A solid recipe. As many have, I added sliced garlic to the mix and some finely chopped, fried bacon. I used a premade pizza dough from the store so I can't speak as to the quality of the dough recipe, but the filling was plenty tasty.

This recipe wasn't inedible by a long shot but it was very dull. I'm not sure what adjustments could be made to the chicken--I covered mine front and back with black pepper for some umph due to other reviewer comments. That wasn't enough, anyway. Smoked gouda is also strong enough that I really lost any other flavors that might have been in the filling. Neither did my gouda 'melt', exactly. I think the pan wasn't hot enough since I was aiming not to burn the garlic. Unfortunately, not something I'd do again.

Used this recipe to guide my own mixture of roasted roots. Cooked beneath a roasting chicken for the last 45 minutes of cooking, using the drippings for oil and hitting with salt and pepper

I *really* enjoyed this recipe. Basically I followed all of these steps (without doing the dry rub overnight--didn't have time) on a 3ish lbs pork roast as I couldn't find non-corned beef. There was a little extra dry rub at the end so I just dumped it on top. Dropped about four cloves of garlic in with the onions 'cause that's just me. Also mixed 1/2 cup spicy Diana sauce and 1 cup regular BBQ sauce to give it a little extra umph. Cooked for 1 hr on high, 5 more on low and 1 last hr on high to make sure it was heated through. Tore up the pork afterward and it was wonderful! Was eating it for days.

Even though I had to use dried rosemary, I *really* enjoyed this recipe. The sauce is really tangy and fresh and I was surprised by how much I enjoyed it. Did definitely add cornstarch to thicken, however. Poured extra sauce over quinoa that was served on the side. Yum :)

This wasn't a bad marinade but I was hoping for more of the sesame flavor to come through between the seeds and the tahini. I found the flavor good but not great.

This was pretty good chicken. The taste gets five stars from me but the chicken was relatively dry through the breasts. Normally I brine birds through the winter when I can leave them outside overnight. This is the first chicken I've done since and it made a HUGE difference. Will definitely use this combination of spices again when I can perfect the method. I also made sure to baste it about once an hour or so because when I checked in after an hour it looked deathly dry even with the butter I'd slipped under the skin. Eating the wings with my fingers I definitely found it sticky, but that may have been due to my basting.

Both my fiance and I were big fans of this rub. I had the pork wrapped in saran and marinating in the fridge for about six hours before I baked it. We only used one tenderloin, baked at 325 for about half an hour (turning halfway). I modified the rub for one by halving the chili powder and salt but keeping the remaining spices the same. I also added a 1/4 tsp garlic powder. There was enough of the rub to create a good coating all around the outside of the pork. Tasty stuff!

This was pretty good; my first time cooking quinoa and it went very well. The quinoa itself I've just become a big fan of, but the recipe could use some work. The beans lend a pastiness that could be cut with some more fresh veg like a chopped bell pepper or something. The corn just wasn't enough. I also didn't use as many beans as was called for as it looked like too much. I'm glad I held back a little, too. Definitely has lots of expansive possibilities.

Changes: Made this for four servings instead of eight. Like others, I found the amounts a little short; more like three servings than four. I also added a bunch of cumin and a couple shots of chili powder to my pan (which contained the artichokes and the beans, making it a one-pan meal on other's suggestions). Lastly, the hearts were fresh from small artichokes I'd torn down myself since I couldn't find the canned. I'm not sure what the difference would have been, but this version was delicious and filling. I think a hit of lemon juice and maybe some of that avacado others have suggested would make it just incredible.

The reduction itself was a five for sure; I used a maple balsamic I have and the little bit of extra sweetness was wonderful. Plenty flavorful. The flour-browning with sauce, however, left the outside of the chicken mushy. I had left the breasts VERY lightly floured so I thought I would be safe, but leaving them naked would definitely be better next time. Won't change a thing otherwise.

Tasty flan, really excellent for low-fat, but it didn't blow my mind. Tried almond extract instead of vanilla which was interesting, but I think I'll stick with vanilla next time.

A great mix of spices except like others, I'll be cutting the salt in half. My boyfriend mixed it with plain breadcrumbs and coated chicken breasts in it and they were delicious except for the salt factor. We didn't add the red pepper flakes but I think we might next time for a little extra kick.

Although the pie was fabulous, I'm only rating four stars since I made some reviewer-suggested adjustments. I added a ton of garlic powder to the onions; probably upward of a teaspoon and a half, although I was just eyeballing. Enough to make it quite aromatic, anyway. I used low-fat margarine instead of butter, extra celery seed and 2 pillsbury pie crusts, one baked for five minutes before filling. The chicken and veg were boiled in stock rather than water and there was only 2 cups of cooked chicken in the mixture off a roast I had already done. There was still a ton of filling and it ended up spilling out over the course of the cook time. Didn't find it dry at all, though.

I'm only rating this a four because I followed other reviewer's recipes more than the original. I copied many others in adding lemon husks inside (juice on top) as well as several cloves of garlic. The skin was DE-LISH. I know that's the bad part and I shouldn't but I can't help myself :) Either way, tasty chicken as well. I put dried rosemary (grocer was out of fresh) and garlic powder under the skin as well. Wonderful. A little dry, but that was my fault, as I'm paranoid and this was a five pound bird, so it was slightly overcooked.

A great basic recipe not only for taste but also for limited clean up! I threw the batter in a round (maybe eight inch?) pyrex dish and baked for 35 min since I had to throw out my old muffin trays. Still great!

I think the mayo would have been overkill in this recipe had I used the original amount. I definitely cut it down noticeably. I think the key ingredient missing from this egg salad is chopped celery. Egg salad really needs that crunch. Anyway, the spice combination didn't really impress me.

Made this recipe as it says and also with added spices and it's always great. I love the potatoes chopped up so they're really bite-size. Cuts down on the cooking time a bit too.

Nice sangria. I used this as a base and modified as I went. I didn't have the lemonade concentrate so I used lemon vodka instead as I had it on hand. I also only used green grapes and peaches. Lastly, I made the mistake of adding the sugar after the fruit. Oh was that baby hard to mix. However, the resulting drink was tasty. The fruit had a nice kick afterward too :)

This was really tasty but I definitely upped the sugar. Mind you, I have an awful sweet tooth.