We didn't love this, not sure why - we normally love pb desserts. Seemed dry even after sitting for several days...I made it as a sheet cake, so maybe it's better as a layered cake? Wouldn't try again.

Seemed like a lot of prep work for the result, we won't be making these again. Slicing potatoes, tossing with dry ranch seasoning mix and baking is much simplier and tastier.

This was just ok for me, the hubby really seemed to like it. I would suggest adding a little cornstarch to thicken the sauce so it coats better, ours just seemed to sit on the bottom of the plate.

This is really good - used about half the salt recipe called for. We put it on boneless pork chops and grilled, next time we plan to try it on chicken. It's a very easy rub to have on-hand for last minute meals.

Because I couldn't find chili paste, I used 3t chili sauce (plastic bottle with rooster on it in the asian foods section, not the sweet one) and added 1T chopped garlic. Fantastic - not too sweet, with enough spice to make you mouth tingle just a little. I reserved part of the marinade, added a little cornstarch to thicken over heat and served over rice. This recipe beats the 'baked teriyaki chicken' because you never get the sometimes overwhelming vinegar flavor.

We really enjoyed this. I can see myself making it a couple times a month, it's simple to whip up and the ingredients are things you probably already have. You'd never guess the mix of soy, vinegar and Worcestershire was in this tasty dish! I followed the marinade recipe exactly and used 2 sliced breasts, marinated for about 5 hours. Really great flavor. I'll probably add more hot sauce next time, about 1-1/2 teaspoons. As for the reviewers who poo-pooed this recipe because of the unconventional ingredients - I've got to wonder if they really made the recipe... while the flavor isn't hugely Tex-Mex and I wouldn't expect to be served this at any of the gourmet mexican eateries in Dallas, I could complete see this as a huge hit at the local bar & grill named as some sort of chicken wrap.

I made them exactly to the recipe, no changes needed. Good chewy cookie, I'll make them again.

This recipe wasn't bad, just average. I wouldn't make it again.

We didn't care for this recipe at all. If you like pouring ranch dressing over a baked potato, then this is the recipe for you - otherwise skip it.

I made this for the hubby to take to a potluck at work. I made a double recipe and it was wiped out quickly. I added sliced black olives, and used store brand everything. Chilled overnight. The red onion really made this dish a standout (all the red onions at the local market were huge, so I just used one). The mix of dressings is perfect - I think I like it better than a mayo-based sauce. This recipe is a keeper.

Sauce is very delicate....unfortunately, my household more enjoys more robust flavors so this was a little lost on us. I served with thin pasta, but I would recommend maybe homemade mashed potatoes with the sauce drizzled over. Plus it would be more filling.

It was OK. It's not something I would make to impress guests, but it's quick and easy with ingredients that I keep stocked. I've made it twice, once with homemade chicken stock and once with canned. Preferred the added saltiness of the canned for a little more flavor.

Turned out great. The husband actually thought it was boneless pork chops instead of turkey cutlets. The only thing I switched out was cinnamon instead of cloves - I didn't have any. Still turned out very tasty. Since I had sliced turkey cutlets instead of 2 large breasts, I didn't rub the seasoning on - just combined everthing in a bowl and threw in the turkey. Grilled on a George Foreman and the marinade turned a really nice brown with grill marks.

Simple, fool proof way to make fantastic chicken that's moist & tasty. Wouldn't change a thing.

This is so good! It's one of those recipes you instantly want to share with family/friends. I only made 2 changes to the recipe - omitted rosemary (couldn't find mine) and subbed cooking sherry for the white wine (didn't have any). Even with these changes, it was fabulous! It cooks down to almost no liquid, so I suggest adding more chicken broth - maybe half a can to a whole can depending on how you like your chili. Fans of crumbled cracker or tortilla chips in the bowl will for sure want the extra liquid.

This is a keeper! Made these for a Tex-Mex dinner party - everybody loved them. I might try adding some sweetened lime juice next time to make it a bit sweeter - other than that, no changes. These are pretty stout, so I had some limeade on hand for anybody to add to their glass if they wanted it diluted.

Not sure why this recipe ranked so high - I was really disappointed. Nothing special.

Really tasty for folks looking for a low cholesterol snack. I used low-fat buttermilk, applesauce for the oil, 2 egg whites/no yolks, half brown sugar half splenda and added 1/2 t each cinnamon and nutmeg for a little more spice. Used golden raisins since the market was out of normal raisins. Next time I think I'll add shredded carrots. Had a hard time finding wheat bran, finally found it at Kroger by the pancake mixes.

Wouldn't make this recipe again. Although it was very healthy/low cholestrol, it lacked flavor even after I added extra sugar (splenda), applesauce, more chopped apple and a little cinnamon... a real disappointment. I made the "Classic Bran Muffins" recipe the week before with terrific results, so I recommend it before this one. NOTE: If you like in a warm climate, you'll want to store it in the fridge. My went bad after 3 days left on the counter under a glass cake dome.

I couldn't find Chili Paste, so I used Sweet Chili Sauce (a very sweet and mild sauce good for dipping) and added some cayenne pepper for a bit more kick and cut back the sugar (used Splenda) to half. Turned out great! I used the sauce with some chicken I cubed, lightly coated with cornstarch and browned in a skillet with butter flavored Pam. Served over rice with some toasted sesame seeds. I've since bought Hot Chili Sauce to sub out the chili paste and plan to try it next time in the recipe. (I've been to several stores and still can't find any chili paste, but will continue the search as this is one of our favorite meals to have at the local chinese diner)