Wow, now I'm convinced about putting egg into pie crusts! And adding the sugar really does make it almost like a sugar cookie or shortbread. I doubled the recipe, using a whole jumbo egg. I kept half in the fridge for a week and had another great pie crust. I used the crust to make a blueberry "galette" from a recipe in the Detroit News. Brush the top with another beaten egg, sprinkle with sugar before baking. Yum! Thanks for the recipe!

My son shot a rabbit in our back yard, skinned and cleaned it. The least I could do was cook it! This recipe has a wonderful aroma, delicious! I only subbed balsamic vinegar for the lemon juice. But the dang rabbit never became tender, after 2 hours of moist cooking. Great recipe, though. Thanks!

Thank you for the great recipe, even though I changed it quite a bit! That's partly what's so great about this website -- I'm learning to use other peoples' experience and trust my instincts too. I didn't even measure, used no beer, squeezed half a lemon, threw in some white wine Worcestershire, a bit of flavored vinegar, oil, cumin, brown sugar, and of course cayenne, black pepper and sea salt. Next time I'll use the beer too. Used the ziplock bag and mostly frozen breast tenders -- so easy! It made such great fajitas! Thank you!

OMG, this really IS the best! The flour mixture makes the frosting stand up and stay nice on the cake. It's not overly sweet or oily, and it's very light. I made the flour stuff while the cake was in the oven -- it became a thick gluey glob, but it's the secret ingredient! I really fluffed up the butter, then more fluffing with the sugar, then with the rest. My son loved the frosting, and he never cared for my old recipe with just butter, powdered sugar, vanilla and milk. Thanks for the great recipe!

I used dijon mustard and I think I used too much. It was still pretty good and I will make it again, but will go lighter on the mustard. Thanks for a great combo of flavors!

This was great! Everyone loved it. I tried to stay with the recipe, but used 1 1/2 cups rice because I wanted to make more. Then used TWO cans cream of chicken and the diced whole jalapeno pepper. It was perfect, just a bit spicy (I don't see how it would be spicy without the jalapeno). I actually stirred the rice during cooking, not disturbing the chicken tenders. Had to add more water (total about 1 can). Then I added shredded cheddar about 5 minutes before serving. Just a great Mexican-creamy casserole! Thanks for this very easy recipe -- the magic ingredients: diced tomatoes with chilies and cream of chicken soup. Lots of possibilities for other additives: corn tortillas, sour cream; who knows?

I'm sorry, but the flavor just wasn't that good. The beans/celery/bacon gave the chicken an off taste to me. My hustband said he liked it but no one would eat the leftovers.

This was very good and it was this beautiful burnt sienna color, but the flavor was not quite as great as I expected. It makes me wonder about the quality of my spices, particularly with the large amount of Paprika. I also used half the butter, and put partly steamed carrots in the pan for the last 15 minutes -- they were as good as the chicken. I will try this again with fresh paprika...

This turned out to be very good, but with very subtle flavor, not a big flavor. I used the usual substitutes: chardonnay wine for Vermouth, and onions for shallots. After about an hour in the oven, it was a pale chicken with A LOT of watery juice, so I poured most into a saucepan and boiled it down, while continuing to roast the chicken. It did brown up nicely. I only used a teaspoon of peppercorns, worried that they would turn off certain picky eaters in my family. I dissolved a teaspoon of flour into half and half before adding to juice -- it thickened up like gravy, which was very good.