We liked this recipe but with a number of modifications. Here is what I did: I used a Boboli pizza crust and spread a small amount of Kraft Honey BBQ sauce (The BEST tip I can give you is to use your BBQ sauce extremely sparingly -- a couple of tablespoons spread thinly will go a LONG way -- you don't want to overdo it, or it will dominate the flavor of your pizza). Next, I spread a load of freshly grated Mont Jack cheese. I then chopped up a handful of white meat from a rotisserie chicken and sprinkled it on top. Next, I chopped up about a 1/3 c. of red onion and sauteed it in butter, then added it to the pizza. Finally, I topped it off with a light sprinkling of cheddar and mozzarella that I had on hand. Baked it for about 10-12 minutes. Delicious!

DELICIOUS! I will make this over and over again. I followed the recipe for the marinade to the letter, and it was amazing. The soy sauce is barely noticeable. It just adds a bit of saltiness. I broiled these in the oven for about 10-15 minutes and served it with Yia Yia's Tzatziki Sauce found on this site. Incredible combo. A must try.

This was passable but not spectacular. I recommend NOT sprinkling the garlic powder on top as directed. It was serious overkill. I also think just pouring the lime juice into the pan rather than straight on top of the seasoned chicken breasts would help unless you are a huge fan of lime... and I mean a huge fan.

FINALLY! I have been looking for an authentic recipe, and this is IT! Using regular lowfat plain yogurt works fine as long as you drain it by using a coffee filter in a collander for several hours. I also added a little salt and a splash of lemon juice. Chilling it for at least an hour or two is essential to achieve the full flavor.

The marinade is good, but I think it would be much better on the grill. I'll try it that way next time.

I am a pretty confident chef and followed the recipe to the letter. I will never make this again.

Not bad, but it needs salt! I will make this again for sure.

This was pretty good. I added ground beef to the leftovers and made baked spaghetti the next night. Layer pasta, sauce, fresh parmesan, pasta, sauce, shredded cheddar. Delicious!

Very good muffins. The topping is devine, and I will use it with other muffin recipes I have. One suggestion for this recipe is to perhaps add a small handful of pecans or walnuts to the batter.

This was delicious and SO QUICK to make. It's perfect for a weeknight. I doubled the sauce which turned out to be a good decision. It's pretty spicy, so cut back on the red pepper if you aren't one for spicy foods. I mixed it with a bag of frozen stir fry vegetables, but I think next time I'll just use snow peas or broccoli. I also served it with a side of brown rice. For as easy and tasty as it was, we will definitely have this again!

This is a great basic recipe. With a few modifications, it was delicious. Here's my two cents: I used reduced fat cream cheese, and lost nothing in the flavor. I sprinkled a little cayenne pepper on top of that for a little heat. Used Hormel chili, but I bet homemade chili would be incredible. On top of the chili, I spread a 1/2 c. of medium salsa. This seemed to give it the kick others said was missing. I kept the green onions aside and sprinkled them on top after baking. This gave it a nice flavor. All in all, definitely worth trying. Perfect for watching football!

W-O-W. I love chicken salad and order it often when eating out. I've been looking for a "restaurant-quality" recipe for some time, and this is certainly it. In fact, I'd say it's better than any chicken salad I've had in a restaurant. I did make a few changes: I left out the celery simply because I'm not a fan. I also left out the raisins because I thought they were bit redundant with the grapes. I used red seedless grapes instead and increased them to a heaping 1/2 c. I used walnuts instead of pecans just because that's what I had on hand. You can't go wrong with this. It's best the day after you've made it... Day 1 is great but not at its best and by Day 2, it loses a tiny bit of its luster. We had it with croissants. YUMMY!!!

This is a delicious marinade. Not a typical jerk chicken recipe, but it is well worth trying. I chose to make this as part of an effort to cut back on calories lately. A couple of notes: I doubled the recipe, and the amount was just right. There is also no need to pour any reserved marinade over the cooked meat. The broiled meat was perfect without any additional sauce. We actually used the extra marinade as a dipping sauce and decided the chicken was better without it. Will definitely file this one away and make it again!

These are incredible!!!! This is the ONLY blueberry muffin mix I use. The topping is what sets them over the edge.

Okay, so trust me on these recommendations... my Thanksgiving turkey was the BEST turkey I have ever tasted, and the family RAVED over it. Before you place the butter under the skin, do this... take an entire stick of butter (or more depending on the size of your bird) and place it in a food processor or blender. Blend in a handful of fresh rosemary, sage, and thyme. Spread this mixture beneath the skin of the ENTIRE turkey. If any butter is remaining, spread it over the top of the turkey. Be liberal in your buttering of the turkey... it's worth it, and it's the holidays!! DO NOT add the parsley to the mixture you pour over the turkey... it makes a clumpy, ugly mess. Trust me, this is the way to go. YOU WILL NOT REGRET IT. It will make the juiciest, tastiest turkey ever, and the gravy you will make with the drippings will be like nothing you have ever tasted. I also used the "Out of This World Turkey Brine" found on this site one day before roasting. Then I used the "Cranberry, Sausage, and Apple Stuffing". Amazing. I will cook every turkey this way from now on.

My family raved over this recipe. I can't stress enough how important it is to use fresh herbs. The aroma and taste were both to die for. I highly recommend chopping all of your vegetables and herbs the night before and setting them aside, as this will save value time the morning of Thanksgiving/Christmas. It will take longer than you think, but it's worth it. As for the bread, I used sourdough and wheat, but next time I think I'll use potato bread. I think sourdough may not have been the best choice though is was good and recommended by other reviewers. I used pork sausage with sage which was FABULOUS. I also added a handful of pecans... yummy. This makes a ton of stuffing, so if you're having less than about 10 people, I would scale it back. I will use this recipe every year.

This was an excellent recipe. I followed the recommendations of many reviewers and cut back on the bourbon. I do not recommend cutting back on the chocolate chips, as others recommended. I HIGHLY RECOMMEND that you do not mix the chocolate chips into the pie mixture, but rather line the bottom of your pie with them before pouring in the filling. I did not follow this recommendation, and I should have. It will make a huge difference. Otherwise, the chocolate chips melt slightly when you mix them into the filling and WILL NOT be evenly distributed throughout your pie.

This is an easy brine recipe that did a wonderful job on my Thanksgiving turkey. I made a few variations: I added two lemons and two oranges that I cut and lightly squeezed before adding to the brine. I also added a few sprigs of fresh rosemary and sage. To make this simple to store, I placed a large trash bag inside a 5-gallon bucket and then added the turkey and brine.

The basic recipe here is good, however, it is much better with some modifications. For three medium size pieces of tilapia, I melted 4 T. of butter with three crushed cloves of garlic. I then mixed in 2 t. of lemon juice. I poured this mixture over the tilapia and sprinkled the top with dried parsley. Bake at 400 degrees for about 10 minutes and broil for two more. The result was over-the-top and wonderful!!

Delicious! These were a huge hit for us, and they definitely have the taste of a bistro sandwich. The sauce is exceptional -- follow the recipe to the letter, and do not cut back on the thyme. For the bread, I used English toasting bread found in most grocery store bakeries. It was perfect! This is definitely a keeper. It is excellent with any good soup.