I used only the rub, on a 2 lb tenderloin roast, because we just wanted a seasoned roast. My husband and I both loved the flavor and are looking forward to trying the complete recipe. In the meantime, whenever we want a simply seasoned roast, this will be our recipe. Rosemary is my favorite way to season pork, and with this recipe the flavor is so good no salt was needed, and the roast was very moist. Thanks for a great recipe.

This is a great recipe. My husband and I both really enjoyed it. I used shredded Parmesan, since that's what I keep on hand. I used 4 large chicken breasts, & it seemed like I had way too many breadcrumbs and not enough olive oil, using the recipe proportions. There was only enough oil to dip one side of each piece of chicken, but that was enough to provide great flavor. I used a garlic press instead of mincing the garlic, & that worked very nicely. Next time I would reduce the breadcrumbs to equal the cheese, when using 4 chicken breasts. The chicken turned out moist and flavorful. I appreciate the simplicity of the recipe. It's a definite keeper. Thanks! I will be making this again.

My husband & I both enjoyed this very much. I followed the recipe except for using commercial orange juice, and made only half the recipe. The meat ended up marinating for an extra 24 hours, as we unexpectedly went out for dinner when I should have been cooking this dish. We found the meat to be very flavorful; we can't understand why anyone would have called it bland. I served it with tortillas, but would like to know what the Portuguese usually serve with it. I would caution anyone who makes this recipe to keep a close eye on the liquid levels. I gave the recipe only 4 stars because my stew beef, while edible after an hour or so of cooking, could have used another hour to get to the point of shredding. This recipe is a keeper. Thanks, John, for a recipe that we will keep making.

I was so excited to find this recipe - I had a similar one from Sunset Magazine from back in the 70's, and really wanted to be able to duplicate it. I used a cup of rice vinegar instead of the sherry, and used only three bell peppers, as the ones I had were very large. The original recipe I had was made with some kind of vinegar, probably cider, and in a lesser amount. I am pleased to report that this recipe, as I made it, is exactly what I was looking for, and my husband likes it also. It is fabulous served with sour cream and flour tortillas. Some time, if we have sherry around I will try it that way. In the meantime, I will continue to make this on a regular basis. Thank you for a great recipe. This was like coming home.

I did not have a carrot, and did not have enough pineapple, but my husband and I both love this recipe. At first I was not sure one cup of mayonnaise would do for the size cabbage I had, but was pleasantly surprised by how well it covered. It took persistent mixing to get it spread evenly. A note to the person who was surprised by the liquid in the bottom: that always happens when you add salt - salt extracts liquid from the veggies. Thanks for a great, simple, easy to make recipe! I've been wanting one like this for a long time. This will be one of our staple recipes.

My husband & I both love country, or chicken, fried steak. I tried this recipe for the first time tonight and we were both very pleased. For me the flavor was heavenly. I was a little too enthusiastic with the pepper, but it was still good. I uses canola oil instead of lard, but otherwise followed the recipe. We will try adding a little nutmeg to the gravy next time, to see what it does, as my husband felt there was something little missing. He did still enjoy it, though. For my money, this recipe is great as is. I am delighted to finally know how to make this, and that I don't have to find a restaurant that does it well. This recipe is a definite keeper, and will be in my regular rotation of recipes. Thanks for a great recipe!

I made this last night because my husband & I both love Caesar salad. I substituted anchovy paste for the actual fish, because neither of us like strong anchovy flavor. It was missing something,& the problem was probably that I needed to add more anchovy paste, which I will do next time I make it. The recipe is definitely a keeper!

This recipe sounded good when I read it, but I found it to have no flavor except the heat from the chili sauce (I used sambal oelek). I am disappointed & wish I could have given it a better review.

I recently encountered congee as a breakfast option on a cruise ship, & fell in love with it. Until I tasted this recipe, I thought it was just plain rice, but one small taste told me I'd found an exact match for the ship's version. I added my favorite toppings: fried bean curd, sauteed mushrooms, sauteed onions, raw snow peas, & enoki mushrooms. Also upped the quantity of rice for a thicker consistency. I just threw everything in the pot at the same time & it came out perfect after about 1.5 hours. Thanks for a wonderful recipe! This one's a keeper.

Even though I'm not big on soup, I enjoyed my first bowl of it tonight. I used half chicken broth & half water, because I don't like strong broth. Also used a whole onion & whole cabbage, & plain stewed tomatoes; added Italian seasoning & omitted salt. If I do it again I would use fresh plum tomatoes in place of canned, because I prefer to stay with whole foods & avoid added sugar, salt, high fructose corn syrup, etc. This is definitely a nice way to use cabbage. Will probably do this one again. I gave it a 4 because of the use of convenience ingredients which are not healthy.

I would first like to thank you, Shirina, for a slaw recipe with no sugar. I've made this twice, differently each time. The first time I seasoned it with "grains of paradise" (an african pepper); the second time I used italian seasoning, & left out the carrots & onions. Both times I used rice vinegar instead of distilled, & followed the suggestion of one reviewer to use 1/4 cup each of vinegar, olive oil, & water; also used way less salt (about 1/2 tsp). I left out the feta cheese both times because I wanted a plain slaw. If I want to do italian again, I would probably choose to use a combination of just basil & marjoram, which would suit my tastes better. Red cabbage also works well. It is a very refreshing salad. This recipe is a definite keeper & I will be using it a lot.

I'm sorry, but I really don't care for this. I used Ume Plum Vinegar, the only kind I am aware of, & the only thing I taste is salt. I think this would be much better using about 1/2 cup rice vinegar. Maybe my taste buds are not educated enough or appreciative enough of oriental flavors. I would not make this again.

I think this is a good recipe, but even though I like all the ingredients, I did not care for the salad. I chose to reduce the oil to 1/3 cup, & used rice vinegar in place of white wine vinegar because that is what I had on hand. I would increase the amount of vinegar & lemon juice combined, to equal the amount of oil. I would recommend reducing the amount of thyme by half, especially if marinating overnight/leftovers, unless you really like a strong thyme flavor. When baking the beets I also recommend standing them on the stem end to bake, because I found it difficult to peel them & see where the peel was,when baked on whatever surface landed on the pan. This may be due to using larger beets which had to bake longer. I'm disappointed that I didn't like the finished salad better than I did.

This is a very nice recipe and simple to prepare. I was disappointed the lack of lemon flavor, though. Next time I will just buy an extra lemon to squeeze over after cooking. For me, cooked lemon is not strong enough to balance with the rosemary. This recipe is definitely a keeper, with its simple, clean flavors.

This recipe has very well written directions, and the colors are very pretty, but unfortunately I found the finished dish disappointing. To me the flavor was bland, and there was no hint of sweet or sour to it. The only distinguishible flavor was the sesame oil, which I would leave out if I made it again. I chose to omit mushrooms, and did add a can (11 oz.) of mandarin oranges. I used kuzu (kudzu) powder instead of arrowroot, and my sauce did not thicken - probably my fault. If you don't have arrowroot I would recommend going back to cornstarch. I also chose to use Jasmine rice instead of brown. I would also recommend cooking the green beans & carrots briefly in the microwave to cut down on cooking time - mine was way longer than 3-5 minutes. I probably will not make this again.

Very nice dish. I found I needed more oil (about 3T) and in the future I would reduce the thyme to 1t - that flavor was too strong for me. The pine nut & jalapeno were a very nice touch. I will definitely be making this again.

Very nice, and simple to prepare. It works well with tuna, which is what I had. I used dried parsley and a little more lemon juice, but it came out too oily for me. I will be trying this with equal parts of oil and lemon juice, probably 4T each. The recipe is definitely a keeper.

This is nice, but the bouillion makes it way too salty. I cooked my cauliflower in the microwave on high for 6 minutes, but otherwise followed the recipe exactly. If I make it again, I would substitute low sodium canned broth, probably vegetable broth, and use chopped sweet onion in place of the green onions (regular onions leave a bad taste in my mouth). I probably will make this again, because I've been wanting a good way to fix cauliflower.

This brings back good memories of childhood. I cooked this the day before I was going to eat it. When I put the meat into a storage container, I ladeled about an inch of cooking liquid into the container, to keep the meat moist, which worked beautifully. I had a smaller piece of corned beef, so I decreased the cooking time some, and only used 1 head of cabbage. Based on the way everything cooked I would put the potatoes under the cabbage. Then they, too, would have that wonderful corned beef flavor. I was feeling sort of homesick for this dinner, so I am grateful to have found the recipe.

A BLT never tasted so good! I really like the basil in the dressing. For a milder vinegar flavor rice vinegar would be a good substitute, or 1T vinegar and 1T water. Next time I will make sure I use pre-sliced French bread for the croutons - they will be much easier that way & the pieces will be more uniform. The only reason I did not give this 5 stars is because there was no subtance to it. Next time I make it I will add some tuna, or chicken as suggested by some reviewers. This is a definite keeper, especially for the dressing.