Delicious. I cut the oil to 1/2 cup (that was plenty) and cut the hot pepper sauce to 1 Tbsp (bad move, it definitely could've taken the additional spice). Took others advice and added the lemon juice only for the last 30-45 min. marinade time. Yum... husband and I were fighting the kids for the last bite!

Delicious. I followed the recipe exactly as written, except that I took the bacon out when it was crisp, chopped it, and added it back in for the last 10 minutes of simmer. Next time I'll probably use only a teaspoon (or less) of salt, as the bacon adds plenty on its own.

This is an interesting recipe. I loved the combination of almonds and sunflower kernels with the cabbage. I cut back the sugar to 3 Tbsp because 6 just seemed way too sweet, and I used closer to 12 oz. shredded cabbage and it was still a very moist salad. I'd make this again because mayo-based salads are so repetitive, but I may have to keep looking for that perfect vinegar-based salad.

The fish was good -- though next time I think I'll use a little seasoned salt to give it a bit more flavor boost. I don't know what happened to the sauce but it came out as a glutenous mess that couldn't be saved. Maybe I had too much leftover flour...?

Utterly delicious decadence! My changes per time & necessity: I doubled the shrimp; used green onions instead of shallots; used Pinot Grigio instead of Chardonnay; used 3 TBsp butter instead of 1/2 cup. Oh-My-Goodness. I think I could eat this every day if I didn't know it would kill me, and even then it might be worth it! I served over fettucine. Try topping it with a nice garlicky bruschetta, it's crazy good.

Delicious, classic flavor. I wish the directions were more specific about the amount of water to add. "Large stockpot" can mean a lot of different things. Mine happens to be 8 qt. size, so adding water to 2" below the rim was just a bit much. Next time I'll know better. I added 1/2 tsp. poultry seasoning for a bit of add'l flavor. Will definitely make this again!

Thanks for helping me find a new delicious way to serve fish. I used an italian cheese blend because I'm not a fan of blue cheese, and an italian seasoned salt instead of plain S&P. Love the suggestion someone had of adding zucchini to the pepper/onion topping, which is absolutely fantastic and could go with just about anything IMO!

Easy and delicious! My tweaks: used boneless skinless thighs and Yukon Gold potatoes cut into wedges. I used only about 1/3 cup olive oil and the seasonings as listed plus 1 tsp onion powder, mixed everything together and marinated at room temp for 45 minutes. Spread it out between two baking sheets (low sided) so everything was in a single even layer. Combined about 1/2 cup dry breadcrumbs with 1/2 tsp salt and sprinkled it all over (since I was using skinless thighs, I thought this would replicate the "crisp" a bit). Roasted at 375 for approx. 50 minutes, then broiled for a few add'l minutes for more browning. Seasonings were lovely -- tasty but not too much (esp. for my kids). Served this with a simple romaine/spinach/red bell pepper/carrot salad. Delicious weeknight addition to the meal plan. Thank you for the base recipe, Sandy Witek, and thank you, commentors, who shared your additional tips.

These are delicious and so easy to make, yet they look and taste "fancy" enough for holiday entertaining. I must concur with other reviewers, 1 cup of cranberries is plenty. I may experiment with different combinations of fruit and zest just for fun. Great recipe, Donna, thanks!

I reviewed this recipe 5-6 mos. ago and gave it 4 stars, but since then, I don't think I've prepared steak (read: ribeye) any other way, so an upgrade to 5 stars is really necessary! This really IS "the best" marinade ever -- as long as you include all ingredients, including the hot sauce (this is really "the secret") AND put it all in the blender. Use 1/2 - 3/4 for the marinade and reserve the rest for sauce. Please forget the so-called "purists" who have reviewed this with disdain and low scores. Look -- steak is great in many different ways. If you're not a marinade type, you have no business here.

Delicious! For those who had issues with the cooking method -- suggest you watch "Chef John's" video for pesto-broiled salmon. Once the fillets are coated with pesto, begin by placing your baking sheet on the stove burner, just for a couple of minutes to give the bottom of the fish a head start. Move to the broiler (approx 8 inches from flame) until browned. Then reset oven to 350 and bake for a few minutes til its to your liking. This is the method I've used and it's worked like a charm.

My first homemade spaghetti sauce was fabulous!!! Minor substitutions: I used one 28-oz can of crushed tomatoes and one 28-oz can of diced tomatoes seasoned with basil, garlic & oregano. I also used only 1 tsp of salt. After sauteeing the onion & garlic, I put everything (except the tomato paste, basil & pepper) into the crockpot and let it simmer on low for about 5-6 hours. I added those last 3 ingredients along with 1/4 cup red wine (malbec) and my own homemade prebaked meatballs for one more hour. SUPER!!!! Goodbye jarred sauce!

I had never made CB&C before and was anxious to try it this past St. Patrick's Day for our 9 guests. This recipe was a great starting point and gave me the confidence to finally do it. So my rating is more for that than the actual meal, which I prepared as follows: I bought two 3-1/2 lb. flat cut CB briskets. I rinsed them and placed them in the oven at 325 for 5 hours until the thermometer read over 160. I then strained the drippings of as much fat as possible, and poured them over the potatoes & carrots. Back into the oven (350) til almost tender, at which point I added the cabbage wedges and stirred in about 1/4 cup water, salt & pepper. It took another 20-some minutes for the vegs to finish. I sliced the cooled CB and stuck it back in the oven to warm for about 10 minutes before serving everything together. Very delicious, very easy, and I will definitely make again!

Delectable! I followed the recipe as written; however, in my opinion, there was twice as much glaze as needed for one cake. I solved it by making a second cake and using half on that! LOL.

Absolutely delicious! This easily filled six 12" tortillas. I skipped the green onion because I didn't have any on hand, and skipped the olives because I don't care for them. Used a Mexican cheese blend in place of the cheddar. Wonderful recipe, thank you!

So easy, so perfect! My kids may never use pancake syrup again. This would be a wonderful topping for cheesecake, angel food or pound cake, even lemon bars.

Yuuuummmm! This was so good - it vaguely reminds me of the Swedish meatballs my mother used to make whenever there was a party. I didn't have time for "day-old" bread, so I lightly toasted two slices and crumbled those with the cream. Also, I used a bit more meat (closer to 1 lb. of beef, 1/2 lb. of pork) but otherwise everything else was the same. I recommend using all the spices incl. the brown sugar and ginger. They blend beautifully and the taste is subtle and delicious. Great recipe; thanks to NomNomNom for posting!

Very good. I added some other veggies (about 5 potatoes and 2 stalks of celery, cut up), 1 cup of beef broth and 2 Tbsp Worcestshire. Next time I may add add'l spices to jazz it up a bit. I'll also have to experiment with different soups and cuts of meat. I used a 3.5 lb boneless chuck roast which I thought would be perfect, but it actually ended up on the tough/stringy side. Could've just been that particular roast, though. Was in the slow cooker about 6.5 hours on Low.

Good - very comfort food-ish. My kids loved it. Not esp. exotic in terms of flavor, but it makes a great "quiet" side dish for something spicy. I really dislike pimento so I left that out, but next time I may try some chopped red pepper.

Absolutely fanTAStic!!! Like others, I reduced the brown sugar -- 1T instead of 2T -- but otherwise I followed the recipe exactly. If you like a bit more spice, you could easily add some red pepper flakes or cayenne to the marinade. This is soooo delicious. Even my kids (all elementary school age) gobbled it up. Can't wait to try it again!