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This salad is wonderful. I made it with brown rice and as other posters have stated it's very fresh. Add a bit of dressing to adjust to your preference instead of just pouring it all on. I'm not a fan of that much olive oil in my food. I'll definately be making it again.

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Chicken Enchiladas I

Reviewed: Nov. 4, 2008

I sauted the red onion with some four seranno and one large jalapeno pepper that I had completely deseeded and deveined. This kept the heat from the peppers way down. Right before adding rotissery chicken, I added a small can of chopped green chiles which REALLY boosted the flavor! From there I followed the recipe as written. Being from Texas I am really picky with my Mexican food and these were fabulous! Oh, in the end, I used Enchilada Sauce rather than taco.

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Greek Chicken Pasta

Reviewed: Jun. 11, 2008

I've been using this site for years and have never rated a recipe however, I had to take the time on this one. It was excellent. I used all of the juices from both the tomatoes and artichokes. I added a little bit of corn starch mixed with water to thicken it up and let it simmer at the end. I also used more feta, olives, a few sundried tomatoes and lots of greek seasoning that you can find at the grocery store...it was really, really good!!!

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Caramelized Baked Chicken

Reviewed: Oct. 19, 2006

Okay...all of you wanting to do the skinless boneless chicken and want the sauce to be thicker...here's how: 3/4 cup katsup 3/4 honey 1/2 soy 3-4 cloves garlic 1/2 teaspoon tabasco cook the mixture on the stove top until boiling and reduce heat. Pour on top of chicken and bake at 350 for 35-40 minutes...it makes the thick sauce we have been looking for in this recipe...

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