I doubled the sauce, which was my mistake - I followed another reviewer's suggestion but it wasn't right with the boneless skinless breasts I had. It is extremely sweet as well. But it really does taste like teriyaki and would be great for kids. Thank you for the recipe!

Amazing. I subbed some almonds for the sesame seeds and used half canola half sesame seed oil. Tastes like the salad from my favorite sushi place. Thank you so much! :)(:

The best thai peanut sauce I've tasted in or out of a restaurant. The recipe is very forgiving, too. I had to alter a couple of things because I didn't have them. I used teriyaki sauce instead of soy, omitted the fish sauce, and soaked 1/4 cup shredded sweetened coconut in skim milk in place of the cocnut milk. I also added some sugar. I will be making this constantly now; Thank You!

I made this yesterday for a friend's birthday party. I was really nervous because i usually screw up baked goods. But I just followed the recipe - the only thing I changed out of necessity was to use skim milk instead of heavy cream, and i didn't have any pecans, but this was delicious and I'm sure it would have been better with them. :P So many people commented on how good the cake was - thank you very much for the recipe! :)

This is just like a recipe my boyfriend's dad uses. You can also use plain worchestershire sauce! It is sooo easy and everyone loves it :)

Thank you for submitting and I think I did something wrong...I think I may have just wasted two bacon wrapped filets on this marinade. I made it exactly except for the onions. I think the onions might have added some necessary sugar that my marinade lacked? It was sooooo soy saucy. Should you only use this on tougher cuts?

Rating this 4 stars because if you follow the recipe (even if you have to change a couple things) it still turns out great (but not amazing). I had to use half chicken and half vegetable stock because i ran out of chicken. I also had to use miracle whip instead of mayonnaise. Still came out great and the sauce was so simple and good. My only objection to it was that it was pretty bland. It needs a spice to give it some character. Thanks for the great recipe!

I loved this salad. I am rating it 5 stars because it is just amazing. I didn't have all the right ingredients though, so I had to substitute. Sub white onion for red, sub vine ripe tomatoes for raisins. I am sure it would have been even better with the original ingredients. I also needed to knock my bottled raspberry vinaigrette up a notch so I added 1/2 T dijon mustard, 1 t yellow curry, and 2 t brown sugar to 1 c bottled dressing. Delicious! Slicing your apples julienne style makes a pretty addition as well. Texture with everything, especially the almonds can't be beat. I will make this again for sure and i next time I'll have the raisins!

You could also try subbing cream of mushroom soup for the tomato soup if you don't favor tomatoes. 5 stars for ease.

I've found the key to baking and broiling chicken and not having it dry out is to create a "roof" for the chicken by adding your herbs and garlic and then laying another vegetable over top; I always use onions. If you top the whole thing with a tad of olive oil and a couple drops of worchestershire, the onions will caramelize and will also let their juices soak into the chicken. Comes out awesome!

This recipe is great for a busy person. For those of you who don't like the custard-type consistency or the fact that it is a bit too solid should reduce your eggs. I think that will get you the result you are looking for. Who can beat this for ease!

I don't actually want to rate the recipe as posted because I didn't stick exactly to it; i followed the other reviewers' suggestions and I think there should be an additional rating for "how it turned out". And I did have high expectations. Yes, I know; "it isn't fair to dock points if you change something" but I felt like I had to comment and say what my experience was. I cut back on the noodles and cheese, added more tomatoes for sauce, and baked the lasagne for 1.5 hours. This was WAY too long. The whole lasagne was dry and gummy. I also felt like it was really bland, like leftover potluck lasagne ot something. This needs some sort of kick, but I don't know if I'll use it again; might try for something lighter. My boyfriend really enjoyed it, though - thank you for the recipe! :)

This dish was "ok" for me and "good" for my boyfriend. But i have to say I didn't follow the recipe that well (yes, i know that makes it my fault:)). I wanted it to be very creamy and saucy, so I cooked the beef and veggies together with the sauce, then added extra soup mixture to the top. I think it was not only too salty (the canned soup might be the reason) but also the flavors weren't distinguished enough within the layers. That also could be because I mixed the sauce with the beef prior to layering. I will try this again, though - the fettucine is cool looking and a nice change from traditional lasagne. Thank you for the recipe.

This basic recipe goes by another name in my boyfriend's family, from Louisiana - they call their version Spinach Madeleine. It is really good but rich, and can be very spicy.

This recipe was really good. I have to give it a 4 because i couldn't give it a 4.5. This was extremely easy to make after work one night. I made the following alterations (browned beef with what ended up being about 1/2 cup oil, 1/2 onion diced, and about 4 cloves of garlic, diced. Added Worcestershire and lots of pepper. I didnt have sour cream, but i think i might not want it. Added leftover gravy i needed to use (1/2 mushroom, 1/2 regular brown). Used spicy brown mustard, probably 1 T at least. I let it simmer quite awhile. Served over buttered white minute rice. My boyfriend is excaiming over it; his first bite was "whoah". Thank you for this easy and tasty recipe!

This recipe was great! It was my FIRST TIME ever attempting enchiladas and it worked out so well. I did alter a couple of things for taste. 1) Boiled 2 large boneless breasts in 2 cups chicken boullion, 1/2 can tomatoes with green chilis, several cloves minced fresh garlic, about 1 cup diced onions, 1 tbs olive oil, dried parsely and some fajita seasoning. Let cook & simmer for a long time (not sure how long), shredded the chicken in the pan and set aside with all but about 1 cup liquid. 2) Added to the liquid in the same pan 2 cans cream of mushroon, 1 cup milk, and about 1 cup sour cream + more pepper. This gave the sauce some of the good flavor of the chicken and doubled the amount. 3) Used flour tortillas (what I had on hand). If you nuke the tortillas for 20-30 seconds they are pliable enough to fold and roll. I was really impressed with the results and my BOYFRIEND HAD 3RDS. Right now he is eating them for lunch leftovers and he says they are BETTER than the chicken enchiladas at our FAVORITE Mexican restaurant here in TX!! Big compliments and thank you for the recipe!!!!

This recipe was great! As another Texan reviewer mentioned, it is almost identical to King Ranch casserole, if you make it with plain corn tortilla chips, which is what I had on hand. I also made a few other modifications; Added about 1.5 cups of coursely chopped white onion (wish I hadnt, red or green would have been better). I poached the chicken in a T of olive oil, 4 small cloves of garlic, salt, pepper and mesquite seasoning, adding about half a can of tomatoes with green chile and juice. The flavor from that was good. I followed another reviewer's suggestion of slicing the processed cheese and I think I won't do that again - shredding would have gotten a more even consistency. I added a layer of finely crushed ships over that and topped it with shredded mixed cheese (monterrey jack and colby) - this made a great topping. Topped it with black pepper and parsley. My boyfriend had 3 servings - he loved it!