I have never cooked venison in the past, and I found that this recipe was extremely easy to follow, and the meat turned out tender and flavorful. So, I can safely recommend this for novice cooks. My husband took the chili to work with him, and his co-workers ate the entire pot. I'm making another pot tonight. I did cut back on the salt by one teaspoon, and I found that this recipe was plenty salty (and I generally like a lot of salt in my food.) I also do not own a meat grinder, so I diced the venison, and it turned out great. Thanks for the recipe!

The addition of lemongrass to this chicken noodle soup was wonderful - gives it a fresh taste with just a tiny bit of a bite. I used Better than Bouillon as opposed to powdered bouillon, and it turned out great. Additionally, I cooked the chicken whole for one hour with thyme, garlic, pepper, onion, carrots, celery, and a bit of salt. Then, I threw those veggies out (they were soggy after cooking for an hour and I just wanted them for the flavor) and pulled the meat off the bone. I put the meat to the side. I chopped fresh carrots and celery and cooked them in the stock until tender. Then, I added the noodles, cooked until done, and put the chicken back in the soup last. I find that this helps me to keep my chicken from getting stringy from overcooking. Wonderful soup!

This recipe was very easy to make, and it does have a nice gingerbread flavor. Additionally, the dough was easy to work with (not crumbly, dry, or too fragile). However, I found the finished cookie to be too dry for my liking. I do have a gas oven which tends to cook hot, so I reduced the cooking temp to 335 for 8 minutes. My cookies came out crispy on the edges, but a little chewy in the middle. I also increased the ginger to 1 tablespoon and added 1/2 tsp of cloves, because I like a pungent gingerbread cookie. This would be a perfect construction gingerbread recipe for making a house, and it's still good enough to eat (some of the construction gingerbreads taste like cardboard- this one doesn't). However, if you really want a moist, chewy, gingerbread cookie, in my opinion, this is not the best recipe. Look for a recipe that uses butter (more fat) to make the tastiest gingerbread. I also prefer gingerbread made with brown sugar as opposed to white sugar.

This stuff is addictive. I serve this at almost every office function with pinapple, strawberries, and other assorted fruits and it is always a big hit. It's very quick, easy, and inexpensive to make as well. Usually, my co-workers end up slathering it on everything - cookies, cakes, etc. Thanks for the great recipe.

I have prepared this recipe twice. Both times, my meatloaf turned out very moist. The sauce for the top is absolutely wonderful (it makes the dish). But, the meat itself has not been too flavorful. Next time, I might try doubling the sauce mixture and adding more sauce to the meatloaf. I also think I will add some more spices to the meat. Overall, we really enjoy this dinner (including our one year old!)

I have made this recipe for my family and for guests on several occassions, and this is one of our favorite dinners. I didn't change a thing about the recipe except that I doubled the ingredients for the sauce so that we would have enough to pour over rice or noodles. I am often guilty of preparing overcooked, tough pork. But, this recipe really helped me to prepare a tender, flavorful pork dish.

I've made this recipe 3-4 times, and the chicken always comes out juicy and flavorful. I substitute pineapple juice for the water and add more soy sauce so that the sauce is not as sweet. I serve it over rice, and it's delish!!

Great recipe! I used this recipe to make collards for the first time. At the suggestion of a native southern woman (my boyfriend's mother), I skimmed the fat off of the top of the water before I added the collard greens. She said that this would keep the greens from being too greasy. Apparently, a lot of the flavor is in the water, because the collards turned out great with a wonderful, smokey flavor. One note for novice cookers (like myself): be careful with the red pepper flakes. They can overpower the greens if you accidentally add too much.

This is officially my very favorite burger recipe! I've made this recipe twice. However, I have not been able to find ground chicken in my grocery store, so I made this recipe with ground turkey instead. It was fabulous! In addition, I do not have a grill, so I put about 1/4 cup of veggie oil in a skillet and cook the burgers on each side for about 4 minutes until they are golden brown. Then, I drain the burgers on paper towels and serve them with cheese on top. The veggies give the burger excellent flavor and add a lot of moisture. Very yummy and easy to make!!

One of my all time favorite recipes!! This chili is a hit with my boyfriend and all of his co-workers. I leave out the mushrooms since my boyfriend hates mushrooms. I've also tried adding soy meat (kind of a ground beef substitute), and it was delish. If you want to try this, brown the soy meat in a skillet with some olive oil first. Then, add the "meat" to the chili and simmer. However, this recipe has enough flavor on its own. I serve it with crusty garlic bread and a salad for a complete meal. It heats up very well for leftovers. Yummy!