I drank most of the leftover wine while this was cooking, so my review may be somewhat off. I liked it a LOT, used a cheaper pork roast, low sodium soy sauce, and served it with the au jus over garlic mashed potatoes. *hiccup* I cooked it for 7-8 hours on low, perfect for a 2+ pound roast. Sear it first if you are serving for company, but for family, it would be just fine the way it is.

Just average tasting, and I made it with chicken broth. Followed the rest of the recipe exactly. Several people at the party I went to left their beans untouched on their plates. It was easy, just not great.

excellent! Made quite a bit. I made it exactly as written, rave reviews.

Easy, and of course its a base to use to make it your own. I loved it pretty much as written, although I did add a few shakes of crushed red pepper.

I loved this, and of course, tweaked it just a bit. I added 2 big tablespoons of a very spicy Vindaloo curry paste (you can find it in your local grocery store w the Indian foods, usually), cooked cubed potatoes, and peas. I also lightly sauteed some shrimp until barely done, and added in the last 5 minutes of the simmering time near the end. Used the whole can of coconut milk, no problems with the sauce being runny at all. Really good, restaurant quality dish. Now I can have curry whenever I want!

This is now my "go to" grilled shrimp recipe. I made the follow few changes: Only used 1 pound of shrimp, kept all other amounts the same. Used 1 tsp garlic salt in place of the crushed garlic and coarse salt called for in the original version. Perfect!

Oh, lord Did I make a boo boo! I read some reviews that said it was better if you doubled the olive oil and vinegar. Well...I totally misread the amounts and used OUNCES, not tablespoons! Boy, is my face red! But believe it or not....it turned out very well. After marinating, I discarded the marinade and just grilled the chicken. My husband and I loved it! I'm not sure it would have been as good using the small amounts that were stated in the original recipe. I wound up using 4 ounces olive oil and 2 ounces red wine vinegar for 2 large chicken breasts that I pounded thin. I could have probably used even another chicken breast--with my mistake, there was plenty of marinade!

Made this in the crockpot. Instead of applesauce, I chopped up 2 apples very fine. I tossed them with 1/3 cup brown sugar, 1 tsp of cinnamon, and 1/2 tsp of ground ginger. Seared the 2# pork loin roast in a pan (salted & peppered) first, then placed in crockpot. I dumped the apple/ brown sugar mixture in over it. Cooked om low all day, basting occasionally. As juice accumulated, I added a tsp of soy sauce. When ready to serve, I uses cornstarch to thicken the gravy. Not too sweet at all! Meat was fork tender. Big hit w hubby!

This is a simple, quick, yet tasty recipe that most people would have the ingredients right on hand. Is it gourmet food? No. I don't think it was meant to be. I did not notice any "oriental taste" as others had noted. I used chicken breasts instead of thighs, added an extra clove of garlic, and about 1/2 tsp of cumin to the marinade--otherwise made and cooked it exactly as stated. Served with salsa and fat free sour cream on the side. My husband ate about 3/4 of the entire recipe, and asked that I keep it in the rotation...which I'm happy to do! (To reduce calories, I usually serve fajitas over shredded lettuce instead of with tortillas.)

I loved this recipe. I used Pringle's Select Crisps, the Parmesan/Garlic flavor, and Fat free Ranch dressing, since that's what I had on hand. I baked it at 450 for 11 min, and used tilapia fillets that were about 3/4 in thick. Turned out perfect--flaked well, very moist. My husband devoured his, and was disappointed that I hadn't made more. A keeper.

INCREDIBLY....SALTY! That was my first and most overwhelming impression. I made it as directed except I put in 3/4 of a package of taco seasoning. I like a lot of salt and I could hardly eat it. Next time I'll just add my own cumin and other spices.

Looks very, very similar to Broiled Tilapia Parmesan found on this site. Which was very good! There are tons of ways to tweak this.

Didn't have tilapia on hand, so I used mahi-mahi filets I got from Costco the other day. I, like many of the others, tweaked a bit. I didn't want the sauce to slide off as many had complained about, so I added about 1/3 cup of breadcrumbs to the Parm/butter mix. I also added about a clove of minced garlic, a dash of crushed red pepper, and some dried basil/oregano. I also VERY lightly sprinkled the fish with Blackening seasoning on each side, prior to broiling the fish. My husband has begged me to make this often, and he hates fish. So you know it had to be good!

I've made this for a long time, with the following change: I mix 1 can Cheddar Cheese soup with 2 cans Cream of Chicken soup. Then just pour over the 6 chicken breasts and cook over low heat all day. Shred at the end and serve over rice. YUM!

I never in my life thought I would be complaining (just a little) that something was "too" chocolatey and sweet, but this was. However, I made it for work and everyone loved it with coffee. Overall--good. I'm not diabetic, but I think an insulin shot is called for right about now!

This lacked some little "zip"...I'm not quite sure. Will definately require furthur taste-testing later tonite. Overall, good. Very good, and different from the mustardy type potato salad my husband is so enamored of. He didn't like this, so that actually was a point in the recipe's favor.

Great chili! Loved the taste! I was worried it might be too spicy, but it was just right. But this was visually appalling. It took some convincing to get my husband to even taste it. Once he did try it, he liked it too. I used chicken broth instead of the water, and added about 1 tsp of cumin and 1 tsp chili powder. I also tried a jalapeno Havarti cheese, which melted very nicely and no mess like many others complained of. I loved the taste, but absolutely you couldn't serve this to anyone outside your family. My husband named it "Predigested Chili" and while he said he liked it a lot, he probably wouldn't ask me to make it again. I would have given it 5 stars for the taste alone, but couldn't get past the odd pink color, so it wound up with 4 stars overall.

I was SO impressed with this recipe. I followed it exactly as written, with one teensy change--I added about 1/4 tsp of crushed red pepper instead of the black pepper. Absolutely perfect. Makes a ton!

I made this EXACTLY as directed, and was not disappointed. It was great. I expected a lot of leftovers, even though I only made a half recipe for my hubby and myself. We ate almost the whole thing. It was awesome.

Awesome and fairly easy. Freezes well. A keeper.