Heather U.

"Wow, this was fantastic. I prepared a 4-lb center cut boneless pork roast. Scaled the recipe to 2 servings, which yielded the perfect amount of rub (rounded the weird measurements-- e.g., for 7/8 tbsp, I used 1 tbsp). This cooked in my slow cooker for 8 hours on low. Didn't need to add any stock or liquid of any kind since it created it's own juice..."

5 days ago on Food.com

"This was great! Love the cauliflower - pasta combination. I used half white wine, half chicken stock and Ronzoni Smart Taste thin spaghetti. Also added crushed red pepper flakes and nutmeg. Decided not to mash the cauliflower up as I had sliced it up to begin with; in the process of cooking, it had already broken down some and I wanted some nice-s""

Dec 20, 2011 on FoodNetwork.com

"This is amazing--love it! I used a 4-lb chuck roast this the second time I prepared this. Added in some big chunks of carrot, which was a great addition (but it's fabulous as is). Served with ciabatta on the side to soak up the juices. The meat is so tender you can dish it up with a spoon. Mmm""

Dec 11, 2011 on Cooking Channel

"Terrific meal. I roasted boneless skinless chicken breasts in the oven. Chopped them into large cubes and stirred them in to the sauce. I don't love pine nuts so toasted up some slivered almonds instead. I loved the simplicity of the sauce, although some might find it bland. One could increase the amounts of tarragon and Parmesan if that's the cas""

Dec 8, 2011 on Cooking Channel

"Delicious casserole! I followed the recipe pretty closely. Minor changes: Turned leftover stuffing into bread crumbs in my food processor for the topping and added a can of cannellini beans for extra texture and fiber. I realized later I forgot to add the parmesan; didn't miss it but I'm sure that would've been great. I used sauvignon blanc and wi..."

Dec 6, 2011 on Food.com

"I didn't prepare the polenta so my review will focus on the brisket. This brisket was really tasty! I omitted the diced tomatoes and also added a bunch of shredded fresh kale and nutmeg to cook up in the wonderful broth maybe 30-45 min before the meat was done. Perfect with crusty bread on the side.""

Nov 22, 2011 on Cooking Channel

"Terrific! Roasted split chicken breast halves on the bone, which worked really well. I loved the rosemary, fennel, and faint lemon background with the artichoke hearts. The leftovers will be great for lunch plus there's enough chicken shredded up to make enchiladas suizas tomorrow. Yum.""

Oct 9, 2011 on Cooking Channel

"Great tasting and really easy- nice combo. I've made the meatloaves twice now and will definitely make them again. Haven't included the apples yet as I anticipate complaints from the peanut gallery. Next time they just might have to suck it up and deal because that sounds great to me. I added fresh sage and thyme to really bring home the theme. Se""

Oct 2, 2011 on Cooking Channel