I was feeling adventurous wanting to try a new vegetable when I came upon this recipe. I followed the recipe excactly but did find that my beets took 1 and 1/2 hours to become tender. So figure in this extra time if your beets are on the large size as mine were. What was most surprising to me was the flavour or the greens. Delicious! I seasoned them with salt and pepper and doused with red wine vinegar. Beets are high in iron, fibre and vitamin C so you can fuel your body and delight your taste buds at the same time with this tasty side dish.

Finally a good recipe for veggie dip that is a little different. So, so easy too. Five stars. I halved everything only because I didn't have the full 2 cups of mayonnaise. Give all the flavours a chance to work their magic by a night in the fridge. My whole family ejoyed it. Kids and all!Thanks

Great garlic flavour. This marinade used overnight sure tenderized some steaks that would have been tough.

This is one of those sleeper type recipes. You know,very popular seasonally, usually autumn and winter. It then slips away while we enjoy the lighter fare of spring and summer returning again as the temperature drops. With few ingredients this is a soup that is definitely not stingy on flavour. I added about 1/4 C. small diced carrot, only to enhance the colour. Not having heavy cream, I opted for a mixture of 1/2 and 1/2 and milk. The finished soup has a perfect consistency while still warm. It will later require thinning. I suppose I am at a point in my own cooking where roux is no longer a four letter word. Which, by the way, was a long time coming and made for some mighty horrid outcomes. Everything was working as it should roux-wise here, but I became worried at the thickness while the cream was being incorporated. Thick enough to get tangled up and stuck inside the whisk even! Experience told me to keep adding the liquid as directed even though the potted floury blob didn't look promising. Keep whisking, and babysit, as this easily becomes overdone, quickly browning or even burning the pot bottom. More so, if using a thin (cheap :-})pot like me. Don't give up. It will work! Overall I think this is a deliciously fine soup. Thanks for the recipe.

I'm always on the hunt for a good stew. This one far exceeds any other that I have tried. I am officially not looking anymore. There were only 3 of us for this meal so I thought I would freeze and save or take it for lunch. After all, the recipe states that it serves 12. Too bad, there were no leftovers.

Being able to prepare early and keep warm, this recipe scores high with me. It made a huge difference of ease at Thanksgiving dinner (Canadian). No more crowding pots on the stove top. Great flavour and a very creamy texture.

I am not a potato fan although I serve them often. These tasted wonderful with its lemony-horseradish cooking sauce. Don't shy away if the horseradish scares you. It is tamed by the lemon and the starchiness of the potatoes. I used regular white table potatoes, skin on, cut into at least quarters. I parboiled them for 10 minutes to shorten the 1 hour baking time. I stirred them halfway, kept the cover on and they were cooked in about 40 minutes. I let them rest for 10 minutes in the baking dish when they were done to soak up the delicious sauce. I'm sure this would pair with any kind of meat, it went particularly well with steak. Thanks for a real treat that I plan to make again soon.

Really good flavour and a nice change from tuna. I found it a little runny and may add more salmon or reduce the creamed cheese next time.*Update* This mixture thickens up overnight in the fridge therefore it's fine just the way it is. Tastes like smoked salmon. Yummy!

Very good. I found that 1/2 of the marinade was sufficient for 2lbs of meat. The lime added just the right subtle tang. Using real limes is important to the taste. I used about 9 regular limes to get 3/4c. The amount of oregano was just right. After marinating don't be surprised that the meat looks greyish. It is reacting to the lime juice. I think the 2-5 hrs recommended shouldn't be far exceeded or you may end up "cooking" the meat. Make sure you have some left-overs. This tenderloin is delicious cold. Thank you Dave Nash for a wonderful recipe.

Nutritious and whimsical. Great idea to brighten up a table for any occasion.

I make this dish very often. It is a family favourite. I have taught 2 of my sons to make it. Try to use good quality diced tomatoes. I have found that some are much better than others and it really shows in the end result. Fresh parsley makes a big difference too. Thanks so much for this recipe it is fabulous!!!

The more I use this recipe the more I appreciate it. The chicken always turns out juicy with skin full of the rub flavour. I add flour and chicken broth to the pan drippings to make a tasty gravy. Waiting till chickens are on sale for 2 for 1 makes this main course very economical. This dish feeds 7 - 8 people and leftovers if you have any, can be frozen of course. Thanks for this recipe I will use it again and again.

My son went crazy over these. Really strong orange flavour which I will change up for cherry or grape next time. I used 2 popsicle trays which this recipe filled, along with a small cup extra. That's 16 plus popsicles. They are a little difficult to remove. I held a cup of warm water underneath and used a knife which worked. Perhaps not the healthiest but nice for a treat once in a while. Thank you.

At every family dinner get together I challenge myself by including something new. It's a kind of an addictive adrenaline rush for me. Not always such a wise idea but so far I haven't had any grand flops. I splurged, treating myself to a long wanted trifle bowl, to best present this dessert's layers. I did follow directions as written, only subbing real whipped cream. As the bowl was tall I was able to add 1 more layer, sprinkling a scant teaspoon of Skor toffee bits on each. It was fun decorating the top with shaved chocolate, coloured sugar, a pinch of toffee bits and thin strips of candied orange peel. http://allrecipes.com/Recipe/Sugary-Orange-Peel/Detail.aspxAt This trifle caused quite a stir as we took first bites. I was treated to "awesome, OMG too good, fabulous". Everyone loved it and they all left with a copy of the recipe. I couldn't have asked for better results.

I made so many desserts for Thanksgiving (Canadian) today. "5" Can you believe they are ALL AR. Yes, I would say I'm addicted. This was a favourite. I thought it sounded like it would be really good. It was - & even more so! Thanks Mary Sturgis for sharing the recipe.

I suppose it was the interesting method that intrigued me. I'm not a green bean lover and have never prepared them from frozen but some family members are, so I thought I would give it a go. Few ingredients are required and really clear instructions are given in this recipe. The slight browning of the beans gives this dish the most interesting flavour and texture. If you are in the mood for something "outside the box" this will dazzle your taste buds. UPDATE - I have found the French cut style of frozen beans are the best to use.

I had put off making these little meatloaves because I am so satisfied with another meatloaf recipe from AR. Surprise! These are great too. The oats and the cheese just melt into the loaf adding just the right amount of flavour and texture. This would be a fabulous dinner for kids who love to get their own portion. No onions to worry about either. All in all a great recipe.

Delightful!

Wow! This is really good! Suprisingly everyone young and old liked it and that included a couple of picky eaters. The tang of the capers was toned down just enough by the "creaminesss" of the potatoes and the parmesean cheese. Adding the mixed sauce to the still hot potatoes really brought out the flavours of the fresh parsley (a must for the best taste) and green onions. We were licking the pot. Thanks so much for this recipe.

Growing up, a summer dinner table staple was always a bowl of cucumber and sliced onions, very close to this rendition. My mother used a simpler version. White vinegar, a little sugar and water and perhaps a pinch of salt and pepper. This recipe passes my nostalgia test with flying colours. I keep reading the word "refreshing" to describe this salad. It really is a refreshing side to any dinner. I followed the recipe as directed but unfortunately had no fresh rosemary. In fact, the dried rosemary I used was from a spice bottle that could have been stashed away at the back of my cupboard for some time. If anyone else opts for dried, remember to scale down the amount specified to approximately half of what is called for here using fresh. Knowing that some of my family members don't like the spiky pieces of dried rosemary, I used a sturdy plastic bag and a meat mallet to pulverize most of those bits. Next time I will use fresh. This is a wonderful addition to any meal. Thanks for posting it.