I tried to make this, following the directions, but 2 minutes into the cook time with the nuts in the mixture, I smelled that something was burning. I stopped it and pulled the mixture out. Smoke was billowing out of my microwave. I read all the reviews, ran to the store, and tried again. This is what I learned: do not use Dry Roasted Macadamias, use RAW macadamias; when you add the nuts, cook it a minute at a time, stirring and checking after each minute, mine only took two minutes for that part of the recipe. It was difficult to spread. I was thinking that next time I might stick the baking sheet with the coconut under the broiler for the last minute of the microwaving process. Hopefully the hot pan and hot coconut will allow me to spread the brittle mixture better. However, the bottom line is that everyone loved it and it was gone by the end of the party.

I made this with boneless, skinless chicken breasts. It was very easy to make and was delicious. I also marinated overnight.

This was very easy to make and absolutely delicious.

I have made five batches of this recipe. I use good brandy (VSOP), good OJ (not from concentrate) and good wine (the kind you would enjoy by itself). I have never added the sugar or carbonated water. This was the most popular drink at my last party (thus the five batches!) This is a keeper! P.S. This is NOT the Sangria I had in college.

I made this for my Cinco de Mayo party and it was a big hit. The only change I made was substituting a good tequila (100% agave) for the water. It was gone in the blink of an eye.

I served this at my Cinco de Mayo party. It was a major hit! Not only did people rave about it, several asked for the recipe! Note that the fruit and preserves that you use can influence the taste.

I made this for my Cinco de Mayo party and it was a big hit. I made four batches exactly as written and all were consumed. I made two of the batches in advance and put them in a pitcher (except for the ice and lime.) It made it easy to just pop it in the blender, add ice and garnish with lime at the time of the party. People were surprised to hear that it had beer in it. Instead of a lime wedge, I floated a slice of lime on top of each glass.

This soup is excellent! I did not follow the recipe exactly, but it looks like few reviewers do. I put the ham bone in a slow cooker and added the water. It did not cover the bone, so I added a quart of chicken broth. I then added all of the other ingredients, plus some garlic powder and bay leaves. I let it cook for four hours, then put it in the fridge overnight. The next morning I strained off the fat, removed the ham from the bone, and let it simmer all day. I had to remove the excess liquid, but it is really, really, good. Thanks bluebayou!

I made this for Easter dinner and it was a big hit. I doctored it up by adding 1/4t Italian seasoning and 1T dried rosemary. I added them because I was tossed between making this and making Jo's Rosemary Bread (another great recipe from this site.)

I made this today with my leftover carcass. My initial concern was that the recipe does not say what size carcass it was based on. I made it with the carcass of a 10 lb turkey. The initial bowl that I tried had plenty of turkey in it. I hope that the last bowl does as well. My second reaction was that it called for a LOT of butter. It might be good with less, but the taste was great as made. I ended up adding broth with the flour because the roue became too thick. That worked well. This soup was too bland, but better to "season to taste" than to make something too salty or peppery. It is easier to add spices than to remove them. I will be playing around with spices for this. Perhaps a bay leaf and some oregano or herbs de provence or poultry seasoning. Something... Overall, I like it.

I just made this with bone-in loin pork chops. I didn't have apple juice, so I used applesauce and omitted the cornstarch and water. This was incredible! Loved it!

This was great! I reduced the cumin by 1/3 and cut the black pepper in half. I am not sure that those changes were necessary, but don't like too much cumin or pepper. I browned the ground beef, then added the seasoning and 3/4c water and simmered it for 10 minutes. My son ate three servings!

This was great! And easy to make! I cut the meat into bite sized pieces and added some cut up asparagus. Served it over pasta with parmesan cheese and cheesy garlic bread.

This was very good and easy to make. I cooked the breasts on medium and noticed that the outside was forming a crust, which made me worry. I used a thermometer and pulled the chicken out when it reached 170. I might cook it a little lower next time. As others suggested, I made a gravy using chicken broth and flour and served with mashed potatoes. My teenage son raved about it!

This was great! As others suggested, I added some honey. One thing I found is that this is better made in advance and put in the fridge for the flavors to marry.

This was fantastic! I used reconstituted instant minced onion instead of fresh because my son has a thing about onions. I also substituted a nice cabernet instead of 1/3 of the water. My son came back for seconds AND thirds! This is very easy to make and tastes great. Thanks!

It was a difficult decision whether to give this a four or a five. The reason I gave it a four is because the recipe says to add the beaten eggs at the end. The wok was so full, the eggs never got to become scrambled. By scrambling the eggs in the beginning, then removing them and adding them back at the end, you will get the desired result. Other than that, I would rate it a five. Fried rice recipes are good refrigerator emptiers. I used half Jasmati rice and half brown rice (trying to trick the kids into getting the more fiber of the brown rice.) If you do that, cut down on the soy sauce. I skipped the bean sprouts and onions and substituted 3/4 cup diced carrots. I used raw shrimp. They were large, so I shelled them and then cut them into bite-sized pieces. I put them in with the carrots, at the beginning. At the very end, I threw in some leftover peas that just had to be heated up. This was very colorful and tasty. My son complained that it was "too brown" (due to my using half brown rice and not cutting back on the soy sauce.) However, he also ate two bowlfuls, so I consider this a success. I enjoyed it too.

This was great! I tried to make it to exact specifications, but found that I did not have tomato sauce, nor malt vinegar. I used tomato paste and cider vinegar instead. I also used Roasted Garlic hot sauce. As a previous reviewer said, it didn't really smell all that tasty until I put it on the steak. I brushed some on while the steak was in the final stage of cooking, then more while it was sitting afterwards.

I found this recipe when planning Thanksgiving dinner and just HAD to make it. I went in search of a turkey stock recipe and found that Stacy provided that as well. See Awesome Turkey Giblet Stock on this site. It is easy to make and delicious. I also used the extra stock for my gravy. The only thing I changed was adding a half pound of Jimmy Dean Sage Sausage when I cooked the turkey sausage and onion, and leaving out the turkey liver, as suggested in earlier postings.

I wanted to make the Awesome Sausage, Apple & Dried Cranberry Stuffing on this site, so looked for a turkey stock recipe. Luckily, Stacy provided this recipe as well. This was easy to make and was delicious. I didn't have tangerines, so I used orange peel instead. I made the recipe and, as directed, added water to get it to 3 cups. I used 3/4c for the stuffing recipe and most of the rest for my gravy.