I cannot tell you how super easy this was to put together and how absolutely flavorful was the result! Based on this, I think I will be doing a lot of sheet pan dinners. The orange and the olives gives such a nice unique taste to the green beans and the seasoning was just right. I would definitely make this again. Made for Culinary Quest 2021.

Boy, this is some spicy meatball! Even so, the flavor of the mustard still came through.with 1lb. I’d ground beef, I yielded 21 meatballs. They were very tender and moist, without being mushy. Made by a fellow Feed Bag for Susie’s World Tour 2019.

This was wonderful and refreshing. The flavors of the orange, lemon, and mint really shone through. I actually used eight green teabags with 6 cups of water and half a cup of sugar since I don’t really care for sweet tea . I agree that this would be good warmed in the winter months as well . Made by a Feed Bag for Susie’s World Tour 2019.

This was an interesting side dish that made quite a bit! I steamed the green beans in the microwave, then made as directed. Very tasty! Made by a Feed Bag for Susie’s World Tour 2019.

Delicious, easy and fast! What more could you ask for? I was little confused by the instructions so basically I sautéed the onions and jalapeño and then added the shrimp and then added the rum and the brown sugar. Made by a Feed Bag for Susie’s World Tour 2019.

Wow, this recipe was fantastic! Super simple to put together. I made this exactly as posted, using red snapper. I just did not add the balance of the cilantro before serving. Because it was raining, I used the broiler. I will definitely be making this again! Made by a Feed Bag for Susie’s World Tour 2019.

While I didn’t follow the directions precisely , I believe the end result was in the spirit of the recipe. First I finally diced some onion and sautéed it in the olive oil until it was soft . I added the eggs and the salami and cooked until almost set, the scrambled it towards the end. Delish! Made by a fellow Feed Bag for Susie’s World Tour 2019.

Super easy and super flavorful ! I did not chop up the florettes but left them in sort of spears and it still was wonderful . Made by a fellow Feedbag for Susie’s World Tour 2019.

This was a really tasty recipe that was quick to prep. All the ingredients in the marinade worked well together, and none was overwhelming. I used thin-sliced chicken breasts, as it is what we prefer, which cooked super quick on the grill. I will definitely be making this again. Made for Culinary Quest 2016.