We love this recipe. I cut the chicken into chunks before cooking as I have bad luck with browning whole breast pieces. I also add some sundried tomatoes (not packed in oil - just the dry ones) for a little extra flavor and WOW - so good! We have tried this over rice as well as couscous and either one tastes really good. I also add garlic because I think I'm a garlic addict - it really adds something to this dish! Oh, and use real lemon juice instead of the bottled stuff - it just doesn't compare.

Holy cow this was good! Next time I will reduce the cinnamon as my husband and I found it a little disconcerting, but I won't eliminate it completely - it's really, really good, and the cinnamon gives it a little extra something. We just found it to be a little TOO much "something". :) We ate it in corn tortillas with avocado, tomato, and a little bit of light sour cream. This is going in my keeper file!

This is delicious! I made it as a side dish for Easter, and it went wonderfully with the brisket and sausage we barbecued (we're a little non-traditional). We topped it with a crumb topping like the one in the South Coast Hominy recipe from this site and it made a big difference. Next time, we're going to add some meat of some kind to make it more of a main dish. Spice it up with a little cumin and some smoked paprika and chili powder and this is YUMMY!

Oh my goodness, this is going on my regular rotation of soups. It is so delicious for being so healthful! For some reason I wrote down veggie broth when I made my grocery list for this recipe, but honest to goodness, I might make it that way in the future. It tasted great! My husband isn't a big fan of lentils so I may try to substitute something next time around, but he said that when it came to taste and "heartiness", he really enjoyed it. Great recipe!

My husband could not stop raving about how moist this chicken turned out! I used panko breadcrumbs instead of regular breadcrumbs because I enjoy the light texture. I also find that they have a tendency to stay crispier. I seasoned the breadcrumbs with paprika, black pepper, salt and a bit of onion powder. I also tossed in some dried parsley flakes. The taste was great! I think the chicken breasts I used were too large - next time I may try this as strips or will pound the breasts thinner for an even more flavorful meal. Great recipe!

I will use this in place of cranberry sauce every year. I used half regular sugar and half brown sugar, and chopped some walnuts to go in it as well. Next time, I will probably cut the amount of sugar, as it was just a tad sweet for my taste - it kind of hid the tartness of the cranberries. Great recipe!

This was spectacular. A great change from regular bread stuffing - I made a bread stuffing per my husband's request, but I didn't even touch it once I tried this! It does make a lot, so I will probably cut the recipe in half next time.

This was my first attempt at pumpkin pie, and it was wonderful. The only problem I had was that there was too much filling for a normal pie crust, so you may want to try a deep dish crust instead. I combined cinnamon, cloves, nutmeg and ginger instead of using pre-combined pumpkin pie spice. I'll definitely make this again!

I adored this dish. The combination of the parmesan, rosemary and sweet potatoes is absolutely delicious. I am going to make this a regular feature of my Thanksgiving dinner, and part of my normal dinner rotation, too!

I prepared chicken thighs as opposed to wings to make it more of an entree, and the marinade turned out excellent. It was a bit salty for my tastes, but definitely still very good! I will make this one again.

This recipe was delicious! Here are the modifications I made: To reduce prep time in order to make this a quicker "after-work" meal, I used parboiled white rice as opposed to wild rice. I think the recipe would be better with wild rice, so I will definitely make it that way next time. I sauteed the cubed chicken with a little garlic and celery salt, which gave it a nice flavor. I also substituted canned mushrooms in place of the pimentos (neither my husband nor I are big pimento fans), and I'm glad I made this substitution - it was great. I also used one can of wax beans and one can of green beans instead of 2 cans of green beans just for the color difference. I will definitely make this recipe again - there is a lot of room to tailor it to your tastes.

I cut breasts and thighs into tender-sized pieces before proceeding, and they turned out very well. I should have cut down the cook time (they were a bit overdone), but otherwise they were absolutely delicious. Next time I might try with crushed crackers as opposed to bread crumbs, as I have had more flaky results with that in the past. Great recipe!

Delicious! I won a company bake-off awhile back with this recipe. The extra bake time (~10min) is right on par. Don't expect to have much left over if you serve this to company!