Very good- entire family enjoyed it. I'll be making this again in the summer. I found the amounts to be right on. Perfect amount of marinade for the chx and mushrooms, and I literally skewered the last mushroom with the last piece of chx. I followed the recipe exactly and then added crushed red pepper and garlic to the marinade. The only changes I will make next time are to have more pineapple and mushrooms. Even my super-carnivore husband wanted more. I skewered them chx, mshrm, chx, pnapple, etc. Next time I'll do chx, mshrm, pnapple, etc. and end up with more skewers. Served with cilantro lime rice from this site.

I have made this twice now and loved it both times (left out the sugar), but for some reason the rest of the family doesn't like it. They eat it, but they'd prefer I not fix it again. I can't imagine why.... I think it's a good down-home comfort food, and I had no problem finishing the entire pan myself over the weekend.

I wasn't at all impressed. It was easy and wasn't bad by any means, but I'd prefer to take only a couple extra minutes to throw together a nice tossed salad with a few more fresh ingredients and a good choice of salad dressing. I won't be making this again.

Do not let the lack of eggs deter you from making these luscious cookies. My advice would be while preparing the dough, treat it gently - cream your eggs and sugar, but stir your flour in a with a wooden spoon. I believe overmixing could cause a tough cookie. I rolled and cut some cookies, and some I rolled into balls and pressed them flat. Rolling/cutting worked better for me. (Sprinkled powdered sugar on my board and roller to prevent sticking) Also, I found that the tube end of a "wonder cup" (push thru measuring cup) works well as a cookie cutter. Drizzled a little chocolate over them and they were Delicious!

Trying to get healthy and tried these out - very very good and will be making these again. Followed the recipe exactly and added the suggestions of worsteschire, soy sauce, and lightly floured the patties. Even hubby, who was extremely skeptical, liked them. Served them with spicy sweet potato fries. Update: I had frozen leftover patties and defrosted them in the microwave for dinner last night. They were soggy and would not hold their shape. I put far too much flour on them and it helped only a little. I finally had to put them back in the freezer for a short time to firm up so they wouldn't fall thru the grate on the grill. They came out fine, but definitely took extra time. Just a heads up to you! :)

Very flavorful chicken. I followed the recipe exactly, but used only 2 large chicken breast halves and sliced them into 'tenderloins'. I found the 'sauce' to be not so much a sauce, but more like a glaze. In the end, I think we liked it a lot, but it wasn't *fabulous*. It reminded me of a cross between the Roast Sticky Chicken recipe and the Greasy Chicken recipe, both on this site.

I skipped the step where you boil the spinach, just used raw spinach from a bag, and it was excellent. Admittedly, I don't know what this tastes like if you cook it, so I have no comparison. The other thing I changed was the amount of butter. To save fat and calories I halved the amount stated. The last thing I did different was totally unintentional - I forgot the cheese!! On the bright side I guess I saved even more fat & calories. :) With all the changes, both intentional and unintentional, I thought these were fabulous!!

Very good basic recipe - adjust to suit your own taste as far as seasonings, hot or mild salsa, more or less tomato, onions, etc. - you can't go wrong! Knowing my family's tastes, I seasoned the chicken with some chili powder and cumin (cooked it in the microwave), used medium salsa, added jalapenos, sliced black olives, and more chopped tomato. I used 'restaurant style' tortilla chips and did not warm them first to avoid soggy chips. I just drained the chicken mixture a little bit before topping, then broiled the nachos.

5 for easy prep, 5 for presentation, but 4 for flavor. There was nothing special about this chicken, but there was also nothing bad about it either. I still give it a 5 because the kids loved it, hubby and I thought it was just OK. It would be perfect for large gatherings, but not my first pick for a family dinner - unless I'm very short on time or energy.

Followed the recipe exactly - Very good, very easy, will definitely make these again.

I feel like odd man out here, but at least it's in a positive way - I liked these. Keep in mind tho, I did not follow the recipe. I just made my usual margarita (2 parts margarita mix + 1` part tequila = total 8 oz), added ice, and a half of an avacado (didn't want a whole avacado to go to waste if I didn't like it). If you're looking for a spin on a margarita, this isn't it, this comes out thick and creamy like a smoothie - an Avacado Smoothie. I usually salt the rim for a margarita, but I don't think salt would go with this. Hubby doesn't care for avacadoes, can't get past the *green*, so he didn't like it, but if you love avacados like I do, you just might like this.

I gave it a 5, but hubby just wanted the "missing mayo". Followed the recipe for the most part, except I used 1/4 tsp ground cumin, omitted coriander, used jalapeno slices from a jar (chopped), and added cilantro and jalapeno according to my family tastes (tho I think it was pretty on target for the recipe). My only suggestions are cut your onions into 1/2 - 1 inch pieces for better distribution and add the oil/vinegar right before serving. I think that was part of why hubby wanted the mayo, I let it sit for an hour and the potatoes absorbed the vin/oil, but it was wonderful when I first added it. Also, I think next time I'll add more bacon and onions.

AWESOME!! Hubby had never had eggplant before - he now loves it! Leftovers were just as good. I sweated the slices as suggested, browned them in the oven 8 minutes, used 1 large and 1 small eggplant and one 24 oz jar spaghetti sauce, the rest of the recipe as is. Perfect!

It's hard to believe such a beautiful and tasty salad such as this could be so easy to make. Wow! The only changes I made were black pepper instead of white and I toasted slivered almonds instead of pine nuts. I wanted to add dried cherries but my family liked the salad so much as is they wouldn't let me. I added them to my own serving and thought it was even better.

I made this last night from The Lady and Sons cookbook. I searched on Allrecipes today to possibly find a variation. While it was definitely delicious as is and I'll make this again for sure, it needed a little something more. Next time I'll add some chopped red onion and a few more shakes of black pepper. I highly suggest using less mayo, you can always add more later if you need it. As for potlucks, picnics, etc. it would be perfect - just bring the crackers separately in a baggie and add right before serving. Taste and ease of prep = *5*!

The sauce came together beautifully - DELISH! The only changes I made were I used boneless skinless thighs, I used half white and half brown sugar, and I dumped the entire pot of sauce over the chicken all at once. The only mistake I made was that I rinsed the chicken without patting dry; so when I added that beautiful thick sauce it became quite watered down. Didn't matter - this was still a 5 star recipe. It's a keeper!

My first thought when I read the recipe was it looked "bland, but appealing." When we had it for dinner last night we all agreed that's exactly what it was, but more on the appealing side. My family said it was a keeper. Next time I will season the chicken with either chili powder or a package of taco seasoning and maybe add a 4 oz can of green chilies for a little more kick. I will definitely make this again. It was a real family pleaser!

This was very good. I made changes based on what I had on hand - didn't have green bell pepper or green onions so I left them out, used Zatarain's creole seasoning in place of file powder, didn't have fish, used kielbasa, used chx broth instead of mushroom broth, white rice instead of brown, and used a combination of fresh and canned tomatoes. Served it with cornbread and a salad. The amount of rice was more than I expected, but great nonetheless and I will definitely make this again.

This was outstanding, but gave it only 4 stars because I majorly cut the Chipotle powder. I used McCormicks Chipotle chile powder and used 1 tsp each of garlic powder, onion powder, salt, and chipotle pepper (easy to remember) with the 1/4 cup brown sugar. It still had some kick without being overwhelming.

I'm an oatmeal hater and a raisin hater. So why did I try this recipe? B/c my cholesterol recently increased and I need to start eating oatmeal. (Not sure if adding eggs cancels out the cholesterol-lowering effect of oatmeal- LOL). The 'custard', tho not very custardy, made it better than an ordinary bowl of oatmeal, but what really made this better was the raisins. For raisin haters like me, use GOLDEN raisins. They make all the difference. I didn't have powdered milk, used half water and half milk, boiled it in the microwave and nuked it again after adding oatmeal and cinnamon until good consistency. After adding the eggs I nuked again, just to be sure. I didn't add the milk or butter at the end. Didn't need it. I'd make this again. Update: Leftovers the next day were even better.