I really enjoyed this marinade. I made it as directed but my execution on the indoor grillpan failed and I blame that on my self. The meat never carmelized or browned and I am not sure if that is because of poor cooking on my part or that the marinade ingredients interfered with browning. I used Tzatziki Sauce I from this site with it, and took the meat and veggies off the sticks and wrapped them in store bought naan with the sauce and butter lettuce leaves. I served cucumber slices on the side instead of chips or fries and they really worked. This was a garlicky meal so just remember that two garlics cancel each other out!

I have made this several times. The first time, I made it as directed and it came out perfectly. In other times, I followed others suggestions on ways to reduce fat and calories and the sauce would break and separate. This weekend, I used the full amount of sugar and butter. I actually pressed the sugar into the butter until no butter was visible and them I place the pears on top. The sauce came together beautifully and the pears were perfectly cooked. I shake my head at reviews that call the sauce too thin. Given that it is only butter and sugar, it SHOULD be thin! If you want a thicker caramel, you will have to add milk, cream, or evaporated milk and it would be a different recipe. I love pistachios with this but usually use ice cream instead of sour cream. It's a lovely dessert.

It is no wonder that this is one of the most popular recipes on this site! It is wonderful with so many layered flavors. I marinated the fish for ten hours. I baked four 6 oz filets at 400 for 15 minutes and then broiled them on high for 5 minutes. I boiled the marinade until it reduced and became a glaze. They rested for 2 before I glazed them and plated them with jasmine rice and steamed asparagus. Dessert was roasted pears with caramel sauce, also on this site. Fine meal!

I really liked this! I used the store-bought Nilla Wafer crust. The directions that came with the crust said to brush the crust with egg white and bake for 5 minutes at 375. I did this and it "sealed" the crust and made it crisper. A baking cookbook that I have said that bananas on the bottom make the crust soggy and if they are on top they obviously turn brown so I layered them in between layers of the pudding filling. The filling was sooooo good! I think it would have been 5 stars if it was a homemade pie crust but it was really a hit with everyone.

I am so glad that I found this recipe! I made the soup last night for dinner and am counting down until it is lunch time so I can devour the leftovers. For the meatballs, I couldn't find 1/4 pound of sausage and didn't want leftovers so I used a meatloaf mix of meat that was 1 1/4 pounds. I replaced the basil with cilantro. For the broth, I saw the author's comment about using GREEN salsa and it was a key ingredient....excellent addition to it. For the veggies, I sauteed onion, celery, and carrot before adding the broth. I cooked the rice separately and I am glad I read the other reviews that suggested I do so. I added fresh spinach and chopped cilantro to the soup about ten minutes before serving. Thanks so much for the recipe!

If you are like me, you might sometimes take a pass on recipes with a few number of reviews, feeling that there is strength in numbers. This is the recipe that should make you change your mind! It is an easy cacciatore recipe that saves you the work and effort of browning the chicken and you don't lose an iota of flavor. I stayed closed to the recipe but added one red pepper as well as a package of sliced mushrooms. I am told that isn't traditional but something called hunter's stew should have mushrooms....very earthy ;-) I added six cloves of fresh garlic and omitted the garlic salt. I used fire roasted diced tomatoes and they really added a depth of flavor. Because I added veggies, I also added a 14.5oz can of fire roasted crushed tomatoes and the sauce simmered itself to a really thick state. I didn't have to add flour. Just threw the tomatoes in with their juices from the beginning. In fact, the leftovers will probably need another can of tomatoes to get some sauciness back. I did as the writer said and left the skin on the chicken which was a bit problematic as the chicken cooks until is falls off the bone so I had to chase out skin bits throughout the sauce. I used 2 breasts and a package of thighs. Next time, I will remove the skin. Excellent recipe... served over egg noodles. So good that I hid the leftovers in the back of the fridge where hubby might not find them!

This was really good but I did change it up. I got the idea from another cauliflower soup recipe on this site. I sauteed the onion in butter, a teaspoon of tarragon, and 3/4 teaspoon of thyme. I then followed the recipe to make the broth. I tossed the cauliflower with oil, salt, and pepper, and added 4 garlic cloves in their skins. When the cauliflower was done, I smashed the garlic cloves out of their skins and added them to the soup. I used some 2% milk instead of cream. Definitely add the sherry. A perfect finish. I topped each bowl with freshly grated parmesan cheese. Really good!

An idea for those looking to be even healthier.... When I make checca sauce, I sometimes toss it with spaghetti squash instead of pasta and it is fantastic! I also tend to pulse all of the ingredients in a food processor so they better blend. This recipe calls for a lot of oil and that much isn't necessary. You just have to add enough so that the sauce comes together.

I used sweet potatoes and added 3/4 teaspoon of garlic powder and found them quite flavorful. I would add even more sesame seeds next time...made them really special.

This recipe was such a success for this year's Super Bowl. I usually like to tweak recipes to my taste but the reviews were so good, I made it as it and LOVED it....Until this recipe, I thought I had the best chili recipe. I accept defeat. I have been defeated. Defeat has never tasted so good.

This was a perfect dish...the parmesan cheese creates magic...truly a great dish that took an hour from start to finish. Excellent. Already looking forward to the leftovers!

This recipe was fantastic! I made it for m by fiancee and I for New Year's Eve. I cut the recipe down for just the two of us: 10 clams,16 mussels, 1/4 lb scallops, 1/2 lb of shrimp, 1/2 lb of cod and we left out the crab because of sketchy pickings at the grocery store. It was such an easy meal but made me feel like a world class chef. An excellent start to 2009!

This was so, so good! I fought my man for the leftovers and am so glad I won! I agree with others who have said that if you are patient, the sauce will thicken as I saw that happenening with mine but my chicken was done so I thickened it with oj and cornstarch...finger-licking good sauce... I literally swiped my finger across the pan and licked it before cleaning it!

What more can I say that hasn't already been said? These were fantastic! Next time, I am leaving out the streudel topping...the muffin was so tasty and its texture was so rich, the streusel just got in the the way of that! Excellent! Try some today!

I really liked these a lot. I added two mashed bananas to the food processor with a large additional splash of buttermilk. When the batter was done, I stirred in a cup of blueberries. YUM! I agree with the reviewer who said to cook on low and wait until the sides brown to flip. I tried just waiting until I got bubbles a few times and ended up flipping too soon. I doubt Bisquick will enter this house again!

We really loved this dish. I used the full can of beans and added 1/4 cup of extra beer to compensate. We used Chi Chi's hot salsa and the peaches balanced the spice beautifully. Served over cous cous. Excellent! Pork came out tender and the cornmeal crust really was unique.

This meal made me so happy! I really loved it in its simplicity. I added a squeeze of lemon juice and stayed to the recipe other than that. I do think more broccoli and more pine nuts would improve the ratio. My man thought some crushed red pepper would do well, too. Excellent. I hope you get many positive ratings for this!

This was sucoh a great meal! I poached 3 boneless, skinless chicken breasts in chicken broth. When done, I strained the stock and used it in the gravy. Like others, I did the plop and drop with my biscuits and they came out great. Enjoy!

I added prisciutto to this salad and it was amazing! I highly recommend doing so. A quarter of a pound, thinly sliced made three salads. I kept the ingredients in the dressing the same but change the proportions.....more vinegar and less oil to taste. I probably had 1/2 cup of vinegar with 1/3 cup oil by the end of it and 3 t of dijon mustard. I kept wondering if craisins would be good in it and might try that next time!

I doubled the sauce recipe for only 3 breasts and still didn't have enough. the flavor of the sauce was really unique and saved us from the "we're having chicken again" feeling. I had some trouble with the sauce causing the chicken to stick to the pan and start to burn but caught it early enough and it wasn't at all noticeable. Really different meal that I look forward to making again.