. Note that the serving sizes are for somewhat small biscuits.

Good Recipe! More of a delicate flavor that compliments the taste of the pork, rather than masks the flavor. I forked the meat to let the marinade infuse the pork, and put it in a ziploc in the refrigerator for 8 hours. I doubled and minced the garlic, and also added hickory smoked mustard (same brand as the bourbon) and black truffle-infused olive oil to the marinade. I seared the meat in a pan on the stove, then cooked it at 350 for 1 hour. Very tender!! I served it with the cooked-down marinade on the side, as well as a variation of the Mustard Scallion Sauce suggested by another reviewer. Everyone from the picky teenager to the picky toddler ate a healthy portion. We will definitely make this again.

OMG This was soooo good! I too added some bread crumbs, and just left it in an extra 5 minutes instead of putting it under the broiler. Came out nice and crunchy. We'll be making this one all the time!!!

This was good, but I thought it lacked somewhat in the high notes in the spice. It needed way more ginger, and I missed turmeric in the recipe. Also, the cardamom needed to be cooked with the oil, not added later. Overall, it was good, and worth trying, but not my favorite curry.

Great Recipe! I used a lemon infused balsamic vinegar (Trader Joe's) and added a good splash of lime juice - yummy!! It would also be good with some coconut rum added. The glaze really toned down the somewhat strong flavor of the mahi mahi. I will try this on salmon next. Thank you Diana!

I will never steam asparagus again!! I used garlic infused cooking spray, and also reduced the margarine to 1T, and the soy to 1t. I increased the balsamic vinegar to 1T, and used a lemon infused balsamic (Trader Joes). Yummy!