I loved this recipe. I omitted the radish and only had one green apple so I used two pears. Added more lime juice. Rather than grate the ingredients, I just chopped them and it worked out just fine. Definitely a way to clean out the fridge and make a great salad at the same time!

For a slow cook recipe, it was good. Increased chicken broth as others suggested. I decreased the peanut butter to 1/2 cup and added more cumin. Also added curry as another reviewer suggested and added extra lime juice in the second phase. Next time would add more peppers and red peppers. Also would add some ginger. Also would suggest creaming the peanut butter mixture before adding it back to prevent the breakdown appearance. Husband preferred the peanut garnish whole rather than crushed. Served over brown rice. So easy to make.

It was ok and nice of a marinade but definitely way too much marinade. Cutting in 1/2 would be fine. Added salt and let marinade for 7 hours.

I loved it. I made a double order and doubled everything except the ginger and it was perfect. So tasty and moist at 350 degrees. I cut in 1 inch cubes and it took 2 hours for the double recipe. Definitely making again!!

This was great. We reduced the amount of butter. Next time would reduced the coating.

This was excellent. I made it for a dinner party and they loved it. I followed other's suggestions and pan fried them for about 3 min a side. Then I placed them in a 375 degrees oven and baked them for 20-25 minutes based on size. I pounded the chicken breast for more even cooking. I doubled the sauce reciped but only put in 1/2 cup butter and it was fine. I would even use less next time. Also may just want to bake the entire time and skip the pan fry. I used olive oil to pan fry. I used egg white wash on the chicken breast before I coated them with pecans and matza meal and it stayed on perfectly. NO need to fatten it up with butter! I am still getting compliments on it three days later!. The chicken was so moist and tender. A wonderful recipe.

These were wonderful but I changed the recipe to reduce the amount of fat. First I did not add any butter in the 13x9 pan and it wasn't missed at all. Secondly I used olive oil to sautee the onions and garlic. I sprayed the mushrooms with butter flavored pam before cooking. I did as others suggested and cooked the mushrooms in the microwave for 5 minutes before stuffing to reduce the water content. I also used a melon ball scooper to remove the stems. It worked great! Finally, I used turkey bacon. I used skim milk and a little cream and they held together great. I sprinked parm. cheese on them right before baking. Best mushrooms ever! I promise you won't miss the fat!!

This was a great change from the traditional salsa recipes. I doubled the recipe and added three times the amount of lime and jalapenos and cilantro. I did as others suggested and drained the watermelon for about 2 hours before adding it to the rest of the ingredients. I drained it again prior to serving. It was great with chips and the next day as just a salad. Definitely a keeper.

I made this last week and it was great. I did not have any sour cream so I used skim milk with vinegar. I doubled the filling mixture and used brown sugar instead. I cooked it five minutes longer. Def. grease the pan!

I made this last week and it was great. I did not have sour cream so I used skim milk with vinegar. I doubled the cinnamon recipe and used brown sugar in place of white for the mixture. I did three layers of batter. It was a hit. I did cook it for about 5 minutes longer than the recipe and let it cool on a baking rack. Definitely grease the pan!

I have tried this recipe twice in the same day. I would not recommend using the honey. It had a horrible aftertaste. Second I would not replace the oil with applesauce. It made it way too Dry. I would recommend changing the honey ingredients to sugar and more orange juice. Secondly, I think the time/temp is incorrect. It was raw inside in 40 minutes. I have not given up hope on this yet but I would be cautious in making this. I did not put the pecans in.

I made it for dinner and it was ok. It is a simple way to make barbecue chicken but I think it was an awful lot of sauce to make it. Was not good the next day.

I had never used a round roast until I made this recipe. It was fantastic. Even better as leftovers. I added 1 tsp. fresh garlic; 1 small can of beef broth and 2 tsp. Emeril's spices for flavor. I did not want a thick gravy and it was perfect. I added 2 onions cut in quarters and 1 bag of mini carrots with about 3 hours left of cooking to avoid the mush factor. The potatoes I put in 1 hour after meat was cooking. I recommend the searing. It made it very flavorable. I cooked it for about 7 hours and it was plenty. It is a great crockpot recipe and a wonderful Sunday night dinner! Thanks for the recipe.

The taste was great. I used 1/2 cup red onions and put some garlic in the sauce on top. I left out the white sugar and it was still wonderful. The only problem was there was a lot of fat at the bottom. Next time I think I will try it baking it on a rack. Very moist, juicy and flavorful. I am not a meatloaf lover but this one is a keeper!!

Great ingredients but a little too mushy for my taste. I steamed the fresh green beans and added them to the mushroom/onion mixture. Definitely would add more spices. I added garlic salt at the end and it made it better.

This was great alternative to salad. I doubled the recipe but kept the oil amount the same. I used olive oil and used 1/2 cup red onions in the dressing since I was not sure how strong it would be. It was not overpowering at all. I used dried cranberries and ommitted the sugar. I added a total of 3 Tbs of mustard for the doubled recipe. I cut the apples up and tossed with a few more onion pieces over the lettuce. It was a hit. Plenty of dressing left over. I would recommend eating it on same day. Not the greatest as a leftover. Definitely worth making again.

They were great. I added 1/3cup pine nuts and cooked the green beans 7 minutes and then submerged them in cold water to stop the cooking before adding the oil mixture. Seasoned with salt and pepper.

It was so good. I have made it twice and my family and friends just love it. It is better served cold.