Really great concept and wonderful concentration of ingredients... used 2 lbs. of ground venison and regular bakery buns. Yummy! Spicy and hot but not not inedible...the heat was perfectly balanced with the flavor. The avocado salsa was the perfect counterpoint for this sandwich. Will make again, again and yes, again...happily...this is the perfect hamburger recipe!!! Happiness on a bun!!!

While preparing a cure for homemade Canadian bacon I needed 6 T. of Montreal Steak Seasoning and only had one. I made up a batch of this one and compared the flavor the the original. While completely different...I think this one is more flavorful. The only thing I didn't care for was it was a little too salty for me...but I don't use very much salt at all. Most people would find this perfect. At any rate...this recipe saved the day for me making my bacon.

Oooooooooo! Had to make minor adjustments as all I had was rock hard country Asian pears. Simmered about 30 minutes to soften...added vinalla extract instead of vanilla yogurt (used fat free yogurt) and multiplied recipe to make a gallon. Will serve at the Retirement Home tomorrow...hubby already gave the recipe an enthusiastic 5 stars...me too! Many kudos!!! WOW!!!

Rather bland. Added more artichokes and garlic...helped a little. Sorry...

I thought this was nice...served with tilapia seasoned the same way. Very pleasant.

I've made a very similar version for years, omitting the brown sugar, and simply cutting the sweet potatoes in half, rubbing with a little oil and sprinkling on the Cajun seasoning. It's a more diabetic friendly version and absolutely delicious. I'm sure the brown sugar in this recipe would work well also.

I was bitterly disappointed in this recipe as written. It was bland. I allowed it to chill for two hours hoping for improvement, but there was none. I then added capers, two tablespoons of lemon juice and freshly chopped oregano and basil.

The only substitution I made on these was to use 14 oz. of chocolate melts instead of the chips and shortening but that did not yield enough chocolate to cover the peanut butter balls. I found that by freezing the peanut butter balls they were easier to stab with toothpicks, dip and place on the sheet. I used the back of a spoon, sprayed with cooking spray to eliminate the toothpick hole. Really cute and very tasty!!!

I wish I'd had some blueberries but I didn't, nor did I have any rice milk. I added a little more non-fat yogurt to replace the rice milk and did not add the syrup as we don't like anything overly sweet. The end result was fantastic to us. I made 6X the recipe to take to a retirement home tomorrow...will serve over ice. I expect rave reviews...hubby swooned over his serving!!! Wish I'd had some of those blueberries. Thanks for a great recipe!!!

I'm usually generous on my ratings but this was a total bust. There was no peach flavor...far too much vinegar and the mustard seed in the finished product is a complete distraction..

I subbed non-fat yogurt for the sour cream because I always do trying to cut fat, but with the cheese and bacon, that was a little futile. Even with that sub it was still 5 stars! Hubby loved it and I even tasted a little (completely off my diet). Definitely a keeper! I liked the fact that I could transport to the church luncheon today and not have to worry about it going bad. Great idea!!!

Definitely a 5! Used EVOO for health sake and made as submitted. Next time will try a clove of garlic minced in the liquid. Finally...a great non-typical garbanzo recipe!!!

Sadly our ancient freezer died yesterday morning but we caught the problem in time to save everything. We had carefully hoarded 4 packages of wild pig cutlets that had, unfortunately, thawed, but still had ice crystals in them. Unwilling to submit them to less than the perfect recipe I used this one tonight. OMG!!! Hubby ate 5 cutlets!!! I had 2...(they were rather small :) and we will use the remainders later this hectic week for leftovers. Hubby just kept saying...these are GREAT...what do you call them??? I don't know what the German interpretation is...but it must mean super wonderful pork cutlets!!! (Will admit I subbed non-fat yogurt for sour cream as we have an issue with cholesterol...but they were still EXTREME!!!!) Hope we get some wild piggies soon!!! This recipe rocks!!!

Extremely confusing recipe...the five pounds of crawfish tails must mean five pounds of living crawfish cooked and the tail meat extracted from them. I used two pounds of cooked tail meat and the sauce was just the right amount to cover. Another problem I had was that one of those pounds of crawfish were frozen from a boil we'd had earlier and were very spicy. The other pound was purchased and had no seasoning at all. Even after cooking...one bite had good flavor then another bite was rather bland. If unseasoned tailmeat is used, I'd suggest at least a teaspoon of Cajun seasoning to be added. Also, more celery and perhaps more bell pepper would add as well. As is, this recipe barely makes a four.

Other than subbing butter for margarine and doubling the recipe...I made this as is...rare for me. Hubby was ecstatic...! Must have made them a little too small as I got a much higher yield...(oh, darn!!!). Am taking 1 1/2 dozen to a retirement home tomorrow...hubby does not share well with others when it comes to something this delish! Thanks, AMY1028...these are absolutely perfection. I had no problem with the making!!!

I also buy my basic herbs in bulk. This blend is perfect. Will be my new stock mixture. Makes you feel good knowing there's no fillers or sodium in the seasoning mixes, huh?

Hope you're not overly sensitive about alterations...but I can't eat bell peppers...so I deleted that item. I used home-canned turnip greens instead of fresh spinach and all we can say is: "WOW...this was very good!" I'm sure the original recipe would be very great as well...but I had to make do with what I had. Hubby was initially hesitant to try...but after an initial bite...dug in with so much enthusiam there were no leftovers!

I made the entire butter sauce for 8 servings but only had a 1# sirloin...wanted some leftover butter sauce for some hamburger steaks tonight. It was delicious. Also added some well drained canned mushrooms to make it go further and that was good too. I thought it would be too garlicky but it wasn't. First class!!! Update: made the hamburger steaks last night and hubby and I devoured! He said I'd made those hamburger steaks taste like prime rib. This recipe for the garlic butter wil become a frequent flyer in our kitchen!!!

Used only florets and tested after boiling for two minutes, which was plenty of time to cook tender. Cut the oil back to 2 T. and next time will cut the rice vinegar back to 1 T. Might be more interesting with cauliflower florets and thinly sliced carrots added.

I was really physced by the concept of the tomatillo sauce...but after I tasted it was very disappointed. Added the juice of a whole lemon and 2 T. chopped cilantro. Served with blackend red snapper and it became very acceptable with the changes. Lemon and cilantro are highly recommended as are your choices of other herbs. Needs personal touchs...