Amazing delicious flavorful. I cooked the orzo in chicken broth. I used 4 cloves of FRESH PRESSED garlic. I used a 1/2 T of red pepper flakes and about 1/2 C of olive oil and sizzled the garlic til fragrant and added 4 portions of vaccuum-sealed Pollock from the freezer aisle and cooked until done. Right before adding the spinach, I added 1T of fresh basil. Then I added the 2C of washed spinach and kale mixed (you MUST try this variant also!!). I let the spinach wilt and timed the orzo to be added at the moment the spinach wilts (less than 5 minutes will do the trick). Add the 1C of cooked orzo (makes a bunch) and you have a main course for 4. Topped it with fresh grated parmesan and MORE grated fresh pepper. So amazing, I don't think a single piece of orzo was left. I wish I had bread or salad but this was just FINE as a main course.

Perfectly smoky, campfire-type flavor pork chops (I used an ordinary grocery butcher's 4 pack of boneless THICK pork chops) tastes wonderful to offset smoky dried chile and avocado salsa, tortilla, and a side of pintos with Cotija cheese. I do not like Liquid Smoke in any other recipe but combining it with the Worcestershire sauce is beautiful. However, I used a dry rub with the first few ingredients and then drizzled on the wet 2 ingredients before, during and after the grilling. Another way to do it would be to put on the dry rubs and then marinate in a bag. I know the recipe calls to make a paste but I get really weirded out smearing paste on meat. In looking at the negatives for this, I saw a common theme of "too salty" but that could be the cuts of pork used. I think thinner ones will taste saltier. You might do well to pare down using less salt if you have thinner cuts. Normally if a review has a lot of typos in it, I pretty much discount it.

Loved it just with honey substituted for the brown sugar. Perfectly complementary with succulent braised carrots (butter and water reduction/steamed, salt and pepper seasonings). I only like dark meat but I think this would actually work well with chicken breasts. I omitted the butter.

You need a tender roast for this like the sirloin ball tip I used. I used as directed and kept a little of the juice to make au jus. It took about 1.5 hrs to get to 160 degrees which was about medium, light pink and juicy inside. My husband loved this and he's not much of a meat eater. Very tender cut, cut along the grain for beef. We'll use that paste for other meats too, using Kosher Sea Salt.

Perfect recipe, best, most simple flavors pack the most bunch. Don't look elsewhere, this has it all and nothing wacky about it, trying to stand out or be different. Just being the best caesar salad dressing ever is enough, the only one we've used for 3 family occasions.

Delicious rib rub. Make sure to use fresh garlic (not processed minced garlic) for the most authentic garlic flavor. If you're high altitude like we are, you can expect to add more time to the recipe. We gave our little 5.9 lb roast the full 75 minutes after the initial high temp roast... and an additional 20 minutes to a blood rare state when we gave up and started eating. Truly the perfect meal. We will treasure this recipe

Simple, unscrew-up-able fajitas. I used half boneless skinless breasts and half thigh meat (fresh). I followed the directions almost exactly except omitted the hot sauce for the children (used Red Wine vinegar since we had no apple cider vinegar). The end result were very savory, flavorful fajitas. You could taste every ingredient, especially the mellow onion. Huge surprise hit, even with two young first time fajita eaters.

Double the cheese. Perfectly smooth, so easy to make. I will definitely make this my go to cheese sauce recipe for soups and toppings. Great on my pulled pork and broccoli baked potato.

Perfect Burger! Normally I wouldn't use the bacon from the jar, but instead chop up a slice or two or raw bacon... today I just used a tablespoon of bacon fat. Tasted wonderful, and should only be added to the leaner ground beef (93/7). The garnish should be lettuce, tomato, thinly sliced yellow onion, and a big spoonful of special sauce (the one I make is a ketchup/mayo mix with spices). Also the buns should be grilled about 1 minute where the burgers were to absorb juices. Put the onion on the bottom bun and put the burger on top, letting the heat and drippings soften the thin slices for a more mellow flavor. Perfect burger!

A pretty decent sauce all in all. I would use it again. It is a tad sweet. I liked the mild spice, the garlic and the cheese. I did not opt for the anchovy paste but I would have (if I had it on hand--I buy filets). I will be using this until something comes along that is equally as good. To be fair the crust we used (homemade) was also VERY sweet so it did not make matters better.

Delicious crust. I followed the recipe exactly but since I don't buy corn flakes, I used crispy rice cereal. However, my chicken breasts were too thick. I should have rolled them flat and I had a time crunch, so I microwaved after about 30 mins of oven time. 3 extra minutes to get to 170. And I lost the crunch of this recipe. Sad! I am definitely going to try again!

Following the recipe to the letter but for the pineapple (I only had Apricot), the sauce was great. Taste was delish. Only problem was texture. It crumbled a lot while serving. I prefer the texture on the Lipton Onion Soup packet but I have to say, the sauce was so simple and yet so delish. Had a Hawaiian feel.

Great sauce recipe. Extremely simple and quick to make in the blender. Cabbage is a nice touch. Would be better deep fried than grilled but very healthy.

The recipe is a little clunky It made 4 huge portions as side dish to my teriaki wings and oriental salad with leftover.

I would select 4 1/2 stars if it were here. There was separation in the delicious cheese sauce, so I have to deduct 1/2 star. Anyway, I screwed up the "1 2/3 cups dry macaroni" part, and boiled about 1 cup macaroni, which yielded 2 cups. I used about 1 3/4 cup of cooked macaroni since I thought I was supposed to use 1 2/3 cups cooked macaroni. Whoops. So when I made the cheese sauce, it was really really cheesy! The result was a very very creamy and cheesy macaroni that was TDF. There was some separation in the cheese which messed up the texture, but the taste was excellent regardless. Finally, this served with some simple steamed broccoli was divine. No need for the pan fried kielbasa I made. I plan to make again.

Very tasty. I followed the directions exactly, and added herbs de provence and rotisserie seasoning to the bread crumbs. Instead of toothpicks, I used bamboo skewers to close up the rolls with. Then I trimmed the excess by snapping the skewer close. The flavor is very buttery. It was hard for me to flatten the chicken breast using a rolling pin.

Excellent recipe but needs clarification as to cook time and fill amount. I followed the recipe exactly and these are my findings: 1) FILL AMOUNT: Very hard to fill 60 half jalapenos without knowing how much to fill them. My advice would be to fill them so they're more than filled flat but don't try to hump the filling to reconstruct the size of the original jalapeno. A gentle arc over the top for each one will fill them all. First time I had too much filling; second time I had too little. 2) COOK TIME: The bacon needs far more than 20 minute (like 45 here) to crisp. Basically after that time I took them out but they were still soggy on one side. I honestly think you need to turn these to get the bacon crisp. I used a large turkey size roasting pan wrapped in foil, and a flat rack sitting on top, so the bacon grease would drain. You DO NOT want the poppers lying around in the bacon fat or they will not bake, they will attempt to fry and won't get hot enough to do so. Even on a rack, bacon remained soggy. I wonder if I should have used higher heat. Also, with this arrangement I still needed to cook these in two batches. I used "thick" bacon. I used "breakfast sausage," locally made, and in a plastic tube, singly wrapped (ie., no casing). I used fairly large sized jalapenos. SUMMARY: Once you have figured out the cook time and fill level, you will have an excellent jalapeno popper. Feeds an army.

I followed this recipe to the letter. The fresh ingredients were delicious smelling. The end result, in my opinion, was a little Americanized (you could make the same paste, for example, and add it to burgers or meatloaf, etc. to make something more "Asian") as in, this is what Americans think Japanese food might taste like. What I do is I like to have steaks, white steamed rice and whatever vegetable for dinner a few nights a week. If I have broccoli I usually grill it or toast some sesame seeds on it. However, green beans I always have in the freezer. If I have nothing fresh, this sesame green beans are definitely a fun side. It really keeps dinner neat and organized, and I keep the other ingredients including the miso paste and sesame seeds on hand as I just adore them.

Easy to make. Not very flavorful or soupy and instead was very mashed potato pasty. More thick like a pudding. I had to add extra wine, extra butter and extra stock (doubled the wine/butter, added 2 more cups stock) and it still felt like mashed potatoes. Needed more leeks, which I should have doubled. I am going to fuss with this and improve it as I believe strongly this recipe has a solid base. I would not use a blender which I tried (made the texture even more pasty). You can edit this recipe to make it much better. I would definitely start here as it's so simple that it could be just delightful.