This marinade was amazing. I really wasn't sure about the ingredients (didn't want teriyaki type), and decided to take a chance based upon the ratings. Boy, was I glad I did. The steaks ended up marinating 3 days (due to changes in plans). They were so tender, and the taste... fabulous. This marinade is very subtle, it really enhances the meat well. I didn't have parsley, so I added a dash of thyme. My DH was extremely happy with the taste, and wants me to use this recipe again and again. ***UPDATE***-I wanted something different for Christmas dinner for 15 people, this was my choice, and everyone raved about how flavorful and tender the steaks were (we used flat iron steaks). I brought the steaks home from the store, fixed the marinade, popped them in the freezer for about a week, then defrosted them Christmas Eve. My DH put them on the BBQ to cook, YUMMM! On a busy day, it was an effortless, but outstanding main dish.

Prior to cooking, I read the reviews and followed some of the suggestions. I also "tasted" the sauce as I went. I used less salt and pepper (1/4 the amount listed). I also added 1/4 tsp dill weed and a heaping tbsp of Mayo (to help it "stick". The results were fantastic. Since we also had shrimp skewers, I wanted something similar but different (so the flavors would compliment each other), so I cut back on the lemon juice by 1/2, omitted the dill this time, and added a scant 1/4 cup grated parmesan. The shrimp were heavenly. This recipe is definitely a keeper, as my husband has recently developed a love of fish. Next time I'm trying it with a butter substitute, as my hubby has digestive problems with that much butter. But recipe definitely earns 5 stars! Update: I tried another variation using the mayo, parmesan, dill, and chives added to the basic recipe (like I've done in the past), and baked it over tilapia fillets. MMMMMMMMM! It was wonderful. My son, who doesn't really like fish, really enjoyed this! This is now my standard recipe for fish! If I could rate it 10 stars, I would! Next time, I'm going to try it with a splash of wine... Ohhhh, I can hardly wait!

This is a great recipe, as written. I had no problem with the jelly setting up with the powder pectin. I used a Cabernet Sauvignon first, then a White Zinfandel. Between the two, I actually preferred the Cabernet. There is a very pleasant, soft, light wine flavor. One reviewer gave hers as gifts but they didn't seem received well... What I did was invite people over for an open house, and actually served the White Zin over cream cheese with crackers, and the Cab was included in 2 desserts, one a pear tart with the Cab glaze, and the other I took a pound cake, cut in half, poked holes, heated jelly til it was pourable, poured it on the 2 sides of the pound cake, let it soak in... then I put whipped cream on the top of the bottom layer, replaced the top layer, then piped rosettes on top. It presented beautifully, and it gave my guests an opportunity to try what they were getting. This opened their minds to how good it really was. I also told them it was yummy on ice cream, too. A lot of people can't picture how things can be used, until you show them.

This an AMAZING recipe! I have made it half a dozen times now, and think I have come up with the PERFECT pie. Using suggestions from other reviewers, I changed the flour to 1 tbsp., added 2 tbsp cornstarch, 1/8 cup water, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg. I used my mandoline to slice the apples uniformly (much faster that way, too!), and mixed the syrup with the apples. Then I cooked it until the apples started to cook a little. This made the sauce very caramelly, but the moisture from the apples helped to keep it from hardening. I waited until the apple mix cooled, then using a slotted spoon I ladled the apples back into the pie. I could then control the amount of caramel that went into and on top of the pie (and the caramel wouldn't harden too much. I found that if I use 3 1/2 to 4 cups of apples, it seems to be just enough. My favorite to use is Granny Smith. I used the Never Fail Pie Crust II, but I use only @ 1/4 cup water in the crust, otherwise the crust is too hard to work with. I brush the unbaked crust with an egg wash, then add the filling (when cool). I bake the pie in the lower 1/3 of the oven, on a pizza stone as this seems to allow the bottom to cook fully, and keeps the top from getting too brown. The pie sets up beautifully! And smelled sooooo good while baking. My favorite way to make this is to substitute 1 cup of the apples with 1 cup craisins (dried cranberries that I microwave with a little water to reconstitute, then drain the

I am rating this for the method of baking breast side down. I have my own method of seasoning that I use, so I can't rate this on taste. I only cook "breast side down" for an hour to hour and a half, as it keeps the breast looking nicer. I also put my seasonings in butter and place pieces of the seasoned butter on top of my stuffing, so when it's upside down, it's melting into the meat and my turkey always turns out moist and very flavorful. I also separate the skin on the breast and rub my butter mixed with seasonings underneath. I never use measurements, but perhaps I will this year, so I can post it on this site.

I chose this recipe due to the reviews, and made the recipe exactly as given. I found it good, but not great. I baked mini loaves, and got 16 loaves total. The first half, I left the recipe "as is", the second half, I added 1/2 tsp vanilla (had only half the batter left), doubled the spice amounts, and sprinkled cinnamon sugar on the tops. The recipe was way better with the changes. I found my mini loaves baked perfectly in 25 minutes. In the second batch, I also added a few chocolate chips and walnut pieces and dried cranberry to one of the loaves. I couldn't taste the cranberry, but the chocolate chips and walnuts made it even better (never had this combo before, really wasn't sure it would be good...) It was heavenly!!! When I make it again, I'll be adding the choc chips and walnuts, for sure! I will continue to use this recipe, but with the modifications mentioned above.

I liked the reviews for this pie crust, but was really unsure with the vinegar and the egg that it called for. This crust was very flavorful. My only substitutions were using rice wine vinegar, but you couldn't taste it at all, and I used 1/3 shortening, 1/3 butter and 1/3 lard. I used this crust with the Peach-A-Berry pie filling recipe from this site. It turned out to be an amazing pie crust. It browns beautifully, but not too much (I place on rack in lower 1/3 oven for this). My guests have raved about how flaky and light the crust is. One important note: I only use @ 1/4 cup of water, sometimes a little more, sometimes a little less... (I add a little at a time to get just the right pie crust dough consistency, where it holds together when squeezed). This makes it very easy to work with. I've tried it with the recommended amount of water, and with less, and it just seems a lot easier to work with when using less. I use just a light dusting of flour when rolling the dough out, and find that it doesn't stick at all.

I chose this recipe for my 1st homemade pie. I used dried cranberries that I added a little water to reconstitute, simmered them on the stove for about 10 minutes until they plumped up nicely, and added an extra tablespoon of sugar to sweeten them up a bit. I added the plumped cranberries to the peaches, drained it since my peaches were VERY ripe, and I didn't want a soggy pie. I added 2 tsp cornstarch to avoid any mushy filling. The pie was superb! The cranberries' tartness was a nice compliment to my super sweet peaches. My husband (who doesn't like peaches) LOVED this pie, and so did I. This recipe is really worth a try!

I decided, at the last minute, to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it, thought it was really good for being so quick. I didn't have the chicken broth, so I used chicken boullion, and it ended up a little salty, but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil, this seemed to take away the "Minute Rice" texture, and make it better. I'd definitely use this recipe again when I'm pinched for time.

OK, I have NEVER liked Candied Yams, but this is with out a doubt THE BEST recipe for them you will EVER find! I now LOVE them! I followed the recipe, but then added the cinnamon that a few other reviewers mentioned, and I think that's what sent this dish over the top! The instructions were easy to follow, it was so simple to make. I didn't tell my husband that we have leftovers, because by tomorrow morning.... we won't! My recommendation???? Don't look further for another recipe. This is the one! BTW- we had 17 people for Thanksgiving, and this was the side dish everyone raved over.

Oh My! This was good! I did substitutions based on what I had on hand. I didn't have the Ground Pork, but I did have bacon bits (don't laugh, it worked!!!), so I used 1/4 cup bacon (any more than that and it would have been too salty). In other recipes I saw on other sites, the broth was made using pork bones and shrimp shells, so I wrapped the bacon in cheese cloth and steeped it in the broth for 10 minutes. I threw my frozen shrimp in the broth to defrost and pulled it out after about 5 minutes. I also added 1 small knob of fresh ginger, sliced into 5 pieces, and let that steep for 45 minutes. The broth ended up having a full, rich complex flavor that is amazing. I then ran the bacon bits through my Magic Bullet to make the pieces less chewy and it gave it a great texture. I coarsley chopped the shrimp, put it in the green onion and bacon mixture, and kept everything else the same, except I didn't need to add salt due to the saltiness of the bacon. I found that I could barely fit 1/2 teaspoon of the mixture onto the wonton and still fold it without tearing. As a result, I ended up with 50 wontons!!! I also cooked the wonton's separate from the broth, then added them when done. This ended up being a phenomenal comfort food! Sure it took a while to make the wontons, but I sat and listened to good music while making them so it wasn't a chore! Thank you, Starry Night for a wonderful base that can even be modified to what's on hand. Now, back to my soup!!!

This was my first venture with Quinoa, and it was delicious! I added a chicken boullion to flavor the Quinoa itself, and since other readers complained it was mushy, I cooked it only the 20 minutes til it was al dente. The texture was perfect and seemed to be just as good the next day. I was out of garbanzo beans, so I had to pass on that. I only had stems of cilantro left from dinner last night, so I chopped those fine, didn't have the cheese, added avocado, garlic, onion and fresh tomatoes. It is really good! I would recommend people who are shy about trying Quinoa to use this recipe! And... it's good for you!

I was looking for the perfect sugar cookie recipe to compliment my homemade Jams & Jellies. This was it! I used my cookie press, made a small indentation in the center, and added my peach, apple, blackberry, loganberry, pear and cherry preserves. They are even better the second day! So soft and chewy... When I used my spiced preserves, I even added a little cinnamon to the mix to accent the spices, YUM! Thank you Laura, for such a great recipe!

I made this recipe as written, except for the baguette and Mozzarella (I was looking for a flavorful, low cal blend to add to cabbage to get the bruschetta flavor...). I really felt like it was missing something besides the bread and cheese. If I used shredded Mozzarella, it would get soggy... Well, I added about 3/4 tsp of grated Parmesan, and that gave it the flavor it was missing... and took it from a good quality recipe to a restaurant quality (or better!). It's funny how a simple ingredient can be the item that brings it all together... I'd suggest trying it both ways, and seeing if you would agree. With the addition of the Parm, I give it 5 stars, but as written, 4 stars. But it's a very good base.

I liked that this recipe sounded easy, with beautiful results. Well, it was easier than I expected. I followed the instructions, with the exception of cooking the apples in the mircowave for 3 minutes. I liked the way the photo looked and decided to layer it... from the bottom, to the top, I used crust, filling, apples, filling, and more apples (arranged in a circular pattern on top). We did not have the almonds, and so I decided on a cinnamon sugar sauce. YUM! Got rave reviews from everyone, and they were fighting over who got the last of it. This would be impressive enough for guests. Next time I may glaze it with my Cabernet Sauvignon jelly and use pears, instead of apples. Thank you, Terri, for a wonderful recipe. It will be in my holiday repertoire this season as everyone has already requested it.

This was a good base recipe, but I'm a "taster", and as a result, I modified it, after making it the original way... I found the original way good, but lacking something... So I added 3 tbsp of herbes de provence, 1 tbsp of thyme, and 1/2 tsp of seasoned salt. With these additions, I think it took it to five stars, and my family loved it! I found that by browning the chops, then cooking it covered, on very low heat, I was able to let it cook for at least 1/2 hour and still remain tender and juicy. With my modifications, I would definintely make this again, but without... maybe, maybe not. My next time making it, I'm thinking about adding a little balsamic vinegar to it.

This pie was good, but a little to "eggy" for my family. To avoid the crust being overdone, I baked it on the lowest rack, this helps the bottom of the pie to not be soggy, and keeps the top from browning too much. Reading the reviews, I think it would be a very good base for adding Coconut, for a Coconut Custard pie. I will say the texture was very nice and smooth, but just couldn't get beyond the "eggy" taste.

I fixed this pie for Thanksgiving, I could not find tart cherries, so I settled for frozen sweet cherries. I wanted to double the recipe but was about 1 cup short, so I added Craisins (dried Cranberries). Following the recipe, I poured the cherry mixture into the pie crust, and started to build my lattice crust. I should have waited until the mixture cooled, as it melted the shortening in the dough, and I had a hard time keeping it from stretching, so I would recommend to others who are doing the lattice crust, to wait until the filling is cool. Other than that, my pie got rave reviews from our guests. I will make this again in the future, it was very good, served with homemade whipped cream... YUM!

This was very good. My only changes were using Broccoli Slaw you buy already shredded, I left out the sunflower seeds (didn't have any), and used @ 1 tbsp. rice wine vinegar. I was in a hurry and "eyeballed" the measurements. This salad was Fantastic... my 7 year old grandson said it was AMAZING! That is quite a compliment coming from him. It took all of 5 minutes to throw it together, and it was YUMMY! It's now going into my "side dish" favorites. Thanks for the recipe, Jennifer.

This was really excellent. I first seasoned the roast with a little Steak Seasoning. I also added some quartered mushrooms to the veggies. I used the entire package of gravy mix, and the consistency ended up being perfect for gravy. I didn't have to do a thing except remove the bones from the chuck roast I used. The flavor was better than the recipe I've used for many years. BTW, I used Diet Cola. You couldn't tell there's any cola in it, it didn't add any extra calories, and the sugar didn't burn onto my roaster. Another thing I did was to line the roaster with Aluminum Foil, so clean up was super easy. This has now become my favorite roast recipe. Thanks, Sher, for an excellent roast recipe.