First I have to say I like my cabbage with butter, salt and pepper; the true simple “COMFORT FOOD” way; add some "smash on your plate" boiled potatoes and I'm a happy camper. This is now my 2nd favorite cabbage recipe; and sorry... although you health conscious eaters may cringe… the butter is a MUST! Since I don't care for the sweetness of stewed tomatoes, I used a large can of whole plum tomatoes (chopped), along with the juice. I also upper the celery (2 ribs), added 1/2 a medium green pepper (diced), 1/2 a can of water, and a sprinkle of oregano.... delicious!!!

Reviewed On: Dec. 14, 2011

This is very similar to my stuffing, I’ve been making for 50 years, but I use a bit more butter (1 stick), dry sage and poultry seasoning. I bake it covered, outside the turkey and since there are no juices from the turkey I add turkey broth to moisten the bread (College Inn brand is available Thanksgiving thru Christmas), chicken broth will also work; bouillon is all salt. I also mix in some grated carrot, adds a little color. I cook the vegetables and seasonings in the butter until almost tender, then gently fold into the bread cubes, alternating with broth and bake at 350 degrees until heated thru, about 40 to 45 minutes... YUM!

Reviewed On: Nov. 23, 2011

The ingredient amounts seemed off to me and I hate mushy meatballs! To 2 lbs of lean ground beef I used 1 cup of Italian bread crumbs, 1/2 cup cheese, 1/2 cup water. And by all means... BAKE your meatballs on a rack at 350 for 30 to 35 minutes, they come out beautiful and evenly browned. Omit all that unnecessary oil, and time turning and trying to brown the meatballs evenly in a pan! You'll need at least 1 teaspoon of salt for flavor, and pepper to taste.

Reviewed On: Oct. 25, 2011