This Italian beef had great flavor & the prep was easy. I made some minor substitutions to the original recipe. First off, I doubled the ingredients because I like to have extra gravy. I used 4.5 pounds of brisket rather than the cut of meat suggested. I added 2 cloves of fresh garlic (minced)as my husband loves it. I also used beef broth in place of the water for more flavor. (I did cut the salt considerably as there is plenty in the beef broth). I cooked it in my crockpot on high for 5 hours, took the meat out to shread & remove the fat, then put it back in the crockpot for another 2 hours (on low). The meat was flavorful & super tender. I left the crockpot on until the next day (on warm) & the flavor was even better. I am going to add peppers the next time, rather than serving them on the side. I'll be making this again!

These were fantastic! I am so glad that I read Abarjbar's review as I spent a lot of time comparing all of the deviled egg recipes on the site. This one looked good but I wanted something a bit spicier so I made minor changes to the recipe. Instead of regular mustard, I used dijon mustard & instead of white vinegar I used white rice vinegar. I used a dozen eggs to make 24 deviled eggs & they were immediately consumed at our Father's Day BBQ. Everyone raved about them; I have never seen such excitement over a deviled egg, it was crazy! Even the kids ate them. The horseradish in the dijon mustard added just enough "kick" without being over-powering. The rice vinegar is more subtle than regular white & it complimented the other ingredients nicely. As other posters have suggested, immediately put the hard-boiled eggs in ice water; this will help prevent the yolks from turning green around the edges & will also make them easier to peel. I will be using this recipe from now on!

Oil is not the only thing you can use in place of butter or margarine to make the Hamantashen pareve (non-dairy). I bake numerous pareve desserts weekly, ranging from cakes to cookies to bars & I always use Nucoa margarine in place of traditional dairy butter or margarine. There are other brands of pareve margarine out there; I have found the Nucoa brand to be the best for baking. Everyone that eats my baked pareve items cannot believe that there is no dairy in them. I suggest that anyone who wants to make this recipe non-dairy try the Nucoa brand margarine, you won't be disappointed. I did add some fruit fillings & baked the Hamantashen in my convection oven at 350 degrees for 10 minutes (rotating the cookie sheets at 5 minutes) & they turned out great!

This recipe is a staple at our house; I make it at least twice a week for Shabbat dinner. I typically triple all of the ingredients. I made some minor changes to the recipe; I sprinkle the brisket with salt, black pepper & parsley flakes. I only use organic ketchup or any ketchup that DOES NOT have corn syrup in it. I have nothing against corn syrup, I've just found that the brisket has a better flavor when I use the ketchup without it. I also use Vernor's ginger soda as I've found this brand to add the best flavor without being overly sweet. Sometimes I leave the carrots out & it's still great. I cook in my convection roasting oven at 375 degrees for the recommended time. I then take the brisket out of the oven & let it rest for 15-20 minutes. Then, I slice it & put it along with the sauce in a large crock pot on low until I'm ready to serve. It's crazy but every single person that has eaten the brisket prepared this way says it's the best they've ever had & we're talking more than 60 people!!!

Everyone (including those that don't care for lemon) loved these cookies!!! I followed the recipe exactly & the cookies came out perfect. The lemon taste was evident but not overpowering at all. I did chill the dough for about an hour before I rolled it in the powdered sugar. I also baked in my convection oven at 350 degrees. I baked two cookie sheets at a time & rotated them after four minutes of baking. Total baking time was eight minutes.

Everyone loved these bars & they were so easy to make. I needed something quick & this recipe definitely fit the bill! I made only minor changes to the recipe; I used an extra 1/2 cup of jam & instead of water, I added 1.5 tablespoons of non-dairy creamer to the jam. I microwaved the jam for 30 seconds (as another poster suggested) & mixed in the non-dairy creamer after that. I did have to bake them for 27 minutes & they came out perfect. I usually use my convection oven but I was baking something else in it at the time so I used my regular oven for the bars. Next time, I will use my convection oven & adjust the time to around five minutes less.

I made this rice for a 9 year olds birthday party lunch, so I wasn't looking for it to be too spicy. Instead of browning the rice in vegetable oil, I used Nucoa margarine (it's the only margarine that I've ever used that is impossible to burn). The rice puffed up nicely. I used garlic powder instead of garlic salt as I felt the chicken broth had enough salt in it. After it was done, it still needed something so I added a 4 oz can of diced green chilies (this was for a double recipe of the rice). The green chilies seemed to add just enough flavor to the rice, without it being too spicy for kids. When I make this again, I plan on adding a 4 oz can of diced jalapeno peppers along with the 4 oz can of green chilies. I'll update this review once I try the recipe again!

This frosting recipe makes a good "glaze" for gingerbread cookies, as other raters have stated. I was looking for a frosting that would stiffen up nicely so I changed it up slightly. Instead of the 1/4c of milk, I used 1 large egg white & I doubled the powdered sugar to 2 cups. I also add the juice of 1/2 lemon; it gives it a less "powdery sugar" flavor but does not overpower. I'm a big fan of vanilla extract so I usually add a little of that too! Stick to the clear vanilla extract if you want to keep the frosting white. Add food color for color. I found this combination to be good for decorating as well as "flooding". To "flood", you will need to dilute frosting w/more egg white to thin it out. Also, I use the liquid egg whites in the carton; no yolks to deal with & they're pasteurized, which makes them much safer to consume than traditional raw egg whites.