These turned out really well. They do look just like fried chicken. I didn't have enough bread crumbs and substituted some crushed Ritz crackers and that worked well. I think the flavor could be improved with maybe some rotisserie chicken seasoning, but over all it was an excellent recipe and I'll try it with boneless/skinless next time and reduce the cooking time.

LOVED this. I didn't have fresh mint, but I had dried and I used 1 Tbs. plus a pinch. I didn't have frozen peas but I had one can of Le Seur baby peas that I used instead and threw those in last since I didn't need them to thaw or cook so much, just to get warm. I used a lemon zester which gave me zest of lemon rind a little bigger than a grated peel. The aroma of the lemon and mint together is wonderful and all flavors in this are perfect together. Definite keeper.

I doubled the recipe (we have a crew)but the only change I made was to use 2.5 Tbs. of sugar instead of doubling it. You can adjust the cayenne pepper up or down to suit your tastes, but I thought the amount called for was perfect. The key to flakey biscuits is to handle the dough as little as possible once you've stirred in the buttermilk. Work in smaller batches when turning the dough out onto the lightly floured surface, forming a loose ball with each batch. Flatten into a 1 inch thick disk big enough to cut circles with the rim of a glass twice, then add remnants to the next loose ball. This recipe provides a flakey, moist biscuit that doesn't even need butter when they're done. Perfect as is. Definitely a keeper, going in my recipe box!

Just like in the restaurants. Yum.

This was wonderful, quick and easy! I did as other reviewers suggested and added more chicken broth and garlic, specifically I tripled the broth and added about a 1/4 tsp. of garlic powder although I think fresh minced garlic would impart a better flavor. I didn't have angel hair and used spaghetti instead and it was fine. This was really good paired with the creamy basil chicken on this site, because the creamy basil sauce runs into the asparagus pasta and they taste great together. This is a keeper!

I've used this recipe many times and it is wonderful. I do a chicken satay and once the peanut sauce is combined, I portion out about 1/2 a cup of it and brush the chicken with it on the grill to infuse some of that wonderful flavor during the cooking process. The key to the thickness is a little bit of heating. Pop the sauce in the microwave and heat for about 10 seconds to get a thinner consistency. You can use chunky peanut butter also. I served this with Sesame Noodles also on this site. This is the best Thai peanut sauce because you can adjust many of the flavors in this recipe to taste without ruining it. It makes a lot of sauce so either plan a party with a satay platter or be prepared to refridgerate the unused portion.

I guess I'm reviewer #176 to say that this is a restaurant quality dish! I had a jar of roasted red peppers that I cut into strips as the pimentos. This was especially easy to prepare on a weeknight after work, if you have all the ingredients. The flavor of the dish is perfect and we laid it on a bed of speghetti which seems to "go" with the sauce. I love the sauce so much that I would double it. It's a cream sauce, you can't get enough of it. I would even add a touch more fresh basil because the flavor is just so wonderful in this dish. My husband told me I should give this 142 stars. Our 25 and 18 year old thought it was excellent also, and they are, um, "particular". Thanks for another keeper!

I made this last night to go with a rotisserie chicken and mesquite chicken wings from Costco. The grits were amazing! The smokey flavor of the chipotle peppers in adobo sauce adds a nice "kick" to it. You can adjust the spice level of the dish by increasing or decreasing the amount of peppers. You should be able to find the peppers (canned) in the Mexican aisle of your supermarket. These grits were wonderful, easy to make, and I'm having them with my lunch again today. This is a keeper!

I did make a few minor changes to this recipe based on a recipe I have from my Royal Prestige cook book that is over 25 years old. I used round steak. I used 3 green onions and 1/2 of a finely chopped shallot. I used chopped fresh baby bella mushrooms with the stems. I added one can of Campbell's Healthy Request Cream of Mushroom Soup after bringing the beef and broth to a boil. I used a Sauvignon Blanc for the white wine and it was perfect. I served this on wide egg noodles. This recipe was almost like the one I've been using for 25 years but with a few additional ingredients that really add to the flavor. It's my new keeper and replacement for my old stand-by stroganoff.

This is a perfect dish to go with just about anything, Asian inspired or not. It is great at room tempurature, warmed or even cold. The flavors come together nicely and the toasted sesame seeds add a nutty flavor. I have these beans with the Asian Fire Meat on this site, served with jasmine rice. Yummy keeper! Thanks!

I increased the number of servings to 6 because even if the kids aren't home to eat it for dinner, my husband and I have great leftovers for lunches. This was fabulous. I served it with Jasmine rice and a sesame green bean recipe also from this site. You can adjust the heat in this recipe by adding more or less red pepper flakes. This was perfect as is. Thanks!

I gave this recipe five stars because it is so adaptable according to one's taste. I used 5 red potatoes and boiled them in chicken stock in place of the water, and added a 1/2 tsp. dried marjoram to the potatoes. I used about a 1/4 of a white onion, finely chopped, and one leek up to the light green part, finely chopped and about 2 med. cloves of minced garlic. I used 1% milk. When all of the soup was combined in the soup pot, I ladeled out about 2 cups of the potatoes, draining almost all of the liquid back into the pot, and I pureed those 2 cups of potatoes in a food processor until smooth and added it back to the soup pot. This adds more body and potato flavor to the stock of the soup. The fragrance coming from this soup is just heavenly and the flavor out does the fragrance! Thanks for a very adaptable recipe Jo!

We absolutely love this recipe. I've made it twice now. I don't change a thing about it and I serve it over spaghetti, either whole wheat or regular and have salad with it or asparagus. The flavors come together in this dish so nicely. I use a really good sherry and I think it makes a difference. Thanks for the recipie, it's a keeper!

This was absolutely awesome! The acidic vinegar made the chicken so tender. All of the flavors came together perfectly and I didn't change the recipe at all. I served it with basmatti cardamom rice but this would also be very good with spaghetti. I'm wishing I had doubled the recipe for more leftovers.

The whole family agrees, this is a keeper. Just the right amount of spice and heat. We grilled the chicken and it turned out perfectly. We've had Jamaican Jerk chicken in the past that, while it was very flavorful and tasty, it was as fire-breathing hot coming out as it was going in. This recipe is perfect and it makes great leftovers when stored with the extra sauce. Served it with grilled zucchini and yellow squash and brown rice with black beans, corn, cilantro and taco seasoning (taco seasoning was from this site called Taco Seasoning I). All went perfectly together.

Perfect! For a relatively tough cut of meat, this method of roasting really does the trick. I bought a package of two eye of rounds from Costco totaling nearly 4 lbs. (I'm feeding six people). I crusted them both with kosher salt and cracked pepper and roasted them in a 9x13 baking stone (no roasting rack) for 9 minutes a pound since we don't want it screaming when we cut into it. The oven was on for 35 minutes, then off for 2 hours. It was perfect doneness for us, still warm, and tender and moist. I used some of the meat drippings for the Simple Beef Gravy recipe also on this site. Served with mashed potatoes and green bean casserole, it was a perfect dinner and all six of us loved it! I've used a similar method for a standing rib roast so this method did not seem odd to me and I expected good results. This is a keeper and going into my recipe box. Thanks Lyn B!

This is perfecto pesto! For years I have made a dry version of this with dried basil leaves, grated parm, finely chopped walnuts and garlic powder and I add it to orzo pasta along with some olive oil and a little salt. This pesto recipe is a more liquid version of the same and VERY yummy. I used it on the Cheesy pesto chicken rolls also on this site. Served it with spaghetti (can add pesto to this) and cesar salad. This pesto is also good on any kind of pasta and even with a few thinly sliced sun dried tomatoes.

This was very good and I used a pesto sauce recipe submitted by Sal on this site. I lightened this up a little bit by using shredded part skim mozzarella cheese. I think next time I may try what other reviewers did and not roll the chicken but spread the pesto on and top with cheese. The flavor was great and the chicken stayed very moist. I served it with spaghetti and the same pesto sauce on the side, and a Caesar salad with a Caesar dressing. It all went perfectly together.

(**See additional note at the bottom) This is FANTASTIC. We just made this tonight but we doubled the dry ingredient recipe for good measure. My 21-year old son who puts KC Masterpiece BBQ sauce on EVERYTHING, did NOT use it for this chicken. We nearly fell over in our dining chairs. The daughter doesn't normally eat "thigh meat" but devoured this chicken. What's interesting is the bread crumb part of the "shake" did not stick to the chicken, but all the spices did. No matter though, because whatever stuck was FANTASTIC. Even without the skins, the chicken turned out very moist and flavorful and the spice and minimal bread that coated it formed a sort of light crust on the chicken. Our chicken thighs must have been from young chickens and weren't very big, so those of us who would have only eaten one thigh, ended up having two. This recipe is a keeper for sure. Thanks Kara de la Vega! **I used the same crumb coating and did this with bone-in pork chops last night. GREAT flavor for the pork chops! I rinsed and dried 6 chops, put them one at a time in the bag to shake the coating on them, put them in a 9x13 baking stone, baked *covered* at 375 for 35 minutes, removed the cover and flipped the chops over and baked for another 15-20 minutes uncovered. Wonderful!

I goofed this up and it still turned out great. I forgot to put my kneading paddle in the machine, of all things. It's like driving without wheels, you're not going to get very far. Couldn't understand why the flour etc. wasn't moving and mixing. Duh. It was late. I yanked the pan out of the machine sending some of the flour/yeast flying, crammed my kneading paddle in there on top of everything and prayed, hard. It came out a slightly denser bread, but delicious. I also added 3 Tbs. of vital wheat gluten per several reviewers suggestions. The bread was amazing when toasted, buttered and honeyed. Will use this one frequently, WITH my kneading paddle firmly in place.