These are a kick and so easy to make and "assemble" (if you can call it that!) Great flavor and texture as I took a hint from another Reviewer and tasted the dough as I went along; and also added the flour in stages to keep an eye on the consistency. "Skinny" means SKINNY, people - best to use your pinky finger as a guide and then, perhaps a little less width depending on the girth of your finger. Ha! Great, great, great recipe, Sandra ... thanks so much!

I made this dish a couple of days ago with thighs (it's all I had). I took note of other raters saying the recipe didn't call for enough spices, so here's what I did: I cut down on the flour, upped the seasoned (or Italian) breadcrumbs by about 1/2 cup, and added about half-again as many spice(s). Voila! Also, I cooked the chicken pieces on the stove top for about 3-minutes each side (my oil was a little hot and they crisped up much faster than I thought they would) and finished them off in a 400 degree oven while I made the side dishes, set the table, etc. ... about 30-40 minutes. The family loved it, and the leftovers didn't quite make it to the dinner table the second day - they were gone by lunchtime. Crispy, tasty chicken in no time ... thanks for sharing!

This is a great (and easy!) recipe for turkey gravy. The only change I made was that I always use the water that I've boiled the potatoes in, instead of regular old tap water. I think it just gives the gravy a better taste plus with the potatoes having been in the water, it might even help with the thickening. Whether or not, this is a keeper. Thanks for sharing!

This was a great quiche ... and easy. I used bratwurst sausage because I had it on-hand but other than that, followed the recipe as written. The best test of whether a dish is 5-stars versus 4-stars or less (in my opionion) is if one has leftovers ... don't expect to have any with this recipe. It's definitely a keeper.

I made this for a brunch last weekend, doubled the ingredient amounts because of the increased headcount and there wasn't even so much as a piece of green or a cranberry left over. I followed the recipe to the letter and had the luxury of using some pears out of our own backyard. Fabulous! I'm planning to use this salad both at Thanksgiving and Christmas, especially. The red of the cranberries, the greens and the white of the pears will look particularly pretty at a Christmas table.

This is an extremely versatile recipe - I followed the recipe but also had some leftovers from the Fourth of July party we had, so decided to throw in what I had. Delish! I added artichoke hearts, feta cheese, olives and zucchini (both green and yellow) - fabulous! I don't salt and pepper anything until just before serving and noted that it needed a little more salt than usual, but other than that this is a dish I can use leftovers in for a cold pasta salad as well as turning it into a main course (adding chicken or salmon, etc).

This is a wonderful dish for a barbecue or with a fancy dinner - you can serve it with just about anything but breakfast. We don't eat fresh beets all that often but about once a month I'll fix this dish and my husband loves it. I don't mess with the original recipe, just make it up as it's written. It tastes just as good (or even better) the next day if you have any leftovers at all!

So easy and quick and pleases everyone I've served it to! I've served this twice now and we absolutely love it. I have a stovetop grill pan that will make those gorgeous grill marks on the veggies, so I've made the sandwich on both an outside grill and inside as well ... this sandwich turned out just fine either way. This last time I made some minor adjustments for personal tastes, but if you follow this recipe to the letter you won't be disappointed. I chopped up some fresh flatleaf parsley to go into the mayo mix and used a bit more garlic. We love feta cheese so I didn't bother measuring, just crumbled it on top of the bread. I didn't have a red onion this last time and used a sweet one ... perfection! This sandwich is VERY forgiving to a few changes. I also slipped a few fresh tomato slices into the finished product just before serving - the last time I just sliced them up and served them on the side. This recipe won't disappoint, give it a shot!

At Easter I made this for my vegetarian friends for the most part, because they always seem to come out on the short end since they don't eat meat. But EVERYONE scooped this up (I served it with pita points) and there were no leftovers. I put in a bit more red pepper because I do like a "bite" to my dips ... my guests couldn't get enough of it!

I made this for an Easter open house and not a drop was left. People loved it. Plus, this is one you can make the day before and pull out a few minutes early to put out ... I made mine in a short bundt pan so it looked very pretty when inverted onto my serving plate. Served it up with crackers and Triscuits ... delish!

This is an easy, easy recipe to follow and there are NEVER any leftovers. The only thing I would caution you about is the salt. Mix it in in stages and do some taste tests instead of dumping it all in at once. Salt is such a personal taste, some like a ton of it, some don't like much at all. This recipe is excellent and a real crowd-pleaser. Don't be shy about serving it up!

I made this for the first time last night and after dinner caught my husband bent over the stove, scooping the last of the soup from the pot. He loved it. I had loaned our blender to a friend so used a masher to blend everything together after it was cooked. I think we liked the chunks in the soup much better than having it pureed, but I'll try it both ways and see. I served marinated chicken with this soup along with a salad, and during Tom's second helping he cut up his chicken and dropped it into the soup "just to see" what it tasted like. He LOVED it. The marinade was Lawry's 30-minute marinade, "Thai Ginger with Lime Juice." These marinades are FABULOUS. Another we've had was the "Louisiana Red Pepper" and it's terrific. We have one more to try called "Tequila Lime with Lime Juice" and I have no doubt it will be delicious as well. We've only tried the first two on chicken so clearly there's some experimentation that needs to be done!

Here's a quick update on this dish ... my husband suggested using jumbo prawns instead of salmon (although we love the salmon) ... I tried it yesterday and it's just as tasty. This is a FABULOUS dish! Below is my original review ... I made it last night and I thought my husband was going to pick up the plate to lick off the very last of the sauce! I made just a couple of easy changes ... I used brown rice rather than white, simply because it's a little healthier and I think brown has a better flavor. I used Mexican diced tomatoes since that's all I had, they were spicy and I figured that was what was being called for so what the heck? This dish is good enough for the PICKIEST of in-laws or children, a wonderful recipe for company or a romantic evening at home with your honey. Honest to goodness, this was DEEEE-LICIOUS!