This was ok, but not spectacular. I liked the addition of the red pepper to give it a little kick, but I'll stick with Sweet & Sour Chicken II from this site for my sweet & sour chicken needs.

this was ok, but nothing special - basically pork in applesauce.

decidedly OK. peppers do get mushy. maybe throw them in later. next time, i'll probably heed the advice of others who suggested a bit more seasoning .

The sauce is delicious! I added just a hint of fresh mustard (I'm not a huge fan) and it gave it just the right kick! If you're going to be making this in the oven, be aware that you do need to marinate ahead of time (not just during cooking) or the sauce will not permeate the chicken.

I heeded the warnings from other reviewers about blandness and so used the full amount of rosemary. I love rosemary, but this was way too much. Not only was the taste overpowering, but it affected the texture as well! I used 3/4 cup chicken stock plus 1/4 cup white wine as well as a splash of lemon juice and the sauce taste was good, notwithstanding the rosemary!

Nice blend of sweet and spicy, but nothing spectacular. Sauteed some onions first, then threw the chicken cut into bite size chunks in to cook with it, then added green and red peppers along with the seasonings and extra pineapple and juice. Used Jerk Seasoning from this site, omitted coconut (not a fan), added and served over rotini pasta. I think it would be much better served over rice. Don't skimp on the pineapple - it really served to offset the spiciness.

I made a lot of changes to this and the resulting recipe was really tasty. Firstly, I fried some onion in olive oil. When the onion was softened, I added 2 minced garlic cloves and cooked that for about a minute while stirring. Then I added the chicken seasoned with salt and pepper, cooked for 5 minutes, then flipped the chicken and added two thinly sliced apples, 1 tsp crushed dried rosemary, 1 tsp pumpkin pie spice, and some apple juice in which to braise the chicken. I covered this and let it simmer over low heat for 20 minutes. When it was finished, the apples and onion had softened together and I had a really nice thick sauce on top. This was great served over rice! With my modifications I'd give this recipe 5 stars, but I would find it too bland and dry without the onions and apple juice. Thanks for the great starter recipe!

really easy, but very bland. had to add lots of extra broth to keep it from drying out.

I love chocolate. I love bacon. How could these go so wrong? There were these little salty chewy bits in the middle of fluffy chocolate cupcake - which is pretty much exactly what you'd expect them to be like, had the other reviewers not raved about them. The texture was very nice but I found the coffee flavour also very overpowering. I REALLY dislike coffee but I left it in because I'd heard it helps bring out the chocolate flavour. Well, it just brought out the coffee flavour for me. These get two stars only because if you left out the bacon and the coffee they would probably be a decent chocolate cupcake.

Nice texture with a light lemon taste. The lemon glaze is essential and adds a nice lemony finish. Next time I think I will add some lemon extract as another reviewer suggested, as the bottom layer, put in to prevent the blueberries from sinking, didn't have very much flavour to it.

This was okay but nothing stellar. I found that it used way too much rosemary, and I'm a big fan of rosemary! I sauteed some thinly sliced onion along with the chicken and it seemed to compliment the flavour well.

Nice sour flavour! I used fresh garlic and added chicken broth with the lime juice, as suggested, to try to get more sauce out of it. However, even though I made twice the amount of sauce, it still had mostly evaporated by the time the chicken was done.

Yummy! I used fresh minced garlic instead of garlic salt. Once the chicken was done, I removed it from the pan and brought the remaining sauce up to a boil to thicken it. This was delicious served over steamed asparagus and potatoes.

Took another reviewer's advice and boiled the marinade to make a sauce. Would have been 2 stars without the sauce as the chicken was rather bland. Next time I have a craving for orangey sweet chicken, I'll make Rosemary Chicken with Orange-Maple Glaze from this site instead.

I used unsweetened applesauce instead of shortening and I found these to be very sweet but they had a great texture. Tried again with only 2/3 cup sugar and they were plenty sweet for me. Also reduced nutmeg by half and chopped the apples.

Very nice flavour. I used sundried tomatoes marinated in olive oil chopped relatively finely and they were soft enough after the 15 min in the oven. I did find that the liquid reduced but did not really thicken, so make sure you have lots of rice to sop it up. The more I make this dish, the more I like it! Thanks!

Yummy! I use white wine instead of water with the cornstarch and it makes it even more delicious.

The rice was delicious but I agree with other reviewers that it's best to add in the peppers later so they don't get mushy. I cut mine fairly chunky and they still got soft. Will make again, thanks!

Followed SIMPLYRAINAH's advice and added brown sugar, cinnamon, and a bit of pepper, seasoning salt, garlic powder, oregano and basil to the breadcrumb mix. I didn't use cheese because I'm not a fan, and I was worried that things weren't going to "hold together" as well, but this turned out fantastically! I also used chicken broth instead of water, as suggested, and added some brown sugar and extra apples to the sauce at the end to make it absolutely fabulous!

These were okay, but I felt they were missing something. If I make again, I would use more cranberries and less sugar - they were incredibly sweet!