I chose this recipe to try out my new ActiFry. Wow, was this easy! The sprouts came out tender. This is for hardcore Brussels sprouts eaters. For the more finicky eaters, I would either sprinkle with parmesan cheese or balsamic vinegar.

Wonderful garlicky shrimp! I was impressed that the low cooking temperature prevented the garlic from burning at all. I peeled the shrimp, but used the flour coating as written. Served with jasmine rice.

We enjoyed the whole corn kernels and chopped jalapeno - they added textural contrast and an assertive but not overwhelming bite. It took about 14 minutes for my muffins (prepared in a cupcake pan in paper cupcake liners) to brown. The muffins fresh from the oven tended to cling to the paper liner, but those that cooled for about 10 minutes peeled cleanly, so I would add the rest time to the recipe. These were hearty muffins, and I will make them again!

The "no-name" chicken breasts from our local market were still typical U.S.-oversized chicken breasts; I wish I had thought to slice each breast in half horizontally prior to cooking. It's hard in the U.S. to find a "normal" chicken breast. Although the breasts were well seared in the given cooking time (I guessed at medium-high heat, no heat level was specified), they were way under-cooked. I added about 4 minutes per side. During this time, I wished I had chosen to cook the breasts sous vide instead - that way I would be certain that the breasts had reached the proper temperature throughout, then I could have seared them just before serving (and I wouldn't have to clean the stove area from grease splatters). As for the apricot-ginger sauce, it should be halved even for 4 over-sized chicken breasts. The sauce was pleasant, but not addictive.

Oh Happy Day! I didn't know what to expect, but sometimes you hit the jackpot! This recipe had many unexpected ingredients, and I even added to those. But on the plate, it reminded us of an excellent meatloaf due to the extraordinary tomato sauce. I gave my own twist, by using ground moose meat, and -- to avoid a trip to the grocery -- dried cranberries instead of raisins. I used one and a half of Daily Inspiration's Crispy Chewy Gingersnaps for the crumbs. First off, any time we make a meatloaf, we will use this tomato sauce! Next, the interesting ingredients added to the burgers were a godsend for moose meat that would otherwise be very dense; DH could even detect the dried cranberries, and said, "Don't 'correct' that!" Instead of cooking spray, I used 1 Tablespoon of olive oil, which worked out great (I no longer try to minimize all fat during cooking; I "survived" the very low fat 90s!). The patties had to be very thick to fit all 6 into my deep-dish 5-qt skillet, but that was fortuitous as well; once we broke into a burger, the center was still a bit pink - perfect for wild game! DH is a very happy hunter with his new favorite treatment for moose meat.

Made as written, with chicken thighs. The cider vinegar made the honey thinner, and easier to coat the chicken, but it did not detract from the taste of the dish. I did not perceive the spices as too heavy, nor the sauce too sweet. All in all, it was quite pleasing! Served with Cilantro Rice and steamed broccoli.

With Teresa's consent, I tweaked this to make it in a 6-quart electric pressure cooker. In the end, we omitted the addition of salt and cilantro, but were still very pleased with our dinner. We enjoyed the fresh clean taste of this robust almost stew-like soup.

FWIW, I had Laura Pazzaglio of hippressurecooking dot com review my conversion, and she gave it a thumbs up.

The recipe as used has been loaded as Recipe 29426 on Recipezaaz for easier access.

Works great, I'm a believer for 5 years!