Num! Even if you think you don't like Brussels Sprouts you may like this! Just don't overcook them, they turn unpleasantly mushy and bitter. Like other reviewers mentioned it really helps the texture to microwave or steam lightly before browning in the skillet. It is fine to go ahead and stir, just give them time to brown. I only used fresh garlic and didn't bother with garlic powder. Served with pork tenderloin and rice pilaf for a tummy warming autumn meal.

This is a nice classic pilaf, I liked it a lot. I scaled to 4 servings and used about 3/4 of a green bell pepper. Never could taste the pepper, so next time I'll either skip it altogether or add more. I used chicken broth instead of vegetable, and used brown Jasmine instead of white rice. In pilafs I always like to saute the raw rice with the vegetables for a few minutes before adding the liquid, It seems to give it a better texture and better separation when the grains are lightly coated in oil. Because both rices needed a a long cooking time I put them both in the sauce pan at the same time. Turned out they needed longer to cook, I think a little more then an hour. Mushrooms and toasted almonds would be great in this. I'm happy with this one, it made for a nice side dish to pork tenderloin.

I've cooked pork tenderloin by roasting in the oven and also by slicing into medallions and sauteing in a pan, but I've never cooked a whole tenderloin on the stove top like this. It worked really well! The gravy is luscious, as long as you use a good pan to brown the meat. Don't use a non-stick pan, it will not develop the nice brown bits in the pan ("fond") from browning the meat that you need for a good gravy later. Whatever you do don't overcook the meat, tenderloin dries out easily. It is okay for modern pork to be pink. I cut slits in the meat and inserted garlic before browning, then I used thyme and rosemary instead of marjoram (just my preference), otherwise I kept to the recipe. Oh, wait, I think I used about double the amount of mushrooms. I also added a bunch of chopped onions with the mushrooms because I can't imagine a mushroom gravy without them :) I was going to use chicken stock instead of water for the gravy but didn't have any, but what was in the pan already was so flavorful that water worked just fine. Lemon was a nice addition that I've never used with pork before. The proportions of ingredients and flavors work fabulously here and you can follow the directions with confidence. Yummy!

I am not an experienced baker and very rarely cook desserts, but I was in an Autumn mood and craving apples. I scaled to 4 servings, replaced some of the white sugar with brown, added some chopped walnuts to the apples and also added some nutmeg. Needed a shorter baking time due to the smaller size, I think I pulled it out after 40 minutes. Some of the apples that peaked through the topping became leathery from baking so next time I need to be sure they are covered. Think I'll cut back on the sugar a bit next time. This was easy and turned out very well!

The amounts and cooking method and bake time worked really well. I just didn't think the flavor was too mild. I used ricotta instead of cottage cheese, I simply prefer it in these applications, and added garlic powder and black pepper to the filling. Could have used salt also, I mistakenly assumed the cheeses would be salty enough. Should have tasted it. Also would have liked more Parmesan. Whole wheat noodles, just undercooked so they wouldn't become mushy when baked, worked great. Next time I am going to use a more heartily flavored marinara/gravy/red sauce with lots of Italian herbs and more garlic instead of the sauce in this recipe. Maybe sausage instead of, or in addition to, the ground beef. I love mushrooms and those would be a nice addition also. Otherwise this was a fun to make dish and less work then traditional lasagna.

This is the perfect time of year for this recipe. Peppers are still plentiful and affordable locally and meanwhile the temps are cool enough to have the oven on. This is very nice, basic stuffed peppers recipe. I didn't stick to the preparation method as I don't precook the beef or the rice. It requires much longer baking that way but I believe the flavor is so much better. The rice cooks fine with the longer cooking time and I think has a better texture then using precooked rice (which can fall apart and disintegrate after being cooked again in the mix). I bake for an hour and a half covered and then remove the cover for another half hour. Meat, rice and peppers are all done just right for me. Yes, it can be more greasy not precooking and draining the meat but it depends on the ground beef you choose, and I would pick that any day over dry meat. The Worcestershire is a great addition! Used fresh garlic and onion instead of powders. Added a can of diced tomatoes to the 2nd can of tomato sauce before pouring over the filled peppers. Happy tummy and lots of leftovers for the fridge and freezer.

A classic. Been making this for years around a campfire, but never thought of putting it on a grill. Hard to go wrong with this one, unless you don't grease the foil enough causing the veg to stick. I added some red and yellow bell peppers and used Lawrey's Seasoned Salt. Pretty and delicious served with roast chicken.

As far as I can tell, many people (Americans?) tend to think of French Dressing as a sweet, tomato-e dressing. Bottles labeled French Dressing bought in the store are usually that type. The real original French is a vinaigrette so this recipe is correctly labeled. I liked this very much, although I used much less sugar as I do not like sweet dressings. I used red wine vinegar and less oil than the suggested. Be sure to let the dressing sit, overnight is best. Shared with my dad and his wife and we all really enjoyed it. Yay, another dressing for my arsenal.

Reading over this recipe I really liked the ingredient list, but not the cooking methods. Way too many pots, not in the mood for washing. I turned this into a 1 pot meal by first boiling and frying the pierogies in a large frying pan. I removed them from the pan and set them aside. Next I added the mushrooms, onions and garlic in the same pan and sauteed until tender in some oil (did not use the 1/2 cup of butter at all). I then dumped in everything else except the liquids. I used chicken stock instead of beer (all I had) and mixed the Worcestershire and vinegar with the stock, and then added to the pan. Simmered the whole mess until the cabbage was tender and most of the liquid was reduced. Worked very well and was very good! This would also be good with noodles instead of pierogies.

Happy tummy! So good! I used orzo, and kale instead of spinach. Also added celery, a can of diced tomatoes and some smoked turkey sausage. The stock I used was pretty bland, so I added some dried thyme, parsley, a tad of ground cayenne and a ton of black pepper. Gave my dad a bunch to take home since he loved it too. Yes, pasta in soup will absorb the broth as it sits, so I just add some water when heating up leftovers. Not ideal, since the pasta does get mushy, but when a soup is this great I don't care all that much. I often cook pasta separately from soup for just this reason, and store the leftovers separately. Didn't bother this time. Garlic, greens and beans RULE.

I don't like this as much as traditional Guacamole, still it is a solid substitute when there is a time crunch. The flavor is going to be almost completely depended on the salsa (and how good your avocados are), and I used my favorite Fontera brand. I actually made this for breakfast and ate with high fiber whole wheat crackers along with fruit which made a hearty and healthy but very quick meal.

I am a fan of big flavors and lots of herbs and spices, but sometimes I want to just let the integrity of good ingredients speak for themselves. Here I used baby Reds and also fingerling Yukon Gold. Delicious roasted with nothing but salt and freshly ground black pepper. When I first read the recipe I thought it was way too much olive oil, but then when I scaled it to 4 servings I realized it was just right. The key is roasting at a high temperature to get them nice and brown. I've been doing this for years and will continue to.

Normally I am not a fan of sweet dishes, but this intrigued me. Green beans with caramelized shallots and toasted almonds? Check! And for some reason I could imagine a touch of sweetness working in this. I was right! I did like it, although I used much less sugar then the recipe called for, less then half. The recipe amount would make this candy-sweet. I used brown sugar instead of white, and I think that complimented the caramelization. Also I was out of red peppers, so I substituted some jarred roasted red peppers. That worked great. Thanks Jen for expanding my palate and urging me to experiment with new flavor combinations!

Delicious! Hard to mess this up, unless you over cook the chicken (like I did a bit ... whoopsydaisy) Loved the breading, and (for once) the recipe makes the perfect amount based on the amount of chicken so you don't waste. Kept to the recipe, although I did not measure the herbs, I'm sure I used a bit more. The leftovers are great cut up and then warmed in a toaster oven. I did not serve this as the Italian Chicken Parmesan (with marinara and pasta), but it would be great that way. I didn't use a sauce at all but served it with Green Beans with Almonds and Caramelized Shallots and Roasted New Red Potatoes, both here on AllRecipes. Great dinner.

One of my favorite ways of eating vegetables is roasting, and this is no different. I sprayed the asparagus with my olive oil pump so ended up with much less that the recipe calls for. Also, the Parmesan browned too much, almost burned. Next time I'll add the cheese later in the cooking process. Left out the garlic since my main course had a lot of it. I did include the lemon juice, that really adds a lot to this!

Very nice. I used Sriracha instead of red pepper flakes and left out the salt, soy sauce made it plenty salty, otherwise I kept to the recipe. It doesn't need that much oil, I think I'll halve it next time. Also I think I would prefer fresh ginger to ground in this. I had very small, thin salmon pieces and I only marinated them for about 3 hours. Worked fine, but I can see a longer marinade would be better. I made two servings and broiled the fish in the toaster oven. Like others said, I can definitely see this being great on chicken. Served with brown rice pilaf and roasted asparagus.

I've been making this for a long time as breakfast or desert. Love it! Love the wheat germ. I always use plain non-fat Greek yogurt since I like the consistency and extra protein. I vary the type of fruit depending on the season and what I have on hand. Using frozen fruit works well too, as it thaws the juices blend nicely into the dish. If you're making this to be healthy be careful with granola, some brands can be loaded with fat and/or sugar.

Wow. Loved this. I left out the corn and cilantro, didn't have any, but added a can of rinsed black beans. I also doubled the diced green chiles. The chicken was put in the slow cooker still frozen. Worked great! I needed to add more chicken broth when heating up leftovers but that's fine. Used the suggestion of tortilla chips for a topping and loved that. Thanks for adding another fantastic soup to my arsenal!

Great idea for a Turkey Burger. Unfortunately I thought the soy sauce was way too strong, and I even used a bit less then the recipe and used the low sodium. Maybe using Tamari would be better than regular soy sauce. I didn't add the egg or bread crumbs. It didn't need it, it held together fine after refrigerating for a while and being careful when turning. Topped the burger with cheddar, raw onion, and a sauce made with chili sauce (the stuff found by the ketchup at the store) and mayo mixed together. I was happy with those toppings. Cooked these in a skillet instead of a grill, worked fine, just make sure to get a nice caramelized crust. I want to try this again with less soy and maybe a tad more of the spices.

Thank you for having a casserole dish that doesn't use canned cream of blah blah soup! That said, the amounts of noodles per sauce seems off in this recipe. I more than doubled the amount of egg noodles and it was still very saucy. I used all ham just because I had no cooked chicken available. I also used finely chopped onion instead of celery, and added a clove of minced garlic and also cheddar to the sauce. Worked very well! A very good basic recipe to be tweaked to your hearts content. Broccoli would be great in this.