Lower on flavor than I had hoped for, and somewhat dry. Also, they were already overcooked in 18 minutes and stuck very badly to the bottom of the pan despite it being well greased.

I followed this recipe exactly, and loved the results. I also reserved the left over marinade and reduced it to give people the option of putting an extra dose of flavor on the finished product. I used Kikkoman Koterin Mirin, a sweet rice wine.

Great recipe. I like it even better with added raisins and a little less sugar, but the basic recipe is moist, light, and flavorful, and everyone likes the results.

The molasses flavor is too strong for folks who aren't used to it. Meanwhile, because the corn meal is cooked along with all of the milk rather than having some cold milk stirred in the end, the result is a single, thick layer. Traditionally, at least in the New England family I grew up in, Indian Pudding should have two layers, a thick layer with cornmeal at the bottom and a lighter, milk-only layer on top. It also needs raisins, preferably soaked in whiskey or rum.

I liked this dish a lot. My wife, not being a white sauce fan, wasn't quite as happy with it. I wanted the chicken to have some flavor, so I pounded some chicken breasts to a uniform thickness, sprinkled them with salt and pepper, drizzled them with olive oil, and grilled them just until cooked. I used a pound and a half of chicken and thought that was too little. Next time, I'll use almost 3 pounds of chicken for a 9x13 pan. Lastly, I thought the sauce was an awful lot of work, thanks to how long I had to keep stirring before the broth and milk heated all the way up to boiling. Next time, I'll preheat them most of the way in the microwave.

Great recipe! This was the first time I ever cut artichokes in half to clean out the choke prior to cooking. I liked the end results much better than cooking them whole. I steamed the artichokes for 20 minutes rather than boiling them. As an added bonus, that meant that all of the garlic was still on them after the grilling step, rather than only half. The final product was very tasty. Variations using fresh lemon, or vinegar, or pesto, or sundried tomatoes will be fun to try. I definitely intend to make these often and experiment along the way.

I thought it was great, but I'll use cooking twine to hold the breasts shut next time instead of toothpicks. I'll probably also put kalamata olives in half of the breasts, so that those who like olives have a choice. For the people who thought the taste was bad (boyfriend almost hurled) perhaps you just don't like feta cheese made from goat's milk. I really like feta made with cow's milk but have trouble with the strong flavor in most goat's milk varieties.

I wish I had listened to the earlier reviewers, rather than trying to exactly follow the recipe the first time. Half the broth would have been better, as it separated out somewhat. Cooking on low heat likely would have produced a smoother end result.

This is a great recipe! The cornbread turned out very soft and moist without being at all grainy. I used 1C of sugar and I love the end result.

I love this recipe. It's extremely quick and easy to make, with lots of flavor. I really like the results.

This is a really easy recipe, and went over great at a party. Everyone liked the results.

The cream cheese was a bit grainy, but the flavors were pretty good.

Great recipe! I loved the flavors.

Because there are only two of us, I cut the recipe in half using 10 oz of frozen corn and 4 oz of creamed corn. It took 60 minutes to bake, but turned out fantastic. I'll definitely make this again.

This was a really big hit at the party I brought it to. It's terrific with fresh grapes.

I used slices from a loaf of supermarket sourdough bread and got excellent results. The taste, texture and aroma were all great.

Too much coconut. Other than that, it's great. Very easy & tastes good.

I quadrupled this recipe and used it to marinate 9 pounds of tip roast sliced into steaks. It was fantastic. Very flavorful and juicy. Everyone loved it. I also added some habanero sauce to a portion for those who like spicier food (including me) and it was even better.

I quadrupled this recipe and used it to marinate 9 pounds of tip roast sliced into steaks. It was fantastic. Very flavorful and juicy. I also added some habanero sauce to a portion for those who like spicier food (including me) and it was even better.

I made this with yogurt instead of oil and vinegar, and marinated it overnight. It turned out really well. Everyone liked it.