As Terri said, there are lots of things that you could simply leave the onions out of and not compromise flavor too much. But here are a couple more ideas. CROCKPOT FRENCH DIP SANDWICHES 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping. Ginger's notes ~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~ These could be made ahead up to the point they go on the grill. Omitting the small amount of onion here would work just fine. Stuffed Pork Chops From Food Network\-the Neelys 1/2 cup kosher salt 3 tablespoons sugar 1 tablespoons light brown sugar 2 quarts water 4 (2\-inch thick) pork chops, bone\-in rib loin chops, split to bone 2 slices bacon, chopped 2 stalks celery, minced 1 small onion, minced 2 cloves garlic, minced 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped sage leaves 2 tablespoons freshly chopped parsley leaves 2 1/2 cups crumbled cornbread 1/4 cup dried cranberries 1/2 cup chicken broth Salt and freshly ground black pepper Whisk salt and sugars in 2\-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well. In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper. In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well. Preheat grill to medium\-high heat. Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving. My notes~~11/01/08 These are fabulous! Cook over low grill flame to insure they get cooked all the way through. I would also cut the salt in the brine down to maybe 1/4\-1/3 cup. They were just a tad salty. Chicken Caesar Lasagna 9 dried whole wheat or regular lasagna noodles 2 10-oz. containers refrigerated light Alfredo sauce 3 Tbsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken breast* 1 10-oz. pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Directions 1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. 2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. 3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping. Source BH&G 8/07 Linda

Some years ago I had to bake six chocolate jelly rolls for Christmas logs. Only owned one jelly roll pan so purchased the two in one package of aluminum ones at the grocery store to speed up the cooking process. Much to my surprise I discovered the cake cooked much better in these cheap aluminum pans than in my heavy, expensive one. Really made a difference. That's all I use now for jelly rolls. Grease the pan, cover bottom with wax paper and butter it. After baking turn the hot cake out on a bath towel (this gives you a thicker roll) covered with powdered sugar. Quickly remove wax paper, dust roll with more powdered sugar and roll. I allow mine to cool rolled in the towel and then continue the recipe. These inexpensive pans are what I use also when baking foccasia. Works well.

GHW is notorious for getting things wrong. Looks like Boomer to me. Their picture on an image search looks right for Art Hodes though. Still puzzled about that. Just wonder if they made an honest mistake or an intentional one. I used to order from them years ago but the last two times I ordered it took four months to receive my order and they were not very well grown. Here is Art Hodes (soft velvet like leaves with a purple soft hair). The leaves can be a bit floppy as they get bigger than Boomer. Bugs seem to like Art better than Boomer probably because of the softer leaves? with a bottle cap to show scale of leaves. Boomer has pebble like texture with a more rigid feel to its leaves. Still a lovely plant to have and very easy to grow. Both Boomer (right side blooming) and Art Hodes together. I think Boomer cannot start from a leaf (cannot remember if I tried it or not). Art will start from a leaf. Both are very easy from stem cuttings though.

i agree about the "new and improved" houzz sooz -- grrrr. It is on the WFD #361. "I'd much more appreciate someone making the recipe as stated and posting a review, and then perhaps in their review, they can suggest that the next time they make it, they'll use this or that or adjust ingredients. The changes bore very little resemblance to the original recipe as written! (shaking my head)" I so agree with this, but as I'm typing this response, I realize I'm guilty and I'll charge myself. HA! The one thing that I do kind of like with some of these sites is that they have started to delineate "I made it", "most helpful (positive or critical) review". That's what I looked at. Like this (my bold): "Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company." So between Annie's rec, my having extra chocolate and some of the positive/critical reviews I ended up close to Idiot Cake:) I agree with you though that it does takes a lot more research to find reliable information/or you're specifically looking for. CathyinSWPA