I used a slow cooker and added a bunch of cinnamon sticks rather than just the plain cinnamon. Otherwise I stuck to the recipe. I served this at a holiday party among many other drinks and I went through 2 gallons as people actually lined up every time I refilled the slow cooker. I’m not even sure the cider got warm before people devoured it. This will be how I do mulled apple cider from now on.

Ease of preparation: 5 stars. Reviews of flavor given to me by people who ate it: 5 stars (“I think this is my favorite thing you’ve ever made”). Texture and appearance: 5 stars (very moist chicken and everything looked great). My review of the flavor: 4 stars, merely because I think the chicken needed a spice rub before I put it in the oven, but others disagreed. Timing of recipe: 4 stars, as the potatoes were slightly underdone but definitely edible. When I was looking for recipes, I wanted something easy which used stuff in my kitchen so I could avoid the trip to the store, but also nice enough I could serve to guests. I wanted something light, yet hardy, that I could add vegetables to in order to make it healthy. This fit the bill perfectly. Very easy to customize as long as you use quality ingredients. You can throw in onion and peppers to roast with the potatoes and you can put a can corn and/or beans into the salsa without disrupting the flavor balance. My advice regarding the potatoes: slice them small and they will come out tender. Also if the chicken is finishing before the potatoes, adding the salsa early will help soften the potatoes as well. This will be a repeat performer at my house.

Why did I wait so long to make this? This is fantastic and came together in about 15 minutes. The flavor is so fresh, light, spicy, sweet and savory with minimal ingredients and effort. I served it on top of couscous (unflavored as this sauce provides all the flavor you need) with a fruit salad as a side. I garnished with a little parsley and WOW! I actually caught myself licking the plate. I honestly can't wait to attack the leftovers. The sauce is very accommodating, so next time I'll experiment with adding some veggies and serve it with some naan. Thanks Evin!

So easy. I put everything together in a crock pot during a particularly nasty snow storm right before heading out to a football game. When I got back it warm, delicious, and hit just the right spot. And it's so easy to change up and create different variations. 5 stars for ease and taste. Thanks Valali!

These were very good and different from the norm. However, I think it's time to admit something to myself: I hate thyme. I keep using it in recipes, expecting to eventually enjoy it, and I just don't. So if I skipped it, this would have been perfect. For anyone else, perfect as is. That aside, these paired perfectly with a dry Riesling and were really fun and easy to make.

These were fantastic. They make a ton, so make sure you have a lot of company. Between 4 of us, we consumed maybe a third of what this made. I froze some so I'll update later about how well they did frozen. I made a few as written (which were delicious) and then made a few variations. Honestly everything was tasty: I couldn't mess these up! For some of them I added sauteed shallots and mushrooms and on others I used gorgonzola instead of cheddar. Didn’t matter what I did, still came out great! This one’s a keeper!

Bought candied pecans instead of making my own as a short cut. Otherwise this was a great mix of flavors. I served it with pumpkin alfredo pasta for a delightful fall dish.

Great flavor to the sauce. It was spicy, creamy, and interesting. The sauce is also very versatile, so you can made a lot of additions. When I make this again, I think I will add some spicy sausage (it definitely could have used some) and some broccoli or spinach (since it was lacking in vegetables for me). I think I couldn’t really taste a difference from the basil so I would probably add more of that, and also some parsley (to make it taste “fresher”). All around good recipe that can be easily tailored to your preferences.

I keep flip flopping between 4 stars and 5 stars, so consider this a 4.5. The salad is a great combination of flavors that work really well together. The only complaint that I have is that it needs something besides mango and mesclun. I think cashews would have been a great addition. Also, maybe some crumpled goat cheese to help combine the flavors? I'll make this again with a couple of changes. UPDATE: I made this again with a few changes and it was 5 stars. This time around I added a chopped avocado (which, for presentation purposes can be mixed in lime juice briefly), and a generous sprinkling of cashews. Perfection!

The family ooo-ed and ahhh-ed over this one and claimed the recipe was a keeper! The flavors blend nicely: it's just the right amount of sweet, creamy, savory, and heat. I was even complimented on how the textures blended so well. The only complaint was that the ginger sauce ran out too soon. Next time I'd probably make 4 times as much, since we have some big eaters here. This would probably also be great with pork or chicken too!!

This was a good base, but you need to modify it slightly to match whatever you are serving it with. When I served it with some sauce poured over it (Halibut in Rice Wine sauce), it was very good! When I ate it by itself, I couldn’t get over the feeling that “something” was lacking. The family liked it a lot more than regular rice, so it gets points for that, but I think when I make it again (yes, when, because I think this could be turned into something really good) I’ll add something to give the flavor a little more substance. If I serve it with a Mexican dish, I’ll add a little cayenne. If I serve it with an Asian dish, I’ll sauté some ginger with the rice ahead of time. If I serve it with Indian, I might add some saffron.

I cheated a little with this recipe. I threw some vegetables in pan, stir fried them a couple of minutes, and then added the rest of the ingredients for the sauce into the pan, throwing the sesame seeds on top of everything at the end as a garnish. The sauce cooked down into a great glaze! It was sweet, tangy, spicy, and salty all at the same time. It would be very good over almost vegetable, meat, or rice. This is so simple but so good! Thanks for sharing!

This was the perfect end to a nice light summer dinner! It wasn't too sweet and it had a great texture. I used Greek yogurt, because I'm not a purist, so that might have contributed to how creamy and thick this came out. Very tasty!

YUM! This will be my go to for white fish now! It made several converts of my family who previously claimed not to like fish. They got seconds! I served this with quick sesame green beans (adding shiitake mushrooms after reading SunnyByrd's review), lime cilantro rice, and mango lassi II all from this site. The sauce on this is so easy to throw together, delicious, and light tasting. It's also very versatile. I always have the best intentions of making a recipe "as written" but I couldn't find the rice wine and I realized I was out of rice vinegar last minute. I subbed pinot grigio and white wine vinegar, and it still turned out wonderful. Thank you for sharing this Kathryn!

Wow! This is such a great idea, and they came out perfectly! I had no issues making them or with the end product and I cheated as much as possible with this recipe (store bought cake, frosting, and dough). I did freeze the dough (aka, realized I forgot to buy the dough sometime around my lunch hour, purchased some, and shoved it in the employee freezer hoping it would be frozen solid by 5) and I only baked them for about 16 minutes, which is what it specified on the box anyway. They came out moist, fluffy, and wonderful. Granted, I was baking these in a monsoon so it would have been hard for them to come out dry, but I bet they would have been wonderful if baked in dry weather as well. I also didn’t have any issues with these retaining their shapes. A couple reminders to people after reading these reviews. 1. Everyone likes things cooked differently, so bake these with your preference in mind. 2. Everyone’s oven bakes differently, so make sure you poke these from time to time so you don’t end up over baking them. This is a great recipe.

Have you ever been craving something but you weren't sure what? This salad will probably satisfy it. It is sweet, creamy, and salty all at the same time. I couldn't find strawberries at the store (during strawberry season no less!), so I subbed blackberries. I also used a spring mix (it was on sale) for the lettuce and added some sunflower seeds for some crunch (personal preference, not necessary). The chicken came out perfectly, charred and juicy, and complimented the other flavors of the salad well. What a lovely combination! Thanks Amy!

The entire family gave this one a thumbs up and requested to have it again next week. I made a couple of changes after reading the reviews and to add my own flair. First, while heating up the cooking oil I added a 1/4 teaspoon of red pepper flakes in order to add a little spice to the meat while it was cooking. Because an individual I was feeding is allergic to onion, I added a red pepper instead. I also used fresh grated ginger and a tablespoon of sherry instead of rice vinegar which I like to do in making a lot of Asian dishes because the sherry adds a softer taste than vinegar. To serve: I put out the lettuce leaves, a bowl full of cashews, a bowl full of shredded carrots, and a bowl full of thinly sliced cucumber so everyone could assemble their own. Definitely fun, delicious, and different. Only drawback: a little messy!

This was very good! I made it as stated, but sliced the chicken after it was done and served it in wraps with the relish. I also grilled some corn on the cob to go with it. The family loved it and it was very healthy!

This was a good way to spice up ground turkey. I served it with honey mustard, tomato, onion, and avocado. I kept the spice measurements the same but grilled it. All in all, it was pretty moist and flavorful!

Very good! I had to leave out the hot peppers due to a food alergy of one of the people I was serving, but it was still wonderful. The flavor and texture were terrific! I served it with wedges of grilled naan.