i love parmesan chicken but had to try it with pork. it was fabulous.

i made this to serve with the chili-lime chicken on a tossed salad. the dressing was okay, but nothing exceptional about it.

this was a very good recipe. the only thing that i changed was cooking the chicken breast whole and then cutting it up to serve on a tossed salad.

this recipe got me to thinking,"powdered sugar in lemonade?" so i had to try it. what a disappointment. the sugar did not dissolve or sweeten the lemonade. also, only 3 cups water to the juice of 7 large lemons is not right. to salvage the lemonade i added enough water to make 3 quarts, strained out the chopped mint and undissolved powdered sugar, and added a half cup granulated sugar and 1/8 cup marrionberry syrup that i had on hand. finally a drinkable lemonade. the only part of this recipe that i did like was the mint, but next time i make lemonade i will run the mint through the juicer with the lemons to eliminate the step of straining out the mint leaves.

very good. i used a whole chicken and roasted it until it was half done, then started glazing as it finished baking.topped with the peaches. will be making this again and again.

a great spin on an old classic, definatly worth making again

very good recipe. i used a pork loin roast and glazed it during the last half of cooking. will definatly make again.

made these as recipe states, and family loved them. i will definatly be making these often.

very good dessert. i followed some other reviewers and used butter instead of shortening and 1 1/2 cups flour instead of 2 cups. baked 35 minutes and it turned out wonderful.

i love sweet potatoes, but not this recipe. the potatoes were VERY sweet with the sugar coating and didn't need the glaze to make them sweeter. i was making for 6 so used 4 sweet potatoes, no one liked them so now have to figure out what to do with the already cooked overly sweet potatoes.

very good for a side dish. served with chicken and pasta complimented it perfectly.

very good. made as recipe states. the only thing i might change next time i make it is less chili sauce, more pineapple, and some red bell pepper. thank you for a great recipe.

very interesting combination of flavors, but it works very well together. made as is and will definatly be making this one again. thank you maggiemaewest for a great chicken dish.

I followed the advice of others and left out the poulty seasoning and mozzerela cheese, also marinated about four hours instead of one and used seasonal veggies(zucchini and yellow squash) in place of butternut and asparagus. Family loved it and I will definatly make this again.

i made this recipe exactly as stated except for the chilling and rolling and cutting because i have no patience. instead i pressed the batter into a baking pan lined with foil and baked for the 15 minutes then topped with mini chocolate chips and marshmallows baked another 6 minutes and under broiler until marshmallows wre toasted. it turned out to be a very delicious and gooey smore's bars. thank you for the great base to my experiment in smore's heaven.

this was a very easy dish to prepare. i didn't have the onion soup mix,so it turn out a little bland, but will give it another try.

very good, the perfect cure for a sweet tooth.

I just made the glaze portion of this recipe to put on boneless/skinless chicken breast. The chicken turned out a bit dry and the glaze had a slight bitter aftertaste. I think it was just me though so will try again on a pork loin, never have had crown roast of pork so will stick with a cut of meat I'm familiar with. will update review after trying again, may have to go from 4 stars to 5.

I was hesitant in trying this because I'm not a big curry fan, but I love the rest of the ingredients. I made exactly as the recipe says and it tasted just as I thought it would, too much curry. With this said, I would like to add, it is definatly worth trying, but next time I make it I will cut back on the curry to 1/4 tsp. I put some on garlic flatbread with turkey, lettuce, tomato and sprouts which helped the curry taste. thank you so much for a light and refreshing summertime treat.

this dish is very good. i made a few changes, added zucchini and 1 red bell pepper to roasted veggies, italian sausage and italian seasonings to sauce, didn't use red pepper flakes or fennel seeds, added ricotta cheese to layers and accidentally got monteray jack instead of mozzeralla cheese, picked up whole wheat penne pasta b/c store didn't have ziti. will definatly make again.