This was fabulous in taste and consistency. You must vary the amount of lemon juice to the sweetness of your berries or fruit. Less sweet berries will require less lemon juice, and I would only use 1.5 Tbsp max, but that is my preference. It does need some, no matter what. Also, you will find that substituting 2 Tbsp of the sugar with 2 Tbsp corn syrup will produce an even silkier texture. And dressing each serving with a small amount of chiffonaded fresh basil not only adds color, but a nice flavor complement as well. Thank you, Dana, for a terrific recipe I will use again and again!

We loved this. Like others, we made a few modifications, but the base recipe is delicious. We couldn't get much bok choy, and only regular bok choy, not baby, so we subbed the second bunch with baby spinach. Also used rice vinegar, 1 T. toasted sesame oil, mandarin oranges, and, 1/2 tsp ground coriander, for a more authentic taste. As stated, this makes a lot more dressing than you would ever use on 2 bunches of bok choy (we used a little less than half), but you *will* use the rest. Salad would be great with the addition of fried or grilled chicken strips, and dressing would make a great marinade for chicken or beef. The almonds and chow mein noodles are the necessary finish for this salad...don't skip them! Thanks very much for this recipe!

FIRST-TIME BRINERS: AFTER BRINING, YOU MUST THOROUGHLY RINSE THE TURKEY IN RUNNING WATER (about 2 mins) and then PAT IT DRY thoroughly before baking. Also, DON'T BRINE A TURKEY THAT IS MARKED "PRE-BASTED". I suspect one or the other of these is the issue for those complaining about their bird being "too salty" even after cutting back on the salt. Do not cut back on the salt! The rinse and/or the unbasted bird will solve your problem. This recipe is terrific, but the author unfortunately assumed users would know these things. Do try it again!! I add 1/2 can of orange juice concentrate but everything else is the same. If you are using frozen turkey, it should be thawed before brining. A FRESH turkey will always turn out better.

As simple as it is to make great taco meat from scratch (and far less salty and more tasty) with 6 ozs. of tomato paste, 1 can of Ro-Tel tomatoes (undrained), 2 tsp. cumin, salt, 2 tsp. chili powder, and 1/2 tsp black pepper, this take on taco meat isn't something I'd ever use again...and certainly not something I'd serve to adults.

I modified this recipe slightly when I made it, replacing 1/4 cup of the water with 1/4 cup merlot, and added 2 tablespoons of tomato paste and a tablespoon of Worcestershire. As other reviewers have stated, this is much better when the roast is seared prior to cooking. I use salt, pepper, onion powder, garlic powder and paprika and run into the roast first, then dust it with flour while olive oil heats in the searing pan. When the oil begins to smoke, sear about 2-3 minutes per side. I also like adding vegetables to the mix initially, so I use about 5 carrots, 3 ribs of celery, 1 large onion cut into quarters and 2 large russet potatoes cut in half. When it comes out of the oven, your entire meal is ready to go. This is about as easy as roast gets, and it's delicious. You won't be disappointed.