This was amazing! My company and husband couldn't stop raving. I cut the chili powder and cumin to 1/2 tsp just because my company doesn't eat hot food. I added some green onions to the marinade and let the tenderloins sit in the marinade for about 4 hours, every hour I would massage the meat and flip the bag over. I cooked them on the BBQ at 350 indirect heat, on a tin foiled cookie sheet. I let them finish on the top rack over the heat to get the BBQ'D look. I served it with the chinese cabbage salad and fried rice with peppers and pinapple stirred in. Really great! I am going to mariande a whole chicken with this recipe and rotissere it! Yum.

Reviewed On: Aug. 20, 2009

I found this to be a very heavy and dry banana bread, it was good but not quite what I was after. I did change some things though so maybe it was my additions. I added roasted almonds instead of walnuts, chopped dark chocolate, and 1 tsp cinnamon. I added the strusel top as a reviewer advised. taste was good, had to use lots of butter or jam!

Reviewed On: Aug. 16, 2009

This was very good, made it for my husbands Grandma - she raved! I did change a few things: I subbed in red pepper flavored cream cheese for the plain, I added a small amount of chopped mushroom to the filling, subbed small shrimp for the crab, and doubled up on the garlic. I made my filling in the morning so that it had a good 5 hours to blend before I stuffed the chicken. I also did not bread my chicken I wrapped it with a thick cut piece of bacon and browned off the chicken in a frying pan with lemon pepper sprinkled on, and then finished it on a cookie sheet on the BBQ at 350. My only complaint is that I found that the filling was a bit dry, I wanted it a bit more moist so next time I am going to add some ricotta to the filling.

Reviewed On: Aug. 16, 2009