tasty! Just like pickled green beans, but no canning involved.

I've been making this recipe for about five years now- it's one of our favorites. The sauce is thin- and is absorbed wonderfully into fresh pasta. It's a light dish, so if you're looking for a heavy, saucy pasta dish this isn't what you're looking for! The flavors are so complimentary - it's just delicious! I always use button mushrooms (cheaper) and have used both red and white wine- both are marvelous. Always add garlic, however!

delish! we added major vegetables though- sugar snap peas, bean sprouts, zucchini, celery, whole spinach leaves, garlic, tons of button mushrooms sliced thick, etc. We also used a larger portion of ginger and just sliced it into chunks, so that we didn't have to do all the grating, squeezing, and picking out of fibers. Too much work! ginger is cheap! Dont forget to soak the noodles (bring water to a boil, remove from heat and add noodles, drain them when you're done with everything else.) We'll be making this again!!!

these are so good, i cut the baby reds up into quarters and they cook fast enough. The lemon adds a wonderful new twist to potatoes!

definately delish. I normally don't like anything charred, but the "char" is just carmolized sugar... it's my new favorite marinade. We barbequed chicken and had it as a main corse, and i also have used the George Foreman to cook the chicken in this marinade and then sliced it up for salads. Highly recomended :)

one of our new favorites. We modified it quite a bit... but the wide variety of ingredients was the idea behind the masterpiece! Thanks :)

delicious dressing, i havent' acutally made the "salad" but i used the dressing part of it for my own oriental chicken salad- which is more like a regular green salad but with ramen noodles crunched on top and grilled chicken. We poured this dressing on top because the grocery store was out of our favorite brand. This one beat it! We'll never buy again :) Thanks!

we used this marinade for shish-ke-bobs, and it was wonderful. In truth, the beef actually took to it better than the chicken! All was wonderfully moist with just a hint of flavor. I marinated overnight.

i didn't actually make this roll in particular, but i used the suggestion for the sushi rice! It was -perfect-

this was fabulous!

i added sliced fresh apples half way through, and sprinkled a little cinnamon with the brown sugar. Mmm... the smell of baked apples... I also was just cooking for myself tonight, so i froze half the uncooked squash and just made half. (with half the butter and brown sugar, of course!)

very delicious alternative to garlic, lemon and dill. I also used slotted foil to BBQ, for fear of the fish sticking to the grill. We still basted and flipped, the foil was only covering the fish loosly. (and parts of the fish did stick to the foil, so it could have been a disaster on the grill! We also saved some sauce for dipping. Thanks for the recipe!

i love this recipe. I'm not a fan of big sloppy beefy noodly dishes, so even thinking about making this one, i'm never excited about it. But once it's done and on my plate, i can't stop sopping up all the sauce! It's fabulous. Everytime i've made it for guests they've loved it. Thanks for a keeper :)

i made these gingerbread by adding ginger, molasses, cinnamon, and nutmeg. It needed a little extra flour, but i was expecting that. My first attempt at biscotti, and everyone raved!

i marinated for two days, because i wasn't planning on using the steaks for two days anyway so i figured, 'why not just let them sit in a marinade?' They were fantastic. SO juicy and flavorful. I served them with garlic mashed potatos and steamed asparagus.

exactly what i was looking for. fantastic!

this is GREAT tortilla soup! Next time i will try it with shredded tortillas instead of tortilla chips. I added avocado and a dollop of sour cream to the top of each bowl. We froze the left overs in a zip-lock and it was just as tasty the seccond time around! Thanks! We'll be making this one again!

Yum! We actually didn't have any jack cheese, so we used a combination of mozzerella and cheddar, 'cause they were in the fridge! It was still wonderful. And the plate trick saved us!

definately a keeper! i used less flour and the chicken cooked in about half the time, but other than that the recipe was perfect! i served it with artichokes. :)

yum yum yum yum yum! My first attempt at making Indian food: A Success!! I'm not sure if i did everything according to the recipe, but i sure tried. Lets see... *I didn't see the point of using onion and shallot, so i just used onion. I'm on a budget :) *i ground up equal parts garlic cloves and ginger root to make a "paste" of sorts, i'm not sure it's what i was supposed to use but it lended just enough subtle flavor. And again, i'm on a budget! When would i use garlic ginger paste again? haha *i used heavy cream (whipping cream) instead of 1/2 n 1/2, because i had it left over and one user suggested it anyway. I don't mind the extra fat... yum. ;) *i could only find non-fat yogurt. Guess i made up for the cream. :) *blended a can of tomatoes for a tomato puree. It's what we had... *used frozen chicken breasts, but into chunks. I like white meat better than dark, and it's what we had. *i used crushed cashews instead of cornstarch as a thickener as one reviewer suggested, because it sounded YUMMY, let alone authentic. I served this with a blend of basmati rice, sautee'd onion, and sautee'd corn. It was heavenly :)