Very nice! I'm a single person and eat very tiny portions, so I used only one large breast cut into four pieces and pounded out to even thicknesses. I kinda followed the sauce part for 2 servings (2 Tblsp butter)and juice of a whole very small lime. It was all very, very good. Served with peas drizzled with a touch of the sauce. Will use the chicken for a salad in tomorrow's lunch. I loved the lime butter, but will probably discard the leftovers due to calories. Oh, and I didn't have dill, but had some fresh marjoram and it was very good. Will make again!!

I've made this recipe twice now and loved both batches. I've learned I can grind my flax seed in the blender, and it worked well. Also, I shredded the carrot using the fine shredder on my kitchenaid. The first time I used a standard box grater. I liked both ways, but prefer the finer shred. I cut out 1/4 cup sugar because the coconut was sweetened. AND I used corn oil because that's all I had. I like the pecan pieces to be sizeable, about the size of a pencil eraser. First batch made 21 muffins, second made 22. I'm going to get 24 next time to keep calorie count down. For a healthy breakfast I have one muffin, 1/2 cup mandarin orange sections (or 1/2 cup other fresh fruit), and a cup milk.

I wasn't sold on this one, but it may have been the baker. I'm a pretty good muffin maker, but these just didn't work for me. I overfilled the cups, and I guess that's a big no-no. I also rushed the mixing part. I did the sugar and butter (lovely) and then dumped in the wet stuff. Yuk. I folded that into the dry, being careful not to overmix. It looked okay at that point, but something still went wrong. While the muffin part in the cup was light and fluffy, the tops were non-existant. I ended up trashing the whole batch, but WILL follow the recipe again and follow mixing instructions. Will review my rating after 2nd batch is complete.

I made these cookies yesterday afternoon, and rated them 4 stars because I thought they would benefit from more spices. Well, the cookies sat on the cooling rack all afternoon and last night. I ate one for breakfast this morning (we need our daily oatmeal, don't we?)...and have completely changed my mind about the cookies. They are soft, chewy, just the right amount of sweetness, the raisins are perfect... they are so, so very good. They're the best.

I used monster sized zucchinis and this cook method worked great. I followed the ingredients for the stuffing on this and really enjoyed the taste. Made another time and stuffed with other stuff I found laying around and that was incredible too. You can't go wrong!

When you have about 1/3 each red pepper and yellow pepper, and only half a large onion cuz the other half is going bad, and one link of mild italian sausage..what do you make? THIS STUFF!! It's really good! I cooked up my sausage first, set aside and drained all but 1 tsp-ish of fat. Did my onions, set aside, then did the bell peppers for just 2 minutes. Added all back to pan, seasoned with parsley from the garden and 3 dashes of red pepper flakes... ahhh... devine. Just ate as is...no bread, no rice, just sausage and peppers. Most excellent. (I read that someone tossed food cuz it had mold? Heck, I just cut off the mold, scrub up the veggie, and cook it).

Fixed this tonight for just me (LOVE the Allrecipes feature to change number of servings). I really enjoyed this dish, the chicken was just right! I didn't realize I forgot the mustard until I sat down to type this review, but the flavor was still great. I used blanched slivered almonds, and they had a nice crunch to them. I too cut back on the oil and butter by about half. When marinating the chicken, I dumped all those ingreds into the foodsaver bag in which my single portion chicken breast had been frozen, squooshed it around, tossed back in fridge for an hour. Assembled other ingredients, did a load of laundry, came back and cooked my meal. I should have flattened that chicken breast some...instead, I added a touch of water to the sauce, cut the breast in half then butterfly'd each half, covered and let it cook just a moment or two longer, took off cover and reduced to just the right thickness of sauce. added my very toasted almonds and fresh parsely,and butter, and...heaven on a plate. Very little mess (just mind your heat settings). Next time I make this, I'm sure it will be even better. Will make this for the picky boyfriend, that's for sure... Bon Apetite! (PS..After I took the chicken out of the bag, I had to add about 1/8 cup water or so to the bag and slosh it around, poured through sieve before adding to the pan to boil). I'll double my sauce for next time...its really tasty with green beans on the served on the side.

Very nice! Definitely needed the icing (I used a cream cheese icing that I enjoy). Making the cookies was a little challenging for me. The first sheet was one tablespoon, slightly flattened. I thought they were too small. The next sheet was 3x the amount, flattened kindasorta (smeared around) to about a 1/2 inch think round mass, and baked 12 minutes. Much better, and much prettier - especially topped with the icing. Tasty, but not so sure I'll make again. I needed to use a can of puree I opened to make the chocolate chip muffins from this site.

I'm a muffin baking momma this month, and I think I just found my favorite muffin. I love these! My only substitution was using pumpkin pie spice in lieu of the individually called for spices. Just delicious!

So Very, very good! I made the soup late Thursday night, without the cream, and it sat in the fridge all day Friday and Saturday. Here it is Saturday night, I froze (without cream) 3/4 of the batch, and added some cream to the remainder. It is wonderful. I wonder about the almonds, the crunch...I'm not sure about them. It's different, but oh so tasty! I remember the sherry being a touch strong on Thursday night, but here on Saturday, and with the cream added...oh ya baby! We're talking deliciousness!

It was okay, but not a recipe I will repeat. I made the mistake of creating the full recipe amount and it actually serves 16? 20? It makes a TON of food, and is so rich. I ended up plucking out the chicken, and re-purposing it into a chicken and wild mushroom soup.

Superb muffin here! I prepared this recipe with minor changes based on what I had in the house. Foremost was that I didn't have milk, but had some half n half. I used 1/2 cup of that. Also, in the streusel topping, I used 3 T raw sugar crystals with 2 T table sugar (in place of 5 T sugar)...just cuz I've done it before and love the lil crunch it gives. For my blueberries, I used 1 cup frozen. I put them on a plate for a bit and they got sweaty on the outside. Then I put them in a paper lunch bag with 2 T flour, gently tossed and poured back onto the plate. When it was time to add them to the very thick batter, I was VERY careful to not grab any extra flour and ever so carefully foldeded them in. Turned out the 1 cup of berries was too much, so the few that remained on the plate I just poked into the top of each muffin (very pretty). Topped with streudel, baked at 375 for 17 min exactly, cooled in pan about 10 minutes and they came out lovely (I never use papers). The key to successful muffins truly is preparation; never over mix, room temp ingredients, etc. Flour coating the berries is important, they didn't turn my batter blue at all!! They were perfect! and for this recipe, the lemon zest is da bomb! Enjoy! (might add a scrape or two of fresh nutmeg next time??)

I logged online yesterday to find a recipe using cabbage (it's in season and super cheap so I have a ton of it). I chuckled when I saw this one, as its something I've been eating for years, but without all the extra stuff...I'd just eat the shredded cabbage and jello which I love. Last night I followed this recipe, adding the extra goodies, and loved it! Why eat just at holiday time? It's perfect for whenever!! Especially when it's in season!!

Very nice, and it looked pretty on the plate. I prepared this for two, and baked the chicken in a small cast iron skillet. When done baking, I simply set the meat aside and finished the sauce in the skillet (cleanup was a snap). I'll make again, but will add something extra to give it a bit more punch, perhaps even just a few more grinds of pepper. Could be served with an arugula salad and that would be perfect.

Very tasty!! I made them twice. The first batch was made to the "T" and I rate that 4-stars (too sweet for me). The second batch was 1/2 cup sugar, as the bananas were very ripe and very sweet. I made 12 muffins as opposed to 10 because it helps with the overall caloric intake. I liked my second batch better -- simple, wholesome, lovely. Update 8/16/09 -- I just made these again. I'm wondering if I messed up my first batch because this batch I again made exactly as the recipe stated, including using only 10 cups of the 12 cup muffin tin. Baked for precisely 17 minutes at 375. They are devine! I'm giving them 5 stars now!

Mmmm mm meatballs. Love 'em. Used 1# chuck roast that I fresh ground, and garlic salt (on hand), and jarred spaghetti sauce that was lingering in the fridge. Flavor is really good, but I messed up in the meatballs. First, I forgot to add the rice. The balls don't like to hold together very well without something to suck up all the moisture. My stuff came out more like chunky meat, rice, and spaghetti sauce...BUT oh man did it taste good. Determined have some meatballs this weekend, tomorrow is a trip to the grocery store for tomato soup (rarely have that on hand). I'll try them again. Something else I learned, that onion needs to be chopped very fine. When I make this tomorrow, I want to saute them before adding into the meat mixture. Wish me luck... Recipe gets 4 stars because the flavor is very good and this is quick and easy. -LJ

Very nice, tasty...but lacking OOOmph. I loved the presentation, and how well it handled for eating, but the flavor was lacking. It might be that I had only a tomato from Mexico, and being here in Alaska...our tomatoes have NO flavor. I'll have to experiment with this to make up for the lack of an awesome NJ tomato. (having lived in NJ, I KNOW what an awesome tomato is like - and this ain't it). Ideas are welcome...will look back and maybe find some. -LJ

I made this because I happened to have all the ingredients on hand, AND it looked good. I followed the suggested ingredients exactly, but placed everything in my slow cooker. Put on high at first, but then set to low when I noticed it was simmering. Kept at low for about 3 hours while I was fixing meals for other nights, and then I finally sat down with a big bowl of it (along with a Jiffy mix cornbread muffin I threw together really fast)...very nice! (I won't add sugar next time around, the corn provided plenty of sweetness).

Hi! This is a good way to fix lasagna. I followed suggestions of other cooks mostly because I wanted to use what I had on hand, and need to cut back on fats. My alterations were 1) cut recipe in half to fit in 8x8 pan. 2) used one fresh turkey breast that I ground in Kitchen Aid meat grinder. 3) sprinkled zuchhini slices with kosher salt, both sides, sandwhiched between two clean white towels and weighted down with cutting board and cast iron dutch oven while preparing other ingredients. Rinsed and dried well before using. 4) used low fat cheeses, and chose ricotta instead of cottage cheese. These changes worked very well, but even they needed some tweeking. Am making again this week but this time will add lots more italian spices, fresh would be much nicer!! Using 3 zucchs was perfect for the 8x8 pan, the slices overlapped a little, and made for a nice base. I wonder if roasting in a low temp oven would be better option (placed on towels to absorb the liquid). I might try that too. Oh, and definitely add just a little sprinkle of red pepper flakes, just a few. :) Hope ya make this... enjoy!!