We made this last night and I have to say that it was a total waste of time and money. If I could give less than one star I would. I followed this recipe without variations until I could do no more. The balsamic totally overpowered the berries. After doubling the OJ and honey it still was not improved. I added a whole tbs of sugar and a bit of vanilla to no avail. I don't know what purpose the chives served in this sauce. I couldn't taste any hint of them let alone see them etc. When my husband dropped the fish on the ground by accident I think that was sign from above to spare us this dish. We would have ate the fish without the sauce and I know I would have like that. Dinner was ruined with or without this sauce. We ended up having cheeseburgers. Factoring in the cost of that; this meal cost us in the neighborhood of $30 for the two of us to eat at home. I want my money back!!!

I made this today and I have to say that my hubby and I haven't had anything as rich and sweet as this since our last trip to Disneyworld. I didn't change anything. I will say that I used thick sliced cinnamon raisin bread from Panera. If you do this I advise either getting it sliced regular or cutting a thick slice in 1/2 because it makes a big meal using 2 slices. We each only got through 1/2 of ours. Per other reviews I added cinnamon and nutmeg with a bit of milk to the egg mixture. Also, if you have an electric griddle I suggest using it for this recipe.

I made this tonight for dinner with steamed zuchini, yellow squash and red bell pepper. The veggies got the most compliments along with the mushrooms and sauce. However the universal vote on the chicken was that it needs something more. Perhaps some more oregeno or garlic maybe it could be a hint of hot pepper? I don't know yet but next time I make this I will be experimenting. Otherwise it was great.

I have made this pie many times now. These pies are devoured by all who try them. I followed the recipe to the letter with the exception of the pumpkin. I used FRESH ROASTED PUMPKIN and pressed the mixture through a sieve before adding it to the pie pan. the roasted pumpkin recipe is here at this site also. It couldn't be easier and is so worth it. Cut a pie pumpkin (small ones) in half. Scoop out the goo. Lay face down on cookie sheet. Cover with foil. Bake for 60 to 90 minutes at 375. cool completely. Cut away any dark brown bits. Pumpkin is done when it can be scooped easily from shells. Puree in blender before adding other ingredients. You will never go back to the can. I also read somewhere that most canned pumpkin is actually 82% butternut squash.

This is a very good cookie. I made no changes to the recipe except that I skipped the baking soda in the water. I sifted the soda into the flour. The reason I am giving 4 stars is because the amount of chocolate chips is a bit overpowering. I love chocolate as much as the next but next time I will half the amount called for since I use dark chips instead on semi-sweet. Also, If you don't have an oven thermometer you must get one. The author's oven must run hot because these cookies took a full 13 minutes in the oven plus 2 more on the sheet cooling to set before transfering to racks. I use a standard size disher to drop them on the sheet. I know I didn't make them to big this way. My oven temp is accurate.

This is a good recipe. The cooking time given is too long though. My oven is gas and is also very accurate as most People's ovens are not. So be careful with your cooking time. Get an oven thermometer at the store! They are cheap! The only changes I made to this recipe was to simmer the honey mixture for a few minutes before putting on the chicken. I used legs and even with opening the door every 15 minutes, they were done in 45. I will be using this recipe for a whole stuffed and roasted chicken soon possibly with some sage added to it. It needs a bit more salt or some other spice. I can't put my finger on what it is though. Otherwise I would have given it a 5.

This recipe took literally 10 minutes to make! I was shocked. I made it as directed except for the olives. It fed us for 3 days! FYI: to make it last that long it's a good idea to save the salt for serving as it tends to wilt the lettuce over time. Also, serve the dressing on the side so you can control how much you get. ken's steakhouse brand creamy cesar is the best.

My husband and I both liked the chicken recipe but the sauce left a little to be desired. I normally don't care for sour cream very much except sparingly but hubby is a fanatic for it. I thought the wine would make it better along with the pan drippings. The sauce was edible but was a bit sharp tasting and the wine only made that more pronounced. The chicken was VERY good. I served the leftovers the next day with alfredo sauce and now have a company worthy recipe.

I followed the recipe with little exception. I cut the fruit in 1/2 due to hubby's protests. I used golden rasins and cherries. Maybe my curry powder was old but this dish was just ok. I did mix everything together well also. I found that 45 minutes coked the chicken well but the rice was totally soggy and mushy textured. I found pockets of spice and lots of pockets of blandness. I did as a previous writer suggested by putting 1/2 the curry in the rice mixture and 1/2 in the butter with a 1/4 tsp of cardamom. I won't be making this again.

My husband made these last night for us and I have to say that these were the best potatoes I have ever had! We had them with hot dogs and we barely touched the hot dogs at all. We are having them again tonight. This time we won't forget to add the garlic and will use some celery salt as well. One word of advice I will give you is that you should make sure that your foil is the wider variety and is sprayed with Pam or something. I have regular sized Reynold's Wrap and had to make the packet into a long cigar like form to be able to close it which made it a bit difficult becasue we weren't able to close the packet back up after adding the cheese.

I will never pay for this dish in a restaurant again! I can't beleive how incredibly easy this dish is to make, I can't speak highly enough of it. I made it to the letter except for the following: I used a 1/4 cup of vodka as per a preious reviewer and used italian flat leaf parsley instead of the curly variety.

This was messy to make but the results were good. The sausage was good too.

This is awesome. I added too much pepper though by accident. Mu husband loved it but I had a case of firemouth. Next time I will measure more carefully. We relly like hoe the chicken broth created a sort of "non-sauce". It was such a nice change from usual

I thought this was a 3 star recipe but my husband thout is deserves a 5. I don't care for a gritty sauce but he does. Other than that it was good.

I used this recipe for the meatballs only and have to say that it is VERY VERY good. I would add a bit more spice to them next time is all.

This is the best cornbread ever! The only way it could be better is if I knew how to keep it moist for the next day or a bit less crumbly. It would make putting butter on it much easier.

This recipe was just ok. It could be better if the crust were somehow different. This crust was dense, dry and lacked flavor. Adding the other ingredients on top of it did nothing to mask this at all. My husband and I ended up ordering a pizza.

I was in the mood for something citrusy so much this last week that I didn't even mind heating up my house with the oven. I was sorely dissapoointed in this recipe. I made it per the instructions. I added a touch of vanilla to the crust and filling and also some lemon zest to the filling. The crust had the most awful bitter and chalky aftertaste. The filling was too sweet. I used a little more than 1/4 cup fresh squeezed lemon juice and I guess that wasn't enough. I will keep looking for another recipe to curb my craving. This one wasn't it at all.

I thought these were good but not spectacular. I thought they were a bit bland and needed more spice. Next time I make them I will do just that.

This is a very good recipe. I wouldn't have even bothered with it if I hadn't read the author's subtitle story about how they serve this in Vicenza. I made good use of my rosemary bushes for this. Normally my husband doesn't care for the herb at all but I don't think he noticed it because I made a paste of it with a bit of water and my coffee grinder. I poured most of it into the cavity of the bird with onion and carrot and put the rest on top with salt pepper and a touch of garlic powder. I highly recomend using a meat thermometer with a tempreture alarm because my chicken was done at 350 after just over 90 minutes in the oven not the 2 hours stated in the recipe. Happy Cooking!!