With some changes this was a very tasty dish. First of all, I followed advice gleaned from a long-ago Chinese room-mate: always stir-fry boneless chicken cubes first (and quickly over high heat), adding them back to the stir-fry once the vegetables are tender crisp. Chicken breast can be very easily overcooked. Here are the other changes I made: I minced up 2 garlic and about a one-inch piece of fresh ginger. I used half of it to stir-fry the chicken and the other half to stir fry the vegetables. Speaking of the vegetables, I added broccoli and green onion (which I had on hand)to the mix. For the sauce, I followed the advice of many reviewers and doubled the vinegar and brown sugar, also adding the juice from a larger tin of pineapple cubes. Given the extra liquid, I decided to increase the amount of cornstarch from 1 to 2 Tbsp, which was perfect. With the extra sauce, I could have added more vegetables. Next time I would increase the peppers. I served it with brown rice. A very satisfying dinner.

Perfect dish for this dark and stormy night. I adapted it a bit based on reviewer recommendations and ingredient availability. Cut the butter in half (absolutely no loss) and carmelized onions over about 40 minutes. Added about 1/2 cup white wine (instead of sherry), which I boiled off. Stirred in a couple of Tbsp flour and cooked a bit before adding broth. Toasted the bread (from my inventory of frozen baguette leftovers) for the topping prior to putting in the soup, adding cheeses, and doing the broil thing. Cheeses available tonight were gruyere, mozzarella and romano. Absolutely dee-lish and prepared from easily available ingredients. Highly recommend.

I really like the concept and the ease of preparation, but feel these need more seasoning. I tried one with drained salsa added to the vegetable mixture and that was an improvement.

My version was ***** but I made a few changes inspired by the comments of others. I started by sauteeing 1 garlic and 1/2 chopped onion in olive oil, then I added rinsed beans (reserved about a cup for later), the salsa (Herdez brand), cumin, and chicken stock (didn't have veggie). Once hot, used the immersion blender and then added back remaining beans. Final touches were chopped green onion and cilantro and a squeeze of fresh lime. Amazing, and very fast. Good with sour cream but a little cheddar on top was also a nice addition. It is a bonus that most of the ingredients are easy to keep on hand in the pantry.

I was just reminded of this Hershey's recipe when searching the site for a quick dessert. I have it in my own recipe file but hadn't made it in a long time. I made a couple of changes this time: used buttermilk (because I had it on hand) and baked in a 13X9 pan for about 40 minutes. Wonderful, no frosting required. Served with sliced berries and vanilla ice cream. Guests enjoyed it and had no clue how easy it was. This is a keeper.

I used this as a template rather than a strict recipe. Had leftover grilled honey dijon chicken breasts (recipe from this site) which I highly recommend for this salad. Added celery, sliced grapes, diced apple, toasted pecans,chopped parsley, salt, and bit of cayenne. For the dressing, used light mayo (about 1/2 cup) and light sour cream (about 1/4 c). Served on a bed of lettuce. Truly fabulous (didn't feel right giving it a 5* because I made so many changes, but my version definitely achieved this rating).