This is quite good and definitely easy to make. I loved how the meatballs came out; they're huge and full of flavor. I actually grew up eating cabbage rolls that were served with a creamy mushroom sauce (Polish-style, I suppose), so this tomato sauce was new to me. I wasn't wild about it. Next time, instead of the diced tomatoes and tomato juice, I will try these with chopped mushrooms and condensed mushroom soup mixed with water.

This is awesome and much tastier than a regular, boring potato salad. I love the addition of eggs and dressing, and I really loaded it with freshly-shredded Parmesan. I mixed everything together, instead of layering it. The bacon was quite good in this, but next time I will try adding in some minced anchovies instead (I love them in Ceasar salads).

I've used this method many times; it works perfectly. You can also use a bit of bloomed gelatin instead of the instant pudding, and it works just as well.

This was one of the better pot roasts that I have made. The meat was very tender, and the sauce was full of flavor. I did not have the dried mushrooms on hand, so I substituted those with a couple teaspoons of Maggi seasoning for that umami boost of flavor. I decided to go the gravy route, and after I added the corn starch I also whisked in half a stick of butter to give it a nice creaminess. The meat and gravy were perfect served over a big pile of mashed potatoes!

I was just about to post a similar recipe. I'm a Chicagoan, and this version is very accurate, right down to the beer-boiling, celery salt and sports peppers. Usually, I just use yellow mustard though, and I often just pan-fry the beef-franks to save a bit of time. I feel like pickled jalapenos would make a decent, more widely-available substitute for the sports peppers, but every other ingredient is pretty much sacred. KEEP KETCHUP AWAY FROM THESE CHICAGO DOGS!

This is definitely my new way to cook caramelized onions. Just perfect, thanks for sharing this neat idea.

I've never had couscous with a dressing, so I didn't really know what to expect from this recipe. I thought it was good- it's basically similar to a pasta salad. The combinations of ingredients are strange, but everything still comes together. I thought this salad would have an Asian or Latin American vibe, but the cumin-spiced yogurt gave it more of a distinctive Indian flavor. I think I'll be serving this with stuff like tandoori chicken in the future.

This is quite good. The gravy is really flavorful, and I loved it over roasted buckwheat. Next time I'd probably add more spice though, as I like my Cajun food very hot.