I have made these twice now and the results have been wonderful. Only made a couple of small changes: I full cup of oil is not necessary, 1/2 to 3/4 cup is plenty, used 1/4 cup of soy sauce and 1/4 cup of teriyaki sauce. Onion, green pepper and chunks of fresh pineapple were alternated with the chunks of chicken and created the perfect blend of flavors. Served these with Mushroom Onion Rice from this website. Fabulous!!

I love this rice and have been looking for a recipe like this for a long time. Based on other reviews and what I had on hand I made the following changes: I used Uncle Bens converted rice, browned it in about 3-4 tblsp of butter along with a small chopped onion, used the full 2 cups of water with 4 beef boullion cubes, then combined with chopped portabello mushrooms (amount to your liking) and put in a 9x13 casserole and baked uncovered in the oven at 350 for 45 minutes, stirring the mixture twice while baking. Has a wonderful texture and flavor. Served this with marinated chicken kabobs from this website. Fabulous!

This was a hit at our family cookout and was gone in an instant!

Very good side dish and easy to make. Disappeared in a flash!

very unique taste and was a hit at our Christmas party served with pork tenderloin. A little time consuming but worth the effort!

This was my first time brining a turkey and it turned out wonderfully. Got compliments from everyone at Thanksgiving dinner. Even my boyfreind who doesn't usually like the breast meat thought it was great. Turned out very moist and flavorful. I followed the advice of another reviewer and used Alton Brown's cooking method (rinse and dry the turkey, rub the inside with rosemary and sage, coat the outside of the bird with canola oil and put the turkey in at 500 for the first thirty minutes, then cover the breast with a double layer of foil and turn oven to 350). Did not baste at all. The bird was a beautiful golden brown when finished. I used an 8 gallon trash can with lid for the brine, left it in the garage for 1 1/2 days before cooking. Will definitely be making this again and again.

These are awesome!! My daughter and I made these for our Thanksgiving dinner as an appetizer for our hungry crowd and they were a hit. We used canned lump crab meat and canned tiny shrimp as I couldn't find clams at the store. Also reduced the butter that you pour over the mushrooms to 1/2 cup and it was plenty.

I'm giving this 5 stars even though I altered the recipe somewhat. It is a good base to start with. I was cooking for 15 people and wanted to have plenty of potatoes (plus leftovers!). I used about 13-14 lbs of potatoes, cooking in three separate batches. I did peel the potatoes first. When mashing I added 1/2 cup half and half, a couple of ozs of cream cheese, about 2 tbsp butter, salt, freshly ground pepper and onion powder to taste for each batch and as I finished each batch I put them in my large slow cooker. The next day I added additional butter while reheating. I got many compliments from my family and they tasted great with and without the turkey gravy.

These were a huge hit the first time I made them for a party. I followed Circekitty recommendations and omitted 1 egg, used 30 0z of pumpkin, and added additional pie spice. They were perfect. The second time I made them I tried substituting applesauce for most of the oil and they turned out very, very heavy and too moist. Will not do that again.

This is so delicious!! We have been eating this once or twice a week now. Had to make one important change though. There is way too much salt. I cut it down to 1/2 tsp and it is plenty. I would give it 5 stars if it hadn't tasted so salty the first time I made it.

Made this for a family barbecue and it was my first effort at sangria. Followed others suggestions and cut the amount of rum in half. It still had plenty of kick. I also halved the sugar. It went over great with those who tried it though not everyone in my family drinks alcoholic beverages. I would definitely make it again. Gingerale is a nice addition and sweetens it a little as well a dilutes it.

Made this for guests tonight and it was a hit, though the 12 yr old thought it a bit spicy. I used a little less butter and oil, and half and half instead of cream. Also added broccoli. Scrumptious!