I used this seasoning for Tilapia instead of Chicken. I also sauteed it in a non-stick pan with olive oil, as I don't have a cast iron skillet. I have a very happy hubby (sounds like a song title!) sitting next to me, he said "wow that's great fish... what'd you do to it" :-) Thanks Karena for a simple tasty seasoning for chicken or fish!

It seems we constantly hear to eat "fish, fish and more fish"! And with Salmon leading the nutritional pack I set off in search of a recipe my husband and I couldn't rationalize our way out of... ha! My tips are: I use Sea Salt -- great flavor. I also used Tamari in place of Soy Sauce (it's still soy sauce, just a much smoother version). Agave Nectar is so much easier on my blood sugar than brown sugar, and it sweetened it just fine! And there are some that leave out the red pepper flakes, but be brave :-) It looks like alot, but the flakes don't make it THAT spicy, just adds to the flavor. Thanks for a restaurant quality recipe Christine!

This really is very good, however we were surprised how *not* spicy it is. Next time we will definitely use the medium or hot enchilada sauce if that's even enough. The cream and cream cheese really take out any of the heat in this dish. One more thing, next time I will dice the chicken as the flavor is so much better when the sauce surrounds the chicken. With those changes (for me), this is a keeper! Thanks Kerri :)

This is the best pumpkin bread with these changes! Double the spices (except for cloves... they are very strong and will overpower). Top with a simple crumb streusel (flour, brown sugar, butter, cinnamon & walnuts). Just had a nice slice of this wonderful bread warm out of the oven, with some freshly ground starbucks whole bean Sumatra. Heaven on Earth! P.S. I individually sliced and froze the extras so I can take to work and not spend $$ at the coffee shop ;) Enjoy!

This is very, VERY good. I made it for a house full during the holidays and there wasn't a morsel left! My relatives were all asking for the recipe! OK, I think the reason some reviewers say it's too dry is that they bake the potato mixture first. The recipe does not call for this. Pre-baking the potatoes not only dries out the casserole, it shortens the total baking time which doesn't allow for the onion to soften (some reviewers complain that the onion doesn't cook all the way). Oh, and my little nephew (who is gluten intolerant) was thrilled that he could eat what everyone else was eating! Most breakfast casseroles call for bread. Follow the recipe exactly, for a terrific Breakfast Casserole. Thanks!

Let's face it, this is a party dip and aren't we all looking for something to WOW our guests? Well, there's no WOW factor in this one. I think the sour cream and cream cheese are too bland and bring the dish down in flavor. Will keep looking for another recipe. Not sure why this has such great reviews... maybe they are rating this WITH changes?

Oh my are these good. My husband said he honestly can't tell the difference between these and the Lyonnaise potatoes at Ruth's Chris Steakhouse. I was looking for a potato side dish to make in the microwave while a pork loin was roasting in the oven. My tips: I doubled the onion, thinly sliced three fresh cloves of garlic, used 4 TBSP real butter, left the potato skins on, and my best tip is to use red pepper. Even if you don't like hot things, it doesn't really make it hot, just brings out the flavor. I use my palm to sprinkle the red pepper in first, and THEN add to dish. Just wash hands so you don't get pepper in eyes. These are a keeper... thank you! Enjoy!

This is indeed great chili! The only issue I had is by the time it was done cooking, the canned chili beans were disentegrated. It was barely simmering too so I know the heat wasn't too high. Next time I'll add the juice of the beans, but wait to add the actual beans until it's done. Because I always get requests from my husband for "that El Tovar Chili" (awesome Chili at a Grand Canyon Restaurant), I used cubed chuck roast instead of the ground beef. Be alerted if you do this, it ends up more "soupy". I guess because the ground beef takes up more space. We ate this all weekend and we're not tired of it yet! Tonight I'll freeze the rest after making Taco Salad with this great Chili. Thanks so much for the awesome recipe!!

Get your taste buds prepared for a sweet - not savory - salad. It is a refreshing change from the norm. I added 1/4 C. more Balsamic Vinegar, and double the onion. I also added grilled chicken to make it a meal. Just terrific!

This REALLY tasted great and with the corn starch, had the consistency of restaurant Chinese food. I LOVED how the chicken tasted after coating with cornstarch, and THEN frying in a pan. To keep cals low, I used Pam Olive Oil Spray, and it worked great. Actually maybe better because it browned very nicely. Chicken breast is hard to keep moist anyway, and this method was excellent. Half of the corn starch stuck to the bag, so I diluted 2 TBSP corn starch in chicken broth and added after everything was combined. It thickened right up! Needs more salt, but some may not want it. GREAT recipe!

Great Glaze! So easy... sets up perfect. Thanks for the recipe!

Great recipe, although it's really not a cake. It's a giant chocolate muffin. You know those huge chocolate muffins you get at Sam's Club? This is it, except waaaaaayy better, more dense, very rich. I made a chocolate glaze which made this cake ridiculous :) ---- It was GONE in a flash!!

This was just ok. It actually tasted like something prepared commercially (like off-brand ice cream). Not enough peanut butter flavor. Can't put my finger on it, but it just didn't do it for us!

Sorry, but this recipe isn't quite right for some reason. I don't know if it's the eggs or lack of starting with a roux, or what. Good point is that it's really rich. And the bad is the egg, not enough cheese taste, and it was very bland. I would make homemade mac 'n cheese again, but I'll keep searching for another recipe.

Made these for Easter dinner, and the flavor was good but WATCH OUT as the bake time on this recipe is understated. And you don't know the potatoes are under-done until everyone has them on their plates! I baked mine for 1 hr and 20 minutes and the potatoes were still somewhat crunchy. Other than that, this recipe was very good!

I served these at Easter dinner and they weren't scarfed up - like regular deviled eggs - but for those who like this kind of thing, they raved! While this recipe is terrific, I think I'll simply make two kinds of deviled eggs in the future ;)

Here in Florida we have CRISPERS restaurants and they too have Tomato Basil soup. This recipe beats even theirs, and they have AWESOME soup! I splurged and went to an Italian market for canned tomatoes from Italy. I did not seed them but wished I had. Even though the tomatoes get puree'd, I think it made it a LITTLE bitter, thus my addition of sugar. I put the mixture in a blender and went to town, but I do NOT recommend doing that. It comes out like V-8. The second time I made this I left it slightly chunky and it was alot better (more flavor). This is my first time using any fresh herb, and I was hesitant to use so many basil leaves. But the 2nd batch I used even MORE leaves than the recipe calls for! The basil makes this soup. Don't forget most store-bought fresh herbs come from other countries so wash, wash, wash. This is truly an awesome recipe.

Pat! Thank you! These were TERRIFIC. I added way too much oregano (tried to do the Rachael Ray thing and not measure -- got me into trouble!) And even with too much oregano, these were awesome. The balsamic vinegar is the key to this recipe ;)

Absolutely PERFECT just as the recipe states! Others' will always tweak to their liking, but no need for that with this winner. Also I've found that when the spices are the star of the show (such as this recipe) be sure to use "good" cinnamon. It makes all the difference. Thanks for a great recipe Stephanie!

Talk about kicking it up a notch! Jan, this was a perfect example of how small changes can make a BIG difference. This was so good, that my family asked me to make it AGAIN the day after Christmas! And the reviewer who questioned that this was a recipe? Any time you combine two or more ingredients, it's a recipe! And an awesome one this was.... thanks for sharing.