I made this recipe for a big family party this past weekend. The changes I made: *Increased the number of servings to 40 *Doubled the amount of marinade *Added cumin (a little less than equal the amount of chili powder) *Doubled the hot sauce *Substituted some of the lemons for limes and added it directly to the marinade *Let it all marinate overnight *Cooked it, marinade and all, in a big electric roaster. I can't tell you how wonderful this turned out! I received a great deal of compliments on this recipe. Cooking in the marinade and pulling the chicken out directly with tongs kept the chicken nice and juicy. While some reviewers thought theirs had a hint of "Asian" flavor, I didn't sense that at all. I will keep this around for gatherings of all sizes!

Reviewed On: May 3, 2009

I've tried a few PB cookie recipes, and this is the best one by far, both in flavor and in texture. To do the sandwiches, I put a dollop of the frosting in center of one cooled cookie without spreading it to the edges. The force of pushing the second cookie on top spread the filling perfectly without it oozing over the side and making a mess. I set the cookies out on wax paper for a couple hours so the filling could harden, and the filling stiffened up just enough to hold together without becoming "hard". They are just as moist and delicious on day 4 as they were on day 1. Make sure to store with bread slices to keep them soft!

Reviewed On: Jul. 18, 2007

Superb! The only thing I changed was that I made 2 chicken breasts (I made just as much sauce as the original recipe called for). Also cooked the chicken a few minutes longer since it was thick. It was a great change cooking with dill, and it was very fast and easy! For anyone cooking 4 breasts, I'd suggest doubling the cream and capers so you have enough sauce to go around.

Reviewed On: Feb. 9, 2007