This recipe was DELICIOUS!!!!! To get the true carmelized effect on the chicken I baked for 50 minutes at 375 degrees and for 10 minute bumped my oven up to "broil" I took the chicken out of the oven and let it sit for a couple minutes before serving. This allowed the sauce to set up a bit and it was OUTSTANDING. The only thing I changed about the recipe was to use boneless skinless chicken breasts versus the wings which I didn't have in my freezer. Overall, this is SUCH a fabulous glaze for chicken. I am going to try it on baked salmon next! Make it! You will LOOOOVE it!

Reviewed On: Apr. 21, 2010

This soup was so DELICIOUS!! I did minimize the amount of basil I used to a few shakes, as others had commented the basil flavor was too strong. My soup turned out perfectly delicious!! I would highly recommend this recipe!

Reviewed On: Feb. 17, 2010

This is SO good. This is my second time making it and my husband and I both love it. The addition of the french dressing I would have never thought of, but it really adds a lot of flavor. I did add a diced onion in with the ground beef while browning and a can of black beans in addition to the chili beans. LOVE THIS...wish it wasn't so bad for me..haha :)

Reviewed On: Nov. 5, 2008