Oh my gosh these are sooooooo good. I didn't make the honey sauce as I used the bottled O'Charley's dressing for dipping. I used Panko bread crumbs and spritzed them with some canola oil prior to putting in the oven. My chicken chunks took a little longer to cook (only because the rack was lowered from baking) but I did toss them over about 1/2 thru so the other side would get browned. I also added salt and white pepper to the marinade...my chicken nuggets went into the marinade early this morning until cooking this evening for dinner. Yummmmmmmm!

These were pretty good. At first I was skeptical. They definitely have to cool completely before you can move them off of the baking sheet to the cooling rack as they fall apart. My son and I made these for a spanish class project for school tomorrow but I think I'll stick to an old recipe I have that are more moist and sturdy.

This is wonderful!!!!!!!!!!

My chicken marinated 6 hrs and I could barely pick up on a lime flavor. There are others on this site with fewer ingredients that have more flavor. I won't make this again

I say this is a 4 1/2. I did add some margarita mix and OJ to make some more liquid for the marinade. It was great on the shrimp. Thanks for sharing.

Actually about 4 1/2 stars. I used about 7 oz of velveeta as I was out of American slices. I added a tad more kosher salt and then jalapeno relish to give it some zip. It was pretty good, basically it's what "it is". I will make it again with American next time and will use this for those nacho cravings. Definitely will experiment with it on my bbq nachos! EDITED: I did make it with yellow american cheese, think I'll try it with white american and green chillies to make a white cheese dip.

First of all I made mine lemon as I didn't have any lime zest, but I cannot wait to make these little cookies with key lime juice and zest. They are light and fluffy. I simply dusted them with powdered sugar withing 5 mins of coming out of the oven. I would like a little more lemon flavor to them so I will add more zest next time I make these. Thanks for sharing. I love these cookies.

These are a keeper, but I did "make them my own". I didn't measure any of the ingredients, just eye-balled it, decreasing amount of cheese etc. First of all decreased the portion size for only 2 of us. Quick saute'd onion and garlic in EVOO then before browned I added in fresh spinach, cooking only until slightly wilted. Cooled it off then added it to the chicken, soup, etc mixture. I used mexican blend cheese in the filling. Used some spinach torillas and regular flour, only made 4 enchiladas. I had enough filling left over for another one but instead, I thinned it down with some skim milk making it the sauce for over the top. Applied Cheddar Jack cheese on top of the sauce, cooking covered with foil for 20 mins, then uncovering to melt cheese further. So good to be so easy! Thanks for sharing.

Well guess I don't know much about popovers...but I tried them. First of all they popped up nicely and smelled yummy BUT when "done" they wouldn't come out of my well greased and floured crown muffin pan. So I pinched off a piece just to taste them and they have absolutely NO flavor at all! Are they supposed to taste like flour? Won't waste anymore eggs on this.

This is a very good recipe. I was testing it for layering purposes, needed a mild lemon cake for a friend. It's true that there is very little lemon flavor to this cake. I halved the recipe since it was a test. BUT I did add significant lemon zest, lemon extract and fresh lemon juice. This cake is also very light, not dense like so many, so it's a nice change with warmer weather coming. Will keep these in my stash of secret weapons! Thanks for sharing. EDITED: My cake was light and not "heavy" at all...Was everyone else's cake/cupcake dense or light in texture?

I started with this recipe as a base then ventured forth using reviews from this and other Mexican Lasagna recipes on this site. Tortilla, refried beans, corn, taco meat, mexican blend cheese, enchilada sauce (unfortunately not the Tex-Mex enchilada sauce from here that's sooooo good), then repeat. I made mine in a round pan, and would've added layers, breaking up the "stack" of filling but I ran out of depth really quickly. Next time will use deeper pan and break down the layers. This definitely needs some kicking up with green chilies or jalapenos. It was a great base recipe and will keep this on my rotation. For plating, I laid down chopped lettuce, lasagna, sour cream, diced tomatoes, diced jalapenos. See picture.

I heated on high for about the first hour then on low for the next 7 hours. Last hour or so I thicken the sauce with some flour/fluid mixture. Was pretty good. I used my favorite BBQ sauce from Germantown Commissary here in TN. The meat was very tender and "falling off the bone"...if it had bones. Oldest son enjoyed it but youngest did not, but he's not a huge bbq fan.

I loved this salad. It wasn't too greasy (just gotta eyeball the drippings and get rid of alot of it), loved the tang/sweet taste to it. Think next time I'll make more "dressing" and use a little more mustard. This is a fav of mine, thanks for sharing. I also added some quartered campari tomatoes at the end and tossed them with everything else.

I used this recipe as a base. I used Pillsbury refrigerated dough, precooked it but not browned. I used my favorite local (Germantown Commissary) BBQ sauce, used the same company's bbq rub on the chicken breast that I baked in the oven. Quick saute'd the green pepper and red onion in small amount of EVOO just till they started to get tender. On crust...little bit of heated sauce, then cheese (mozzarella and cheddar), chicken, veggies, then drizzled with the remaining 1/3 cup of heated bbq sauce. Returned to oven until cheese melted and crust nice and browned. De-lish!

This was fabulous even with the small changes I made. I eliminated the almond all together and used vanilla extract and put lemon zest into the crust. Yes the crust IS thick, I only removed 1 cup per recipe not following reviews but it is definitely THICK. Thanks for sharing this is a keeper.

Actually I'd give it about a 3 1/2 stars. Needs more spices besides just cinnamon.

This was good, but I truly would give it a 4 1/2. Next time I make it I will leave off the oregano, as I couldn't taste it at all and I put alot on my fillet. Also, think I'll let the fish marinade in the glaze then cook.

I can see why this cake won! It is my new favorite chocolate cake. The marriage of the brown sugar and chocolate are almost sinful! I didn't make the frosting for this cake but I will try it on another cake. I madean 11x15 cake and it was almost to the top of the pan. I was so excited to see so much batter! Thank you for sharing this gem.

This recipe makes a TON of rice but it is wonderful. I did change a few things. I used red onion for the saute' then topped at the end with sliced green onions. I think it needs more pine nuts as they get lost. Didn't have the annatto chile and it was fine without it. I liked a little more lime and cilantro in it. Also, instead of water for the rice, I used equal amounts of chicken broth for extra flavor. This will be fabulous wrapped in a tortilla for a veggie lunch, can't wait to have it.

oooooo. Ok I didn't have any coco rum but had banana rum so subbed that and add a slightly little bit more pineapple juice for my taste!!! This is yummmmy. Can't wait to try it with the coco rum. Make these by the pitcher full.