When I first made this, the salad looked a little plain so I added a bunch of cherry tomatoes for colour. The dressing turned out great (like many others I used half a cup of sugar and added a little water to it). To prevent my dressing from turning gooey, I let it cool on the counter and poured it over the salad at room temperature. The unused portion of the dressing was refridgerated and did, in fact, turn into a thick goo. But I'll be making this one again.
I made this last night exactly as written and it was fantastic. I cooked the pork, pepper, and onions in a stir-fry basket on the grill since I didn't have any skewers and it turned out moist and tender. Served on warm pitas with tzaziki sauce, accompanied by white rice and a Greek salad. Very very easy and tasty, will definitely become a summer staple in my family.
For whatever reason, my bacon didn't produce the usual amount of drippings, so once the bacon was cooked halfway, I added my onion and mushrooms to the pan. Otherwise, I followed the recipe almost exactly (used lean instead of extra lean) and it turned out great. Good on buns the next day with extra swiss and sliced tomatoes too.
I made this exactly as written, and even though I have a very large crockpot, I could barely fit it all in. The recipe calls for '8 Red Potatoes' but it should probably read '6 medium red potatoes, cubed' because that's all that would fit. Also, like many other reviewers, I noticed the cooktime to be way off. After the first hour on high, the crockpot hadn't started bubbling at all. I cooked it for 5 1/2 hours on high and the potatoes were still hard -- I should have cut them smaller. Overall, it was soupy but it thickened up and tasted better the second day. I threw in some carrots and 3 boneless pork chops for meal #2 and it was better. I didn't like this dish enough to make it a second time.
These were easy to make and turned out great. I only had fresh spinach on hand, so I just went ahead and chopped that (I used about 4 oz, which turned out to be plenty). My bacon was a bit rubbery on the bottom, so I turned the breasts over just before they were done cooking and broiled the bottoms for 5 minutes or so. I also sauteed the spinach I had leftover and served that with some jasmine rice. Not too shabby I must say, not too shabby at all.
The first time I made this, I made it as written and it was great. The second time, I added a bit more white wine (1/3 cup), plain goat cheese instead of feta, and a can of diced Roma tomatoes (drained). It was just as good, maybe a bit less salty than the original. I especially like how the goat cheese melted down and became like a sauce, blended with the wine, oil, and garlic. This is definitely a dish you can play around with and still expect above average results. Next time I think I'll add a chopped chili pepper...
I made this last night and it was excellent. I followed the recipe exactly as written, but like so many others, I needed to add bread crumbs to be able to form patties. I basted the patties with a bit more teriyaki sauce while they were cooking, and this gave them a nice colour and glaze. I also grilled the pineapple for a few minutes, just before I took the burgers off. We didn't know how to garnish these, so we just ate them with the pineapple and everyone agreed they were great 'as is'. This was a nice change from your everyday beef burger.
I made this exactly as written, however when it came time to add the glaze to the pan, it was still very runny so I needed to add some cornstarch. Otherwise it was excellent. I sliced the breasts for my guests just prior to serving, and spooned some extra glaze over top. Served it with some basmati rice (used chicken broth) and steamed asparagus. Everyone enjoyed it.
I have made this at least 20 times, not much to add to the reviews except to say that it's always a hit. I've made it exactly as listed many times, but sometimes when I don't have any roma tomatoes I just use 2 tbsp of chunky salsa, and it's just as good. I like how there's no mayo or miracle whip in here too -- it's creamy enough that you don't need it.
I've made this twice, exactly as listed. However, I hate when fish falls apart on the grill so both times I wrapped the fillets in foil and grilled them for 10 minutes. Of course, if you're going to wrap them you could easily use the oven as well. The salsa is very good. Made it with mango the first time and fresh peaches the second time. I think I prefer the peaches. Used the leftover salsa on burgers the following night.
I've made this twice now. The first time I followed it as written and it turned out fine. The second time I made it, I added about 1/2 cup of the onion and a dash of cumin. Just before serving I added about 3 tbsp of chopped green onions (just the green part) and gave it a quick stir. My fussy kids liked it better the second time.
My 5 year old requested carrot muffins so I made these. I followed the directions to the letter and smelled/tasted the batter before baking. It didn't have quite the same spice profile I am used with carrot cake so I added 1/2 tsp of allspice to the wet batter. Otherwise I didn't change a thing. They turned out great, will make again.
