Another tasty way to utilize a bounty of fresh garden herbs and veggies. I did saute using fresh roasted garlic and added balsamic cream (reduction) at the end to, ever so slightly, glaze the green beans. Roasting the garlic lends a more subtle flavor which does not dominate and the balsamic cream has just enough tanginess to compliment the swetnesss of the fresh tomatoes. Thank you Amy for sharing.

I've made this recipe twice for my husband and myself and I always scale it back for two people. The last time I doubled it for a family gathering/dinner and their, still, was not enough. This dish was the star of the dinner table and almost everyone went back for seconds. For my family dinner I made a couple of changes, to suite every palate, though the recipe is perfect as written. I used both red and green peppers, added fresh squeezed lemon juice and extra garlic, substituted about 2 Tbl tomato paste for the sauce, halibut for the cod, fresh clams for the minced, clam juice for the water plus extra and red wine for the white. I also tossed in some calamari. Everyone kept commenting how good the cioppino was. My elderly uncle, who usually eats without comment, asked for bread to sop the bottom of the bowl. Now that was the ultimate compliment.

I subed scallion for the onion and added both red and yellow bell peppers. This made a delicious salad. That said, about half way through making the salad I decided to serve it on rolls. So I added fresh basil and parsley, a little lemon juice and a (big) splash of hot sauce. Not a true lobster roll but still good. I rated the salad 5 stars as it was delicious before my additions.

I had three heads of cabbage, a friend gave me, and I was looking for a recipe when I came across this. It went perfect with spicy turkey sausage hot off the grill. I substituted cream for the half and half and added a pinch of sugar to bring out the sweetness of the cabbage. For the previous reviewer whose dish curdled, it was not the butter but rather the half and half. Acidic foods will curdle half and half as it does not have a high enough fat content. If in doubt it is better to use cream or creme fraiche. If you only have milk or half and half on hand try stabilizing with a starch and temper prior to adding.

This is my second time to make this stew and the original recipe is tasty. When I made it for dinner tonight I took the liberty of making changes specific to hubby and my taste. I increased the green chiles, onion and hominy, decreased the potato and carrot, added fresh garlic and oregano as well as new mexico chile paste for the chili powder. It was served it with a simple avacado salad and corn tortillas. This made for a very satisfying dinner which I will make again. Oh, do not mistake this stew for posole. Authentic posole does not include potatoes, carrots, tomatoes....etc. Traditionally it is a simple pork and corn stew to which various chile's are added. For todays convenience hominy usually substitutes for the corn (posole).

I was looking for a way to use fresh crimini mushrooms, before they went bad, and came across this rice dish. As I did not have all the ingredients, on hand, I had to make a couple of substitutions. I used scallions instead of onions and wild rice instead of instant brown. Oh, I also toasted the walnuts. Even with the substitutions this was very good.

Definately a keeper. I made this for a few friends at lunch and everyone wanted the recipe. After making several times I did make a few personal changes as it's a versatile recipe and lends itself to individual taste easily. I substituted the apples, raisins and celery with dried cranberries, chopped seedless cucumber and papaya chunks. For the dressing I increased the curry, added mango chutney, a little fresh lemon juice, cayenne pepper and yogurt (no mayo). Just prior to serving I added chopped toasted almonds. This was served on a bed of baby butter lettuce and pita toast strips. This recipe does NOT need any changes as it is delicious as written. The changes are personal preference.

OH MY!! Had this in San Diego, while visiting friends, and it is wonderful. Don't change a thing.

A good chowder for a cold rainy evening. I took the basic recipe and made a few changes per family preference. I cooked 8 slices of bacon, drained, chopped and set aside. In the bacon drippings I sauted the onion, celery, 2 cloves garlic, 6 sprigs fresh thyme and about 4 small basil leaves chopped. I cut the kernels from 6 ears of fresh, frozen, corn (from the summer) and diced 6 medium sized potatoes. To a large sauce pan I transfered the celery/onion mixture, added about 4 cups chicken broth and brought to a boil. After reducing the heat I added 1 cup heavy cream, 1 cup 1/2 & 1/2, potatoes and corn and cooked, till the potatoes were soft, about 8-10 minutes. I then put about 2-3 cups of the potato/corn mixture in a blender and blended till smooth and creamy. I added this back to the sauce pan with the remainder of the chowder. The blended corn and potatoes gave the chowder a thick rich consistency (I did not use the gravy packet). I added about 1/4 cup of chopped fresh parsley just prior to ladleing into individual bowls. This was served with shredded sharp cheddar, chopped bacon and scallions, sour cream (each to be added per taste) and fresh baked sour dough bread.

This is fantastic. My husband is not fond of citrus with poultry but he has asked for this several times. Per personal preference and reviewer recommendations I made a few changes. I used 3 boneless chicken breast which I butterflied and cut in half, I dredged in AP flour, diped in beaten egg whites then dregded again, shaking off any excess. I cooked the chicken in butter/olive oil till brown and crispy. Keep the chicken warm after removing from the pan. To the pan I added 1/2 cup lemon juice, 1/2 cup chicken stock, 1 cup white wine (not sweet). I let this reduce till slightly thickened. The flour from cooking the chicken and the brown bits on bottom of pan are enough to thicken the sauce. At the end I whisk in about 1 tbl butter and add 1/2 cup capers. I do not return the chicken to the pan rather I plate the chicken and spoon on the sauce. This retains the crispiness of the chicken.

This is a very good recipe as written but I did make a few changes there after. I agree, with other reviewers, it definately needs two eggs. I also used half beef and half pork, added 1/2 cup mozzarella, one small minced onion, several bulbs of roasted garlic and a few red pepper flakes for a little heat. The recipe doubles easily and the meatballs freeze great. I've used them in spaghetti and sliced into lasagna. My husband "loves" them sliced on a deli roll with carmalized peppers and onions, a little giardiniere and provolone cheese melted on top.

If your preference is the fluffy balloon bread typical of the mega market this is not the recipe for you. I've tried this recipe twice, both times different, and the resulting bread was tender, moist, chewy with a good closed crumb but not heavy or overly dense. With my first attempt I followed the recipe exactly as written and the bread was delicious. The second time I made a few personal changes. I used only whole wheat flour to which I added vital wheat gluten, 1 Tbl per cup of flour, and 1/4 cup of dry milk. I let the sponge sit for about an hour and reduced the honey to about 1/3 cup total. I used my kitchen aide mixer and after the initial mixing I let the dough knead for 7-8 minutes on 2. All-in-all both ways produced an excellent bread which stands up to sandwiches and toasting very well. A few suggestions; bread has three main ingredients, first is flour-so a good quality flour is imperative, second is water-if you do not drink the water from your tap do not put it in your bread, third is yeast-it must be fresh. Also, yeast can be inactivated by heat and salt so I always test the temperature of my water and temper my sponge with flour before adding salt. Never force the dough to rise as a low slow rise imparts flavor. Lastly, always measure/weigh all ingredients. These are a few tips given to me by a dear friends mother who was a professional baker, in her Chicago bakery, for over 50 years.

After the previous reviews, 4 out of 5 stars, I anticipate a delightful dish. Unfortunately, it was bland and not palatable in the least. After disposing we opted for take-out. I will not be making again.

Made these cookies for my husband to take to work and they received rave reviews with several requests for the recipe. Will be making for a 6th birthday next month.

This was very good and my husband could not stop eating. The orange zest was right on and the aroma made the house smell very festive. This recipe is not just for the holidays.

I've made this recipe several times and it is always a hit. It's good with flour tortillas but my family prefers corn. The last time I prepared this dish I used tortillas which had been previously frozen and they started to break apart as I attempted to roll the enchiladas. I simply layered them and made a very tasty casserole. Thank you for sharing.

I have been making a variation of this recipe for years. Instead of milk I dilute beef bouillion in water and add to, room temperature, cream cheese. Mix in a blender for a creamy consistency. Spice as desired with garlic and/or onion powder, red pepper, cumin etc.

Found this recipe, several weeks ago, when I was looking for a way to use left over fresh salmon. I'm sure the recipe would be great as written but I did make a few personal changes. I used panko crumbs, fresh herbs and garlic, celery seed, and carmalized the onions. I also coated the patties in panko crumbs prior to cooking. They were crispy on the outside but moist and flavorful inside. I served them with a tomato caper salsa, couscous and fresh beet salad. I will be making again next week, for a family gathering, and I will serve sandwich style on buns with a fresh dill sauce from this site. Very versatile recipe.

Made this tonight for dinner with a fresh loaf of bread. Comfort food for a cold evening. After reading the reviews I decided to make a few changes. I used vegetable broth as my base, added a couple more potatoes, decreased the basil to 1/2 tsp, added a pinch of thyme, rosemary and smoky paprika. I also added more bacon and thickened a little with left over mashed potatoes. Served with cheese, sour cream, bacon and pepper sauce on the side. The changes are personal preference and is not a negative review of the original recipe. Thank you for sharing.

I was looking for a muffin recipe and when I came across this I decided to try it. This makes great muffins and I'm looking forward to repeating as bread. I did add and extra banana and banana extract for my husband, but I'm sure it would have been just as delicious with no changes.