Great Healthy Recipe. I made it with chicken tenders and cooked in at 350 convection for 20-25 min. Cooked some penne pasta. Also simmered olive oil and garlic in a pan and added a large can of crushed tomatoes, basil, oregano, and sugar. What a keeper. Less mess, less calories.

Fabulous. I cut back the sugar to 1/2 C., as suggested by other reviewers...still plenty sweet. I made it in a cast iron skillet in a 400 degree convection oven for 35 min. Perfect. I also added a can of corn niblets. Excellent with my chili. Will post pic.

Fabulous. Made this as follows: 1 squash, 1 zucchini, 1 green pepper, 7 green onions, 1-2 T minced garlic. Used one 16 oz pkg of penne, 1/2 can drained corn niblets, 1 14.5 oz. can crushed tomatoes and 1 14.5 oz can diced tomatoes. Left out the crushed red peppers, as the 2yr old wouldn'have liked it. topped with layer of extra thick slices of fresh mozzarella cheese. Convection baked for 25 min. at 350. Awesome.

Hands down 5 stars because of how my chicken turned out. I only use recipes with 4 stars or more, so even if I alter a recipe, I give it the stars I feel my end-result version deserved. And I always check a handful of reviews prior to using a recipe. This turned out phenomenal. I had every intention of making this as listed, but I was missing one ingredient. And when I tasted the marinade before adding the ketchup/water mix, it was soooo good (hubby and son agreed), that I quit right there. Here's what I did: Feeding 6 family members, so I quadrupled the recipe yet still changed a couple things... for 6 large boneless skinless chicken breasts with rib meat, I melted 11 T butter in sauce pan. Added the onion powder (just under 1/4C - I know it sounds like a lot), added a half to three-quarters cup of brown sugar, added what was left of my worcestershire sauce (1 to 2 tsp), added a bunch of shakes of soy to make up for the worcestershire I was missing (maybe a quarter cup). Then added just under a half cup yellow mustard. heat and stir till smooth. Sweet and tangy and awesome. Tasted so good, that I was afraid to add the ketchup, so I didn't. Set a small amount aside for dipping. Marinated the breasts (could have added another one or 2 breasts) for a couple hours then grilled to perfection. All my boys, 2, 4, 14 and 15, and hubby scarfed it up. Served with baked potatoes and broccoli. What a keeper! I'll try to upload my photo too.

Excellent. I would have followed it to a T, if I had all the ingredients. But whoa did my version turn out delicious. The only changes I made were these...I simmered is for an hour after added the 28oz (not 14 oz) can of petite diced tomatos, along with 1 T of white sugar. Also, I put small dollops of creamy ricotta cheese on top of each serving, and just sprinkles of parmesan, if wnated. The ricotta was the perfect addition to this very mellow yet rich tomato-ey sauce. Ooooooh, this one is a keeper!

Yes yes yes! Really good restaruant quality flavor. Loved it. As usual I didn't have everything it called for, so here's what I did. I was generous with the butter and olive oil. I minced a half an onion (and threw in some minced garlic) and sauted it for a bit until real soft. Then I sauted chicken breast strips that I had cut in the oil/butter/onion mixture. Then pulled out the chicken when done and set it aside, covered. Then I added the balsamic to the pan (I already had some in the fridge that I reduced slightly with a little sugar) and let it simmer on medium-high heat for another 3 minutes or so. I didn't have the granules, so I put in about a quarter cup of chicken stock. Let that simmer for another minute or two. I seasoned it heavily with "rustic italian seasoning" (from Costco, a blend of basil, rosemary, oregano, garlic, salt, etc.). Then put in the half and half (didn't have cream). Let that simmer for 5 minutes. Then, in a separate small dish, I disolved about a tablespoon of flour with a little bit of the simmering sauce and two big spoonsful of hot water from the pasta I had boiling. Then I whisked that back into the simmering sauce. Then once it thickens up a bit, its done. I put the chicken back in the simmering sauce and voila! The sauce was so darn good as it was, I didn't want to put the cheese in the pan. So I let everyone put the parmesan on his or her own helping, as desired. We ate it with pasta and sauted zucchini. Absolutely delicous.

I would give this 6 stars if I could. My sauce and shrimp was a bit more "orange-ish" in color - the chili powder. I never knew so few ingredients wound taste to unbelievable. I skipped the cilantro. Served with rice and fresh tomatos and avocado. So far, this was best result I've had from any recipe I've ever tried from this website, and I've had some good results. Restaurant quality for sure.

Very good. I used olive oil (I love the flavor). Didn't have paprika or poppy seeds and it turned out excellent. I toasted the slivered almonds and sesame seeds on the stove top in a dry non stick skillet (separately). I had two helpings and my 4 yr old even ate raw spinach with the strawberries and dressing! Excellent recipe.

Quite good. Used 5 cups of water and 3 tablespoons of boullion granules. One can stewed tomatoes and one can of diced tomatos. Seasoned with salt, pepper, garlic, basil and oregano. Tossed the pasta in a little olive oil after cooking, and kept separate from soup. Pasta doesn't get over cooked that way.

This was quite easy and tasty. I had cream of celery (instead of mushroom) and it worked fine. I also had mild diced green chiles and I used those instead of the bell pepper. I served with a green salad and fresh french loaf. A quick easy meal. I also made this completely on the stove. After I mixed everything together, I sprinkled the cheese on top and turned the stove off and put a lid on it. It wat there until we were ready to eat - about 45 minutes. Thanks, it's a keeper.

Soooo easy. I used olive oil, garlic powder, fresh pepper, a little salt, and an Italian seasoning blend. Deeelish! The cooking temp & time was spot on.

This dressing was very good. Here's a variation I used. Simmer some balsamic vinegar until it is reduces (the more it simmers, the sweeter it will be). You may want to play with the ratios of olive oil/vinegar until you get it to your liking. And you can then cut back (or eliminate) the brown sugar. I made this with adding an avocado (mash up half of it, leave the the other half in chunks). It gives a sweet and nutty dressing. Don't omit a squirt of lemon juice. You definitely need the acid to help balance the sweet.

Very Good. Very rich. Best warm just before the fudge sets. You can make the wells deep so you use most or all of the fudge filling. If you do that, beware, that makes them very sweet, overpowering the peanut butter flavor. When I make these again I'll likely do about 2/3ds of the filling mix and not fill them so full. I think those will be perfect. Definitely use mini paper cups, clean up is a snap. A keeper for sure. My 4yr old loved helping me roll out those peanut butter balls.

Good fudge. I cut the Baily's back to 2/3 Cup, and you can still taste the liquor. And if you want to make the colors contrast more, change the ratio for the upper layer to mostly white chocolate chips, or mostly regular. I used pecans, all I had. Very good!

This gets 5 stars for good taste and super super easy prep. I left out the cream of tartar (didn't have any). I thought they were awesome. I prefer not to cook with lard, and was looking for a quick easy biscuit recipe that didn't call for kneading, rolling, etc. Loved them!

The only reason why this one didn't get 5 stars was that I thought it was a little too sweet for banana bread..Perhaps it was my over ripe and frozen bananas that added to the sweetness. Overall a good and easy recipe.

Leave cream cheese out to soften (or gently nuke). I inadvertently left off the garlic (minced or powdered) to taste. Enjoy...Great pic, Nandabear.

There's a reason why this recipe averages 5 full stars...it's that good. I used tilapia. I got the large pkg. from the Costco, used half and froze half. I used 4 fillets. It was a little tough to fillet the fillet, but it worked. I used a 16 oz. can of crab meat and adjusted the recipe as such. I also got a large pkg of mushrooms and roma tomatos (for the salad). I ended up stuffing about 8 mushrooms and 3 romas with the leftover crab mix. I cut up the mushroom stems and added them to the crab meat mix along with dried minced onions and fresh garlic. And As always, I cut the butter in half and substituted olive oil. Served with wild rice and a green leafy salad. Wonderful.

If steaming the tortillas isn't working, here is a suggestion...flash fry the corn tortillas in veggie oil or olive oil (not sure why peanut oil is called for here) before filling and rolling. Fry them one at a time a small skillet for about 8 seconds each just until they start to bubble. This is how I prep them when I fill and roll them for enchilladas too. They never tear.

This was good. I minced the bell pepper and doubled it. I also minced 3 green onions and added it to the meat mixture. The meat was a little wet and difficult when I was forming the "legs" so I added some breadcrumbs to the mix. Worked perfectly. Teenage boys, 3yr old, and 1yr old all loved it. I only had ground veal, no pork. Was very good.