Linda Van Wickler

This was delicious!! The whole family gave it rave reviews. I followed a suggestion of cooking cabbage and potatoes and carrots while the meat rested. Perfect accompaniment. The only problem was I should have bought a larger brisket! The broth was so delicious I used it to make vegetable sup with the leftover veggies. I added a can of diced tomatoes and drained white beans, a bit of Italian seasoning and fresh ground pepper. This will become a St. Patrick’s Day traditional meal!

I made this just as the video instructed. I LOVE grilled cheese and the only thing that could make one better would be more cheese! Or so I thought. But I was not happy with the outcome. I found the end result to be tough. I know Chef John said to use soft white bread but maybe a heartier bread would work better. I'll never know because I will not make this again.

I made this recipe using 2 pounds of chicken tenderloins. They were still slightly frozen when I put them in the slow cooker. I cooked them on low for four hours and they were perfectly done. I served them over brown rice with veggies on the side for the first meal. After that I shredded them and served on rolls with pepper jack cheese melted on the sandwich. Very very delicious. Easy to make. I will definitely make this recipe again.

I love this chili. It is so quick to put together. Most ingredients are from the pantry. My husband doesn't like sour cream so I subbed plain Greek yogurt and replaced the cream with chicken broth. I love the spiciness. A keeper! I'll be making this again this fall and winter!

I have several favorite recipes from AllRecipes but have never written a review before. I LOVE this soup. I used chicken broth instead of veggie. I also sauteed an onion and a couple of cloves of garlic as another review suggested. I didn't have time to make this in the crock pot so did it on the stove top. It was ready in about an hour and fifteen minutes. I had a cup or so of baby spinach I needed to use so I chopped that and added it at the end. Also used a Tuscan spice blend instead of the savory since I didn't have savory. My meat eating husband loved this soup too. The only change I would make next time is to reduce the amount of barley and increase the lentils. I felt they were ouatnumbered! I will definitely make this again. Almost forgot. I decreased the pepper to 3/4 tsp.

We LOVED this. I used half the orzo, half the oil. Used 1/2 cup of feta added when orzo was hot. Used a Tuscan herb infused olive oil for the oil and garnished with pine nuts. took the advice of another reviewer and added the salt and pepper to the food processer when making the pesto. We're looking forward to having it tomorrow as a cold salad.