Delicious marinade! Kept to the ingredient list as is, other than sprinkling the fillets with some paprika when cooking. I had small Orange Roughy fillets, cooked them on my cast iron grill pan for just a few minutes per side and they had great flavor. If I was using a bigger fillet/steak like halibut I would probably marinade for maybe two hours. This could go on any fish. I served with a springy pasta salad with asparagus, green beans, artichoke hearts and radishes (my own throw together recipe). Great meal.

I didn't like the syrupy can juices from the beans, found it unpleasant eating this just as a stew. Eating the leftovers over brown rice helped a lot. Also, I thought it needed more spices, and added chili powder, cumin and a lot of black pepper. Glad I did. I added some chopped bacon, but I'll skip that next time. It becomes chewy after being the slow cooker. Maybe could top with the bacon after it's done. I do really like this bean and ham combination. So, next time I will drain the beans (except the chili beans of course) and make some other kind of gravy thing. Not sure what yet. Hot peppers and/or bell peppers would be great in this. This would also be good as a soup, with chicken stock and some dark leafy green like kale.

Hard to go wrong with this one! I used my own Italian seasoning instead of the salad dressing mix, and used beef broth instead of the water. Nummy sandwiches! Toast your buns, dip them in the broth, then add the beef and provolone cheese. Make sure to grab some of the peppers!

I really like this meatloaf. I added finely chopped onions and green peppers and ended up using less then the full can of tomatoes. Also used a bit more bread crumbs and used a bit more Italian seasoning. Also added black pepper and cayenne and that worked great. The ground beef was 80/20, and it worked fine for a moist but not too greasy loaf. Not sure that the mozzarella is worth it. I couldn't really notice it inside the loaf and any that ended up on the outside melted and made a mess. Maybe adding the cheese in larger chunks inside the roll, or simply as a topping in slices would work better. I cooked this the way I do all meatloaf; uncovered, on an oiled broiler pan, with foil on the bottom of the pan for easy cleanup. I like the brown outside and the excess grease drips down. Smelled fantastic while cooking, and the leftovers rock! Served with mashed potatoes that had parmesan added. I'll be keeping this meatloaf recipe.

I wish I would have listened to my instincts but instead I followed the recipe exactly (except for leaving out cilantro). Too much vinegar and too much dressing. I see why the directions say serve with a slotted spoon since the veg is swimming in dressing that is mostly vinegar. I did really like the combination of veggies so I'll keep this recipe but next time I'll make my own dressing.

Nummy! I only had two small boneless chops, so I scaled the recipe to two but I really didn't need even that much. Also because of the small chops I only marinated for about 6 hours and that was a tad too long, they were a tad too strong, but I still really enjoyed them. Next time if I am using the same type of chop I'll marinate for 4 hours. That was my call, not a fault of the recipe. I did think the flavor of soy was a little too much in contrast to the other flavors. Use a nice grainy mustard! It was so nice grilling with those whole seeds on the chops. I blotted the chops dry (leaving mustard seeds, parsley and black pepper stuck on) and made char marks with my cast iron grill pan. Finished them in the toaster oven. Delicious. I'm saving this recipe.

How can you go wrong with this? I was feeling silly and whimsical, so I made this for myself for lunch using lil' smokies sausage, served with baked beans and potato chips. Dipped the dogs in BBQ sauce (if you can find or see Roadhouse Sauce then get it!!!) At first I thought I would really want cheese, but couldn't figure a way to add it without it melting out all over and burning, so I didn't even try. Turns out I didn't even miss it! To make it fancier I would roll them in Parmesan and sesame and/or poppy seeds before baking. I'll try that next time. Whoever first thought of using a pizza cutter for the dough deserves kudos. Worked like a charm. I had so much fun! This is not just for company!

One of my favorite ways to prepare veggies is roasting them, but I had never thought or heard of mixing bread crumbs in. Gives a really nice texture. Made a smaller batch and roasted in the toaster oven. I used granulated garlic instead of fresh because I thought fresh slices would burn. I also used lemon-pepper seasoning instead of paprika to better compliment the main dish, Parmesan Sage Pork Chops also on this site. Make sure the zucchini is in quite large pieces compared to the potatoes since zucchini cook much faster. Mine came out a little too mushy by the time the potatoes were golden (my fault, not the recipe's). I also added a carrot chunks since I had one to use up. Nice addition. I'll be doing this often!

Superb. Made this for my dad and we both loved it. Save a pot to wash by using an oven-safe fry pan. Kept to the recipe, except I scaled the breading ingredients by sight since I had 2 smaller, boneless chops. Also used dry bread crumbs instead of soft since that's what I had. Parm, sage and lemon are fantastic together in this breading, although I must admit I actually even used the cheaper green can parmesan because I'm so poor. Still was great. Served with Zucchini and Potato Bake also on this site. Very good together.

I liked it but really needed to bump up the flavors. Instead of potatoes I used button mushrooms, used a couple cans of beef stock and simmered on the stove top for 2 hours instead of slow cooker. Other then that I originally kept to the recipe. After tasting I added bay leaves, garlic powder, Worcestershire, basil, black pepper and a little cayenne. I'd give my finished product 5 stars. I'll be making this again!

Excellent soup! Instead of poaching the chicken I browned it with lemon pepper seasoning in the soup pot. That added a lot of flavor to the broth. Also added some carrots, celery and leeks that I needed to use up (and let's face it, you can never go wrong putting those veggies in a soup!). Used 4 cups water and 4 cups chicken stock.

This was really good! Since I am on the road and using a hotel room kitchenette I didn't bother buying the peas and dill. I actually browned the cauliflower in the pan with the leek and celery. That gave it a nice roasty/nutty flavor that worked well in the soup. Otherwise I kept to the recipe. I would say that the success of this dish depends on how good the base tomato soup is and how well your veggies are cooked. I served with grilled cheese and green beans on the side, but the beans would have been great right in the soup. I'll be making this again and playing with different veggies. ... Edit: I think parsley and/or basil would be fantastic in this.

Great dressing. It is quite vinegary, which I like, and very strongly flavored, which I also like. You don't need a lot of dressing on your salad when it is strong like this. Much better if left to sit overnight (dry herbs take a while to infuse and soften). Glad to have another dressing in my arsenal!

Best Spanish Rice dish I have made. I was heavy-handed with the chili powder and I did have to add more chicken broth toward the end of cooking (I believe that has more to do with my pot than the fault of the recipe). I had two Roma tomatoes, but they weren't that good being out of season. Next time I'll just use canned, diced tomatoes. I like things hot and spicy, but it's good a side dish like this is more neutral to show off the main element. If I was making this as a main dish I would add hot peppers and/or hot sauce. My new favorite Spanish Rice recipe!

Excellent! I used leftover roast chicken that I tossed with some chili powder, cumin and Mexican oregano. I also used home roasted poblanos instead of the canned chiles. Make sure you use an enchilada sauce that you love, that will make a huge difference in this dish. I like Frontera brand in the 16 oz jar and that was a perfect amount. I used a light sour cream and that seemed to work just fine. I didn't bother with saving the last cheese and sour cream layer for the last 10 minutes, I finished all the layering and baked it (covered) for 40 minutes. Worked fine. Black olives and green onions were great toppings after it came out of the oven. Next time I will make a few changes. Like other reviews the tortillas "disappeared" so I'll try the suggestion of baking them a bit. I missed the flavor and texture of onions, to me that is integral to enchiladas, so I will for sure add some with the chicken and bean mixture. Lastly, I had just dabbed on the sour cream, but I think I would like it more incorporated (the dabs just sort of stayed there) so maybe I'll take reviewers suggestion of mixing the sour cream in with the chicken mix. I also agree with another reviewer that this is more like 6 servings instead of 8. All in all a great and fast meal.

This works great and is fast and easy. I did use much less butter, but that way the flavor of the Parmesan shows through better. I added some roast chicken (leftovers from the Roast Sticky Chicken Rotisserie Style recipe on this site), artichoke hearts and chopped broccoli which are my favorite throw-ins with alfredo.

I'm kind of on the fence about how to rate this one. The broth is fantastic, but I wasn't a fan of the meatballs. For the soup I used roasted poblanos instead of the canned chiles, added chopped kale and some dried thyme and parsley. Even though I halved the recipe I still added the entire can of diced tomatoes and a few TBS of tomato paste instead of sauce. I did not change the meatballs except for using the entire egg even though I halved the recipe. They held together fine. Next time I will add black pepper, parmesan, oregano and a LOT more garlic to the meatballs. That should make me happy. I need to get in the habit of frying up a small sample of meatball/meatloaf mix to test for seasoning before completing a recipe. I had used 85/15 ground beef and that resulted in pretty oily broth. I'll use a much leaner ground meat next time. Also, I don't understand why the meatballs need to be completely cooked through all on their own in the broth before adding the veggies. Maybe it gives the meatballs more time to acquire the broth flavors?

HMMMMM. Fantastic. I added broccoli, artichoke hearts and baby bella mushrooms. Seasoned with Mrs. Dash Garlic and Herb. Used Barilla Plus elbows instead of spaghetti. Served with roasted pork tenderloin. Dad ate Three Helpings! Glad I could make his tummy happy after coming over to help me with chores. Next time I need to make sure to grate the Parmesan finer, the larger grate (from the salad shooter) ended up clumping together somewhat.

Very good. I used half the amount of meat (all I had) and ended up not browning it due to laziness. I should have spent more quality time trimming fat from the thighs, the end result was a little too greasy for me. Those two items are my fault so I'm not counting them in the rating. I replaced one can of black beans with chick peas, worked very well. Love the flavors, but a bit weak. I ended up adding bay leaves, more garlic, more salsa and some onion. Five hours on low and the chicken had shredded itself and the sweet potato was soft without being mushy. Healthy and warm in the tummy.

Very Good! The word is "Earthy". I used about a small, chopped onion instead of the flakes. I didn't have savory so used thyme and oregano (those aren't really a substitute but I thought they would taste good in this). I also added chopped kale, red bell peppers, tomatoes and serrano hot peppers at the end. My only complaint is that I didn't like the texture. It was kind of sticky and gummy. Next time I will try making this on the stove top instead of crock pot. There will be a next time because I LOVED the flavor.