Oh my goodness!!! So delicious! I made some changes because of the items I had on hand. I didn’t have Dijon mustard, so I googled a substitute—yellow mustard mixed with mayonnaise. I dissolved a chicken bouillon cube in water because I had no stock. And I used yellow delicious apples and regular yellow onion. I think next time I’ll use more apples. I also used dried thyme. I used a meat thermometer to 145 degrees, but when I sliced the pork it was very pink. I’m not serving pink pork. So I put the slices back in the skillet with the onion and apples til it was cooked through. It was still very tender and tasty. I think it actually absorbed more flavor that way. Definitely making this again.

I made as written except I doubled the apples and only used half the cloves. I might eliminate cloves next time. So delicious and moist.

So good! The celery reminded me of the crunch in water chestnuts. I added a cubed chicken breast seasoned with minced garlic and black pepper. I also seasoned the veggies the same. I added 1 1/2 bell pepper to the wok and tossed the pasta in 2T sesame oil before mixing together. I didn’t have low sodium soy sauce so it was pretty salty. I will definitely make this again and again!

I made as written except I only used 1/4 t red pepper flakes. I added potatoes and carrots to the bottom of the crock with their own salt and pepper and placed the neck bones on top. So delicious! In a million years I never would’ve thought to season beef with allspice, but the combination of spices was so delicious. I didn’t make the gravy, but poured the broth over the meat and vegetables on our plates.

So delicious!

Delicious! I added 2 extra tablespoons of butter and tossed it altogether in a bowl with the Parmesan cheese. I spread it in a foil lined pan sprayed with cooking spray. Easy clean up!

I need to edit my original review, but don’t know how. This was delicious! I followed the recipe except for reducing the sugar to half cup* (this is my edit) and adding a whole pint of blueberries.

So delicious! I used my spiralizer on 1 medium sized zucchini and thinly sliced the onion. It filled my large skillet. I used sesame oil in place of the vegetable oil because I already had it and another reviewer said they used it. I just threw all the ingredients in the skillet together and cooked it until the liquid from the zucchini was gone and everything was tender. I didn’t toast the sesame seeds beforehand. It took about 15 minutes to cook. I will definitely be making this again!