Excellent recipe! I do not own a slow cooker so I prepared it in the large non-stick pot on low heat with tightly closed lid. It took about 3 hrs to prepare. I halfed the teriyaki sauce, and used crunchy PB because that's the only type I had. It came out wonderful! All my family went for seconds. Next time I would add more peppers, more PB and maybe a splash of white wine to make more sauce.

A very ggod recipe, and I agree with other reviewers - you have to use quality BBQ sauce. It must be thick; hickory works as well as honey. Also, full bottle is too much - use less on the chicken, and add bacon on the top. If you wish to have more BBQ flavor on the bacon, carefully brush the strips with sauce - that way they'll be crisp at the end. You can make any chicken pieces this way, and even full chicken / cornish hen. Will definitely make again!

This is a great recipe! I had a problem finding dried figs in a store, so I got a jar of La Cholita figs in syrup. I took the figs out and arranged them on the bottom of the baking dish together with lemon and lime slices. Now I did not waste syrup, so I decided to use it instead of brown sugar + water mix. In the same jar I added vinegar and lemon juice & poured over the chicken (boneless, skinless thigh cutlets). It came out really good! I had to adjust temperature (400 F was a bit too high, 375-350 F is better) and rotate thighs in baking dish 2-3 times during cooking time. Figs retained their shape and juiciness, and chicken formed a really nice dark red glaze on all sides. Lemon and lime slices can be taken out after chicken is done, if you are not a fan of lemon zest.

This is an excellent recipe! So easy!!! I made it twice the way it is, and once I substituted swiss chard for escarole - still great! Of course, always cut leaves in the large pieces and cook 1 head of escarole first, transfer to a plate and cook second one. While beans cook, you'll have just enough time to prepare greens, and they won't overflow or stick to the bottom.

Very tasty. I also added some hot red pepper flakes to make it a little spicier.

Wonderful recipe! Thanks so much. I served it with Tostitos corn chips (with lime) and grilled chicken. Also, I did not have tomatoes with chile peppers, so I just regular diced tomatoes and added chopped jalapenos to taste.

This is a keeper! Great and easy, and anyone can modify recipe to taste without fear of messing it up. I like spicy dishes, so instead of regular paprika I used chinese-style marinated paprika in a jar (spicy) - about 1 teaspoon per 3 lbs of chicken. Also, I made a mistake and bought artichoke salad instead of just artichoke. No time to go to the store - I just used that salad (has artichocks, thin strips of sweet red pepper and a few olives), and the juice from it I added to chicken stock and sherry . Everything came out great! Thank you so much for excellent recipe!

I made this recipe as a main dish and served cold - excellent for a hot day. I liked the flavor contrast. I did not have just wild rice, so I used 3 Success Rice brown and wild rice pouches (did not use seasoning enclosed with them); also, I did not have enough pecans, so I added some cashew nuts, crushed. Everything worked fine, but I thought that the dressing was too thick. Next time I'll increase the amount of raspberry vinegar to make the salad more juicy, and perhaps add more sliced grapes.

Very easy and fast to make. A sweet taste on the fish is a little weird, but not bad at all. It was a hit with my family. I decided that butter will be too rich, so I substituted with equal amount of Brummel & Brown spread. That added a little salt and a lot of liquid to the mixture - more than it would have been with the butter.Because of that my glaze was a little too thin. Next time I'll use less spread and more bourbon, and possibly a little seasoned salt.

Very simple recipe, but needed a zing. I added a layer of pickled sliced jalapenos to the bottom of the baking dish, and a dash of cayenne pepper to taco seasoning. Came our delicious. Thanks, Faye!

Great recipe, thanks! Whole eggs can be used - not just egg yolks; and olive oil instead of butter. Also, I used bone-in skinless pieces - came out great, just increased cooking time by 20 min and flipped on the other side half way through. Will make it again.

Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter. The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick. Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper.

Excellent recipe - so easy and yummy! Thanks so much, Christine! The only thing I changed was butter - salmon came out a little too greasy. Next time will use margarine, and cut the amount in half.

I was wondering how this recipe would come out if beef was substituted with chicken, since my family decided to cut down on red meat. Here are my modifications: take 3 large chicken breasts (4 pounds), separate in half, and slice each across in 1/2-inch thick pieces. Then marinate as described, but use low-salt soy sauce and double all amounts. Stir-fry green onions (add fresh rosemary), as in original recipe, set aside. Cook half of chicken and sauce, then the other half; keep adding more sherry in the process as the sauce becomes thicker. If you like spicy taste, keep chili peppers in; if you like it milder, take them out of sauce before cooking and dispose. Combine all together with cooked onions and heat through. Comes out very nice, sauce is thick and flavorful. I guess, garlic and ginger would increase taste, like suggested by other users. Takes some time to prepare, but the taste is rewarding, costs less than the beef recipe, and final amount is enouch to feed large (and picky) family. Definitely will make again, and will try to modify further.

Great - easy, simple and tasty. And quick, too! Just one suggestion - using just soy sauce makes it too salty. Add some duck sauce or sweet-and-sour sauce (about 1/3 amount of soy sauce) to increase the taste. Sesame seeds can be purchased toasted from the Oriental food market. If there are none in your area, toast on the stove in the frying pan but STIR CONSTANTLY; once the seeds start changing yellowish, switch the heat off under the pan, but KEEP STIRRING - the pan will hold enough heat to finish toasting.

Very good, a little too buttery to my taste. Next time I'll substitute all that butter with olive oil, or perhaps margarine.Not too garlicky, because I used chopped garlic from the jar - not fresh one. Might benefit from a bit of crushed red pepper added to the breadcrumbs. Overall easy to make and tasy.

Very easy and delicious recipe! I increased the time of baking uncovered by about 15 min, flipped the chops on the other side and added a few minutes on broil to brown chops evenly. Came out very tender and not sweet at all. Will make again. Thanks!

Very simple and tasty recipe. Cooked a little longer to reduce the juices, and it came out excellent. Definitely will make again, especially when in no hurry. By the way, I did not discard the wing tips, and they came out well-done and crunchy. Yummy!

A great new way to cook fish. Very tasty. I used whole green pepper, 8 oz of baby portobello mushrooms and 3/4 of yellow squash, skipped olives and zucchini. I thought that balsamic vinegar will taste too sour, so I used sherry cooking wine instead. Also, to reduce "fishy smell" I added 1/4 fresh ginger root, very thinly sliced. The fish and the vegetables were very tender. My boyfriend is not a big fan of squash, but he did not even noticed it in the dish! A little too much sauce for my taste, but definitely will make again!

Pretty good recipe, very unusual. I like my chicken crispy, so after 45 min cooking in Dutch oven I took pieces out of sauce and placed them in a Pyrex baking dish - another 15 min at 450 - 500 F. Also added fresh cranberries at this point - added a little tangy flavor. The chicken formed wonderful crust, and all cranberries mixed together into sweet-and-sour clusters. Saved orange sauce was used to pour over the rice. If you follow these instructions, keep the sauce in a separate container - this way chicken will stay crispy.