Fantastic! I'm not even a big mustard fan, but found this great! I did't have pecans so I used macadamia nuts and I think they gave it incredible flavor! For another great fish dish try the broiled parmesan tilapia on this site - it's my favorite!

Delicious! I took other reviewers' advice and boiled the ribs in water, soy sauce, garlic powder, and black pepper. I boiled them for about 45 minutes, took them off the heat, and let them sit in the juices for about an hour and a half. I then baked them at the recommended 325 for 1 hour. They were tender and juicy and fell off the bone. The only thing I would change is maybe using a different type of rib. The country style ribs are a little fatty. The fat separates pretty easy, but I'd rather have something with more meat and less fat. Great, easy recipe! My first time cooking ribs and they came out perfect.

Wow, delicious! I had to use the ingredients I had on hand, but it still came out really really well. I used 2 cans of tomato sauce instead of tomato paste, green lentils, and no tumeric since I didn't have any. I think that this recipe is such an amazing base that it can handle LOTS of tweaking!

Everyone who has tried this bar recipe enjoys it. Since my daughter has an egg allergy, I replaced the eggs with milled flax seed and egg replacer (3 TBS +6 TBS milled flax seed; 3 tsp egg replacer + 3 TBS warm water whisked until frothy). Bars rose and held together well with the replacement. I also made these other adjustments: 1 1/2 c whole wheat pastry flour, 1/4 c wheat germ 1/4 c milled flax seed; 1/2 c applesauce + 1/2 c oil instead of full cup of oil; rapadura sugar instead of white sugar. This bar recipe is a great recipe to make for my daughter to replace the offered birthday cake at parties. A wonderful way to use ripe bananas.

A great base: I upped the garlic to 3/4 tsp, the cumin to 2 tsp, and added 1 tsp of seasoning salt and it was SO close to the packets from the store. Delish!

This is the very best chocolate bread in the world!

This is the best bread! It is now my families favorite.

Very good! I added extra ham and this was great.

I was pretty impressed! I think that 500 degrees is critical for the pitas to puff up nicely - my oven isn't 100% trusty on the temperature, and I noticed that the last that 2 I baked at a higher temperature puffed more. I'm also going to try tossing in a teensy bit more oil to get a stretchier pita. Great base!

YUMMY! I love that you can make it with any fruit combination - I used apples, pineapple, kiwi, and strawberries! It was incredible. I took the other reviewer's advice for the chips and just sprayed both sides of the tortilla with pam, sliced it in about 12 pieces, and threw the pieces into a gallon bag with the cinnamon sugar mixture. One tip: Don't cook the chips too long! I thought I had to cook them until they were a little hard, but then they were overdone. The next batch I cooked until they were barely golden brown, took them out of the oven and they continued to harden on their own. They turned out perfect.

Amazing! Delicious! A big hit at a going away party. The only change I would make is using an entire bag of caramels rather than just 32 individuals, but I really like caramel!

This is definitely easy, but not my favorite. I made it for a baby shower and the guests liked it, but something about it left a bad aftertaste in my mouth. I might try again, but like real quiche better.

If I could, I would rate this a 10! My family loved them. I will double the recipe the next time, so we can have leftovers. Thank you so much.