Baked at 35 Minutes and it came out wonderfully juicy! I basically altered the entire recipe but used the cooking directions and loved it! I coated the chicken in my special cajun seasoning. Mixed up a small batch of fire-roasted salsa and ranch. Put a thin layer of that concoction on, then placed more fire-roasted salsa on top. Finished it with pepper jack cheese. YUM!

So I used spareribs for this recipe instead of baby backs because they were on sale. I cooked them in the oven for some time and it came out wonderful. Everyone loved the sauce on this, I thought it was okay though. I don't know if I would go through with the trouble of the sauce again, it was a spectacular recipe though. *Update*: I made the recipe with baby back ribs a few days later and altered the bbq sauce with a tad more honey. YUMM! For sure the liquid smoke is definitely a must. I used hickory liquid smoke this time around. I've been slow cooking it at 250 degrees this whole time and and will increase the time as usual for future bbqs. Thanks for the recipe.

Per other reviewers, I replaced the sherry with rice wine vinegar. I marinated the chicken for 4 hours and it came out decent. My guest didn't rave about the kabobs only because I have my own personal chicken recipe that they LOVE and can't get enough of. I guess I'll be sticking to my own recipe from now on.

Following the directions to a T, everything came out wonderfully. My only grip about the recipe as written is that the sauce was a bit too thick. Making the reduction on the stove for 30 minutes will produce a thick sauce, I would highly recommend only reducing it by 25 minutes or so. What also bothered me is that my steak came out medium well after being in the oven for only 20 minutes. I would definitely only bake it in the oven for 15 minutes or so. Other than that, the flavor was fantastic. I would possibly add some mushrooms the next time I make this. YUM!

although this was good, it was the last to be finished. I made this along with my own carne asada recipe and everyone agreed my carne asada was much better.

As others have stated, this recipe produces a lot of filling. Instead of using 12 mushrooms, I used twice as many mushrooms as called for in this recipe. I also doubled the amount of garlic and added 1/4 teaspoon of paprika. The mushrooms came out wonderfully, however I believe it needs a little character to be a full 5 star recipe. [chives? bread crumbs on top to give it a little umph?]

Yummy! it was exactly what I was looking for. I did do some alterations from the original recipe though. I used a medium to large jicama, 3 teaspoons of fresh cracked pepper, 4 stalks of green onions, and 2 packages of frozen spinach.

The crust on this was amazing! I did alter the recipe a bit for my own personal likings. I used 3 packages of cream cheese, 3 eggs, 3/4 cup of sour cream, 2 teaspoons of vanilla, and 3-4 small granny smith apples. I cut up the apple pieces into thin slices, about 12 slices per apple, and arranged them decoratively. What i would do different would be to add more sour cream. Possibly 1 cup or 1.5 cups. I'll have to play around with the recipe further to find my perfect combination.

Great recipe with all of the changes that I made. I doubled the recipe for a party of 20, and it was all gone! You have to take into consideration that my family isn't big on stuffing but they enjoyed it a lot. The changes that I made were toasting the bread pieces a few more minutes than called for until they were fully crisp. I also did not add the cooked liver because it wouldn't suit some of my guests. I also used hot and mild Italian sausage. Next time, I would use less chicken stock because it was a bit too mushy for my personal liking. To top it off, I used one golden delicious apple and one green apple, and it was perfect!

This was my first time making hummus and all I have to say is yum. What I would suggest is letting the hummus sit for at least a good 4-6 hours, if not over night. I would also highly suggest mincing the garlic and chopping the garbanzo beans ahead of time to achieve the creamy texture. I didn't do this the first time and my hummus came out a bit lumpy. I did add some evoo to help smooth it out though. I also added some nice kosher salt, fresh cracked peppers, and twice the amount of lemon juice. Without the last alterations, the recipe would have lacked something.

Before making this I took some reviewers advice and added half a teaspoon of cumin. I also substituted paprika for chili powder because I didn't have any on hand. I doubled the amount of garlic, and I also added half a teaspoon of cayenne as well. After all of the modifications, I still believed that it was lacking something. My sister and I both agreed that 1/4-1/2 a minced jalapeno, 1.5 teaspoons of garlic powder, a whole teaspoon of cumin, half a teaspoon of cayenne, paprika for chili, 15 ounces of tomatoes (salsa), shredded cheddar cheese, and some green onions would make this a solid 5 star recipe and put some depth into it. Without all of the modifications, I would rate this recipe as written is a 3. However, with the small modifications that I did add to it, I'd say it's a 4 for now.

I received raving reviews for this. I did alter the recipe to make two 11 inch tarts. What I would do different next time is I would probably add a bit more whipping cream to make it a bit smoother. I had a bit of a problem making the crust. It came out looking perfectly, but it was a pain trying to mold it into the tart pan since it was too soft. I fixed that by refrigerating the mixture, however, it was then too hard to mold. There was much pain in this process, but well worth the effort.

I used half the amount of seasoning and still thought it was a bit salty. However, the toast and the cucumber balances out the saltiness perfectly... I garnished with fresh dill sprigs and a small dash of paprika.

Yummy, I'm not a big buttercream fan since it's too sweet for my taste but this one was perfect. I substituted half crisco and half butter for the recipe. I also only used 7 cups of sugar instead of the 8. It came out perfectly... It's even good 3 weeks later.

LOVE this recipe! I've made this a few times already and I've come to conclusion that I like to add additional garlic. Extra garlic is always good. YUM

YUMMY! All I have to say is that I doubled this recipe and made two separate pies. I'm glad I cut down the amount of apples to 6 small/medium granny smiths. I also added cinnamon, fresh nutmeg, and ground cloves. What I would do different would be to simmer the liquid mixture a bit longer so it could evaporate more, and I would also toss in the apples into the mixture and then into the pie. This way the apples are fully coated, and it will also prevent overflow with the reduction. I might even possibly omit the water.

It was my first time making pie crust and it was a success! Although I had to sub the actual butter for vegan butter since my boss is severely lactose intolerant, it still came out really well. I can't wait to try this recipe with REAL BUTTER. =)

The salad was good however I did make a few changes. The amount of oil seemed like a bit much so I halved that but wished I took out a little more later on. I used evoo instead of vegetable oil. I also added freshed cracked pepper, shallots, and kosher salt. I believe the amount stated makes WAY TOO much dressing, the amount of dressing that this recipe makes could probably be used for 3 lbs of spinach.

I used this recipe as a guideline for what I actually made. I didn't have any wine on hand so I just made it without it. I subbed low sodium chicken broth for the water and added fresh garlic. I'm pretty sure the wine would have made it superb however I didn't have any on hand. Update: I made the recipe with the addition of wine and fresh garlic. YUM! 4.5 stars.

The crust was pretty thick and lacked flavor. If it were a bit thinner and had more depth in flavor, I would have given it 5 stars...