OMG, delicious! Great method! I used half a Spanish chorizo, casing removed and diced, and two chicken mango sausages (what I had on hand). After the onion, carrot and garlic were cooked, I added a 10 oz bag of TJ's Organic Tuscan kale (remove spines first) and sauteed for a minute or two. Then only a quart of fat free chicken broth and added a can of Great Northern beans (not drained) and about 1/2 tsp red pepper flakes along with the oregano. Brought to a boil, then simmered about one hour. Yum! I omitted the bay leaf, cauliflower and mushrooms. It did not need them, but I might try next time. There will definitely be a next time!

This salmon is delicious! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness, but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary, imo). I subbed fresh thyme for tarragon, as I did not have any fresh tarragon. I think fresh dill would be great, too. I ended up baking at 400 for abut ten minutes, according to a similar recipe, and it worked out fine, although, I will broil next time for the added browning effect of the topping. I would definitely try this technique with other fish, too.

Most excellent; love this coleslaw! I added half an 8 oz bag of red cabbage, chopped a bit, plus four radishes, diced. I've made this twice and find that it only needs 1/2 cup of mayo and 1/3 cup sugar for my tastes. I subbed 2 tbsp of rice vinegar for white. Plenty of dressing for me. No onions or poppy seeds; might try that some day, but for now I am very happy with this method. I did add fresh ground black pepper pepper at all stages, including the dressing. Will certainly make this again! Thank you!

I sauteed this dish using slipper lobster, that I bought at the farmer's market, instead of shrimp. Also, I only used garlic (no shallots or chives on hand). I used smoked paprika and really liked the flavor that imparted. The flavor, overall, was very good, but I think grilling would be even better! I ate it with pita bread, dipped into some of the garlic, paprika oil - yum!

This was delicious! I browned lean ground turkey, with onion and garlic and added one diced jalapeno (seeded). I used fire roasted diced tomatoes, which I love, and the salsa was La Victoria, medium-hot, which I had on hand. I stuffed both green peppers, whole, and red peppers, halved, and baked them for 45 minutes, covered with foil. I didn't top with cheese and that was the perfect time and temp to make the peppers tender. I only tasted the stuffed half red pepper and I wish I had more, as I left the dinner, along with Mexican Rice III, at my mom's house. I will definitely make this again. Thank you for great the recipe, Lutzflcat, and to Sherri for recommending these on the Buzz.

Very good recipe. I used white wine, as I didn't have any beer, but will try beer next time. I also may omit the rosemary (sub oregano?) and add more cayenne for more spice. Also, I will put the spices and herbs in the butter first to meld the flavors more and lessen the cooking time for the shrimp. Overall, a great shrimp recipe. I served it with white rice. Yum!

I just made this for a late lunch and plan on having the rest with New Orleans Barbecue Shrimp for dinner! I don't mind using raw eggs for caesar dressing, but wanted to try something different. I was planning on using anchovies vs. paste, but, lo and behold, I had neither. (I always have anchovies on hand or so I thought!) I was so disappointed, but looked around and decided on a couple of tsp. of red wine vinegar. It worked! I really liked this dressing and can't wait to try it again when I get anchovies. Thank you for the recipe, Kathleen. Update - I found a back up anchovy paste in my very own cabinet before dinner. lol Yes, the dressing was even better! I will definitely make this again.

Made this as is except with about a half pound of quartered, sliced smoked sausage (needed to use up), 2 slices of bacon, 4 potatoes and a whole bunch of beautiful organic kale. Delicious! I bet it would be even better with Italian sausage. Yum!

These sweet potatoes were just what I was looking for to serve for Thanksgiving this year! I did not want the marshmallow or other sugary taste of most sweet potato casseroles. These were naturally sweet, healthy and easy to make! I followed the recipe exactly and they came out perfectly. It was actually my first time to sautee apples and they came out great! In fact, I will make the apples from this recipe just by themselves for dessert or a yogurt topping. They would be great on pancakes, too. I definitely recommend this recipe to anyone looking to lighten their Thanksgiving meal without giving up any flavor. These sweet potatoes will be on my holiday table for years to come! Thank you Baking Nana for sharing your wonderful family recipe.

I have been remiss in not reviewing this recipe sooner - it was fantastic! This is one of my first recipes culled from AR (and is very worthy of my first review!). I made this (also my first Prime Rib!) during the holidays, exactly as written, except my roast was just over 4 pounds (two bones), so I lessened the first cooking time by several minutes. I also did not tent it because it was already at temperature (130) when I took it out and I didn't want it to raise any higher (I like rare meat!). I let it rest for about 30 minutes before I put it back in at 500 for 10-12 minutes. Otherwise, I followed the cooking method, seasonings, etc. just as written. It came out very juicy and tasty, rare to all the edges and crispy browned on the outside; just like the picture and just what I wanted! I have told already several people about this unique and very successful method for cooking Prime Rib. I will definitely be making all future rib roasts just like this! Thank you, Ken, for sharing.