I used balsamic vinegar and left out the salt (figured soy sauce and worchester would be salty enough and I was right) I added a little lime juice and chili paste because we like a bit of tang and heat. I also added tsp of smokey hungarian paprika for a little extra smoke .. the marinade tastes good by itself - the steaks are marinating now and I'm looking forward to eating them later.

Reviewed On: Apr. 13, 2013

I recently had creme brulee on a trip and so wanted to make it when I got home. I scoured the net for what sounded like an easy recipe and finally found this one. I took the suggestions of Chef and did not use the double boiler. This being my first time making creme brulee I was a bit hesitant to make substitutions but to cut the calories I used fat free half and half instead of heavy cream. It didn't compromise the texture or flavour at all - I was so pleased. I will definitely make this again!

Reviewed On: Jun. 11, 2012

I had been salivating for almost a week waiting for my rhubarb to get big enough to use and today when I saw that it was, I scanned the recipes for something unique to make. This was it!! My husband loves rhubarb crisp and this was a nice change from the usual. The cherries were a nice addition ... just the right mixture of tangy, sweet and tart. I used almond slivers though instead of walnuts. I enjoy making deserts but don't usually eat them ... I couldn't resist this though and a sample teaspoon ended up being a full serving... I loved it ... and so did he! Will definitely make again .. probably for pot luck dinner

Reviewed On: May 5, 2010