really easy. I overmarinaated (3days) so the balsamic flavor was a bit mutch), other than that it was pretty good. I only rated 4 stars because it could use more flavoring (seasoning, herbs, spices), but too much would defintaly take a way from the simple flavor. I just think the fecipie could use a bit *just a little* tweaking, but has potential for 5 stars. i used mozz. slices and baked the breasts for 20 minutes, then put a small amount of shredded cheese atop the tomato so the basil had something to stick to. (adding the tomato and basil for an additional 3 minutes) I attempted to brown my breasts prior to baking, but the step is unnecessary.

I served this to three people (incl. myself). two gave it 3.5, one gave it four. tastes pretty good but presentation is not so hot.

nervous about the 'dry' thing, I attempted to combat this by using a smaller dish to roast in (just barely big enough for the 2 breasts I made), covered with tin foil except for the last 10 minutes and baked on 325 for 20 min, then 350 for 20 min, then uncovered at 400 for 10 min.

This is a really good BBQ sauce. I didn't have chili sauce... that was fine. I used korean bulgolgi BBQ sauce... added a bit of chipotle tobasco... overall, you can mix/match/substitute on this recipie & it's still EXCELLENT!! I WILL DEFINATELY USE THIS AGAIN!

Excellent! We've used this recipie twice, both times with German beer (even a tart, nasty one)... both times it turned out great. Also, we don't have teryaki sauce so we made our own by mixing bulgolgi sauce & soy sauce to our liking... still turns out EXCELLENT!!! LOVE IT!

Great fall flavor. I will definately make these again.

My first risotto. came out perfectly... I did have to make some substitutions: I used short/round brown rice (california), and 1/2 TURKEY stock - 1/2 chicken broth. It took a little longer than stated (possibly due to my High Altitude environment) but still VERY tasty and Very Creamy. I LOVE IT & will definately make again.

THE BEST choc. chip cookie recipie EVER!!. JuST as Stated. Big, Fat, Chewy & the best. I used a mixer for most steps (except for adding the choc chips). I also used 1.5x the amount of choc chips. I used softened butter (1/2 melted, 1/2 softened) and threw the mix in the fridge for a couple of minutes while I cleaned up the mess (to avoid flatness). I used parchment paper & didn't sift (jut stirred the flour ingredients), and beat the eggs before adding to mix. HANDS DOWN the best cookie recipie EVER. My husband said they're the best he's had (& his mom is an EXCELLENT baker/cook). Cookies were LARGE, chewy & not flat. Didn't get a chance to cool for an hour... we ate them all. PERFECT

darn good

Wow! This is the most original recipie I've found on here. GREAT b/c it tastes good & is easy to make!! I personally prefer to use 'real' cheese instead of 'processed cheese' but its great both ways. (Really, I just wanted to be the first to review something :)

EXCELLENT! A bit too much oil/butter. I will DEFINATELY make many more times (just reducing the oil).

Very Good. Very Easy. I followed the recipie as directed only adding some crushe/chopped garlic. I will DEFINATELY make this again (added to my regulars) and expirement making changes. It's great as is and already looks delish, I just want a little more 'something'... I'll update when I figure out what that something is.

Good & Easy. I found it a bit bland, but will DEFINATELY try it again (making a few changes) and will (I'm sure) increase the stars as I tweak the recipie.

Easy. Good. I'd never made acorn squash before but this is so good and easy I'll definately make it again. The hardest part about the recipie is cutting the squash in half.

Okay. I tried a few of the tweaks but will keep working on it to make it better.

This is the best thing I ever cooked! I did not pat the roast dry, I just held it for about 30 seconds & let it drip dry. My salt didnt turn into a paste (using the exact amount stated), so I poured what was left the oil/herb mixture in & mixed it by hand. It was still not a paste but I packed it on anyway. This came out PERFECT and I will DEFINATELY make this again.

Good. The pumpkin butter was a bit sweet, I won't use as much sugar next time. I tried this recipie based on the pumpkin butter (which I'd never heard of before). It's good - I would eat it alone & luckily, the recipie makes more than enough pumkin butter. The crusting on the porkchops is also good. I used salted pecans & crushed as well as I could by hand (I don't have a food processor). I ended up with a few big pecan chunks & that was just fine. Overall, I would definately make this recipie again.

Great texture but BLAND. High Altitude changes: we used about 28oz of liquid (1/2 can broth, filling remainder of can in water + 1 addnl can of water). We let simmer longer than recommended (about 20 minutes) and UNCOVERED to make the water cook away. We could not get the potatoes to get tender before adding the liquids so I'm sure that had something to do with the increased simmering time. GREAT base recipie.

I'm a HUGE fan of 'chicken w. broccoli' from the "Chinese Food Place" and I like it so much I had to figure out how to make it at home & save myself some money. So, my review is for "Chinese Chicken & Broccoli" , based off this recipie. I don't like much beyond Chicken, Broccoli, Sauce and Rice with this meal - so that's what I made. I used a medium sized onion, 1/2 thawed bag of frozen broc. florets, garlic from the glass bottle in the fridge. I was indiscriminate with the soy sauce in the marinade (at least 1 cup), and added it all to the pan when cooking. I also used a little more water (just b/c the heat was up too high when I was cooking & the sauce was boiling away). I added the water, pepper, corn starch & sugar all at the same time, and only 1 minute before adding the bag of frozen broccoli. I didn not cook for 10 minutes (running out of sauce), so I just cooked it until the broc was warm & the chicken was done. This recipie is VERY easy, allows a lot of room for doing what you want (esp. as far as the sauce, timing & use of fresh food goes). and it tastes VERY GOOD. I will DEFINATELY make again (prob 1x a week). BUT be warned, if you're one who likes the sauce, you will need to make more because this recipe doesnt make a lot of the sauce.

I'd never made cheesecake before *IN* MY LIFE, and decided to try this for a family barbeque. I warned everyone it was my first time making it, and told people not to expect much. This recipe made it easy. People were AMAZED and asked that I make for all the other family get togethers! I subsituted nufanchuel (or whatever the lower fat stuff is, next to the cream cheese), for 1/2 the creamcheese (in an effort to make it A LITTLE healthier), and I also made more ghram cracker crust (my preference), and a home-made topping of choice (peach-strawberry in sugar). I didn't have a water-pan thing, and it DID crack, but the topping I made (peach and strawberries in sugar) covered it up. Everyone LOVED it and couldn't believe it was my first time making it. And I didn't cook/bake much when I tried to make this...I just know what tastes good. So the recipie is really easy AND tasty Also, I used 'hand beating'/mixing because I didn't have a mixer. I don't know if that makes a difference... but just thought I'd put that out there.