First time making this recipe and this will be the last time. I followed the recipe directions as provided except I only had 1.5 pounds of wings so I cut back to 2/3 the recipe (Honey, butter and Frank’s original hot sauce plus one tablespoon Tabasco) which is a little less than 3/4. This recipe had zero heat and way, way too much sweetness. WHAT WAS I THINKING??? I normally will use 1/2 cup Frank’s for every 1/4 cup butter plus a little Tabasco and ZERO sweetener of any kind. Also, the honeyed wings do tend to burn easily on the grill so be very careful and keep watching.

This recipe produces a somewhat sweet flavor, which adds a lot to the flavor of the chicken. I marinated for 4 hours and broiled for about 6 minutes per side. I boiled the marinade for 5 minutes then added a little corn starch and water to thicken and continued heating on low for about 5 additional minutes. I put a little marinade on the chicken before broiling and then a little additional marinade when I turned. I served this and the marinade with Basmati rice and red onions. For the marinade, which I doubled, I used orange juice instead of pineapple juice as I cannot have pineapple juice and I also added a little ginger paste to the recipe. This and a nice tossed salad make a wonderful dinner. Thanks!

I had a 1.88 pound boneless Boston Butt roast which I cooked in my crock pot for about 8 hours on low. I used the original recipe as is except added a little more Tabasco sauce. I also used a large white onion. This turned out to be a very tasty, not too spicy pork roast with a very pleasant pork flavor. Thank you K.

First time making this. I used a 2.1 pound beef roast and followed the recipe exactly except I used a slow cooker for 7 hours. I used an Indian mango, fruit and nut chutney which had a sweet (not hot) flavor and I also used golden raisins. This is indeed a very nice beef roast. Thanks!

Wonderful flavor, fall off the bone doneness and exceptionally juicy. First time. I used about 3/4 of the full rub recipe on one 4.5 pound chicken. I used cooking string and toothpicks to hold the legs together and close up the chicken cavity after thoroughly rubbing the chicken outside, in the cavity and under the skin. I put one white onion (quartered) and a heaping teaspoon of minced garlic into the cavity and used three plastic grocery bags to seal the chicken and marinated overnight. I cooked the chicken at 250 F for 4 hours, 30 minutes checking the temperature at 3 hours, 30 minutes (166 F), 3 hours, 50 minutes (169 F), 4 hours, 10 minutes (171 F) and 4 hours, 30 minutes (174 F) and let stand for 15 minutes. I used a large roasting pan with rack to roast the chicken and then boiled the drippings with 12 ounces of chicken broth and one tablespoon of cornstarch for gravy served over the chicken and garlic mashed potatoes. Thank you Sue Rogers for a wonderful recipe!

This is a super recipe. I fixed a 1.7 pound wild Sockeye Salmon and it was great. I marinated for about 5 hours and cooked the fish skin side down for 7 minutes, flipped and cooked an additional 6 minutes. Served with Basmati rice, Szechuan noodles and a couple of pasta salads. I will use this marinade many times more.

I used Arnold’s Jewish Rye (very good), Ken’s Thousand Island, real butter, Boar’s Head Corned Beef, Swiss cheese slices and Bavarian Sauerkraut. I put the sauerkraut in a small bowl and heated it the microwave for 30 seconds, then grilled for about 6 minutes per side on my pancake griddle until golden brown. Very tasty.

Made 1/2 recipe in an 8 X 8 baking dish. I followed the recipe exactly except I did add a little garlic to the onions and meat. Very simple recipe (5*), very pleasant cooking bouquet (5*) and a very tasty flavor (4-1/2*). Thank you B. Smith.

Excellent flavor. This is the first Lamb I have cooked and it turned out wonderful. I followed one-half the recipe exactly using a 2.5 pound roast. I cooked for 95 minutes at 350F, let rest for 25 minutes and got a medium roast which was very tender and flavorful.

An easy, delicious recipe. I had this with Roast Leg of Lamb With Rosemary from this site. I had a 2.5 pound roast and cut the recipe by 1/3 which was just right. Thanks.

This has a very good, flavorful taste and is extremely easy to fix. I “crinkled” up some aluminum foil and lined a glass baking dish, then sprayed canola oil onto the aluminum foil. I baked for 50 minutes at 375F (45 would have been better) and served with rice and “Best Black Beans” from this site. I will definitely use this recipe again for “stand alone chicken” and I will normally use this recipe for salads, etc. Thank you.

I mixed all ingredients together after draining and rinsing the black beans. I added a little water to replace the fluid discarded from the beans and brought the mixture to a boil. Then I simmered on low for about 20 minutes to let the flavors blend together. This is a very enjoyable, very flavorful side dish.

Oh boy, is this ever good! I doubled the cornstarch and halved the water and used confectioners’ sugar. This will give more than enough sauce with a thick consistency to be used on Bread Pudding II from this site.

Oh boy, is this ever GREAT! I used the cinnamon swirl bread and no additional raisins. Since my bread was fresh, I toasted it lightly for about 1 minute and then let it set out for about 2 – 3 hours. It baked perfectly in 45 minutes. I topped it with the vanilla sauce recipe from this site. THANK YOU!!

The flavor of the pork tenderloin is very good. I do NOT recommend pouring all the marinade into the dish and then baking for an hour. This will most likely burn the marinade and give off a burnt brown sugar smell which adds NOTHING to the flavor of the tenderloin. Instead, marinate the tenderloin as stated, then salt and pepper the tenderloin in the baking dish and top with some of the marinade occasionally while roasting. The mustard sauce is very good!

This has a very good flavor. I will definitely fix this again, and soon. I browned the meat thoroughly and then added the gravy and simmered (low setting) for 20 minutes in a covered skillet stirring the sauce every few minutes. The meat was done perfectly and the sauce thickened nicely. I made half again as much sauce and this turned out well since I also served mashed potatoes. I also added small sliced portabella mushrooms to the sauce.

These are truly wonderful eggs and so easy. Like Kaye Lynn I used Craft Mayo and added no salt or pepper. I did add a very little sharp cheddar just before the eggs were finished. I also topped with a little of Frank’s Original Hot Sauce. The eggs were smooth and fluffy with an extremely good overall flavor.

This is a very tasty and easily prepared fish. I used two 6 ounce fillets but 1/2 the recipe and ended up using a little extra oil and butter before turning the snapper. The spices are very easy to prepare in advance; in fact, this recipe would be wonderful on a camping trip. Excellent color and presentation. Thanks!

First time making this recipe. This turned out very well and was a very easy recipe. I used 1/2 pound of fresh, wild sockeye salmon and I switched the marinade to 3 tablespoons of olive oil and 3 tablespoons of lemon juice. Next time I will use 2 tablespoons of each. I used fresh chopped basil and parsley and also added a small amount of fresh chopped sage and a pinch of dried dill. I had a little fresh rosemary in the refrigerator; however, I forgot to add a 1/4 teaspoon to the marinade (duh!). I marinated the salmon for about 3 hours in a plastic baggie and squeezed the mixture about once an hour (8 to 24 hours marinating would be better). I wrapped the salmon with the marinade in aluminum foil and baked for 40 minutes at 375 F. PERFECT!!! I served this wonderful meal with long grain and wild rice and a tossed salad. A nice Sauvignon Blanc completed the meal.

This is a really tasty recipe for red potato wedges. The initial frying really brings out the flavor of the potatoes with the onion and garlic and then the final cooking with the vinegar, salt and pepper adds just the right amount of flavor. The balsamic vinegar adds the perfect touch to a great potato recipe. I did add a little paprika to the wedges (for the last 8 minutes) to add a little color but will do this again with only 1 or 2 minutes remaining as the reddish color disappeared over the 8 minutes.