This was tasty and my husband really liked it. I added red chili pepper since he likes spicy food. One word of advice: dry the chicken a little bit before putting it in the bag, or you'll end up with a slimy dough that covers only part of the chicken...like I did. I used boneless breast tenderloins and they were overcooked, so I will shorten the cooking time a bit next time. I'm sure it's not too long for bone-in chicken though.

I love brownies probably more than any food, and it's hard for me to give any brownie recipe less than 5 stars. But I must be honest and say that these were not as rich and chewey as I expected after reading the other reviews. They tasted more sugary than chocolatey to me. Mine were not very dark brown either. I would double the cocoa next time. Ok, I had to come back and revise my rating. These brownies were far better the next morning after they cooled. I did use only 1 cup of flour like others recommended since I don't like my brownies cakey. They were cakey and bland right out of the oven, but great once they cooled off!!!

Excellent!!!!! That about sums it up.

I usually make recipes as directed, but today I was specifically looking to find a chocolate cookie recipe to use some coconut I have had for a while. I didn't find what I was looking for but thought this one might work well to sub coconut for the chocolate chips, and boy was it a success!! If you love coconut, try substituting the 2 c chocolate chips for 3 c shredded coconut. Yummmmmmmmmmmmy. I'll try them as directed too when I can get some chocolate chips. Great recipe!!

This was better than I expected, because I don't really like spinach unless it is disguised. I mixed the flour and eggs with the spinach, and layered it with cheddar cheese. This made it right up my alley! Nice change to get in some greens :).

This tastes way too good to be so simple!!! I'll be making this often. I made it exactly according to the directions, and loved it!! Wouldn't want less butter or anything else to change. My new favorite dessert!!

These were very good. I used spelt flour and had pecans instead of walnuts, but they were very tasty!

Wonderful! "Creamy" is not usually an adjective I use for cookies, but that is what they were. Especially the next day. I fully intended to make them exactly according to the recipe, but I ran short of peanut butter. I had enough for the dough but not enough to spread between layers. So I just mixed the chocolate chips into the dough and put the dough on the pan by spoonfull, and they were terrific. I had natural peanut butter (no added ingredients like sugar) and they still turned out great.

yum yum yum! These are great! I wanted more so I doubled the recipe, but 1 recipe of crumb topping was enough for all. I filled the muffin cups to the top and it made 12 giant muffins (6 per recipe). I would imagine it will make 8 for a single recipe if you don't quite fill the cups all the way. I wouldn't change any ingredient. YUM!

This recipe is wonderful!! My husband is hard to please and keeps raving about it. I made it late last night and we had it for breakfast this morning. I made it EXACTLY according to the recipe and wouldn't change a thing. My loaf pan must have been smaller than the one others used because some of the batter boiled over and I had to slip a metal pan under my glass loaf pan to catch it. I cooked it for the full time and it was brown on the top but it was a delicious crust that tasted buttery even though there was no butter in the recipe. I usually have to cook recipes about 20 minutes longer than the recipes called for though so maybe this one was just right for my oven. I've had the same issue with the last 3 ovens I've owned, so maybe it's our climate. Anyway, I would recommend not changing a thing but make sure your loaf pan isn't more than 2/3 full to avoid any spilling over. THIS WAS DELICIOUS!!

My sister had her wisdom teeth removed Friday so I found this recipe while looking for something soft to make her to eat in addition to the mashed potatoes I had made. This was a HIT! She loved it and asked me for the recipe so she could send her husband to the store to buy the ingredients to make it again. I tasted it also and it was great! So simple too! One tip - double or triple the recipe. 1 recipe makes 2 small servings. 2 recipes makes 2 large servings. When I make it for my family of 4, I'll probably triple the recipe to give everyone enough to have 1 serving.

I always look for really quick chicken recipes, and I don't know why I've never come across this one before. This is the easiest chicken I've ever made that actually has flavor. I made this on a night that I went out to dinner with a friend, so that my husband would have something to eat. He is from India and loves food covered with spices, so I thought this would be right up his alley. It made the house smell so good and I was sorry that I wasn't going to eat it! I did taste it though, and it was wonderful. My husband is so picky since I'm American and he really really misses his mom's Indian cooking....which I don't cook much because it's time consuming and we are very busy. So it was exciting to find something that he really likes. Thanks for the great and simple recipe! Oh also, I don't have an iron skillet so I just heated up my t-fal pan really hot and it worked fine. I had to bake it for 25 minutes though to get it done in the middle, and it was soooo juicy! I doubled the cayenne pepper too since my husband thinks food tastes better the hotter it is :).

Ok, this was the fastest and easiest cake I have ever made. It was better the next day after it cooled. It seemed fluffy when it was hot but when it cooled, it became this dense, moist, delicious mouthwatering cake. I didn't even put icing on it. I made it in a bundt cake pan (cooked for 55 mins) and sprinkled a little bit of powdered sugar on top just for decoration. It took me about 10 minutes from start to get it in the oven. I made it exactly as specified - no variations at all. It didn't need anything else. I was expecting it to just be ok. But it was EXCELLENT! Update 10/18/09 - Ok, since my last review I've made this cake at least a dozen times. I keep all of the ingredients incase I hear that someone is coming, and it's a huge hit with guests. I have had some failure getting a nice bundt cake with this recipe because it's so extremely moist that the top sometimes falls off in the pan, but it's never bothered anyone. Today I made it in a 9x9 pan and it's nice and thick. It was wonderful according to this recipe, but for variation I've added a tsp of cinnamon and a big pinch of red chili powder. Makes a unique and wonderful flavor. The longer it sits the more moist it gets. Soooooo good.

Well, I was excited about this recipe since I'm from New Orleans and this is one of my favorite dishes. I haven't eaten it as Pascale Manales, so I cannot compare this to that version like some other reviewers did. This is very good, but still not as good as my mom's recipe for the same. So, not the best barbequed shrimp I've ever had when comparing them all, but regardless it is a very good meal. My favorite thing about it, which will get me to make it again many times, is the fact that it's FAST! I think I'll add more worcestershire next time, as that is one of my favorite flavors in this, and I could barely taste it in this recipe. My husband doesn't like shrimp though and he loved it! We had a good dinner.

This recipe was pretty good. I use only whole wheat pasta and was out of fettuccini, and I used shells instead. I was worried about this because I thought the sauce would be too thin to hang onto the shells. But I was wrong, the sauce actually filled each shell like little cups. It was good and seemed very light and fresh, sort of like a vegetable soup with pasta in it. The sauce was really thin. Next time I will add more cayenne.

Mu husband liked this, but I think I might have done something wrong. The dijon taste was so strong that it tasted like that's all we were eating. I think maybe I misinterpreted the recipe and put too much. Despite the strong mustard flavor, it was good. I am not very good with steak either so mine wasn't very tender. I will make this again but will use less mustard and pound the meat more, and expect to get better results. I loved the cream in it. It was also fun to light a skillet on fire for the first time - it was less frightening than I thought!

These were so dry and thick and felt as if I was choking while trying to swallow them. I made them small, but maybe not small enough. I love peanut butter so much but it was just like eating it on a spoon. Which is not bad if you want to eat peanut butter on a spoon, but I was hoping for a cookie. I think I might try this as the crust for a sugar free cheesecake, as I have plenty of recipes for that but don't want to use graham crackers since they have sugar in them. I've tried making a pecan crust before, but I think this cookie dough would make an even better cheesecake crust. Going to try that this weekend!

The recipe as it is was not very good good. Actually, not terrible for a sugar free recipe, but even so, not yummy. What messed it up for me was the chocolate pudding as frosting. It just tasted funny and took away the chocolate flavor. I think the brownie part would have been pretty good without it. Next time I will try the tip recommended by another reviewer of adding the pudding mix inside. It just didn't taste right on top - what could be less fudgy than a brownie with pudding on top of it. Wait, I just remembered this cheesecake I made from this site called "brownie chocolate chip cheesecake" back before I knew I had to watch sugar...it has a box of brownies as the crust of the cheesecake. I'm always trying to think of a good sugar free cheesecake crust, so I think this brownie recipe minus the pudding would be perfect for a sugar free cheesecake crust! I will have to try that this weekend with a sugar free cheesecake recipe!

Excellent! I didn't have pimentos, so I diced half of a red bell pepper that I had, added a package of fresh mushrooms that I had, but other than that followed it exactly. It didn't need anything else, but I had those 2 things that I needed to use. It was excellent!! I served it over orzo pasta. I mixed half the sauce with the pasta, and then topped the pasta with the chicken, and then poured the remaining sauce over the chicken. Was soooo good and did look and taste like a restaurant cooked it!

Thise was wonderful. Made me look like I really know what I'm doing in the kitchen. I had both feta and blue cheese, so I decided to use half of each. The blue cheese was very strong and overpowered the taste of the chicken. That is not necessarily a bad thing, but my husband is not a big blue cheese fan. So next time I will make it with feta only since it's a little milder. But the cheese lover that I am adored it. I cooked mine at 375 since my oven usually requires higher temperatures than directions call for, and it came out perfectly. The sauce this made was absolutely delicious. I steamed some extra fine frozen green beans, and tossed them in the sauce. I served the chicken over the beans instead of rice or pasta. These were literally the best green beans we had ever tasted. Even my 2 year old son ate them (that was a first). I am sure this sauce would go great with any vegetable, and is good for low carb diets if you do that instead of serving it with a starch. SOOOOOOOO good. Thanks for the great recipe.