Oh MY! I made this per the recipe, except I also added 4 tablespoons of butter and about a half cup of salted peanuts and a little of the salt from the bottom of the jar... I like salty and sweet together and THIS little mixture is ADDICTIVE! Crunchy, sweet, salty and CHOCOLATE all in one! Oh, and I didn't have enough chocolate chips for both recipes I wanted to make, but I had 4 ounce bars of Ghirardelli semi-sweet chocolate. I measured out a cup of the chips and found they weigh just over 6 ounces, so I used a bar and a half, broke it up into the bowl with the peanut butter and butter... microwaved it on high for one minute... worked beautifully! I also added the chocolate mixture slowly instead of adding it all at once. I got good coverage that way and didn't need to add more.

This is my new go-to chili recipe! It is fantastic with great layers of flavor! Only changes I made were: didn't have any fresh or jarred habanero peppers, so I used about double the jalapenos. Next time, I will make sure I have fresh habaneros on hand because we do like it spicy! We ate our fill of chili the first night... there was a little leftover, so a few nights later I made... CHILI DOGS! YUM! Also, since there are just two of us now, I cut the recipe in half (hubby is a BIG eater) but next time, I may make the full batch and see how it freezes. Would be a quick and easy reheat for busy nights! Thanks so much, GStorment!

I tried this recipe last night, mainly because I wanted to comment on the fact that the ONLY reason chicken comes out DRY is because it is OVERCOOKED. Marinating will not help if you still overcook it! People with this complaint should invest $6-$10 in a stem thermometer which you can buy in the kitchen section of most grocery stores, and follow its directions for use. Cook chicken to 160 degrees (FDA!) and let it rest. The other reason I wanted to try this recipe was curiosity. That much Worcestershire sauce seemed excessive, so my interested was piqued! First of all, I see no reason to use expensive olive oil (won't help health-wise since there is so little of it) when you cannot taste it anyway. I used two pinches of garlic powder and couldn't really taste it. You're already cooking in a moist environment, so there is really no reason to leave on the skin, which just turns flabby and unattractive. I even tried jacking up the temp for the last 10 minutes to crisp it up a little, but to no avail. Bottom line, it tastes like chicken baked in Worcestershire sauce. The other ingredients are really unnecessary. Sorry, Janet, but I won't be making this one again. I gave it two stars because it was edible... just not even close to a favorite way to cook chicken.

I have made these potatoes several times now, using baby reds... and they are WONDERFUL! I think it should be noted for people (such as Aspiring Chef Rita) that the recipe calls for WHOLE potatoes, washed only... do not cut the potatoes up and do not peel them otherwise they will absorb the salt and become too salty. When they are fork tender (about 15 minutes for me) drain them and let them sit to form the thin salt crust. I sometimes add chives to my melted butter, just for some color and added flavor even though I know it is not traditional. I have also boiled reds side by side, one pot with amount of salt this recipe calls for and one pot with just a little salt...and it's amazing how the salty brine makes the salt potatoes so creamy inside! Made correctly, they are NOT salty... just creamy and delicious! I served them alongside slow-roasted BBQ baby back pork ribs... mmmmmmmm... wonderful!

DH wanted me to try this, but I wasn't sure how I would like this since I don't normally cook my corn anywhere near this long! I ended up cooking it for 40 minutes total (my grill is charcoal and a little harder to "turn down" to low) and the bacon was nicely cooked and the corn was VERY soft. I would highly recommend this for store bought corn of dubious age, but for FRESH farm-stand corn, I will stick with a quick turn on the grill so that the kernels are still crunchy and juicy. All that said, this corn was good, with a slightly spicy, bacon-y flavor that DH and I both enjoyed. We ate the bacon separately since it didn't stick to the corn. Four stars out of five because the super long cook time would murder a really fresh ear of corn.

I would give this recipe 5 stars, except for several things: 1) there's no reason for the water 2) should use mirin (sweet rice wine) or sake instead of sherry (and if you use chicken broth, don't expect "teriyaki sauce" since there's no chicken broth in true teriyaki sauce) 3) should use fresh ginger instead of powdered ginger. I also usually add a tablespoon of dark (sweetened) soy sauce if I use sake to add the traditional sweetness. I also marinated the chicken overnight for better flavor. What the reviewers who said to add bottled teriyaki sauce are missing is the fact that the marinade ingredients (except for the water and chicken broth version) ARE teriyaki sauce! I make homemade teriyaki sauce all the time... MUCH better than the bottled stuff with all the preservatives and high fructose corn syrup they love to add. I'm also confused by the reviewers talking about butter... there's no butter in this recipe and butter does NOT belong in teriyaki sauce!! Anyway, all that said, I made this recipe as written (except I couldn't bring myself to add the water) and have decided that my version is much more flavorful and "authentic" hence the three stars. A worthy effort, but not quite there.

I made these last night with our brats-on-the-grill... and they were AWESOME! I used the baggie trick... first flouring them in the bag, I then put them on a plate and added the milk/egg to the flour and smooshed it up. I put all of the rings into the batter while I put a mix of panko and bread crumbs into the second bag (didn't have enough panko) then took the rings out of the batter, breaded them and into the deep fryer. My only advice is to use only PART of the breading mix at the beginning because it got soggy before I was done with all the rings and I had to add more bread crumbs. So, if you hold some back, that problem will be solved. Also, since we like ONION flavor, I added about a tsp of toasted onion powder to the original flour mix, along with some Johnny's seasoning salt. They were WONDERFUL... flavorful, crisp and onion-y! This will be my go-to recipe for onion rings from now on!

When you use words like "unbelievable" to describe your recipe, you're asking for someone to disagree. I thought this chicken was pretty good... but not unbelievable. Knowing we don't care for overly sweet food (and knowing that sugary marinades tend to burn on the grill) I reduced the amount of sugar by half and left the other ingredients the same. This created a spicy, sweet/tart marinade that was quite good. I saved about 1/3 of it (refrigerated) and marinated 6 chicken legs (our personal favorite) overnight in the remaining 2/3. I grilled the legs quickly over direct heat and then moved them when they were nicely marked, to the cooler side of the grill with the lid on. Temped to 165*, I pulled them off the grill and soaked the hot chicken in the remaining marinade while I set the table etc. (This is a trick I picked up from Alton Brown... and it works!) By soaking the cooked chicken while it cools a little, the meat picks up more flavor. The chicken was very good, served with red potatoes fried in a cast iron skillet on the grill. It was good... flavorful... but not unbelievable. With my 2 changes, I give it four stars. Thanks for the recipe!

Sorry, I'm going to be a nay-sayer on this recipe... WAAAAAY too much sugar! No wonder people say their kids love them! These have more sugar than most SWEET ROLL recipes on this site! I usually try to make a recipe as it is written when I first try it, but I had already started it when I saw how much sugar it called for, so I was already committed! So, this time... I changed the recipe by cutting the sugar from 4T to 1T and they were still too sweet for us, but we don't eat sugary foods. I also used kosher salt, so upped the salt a smidge and it was not enough. Next time, I will cut the sugar to 1t and will up the salt to 2t kosher salt and try again. They rose quite nicely and baked up well, just too sweet! Instead of 18 rolls, I made 9 large ones, formed by hand. I also, instead of buttering them before the rise, made an egg wash and slathered it on before I baked them... and topped them with sesame seeds. I will use the basic recipe again with my changes to make 5 star rolls!

I solved the "sodium problem" that some users like to preach about by using low sodium soy sauce and GOOD sherry which has no added salt! Cooking sherry (all "cooking" wines) should be outlawed... try drinking some... if you wouldn't drink it, why would you cook with it? That said, this recipe didn't thrill me, but it was still good. The sauce never thickened, so I added a little cornstarch/water. I used STRONG coffee and the flavor came through as a "richness" which was very nice. I may try it again with a little cocoa powder or grated mexican chocolate added. I, too, served with rice on the side.

Seriously, for TEN tacos you're going to use 1/4 cup shredded lettuce, 1/4 shredded monterey jack cheese and 1/4 cup salsa?? Not in my kitchen! Methinks these are typos? I made this recipe last night and felt that the chix mixture was a little bland, so added a little cumin and red pepper flakes for some zest. I used slightly larger flour tortillas and warmed them in a heavy skillet. I also added some mashed avocado and homemade pico de gallo... and with my changes, this were PERFECT!! Thanks for the basis to get started! It was a GREAT DINNER!

This glaze was excellent! I used a cheaper cut than filet mignon, which made no difference, I'm sure, except to my wallet. I also subbed red wine for half of the balsamic vinegar to give a little more complexity to the sauce. Very good!

I'm giving this four stars because I think they would be even better with a marinade that is not soy sauce based. I'm going to experiment with something a little more southwestern, but the sandwich itself, with Jack cheese and chili pepper is great. I used whole, large hot banana peppers from Delallo which I cut in half and opened up for a single layer on the sandwich. I cooked the chicken breast (thinly sliced, not pounded) on an indoor grill pan and I also added a dab of mayo to the buns. With a different marinade, I think this recipe would be 5 stars... or more!

These knocked our socks off! I changed the method a little, but not the ingredients, due to lack of time. I skipped the 10 min water soak (which would remove some surface starch) and then put them in my convection/microwave oven on fast bake. After ~15 minutes, I put them under the broiler to brown them up... for about 5 minutes, then stirred them up (they weren't in a single layer cause there were too many for the pan) and broiled 5 minutes longer. They never got crispy, which is not a big surprise with a liquid seasoning, but they were HUGE on flavor and DH commented several times: "wow, these fries are killer!!" I served them with the Green Chili Chicken Sandwiches from this site and it was a fine meal! Next time, I will make them the long way to compare results. Thanks for a great recipe! UPDATE: Since the fries never got crisp, even under the broiler, I decided to try something different: I mixed up the dry ingredients, deep fried the potatoes (twice to make them crisp) and then sprinkled the dry ingredients over the potatoes and mixed to distribute the spices evenly. With a 1/4 C. oil added to the original mixture, I can't imagine that frying them would use much more, if any, than that. My deep fryer is very good and the oil is 375* which allows little oil to be absorbed or cling to the fries. We liked this version even better.

I had my doubts about this bread since it is made in so little time (I love making sourdough bread that takes days for the flavor to develop!) but was very pleased with this recipe! It has lots of flavor for it's short time rising! I made it to go with our Christmas Eve Bouillabaisse and it was a hit! I sliced open the cooled loaves, smeared with garlic butter and shoved them under the broiler. We used them to sop up the soup and it was EXCELLENT! Thanks for the great recipe, Cookie... it will be my go-to when I need same day bread!

DH and I really enjoyed this recipe! I made a couple of minor changes based on what I had available: small ripe tomatoes from my garden, roughly chopped, subbed for the cherry tomatoes and greek olives subbed for the nicoise. I also goofed and tossed the tomatoes in with everything else to simmer... and it was still excellent! I served it with couscous and chopped fresh parsley. The chicken thighs were moist and flavorful (I temped them...165 degrees... so cook time was not quite the hour called for) and the sauce delicious over the couscous. Delicious! Thanks senioritapupnstuff!

I was not sure about the BBQ sauce/ranch dressing combo, but it works! I also mashed the avocado because I can then spread it on the bread for avocado in every bite, but that is not really a problem with this recipe... it's a very minor change! The combo of all the flavors is really good! The only change I made was to use a nice, crusty sourdough roll instead of the soft hoagie... and that really made it stellar! Also, I agree with Rhondals..."Thanks buyologist and murphsandy for your ratings"... and am amazed at the number of people who do this very thing. If you don't like the nutritional info, just move on... but don't rate/review when you haven't made the recipe. And, Buyologist..."if you have to have bread"?? It's a SANDWICH RECIPE, for crying out loud! DH and I often eat only one meal on weekend days... so this sandwich is perfect because it fills us up and I don't worry about fixing a big dinner! Thanks, Angelshark... don't listen to those "critics" who haven't tried this delicious recipe!

People: The ONLY reason that chicken is dry is because it is OVERCOOKED. Doesn't matter how it is cooked or what is applied to it, if you take it much past 165 degrees, it WILL be dry. Check the USDA's website for recommended temps for all meats... and use an instant-read thermometer! Now, that said, this recipe is nice, with a good herby flavor to the chicken, but didn't knock my socks off. It did smoke a little, so I lowered my broiler temp and also the rack. I served it with buttered sesame noodles and green beans with almonds.

DH and I LOVED this marinade recipe! It has just the right flavors...and I followed the recipe to a "T"! I cooked the chicken on the grill until it was 165 F internal on my stem thermometer... moist, JUICY, full of flavor and perfectly cooked through. (BTW, the ONLY reason that chicken, esp. breasts are DRY is because they are OVERCOOKED.) DH commented several times during dinner how much he liked the flavor of this chicken! I used regular old Kikkoman soy sauce and it was just fine... I served this with my own published recipe "Mediterranean Bean Salad" and it was a perfect combination! Thanks for the recipe!

This recipe works GREAT!! And, actually, there IS a reason for the long, 16 hour chilled rise... it allows the dough to "ferment" which REALLY adds to the flavor. DON'T wimp out and use the dough the same day... it will taste MUCH more authentic if you follow the directions as given... it can even go a little longer than 16 hours without a problem. Be sure to preheat your stone and oven for at least an hour... and to make the "brick oven" experience even better, I have a second stone on the rack above so that heat is generated from the top, too. Thanks for this great recipe!