Made this tonight as I had all the ingredients and some leftover grilled corn, instead of canned corn. 3 ears of corn for 2 people worked out fine. Used a tube of cilantro, just because I had it. Used red wine vinegar; should have only used 1 tbls as the vinegar taste was a little strong. Hubby loved it and so did I. Made this with an apricot pork chop dish, also from this site.

With my own beef stock from roasted marrow bones, this was so well worth the time and effort. My family loved it and so did I. The leftovers were just great and we're keeping this in our file for a future dinner.

I know that mandel bread is traditional on Passover, but I made this this morning for our Rosh Hoshanah celebration tomorrow. My first time making it, but I've always loved it. Followed the recipe exactly except for sugar. Used splenda instead due to dietary restrictions; also used flour and corn starch because it's not Passover. These are great. I did slice them and put them back in the oven with the oven off for 10 minutes, because I know they usually are baked twice. Great recipe. Will go into my rotation, provided the rest of the family loves them as much as hubby and I. Happy New Year!

Made this basically the same as usual, but having never used buttermilk in a salad dressing before, I wanted to try this. It was great. I added a combo of fresh basil, tarragon, parsley and dill and added a dash of horseradish and some tubed cilantro. I added this to shrimp, crabmeat, pasta, cucumber and tomatoes. Delish!

Made these with the 1 egg as suggested, because I only had 1 lb of ground chicken. Used plain low fat cream cheese and added some garlic powder. Made my own bread crumbs and added about 1/3 cup. This was yummy! Served with fresh summer corn and cole slaw. Hubby doesn't like the idea of ground chicken, but he finished what I gave him. It will make a great lunch on a salad or in a whole wheat pita. No sauce necessary. Thanks, Rachel.

Just made this and it's amazing. I added about 1/2 cup of pitted Kalamata olives and eliminated the olive oil. Didn't even notice. I added about 2 tsps of capers and a squirt of the juice from the bottle. Used 2 tsps of minced garlic. Everything else was as written, except I didn't feel the necessity for salt and pepper. Great recipe, thanks for posting. Yummy

This is the ONLY recipe I've used for pizza. It's fantastic. I only use whole wheat flour and I make it in my food processor. From start to finish it's 10 minutes and then think of all the toppings you can put on from your pantry. Enjoy!

Made this recipe the way it was written and used my immersion blender. Instead of using milk, I used fat free evaporated milk (1 can) and 1 tbls Marsala Wine, because that's what I had on hand. Don't love parsley, so I used 1 tblsp. of dry tarragon. It was perfect. Thanks for this recipe.

Made this recipe from about 40 roma tomatoes that a friend gave me. Instead of cooking this with celery and onion, I roasted the tomatoes at 300 for about 1 hour, just drizzled some olive oil, garlic and one medium sized green pepper. I put the entire mixture into my crock pot on low for about 4 hours; I added about 2 tbls of tomato paste. The sauce thickened nicely and my husband asked me if I would make some meat sauce out of it. I browned an onion and about 1 cup of sliced portabello mushrooms in olive oil; I also browned 1 lb. of ground buffalo meat and seasoned with a small amount of salt and ground black pepper and 2 tbls of Agave. My husband has some health issues and I can't use salt and sugar, so I substitute all the time. I've used buffalo many times before and it has a sweeter flavor than beef and is also much healthier. It has a better texture than ground turkey. I moved the tomato mixture from the crock pot to the big stew pot on the top of the stove and warmed them up for about 20 minutes. Served it over penne and made steamed broccoli as a side dish. We loved our dinner and I have two more frozen. It was a good recipe and I appreciate it.

Someone gave me about 40 beefsteak tomatoes and I blanched them, removed the peel, and squeezed them to break them up. I followed the recipe except I didn't use a green pepper and I used fresh basil. I substituted Splenda for the white sugar and sauteed the onions and garlic on top of the stove. When the onion were translucent, I transferred them into my crock pot. I have a huge crock pot and it was filled to the top. I cooked it on high for 2 hours and on low for about 4 hours. I let it sit overnight until it was completely cooled down and loaded them into quart and gallon bags to freeze. I will add tomato paste when they're defrosted and I hope to have enough sauce for most of the winter. I tasted it all along and it was great. I even made a quart of tomato juice before even putting the tomatoes into the crock pot. Thanks for this great recipe, Stephanie.

Love to do chicken this way, but here's a little hint. I spray a baking sheet with Pam and add parchment paper to the whole sheet; spray Pam on the parchment as well. Take away the backbone of the chicken and spread it out on the parchment. No sticking; no smoke, just great flavors. Wash and DRY the chicken and then sprinkle some light olive oil all over it. Season as you like. Preheat oven to 425 and bake for 15 minutes; lower heat, without opening the oven, to 350 and bake for 45 minutes. Perfect chicken in one hour. I seasoned it with some Indian spices that we like and it's fantastic. Enjoy!

Have had his recipe for a while in my box, but today I decided on ground chicken burgers. Changed this a little bit. Added egg, Panko crumbs, lemon jce and had some roasted red peppers w/garlic so added instead of sun-dried tomatoes. Very moist & delish. Added dried oregano and basil and dried cumin, coriander, ginger, tarragon, curry powder & garlic powder. Skipped salt & pepper. Had some fat free feta and put that into the ground chicken. Heated my favorite non-stick pan w/light olive oil and made the burgers in about 15 minutes. Great flavor and exremely moist & flavorful. Could use sun-dried tomatoes next time but this was great. Served with a simple salad and homemade honey mustard dressing. WOW!

Made this tonight, although I prepared the marinade two nights ago. Put frozen pork chops into the marinade and didn't use it until today. Because we can't use real sugar, I used brown sugar substitute. It didn't matter. Grilled the chops on medium in my grill pan; then grilled the pineapple slices. Served it over a Pad Thai using fresh scallions and portabello mushrooms. YUM, YUM, YUM.

Made a few slight adjustments regarding beans and loved, loved, loved this chili. Would have browned the turkey first and removed from pan and then do the onions and peppers. That way the onions and peppers would have their own delicious flavors. Great recipe. Thanks.

I picked up a small sirloin steak but it wasn't enough for the two of us. I let it tenderize a couple of days before making this and used all of the ingredients. I even used my own homemade beef stock. Becaue the meat was tender to begin with, this only took about 2 hours on a very low flame. My husband and I inhaled it and there was only a small portion left. Only two things I changed were 1 tblsp of tubed tomato paste and 1 tblsp of ketchup and about 2 tsps of dijon mustard before simmering it. Didn't need the wine, because the stock had wine in it. This was fab and we'll keep this recipe to make it again. Thanks for posting.

I made this tonight with just 2 boneless pork chops. Hubby and I loved the flavor. Made some changes, because I didn't have fresh apricots. Used a handful of dried apricots cut into pieces and a tbls of sugar free apricot preserves and 1 tbls of agave (hubby is diabetic). Should have used less olive oil, but the flavors were great. This will also go great with chicken (bnls thighs or breasts). Served with tomato, corn, onion salad from this site; great compliment. Terrific dinner. Hubby had offered to go out, but said that this could be served in a great restaurant. I'm smiling.

Had all the ingredients in my cupboard and made this tonight. Elected not t use cayenne because hubby doesn't like it too spicy. The sauce was incredible and we both enjoyed it warm. Will take it for lunch tomorrow; probably just as good cold. Thanks for this recipe.

I made this recipe tonight and adusted it down to 4 servings. To cut down the sodium I used a No Sodium Marinade by Lawry with a ginger flavor, because teriyaki has too much salt in it. I used all of the other ingredients in the correct proportion and it was fantastic! I also had some fresh pineapple leftover and cut it into bite size pieces. I made fresh sesame green beans to serve with it. Didn't need a starch and there was great flavor. Thanks for posting this recipe.

Tried this tonight because I had all the ingredients in the house. Very easy and having the video is great. I had frozen some orange zest and defrosted it, along with sliced frozen orange slices. Added some broccoli that I had cooked the other night. The flavor was excellent and I was glad not to use oil and sugar. Thanks.

My husband and I have had this from a mix, but this time I had almost all the ingredients and so I tried it. Because I can't use sugar, I used Splenda as a substitute. Also, I didn't have rice noodles, so I used spaghetti and cooked it 10 minutes before adding it to the wok. We absolutely LOVED it! I watched the video first and then made the dish. I will attempt more Thai food in the future, because my husband was just thrilled. Thank you.