This is a super salty recipe - with the onion soup mix, ketchup and steak sauce it is overwhelming. Other reviewers have recommended sifting out flakes and not using the rest, because of the salt content. I would say... just use dried onions instead of onion soup mix.

This is actually like 4 1/2 stars (followed the recipe exactly)... the only hints that I have to give are 1) make the chips the same day of the event - my got a little chewy the next day. 2) It makes A LOT of "salsa" - have a big group or be prepared for leftovers. 3) The salsa tends to get juicy over time - if you don't care for juice you'll need to drain it off.

As with a few other reviewers the "all mayo sauce" was a bit heavy. After talking with a few other people the next batch will replace the mayo with sour cream. I put sour cream on my tacos anyway... and I discovered that a local Mexican restaurant uses sour cream in their sauce.

I am not sure I'll try this one again. I am not a big fan of sage so I did cut that in 1/2, there wasn't that strong of an orange flavor. If I do try it again I'll probably add some orange zest. Not bad... just OK.

Gold Star! The only tweak to the recipe was once I had the chicken breasts marinating in the sauce I added a dash of red pepper flakes to each breast - just a little something extra. I would also recommend trying "Chili-Lime Chicken Kabobs".

Another keeper! For those reviewers who say they are not getting any flavor - I just don't see how that is possible. If you like this recipe you should also try "Spicy Grilled Chicken" on the site.

This is a keeper. My only caution is to stick to the 1/2 cup of cashews (or less). My husband and I both love cashews so I added more than what it called for and it was a bit too much. The star of the show should be the asparagus.

The only reason for the 4 stars is that it wasn't my favorite - but my husband LOVED IT. I followed the recipe exactly - very simple and easy to do. The hardest part is remembering to start it first thing the morning to allow it marinate for 8 hour.

Followed the recipe exactly - flavor was good (nother keeper). The best recommendation I can give is use minimal sauce on the chicken while grilling - save a majority of it for dipping. Glazing the chicken makes for a messy grill.

The recipe is OK. I am a big fan of pineapple so I wanted to give the recipe a try. Adding the coconut milk and C&S mix didn't do much for me. The best thing to add to pineapple is a red powder called Li Hing. If you go to Hawaii you can find it at most stores (even Wal-Mart) - very few stores carry it on the mainland. If you still want to give this a try I would have the coconut milk drain off the pineapple as much as possible before coating it with the cinnamon and sugar. When you grill it the coating comes right off and your grill gets pretty messy.

After a string of not finding new "keeper" recipes this one was a hit with the family. I followed the recipe exactly. The sauce is sweet (no sour or hot flavors) and I highly recommend serving with rice. With small pieces of chicken be sure to not over-cook and dry out the chicken - easy to do. My husband said he would change the walnuts to cashews and that it reminded him of dish he would get at P.F. Chang's (restaurant).

Tip: Use a cookie sheet, line the bottom with foil and then place a cooling rack on top of the cookie sheet. The breaded chicken goes on the cooling rack for baking. It will prevent your chicken from getting a soggy bottom.

NEEDS MORE FLAVOR - it is a very easy dish to make and it cuts way down on the fat intake, but read other reviews to see what they did to boost the flavor (I made it follow the directions exactly).

I followed the recipe's ingredient list exactly and there is little flavor to the meatballs - the only flavor was the sauce. The meatballs had little flavor. The one thing I did change was to put the meatballs in the oven (per another reviewers suggestion) I have had little success with cooking meatballs on a stovetop.

Darn easy to make... would have gotten a 5 star but my husband and I both felt that it need a little more kick (followed the recipe exactly)... more pumpkin spice is needed. I'll have to play around with it a bit more.

This would have gotten four stars had my husand liked it... he just thought it was OK. It is very easy to make, but his complaint is that it really didn't add anything to the chicken.

Several other reviewers had it right... there is zero flavor... I couldn't taste the pumpkin, I couldn't even taste the chicken broth. The only reason I didn't give it 1 star is it didn't taste bad... there was nothing to taste.

This was the first cheesecake I have made, I followed the recipe exactly and it came out great. Reminder: take the creamcheese out ahead of time - room temp. is key.

Too much garlic powder! When I couldn't finished eating my burger,and I like garlic, I doulbe checked everyhing I did and I couldn not find a mistake. Maybe I had the worlds most powerful garlic powder.

There are other cakes out there that are easier to "deal with" and just as tasty, but if you want to give this cake a try here are a few things that I learned. 1) When whipping your egg whites add your sugar at the very end. Your whites will form the soft peaks better when there is no sugar. 2) Frost the top of your top layer before assembling. The raspberry filling oozes out - EVERYWHERE. 3) If you want A LOT of raspberry filling (like I did) I found out that by making three layers I could make holes in the middle layer by using a small biscuit cutter (about the size of a quarter). The holes held the filling and the "leftovers" make great bite-size cakes. 4) Make extra frosting. Because of the egg white/meringue added to the batter the cake is crumbly (not dry)therefore making the cake very hard to frost. With the frosting in liquid form spoon/pour small amount on the cake - spreading gently. You want the frosting to absorb into the cake - you'll have an ugly 1st layer. Allow the frosting to cool; on the cake and the remaining amount in the bowl (do not put the frosting in the fridge it gets too hard). Once the frosting no longer drips off your frosting apparatus you are ready for layer two. HOPE THIS HELPS!