First time cooking with grapes! I used half-&-half instead of heavy cream. I added oregano, basil and a dash of curry powder! I don't think the grapes added much flavor but this recipe was interesting to make!

First time using phyllo sheets but not hard at all to handle! Love it!

Looks very pretty! The tast is not amazing.

Fun to make! The ingredients can be varied easily based on what I have at home!

Good! I used salmon steaks and lots of crushed garlic and additional spices!

Good! I did make changes as suggested by other reviews (more spices, more cheese...etc)

Very good and simple!

This is a good recipe and I think the peanut flavor is just right - not over dominating the dish. Perfect with cilantro. I took the advice and added 1/2 cup peanut butter, cut down peanut to 1/2 cup. I combined the ingredients for the sauce and let it simmer in a sauce pan on low. Meanwhile, prepared (cut up) and cooked the chicken and vegetables, then added the sauce. The vegetalbes are not over cooked this way.

Good! I love the lemon and mushroom flavor! I cooked the chicken on the stove instead bake in the oven. Added extra lemon zest for a more intense lemon flavor.

Good and comfortable! I used a 2+lb of chunk roast instead of sirloin. Placed onion and beef slices in the slow cooker. In a measuring cup, mixed the beef broth (1/4cup), 2tsp of arrowroot 1 can diced tomatoes (instead of stewed), 2 tbsp each of soy sauce and worcestershire sauce, thyme, oregano, black pepper, steak seasoning and orange zest. Poured this mixture in the slow cooker and cooked on low for ~8hrs. Stirred in the pepper slices 45min b/f serving. The peppers were perfect.

Simple and good. The chicken pieces were breaded the night before cooking. Doubled the lemon juice. After work, I just placed the chicken pieces on a baking sheet and sprayed lightly with oil. Broiled in the oven for ~5min/side. While made the sauce. Doubled the sauce, added lemon zest and starch. When the sauce began to boil, added the chicken to coat.

Very good! The celery seed added just the right flavor. I doubled the sauce, much was way too much. Next time, I'll make ~1.5x of souce instead of 2x.

I added 3 slices of turkey bacon, 3 pc of diced chicken tender, sliced mushrooms, and celery. I just want to use those ingredients up. Very quick to make and yummy!

So simple! So good!

Good cookies! The assembly was not hard but those will take a while to make.

Very good! I cut down the amount of ketchup and honey but added a bit of curry powder.

Very good! The sausage and apple added lots flavor!

It was very good. But careful not to shake it when it's not done fully.

This is a good recipe but it would be blend if followed exactly. So, here are the changes I made: (1) Use cooking spray. Butter would be too heavy and the leftover is greasy. (2) Marinated whole chicken breasts with 3tbsp each of soy sauce, lime juice, and tequila for overnight. To make the paste (made a day ahead): (3) Doubled the amount of the ingredients for the paste (I actually shopped 2 jalapeno peppers myself!). (4) Also added ~2/3 cup finely chopped cilantro. Sauté the garlic, jalapeno and cilantro together then added the chicken stock, tequila and lime juice (doubled the volume of the liquids too) and simmer to a paste (took ~40min). (5) Drained marinate and brown the whole chicken breasts. Removed the chicken breasts from pan, let cool slightly then tear to strips about the width of 2-fingers. This gave a much better texture than cubed. (6) Because I didn’t think the flavor would be enough with just the paste so in a small saucepan, I reduced 1 cup of chicken stock with 1/2 cup of tequila, 3 tbsp of lime juice, 1tbsp of soy sauce to ~1/2 the volume. I think in the future, I would use more tequila, stock and lime for the paste and eliminate this step. (7) Sautéed the pepper slices for 1 minute and remove from pan (don’t over cook). (8) Sautéed the onion slices then mix in the chicken strips. Sprinkled a pinch of flour (to absorb grease). Mix well. (9) Mixed ~1tsp of arrowroot starch (or any thickener) with ~3/4~1cup of half-&-half, then added to the chicken/onion mi

Yummy! Followed other reviewers' suggestions, I also cooked the bacon briefly. For the filling, I used 8~10oz of frozen spinach with ~1cup of pepperjack cheese, plus addinional spices. The outside of the chicken pices are dredged with seasoned flour mixture. Filled the floured chicken pieces with spinach filling then wrapped with bacon. Lined a dish with aluminium-foil (very easy cleaning), baked covered for 35min and uncover to broiled for 5min but bacon never browned. Still tasted very good!