I was originally going to give this 2 stars, because it most certainly is not better than my best fried chicken. This dish is very unlike fried chicken in fact, and I gave it three stars because in the end it is probably the best result for frying boneless skinless breasts in the hopes that it will turn out as fried chicken. Boneless skinless breast don't deep fry well because there is no skin to keep a breading on and they tend to dry out.The soup/cornstarch batter forms a thick crust on the chicken, which keeps the breast moist, but it is also heavier than fried chicken skin would be. I would never use this method for frying regular pieces of chicken (legs, thighs etc.) and would only suggest this recipe if you insist on deep frying boneless, skinless chicken. (Be sure to heavily season your cornstarch/flour mix).

YUMMY! I followed the recipe exactly except for the cooking method. I sauteed the mushrooms with onion until they were browned and then transfered them into a bowl. I then took 3 boneless, skinless chicken breasts(2 lbs) that I had cut into 3rds or 4ths, seasoned them with pepper and herbs de provence and cooked them in the same pan. I then added the mushrooms and onions back in and added the wine-soup sauce to the pan on the stovetop. I turned the heat to low and simmered for about 30 minutes. My only complaint is that the sauce was too thick for my liking; probably because I coooked it on the stove instead of the oven. Next time I will add more evaporated milk or wine to correct this. The flavor was rich and wonderful; my 2yr old who hates chicken (but loves cheese) licked his plate clean, and my husband couldn't resist 2nds. This one goes into the rotation!

What would I do without this website!? Another spectacular recipe for boneless, skinless chicken, which gets pretty ho-hum if you eat alot of it. Crispy and flavorful- you can't go wrong with this one. I coated the chicken with sour cream before coating them with flour, and didn't add any butter on the top. Followed everything else exactly-Fantastic.

I didn't think it tasted like bbq; I added a hot asian chile sauce and it tastes kind of like a spicy sweet-n-sour. I followed the recipe amounts exactly, and used brown sugar instead of white. I used boneless skinless chicken thighs, because it was the cheaper alternative to breasts and it came out great. Served over rice with garlic green beans. It's a good dish to have in rotation; it's not spectacular, but it's a nice change for middle of the week dinner.

Unique and yummy-like a crispy asian coleslaw! Made it for the 4th of July and it really stands out from blah traditional pasta salad/potato salad/coleslaw. After reading all the reviews, this is what I did:I used the oriental flavored noodles, and also only put 1/2 of 1 flavor packet on the noodles and almonds as they cooked; the rest I put into the dressing. I also used a little less than 1/3 cup of sugar and I thought it was just sweet enough. Couldn't find unsalted sunflower seeds, so I used about 1/2 cup of seasame seeds instead. I substituted about 1 tbsp of balsamic vinegar in the 1/4 cup of cider vinegar, and I used less than half of a small head of red and green cabbage, and maybe less than half a cup of shredded carrots instead of bagged coleslaw. Everyone loved it and have already requested that I make it for future get togethers.

This didn't really work for me. The wasabi completely overpowers the whole thing and you cannot taste the shrimp at all. I had also added some soy and ginger and they too were lost by the wasabi. I think it would be a good filling for a sushi roll, but on it's own it's too much wasabi flavor, too little everything else.

This was very nice- it's the first time I've had tequilla lime anything and I thought it was great. Here what you should know: 1. Note about liquid smoke: there are two kinds. One is concentrated, and you only need a few drops ever. The other is a diluted, marinade version, where you should use 1/2-1 tsp as directed. 2. I used 1/4 cup of tequilla, and maybe a bit more lime than called for-will add more of both next time. I also left out the water, but the chicken wasn't as moist as some reviews state. I may add some water next time. I was really happy with the flavors- you can distinguish them all after the chicken is grilled and it's a nice change for minimum effort (I cheated and mixed ranch and salsa).

I couldn't understand all the reviews that said the dish was bland; the ingredients look right, and seemed like it would be fine. Well, it is bland. It's the sauce- the only "flavor" is salt and sherry. Although I sauteed the shrimp with mushrooms, onion and garlic, (and cayanne and black pepper) it is not enough to help the sauce, which I made exactly as directed. I've never had tetrazzini before though; maybe it is supposed to taste like this. Either way, I will not make this again without serious modifications to the sauce.

Unbelievable. The lemon gives the potatoes a wonderful kick, that isn't easily identified as lemon. They were (unintentionally) the highlight of the meal; husband couldn't stop eating them. They do take a lot longer to cook than the recipe states. After 45 minutes, I gave up, and popped the whole dish in the microwave for 12 minutes. Next time I will allow at least an hour for them to cook, and there will be plenty of next times.

This was a little strange; haven't quite decided if I will make it again. The flavors are definitely unique, I just don't know if it's unique in a good way.

Too much cream cheese and not enough substance for me. They taste good though, just not what I want from a stuffed mushroom in terms of texture.

The white wine is a must! A lot of reviewers state they replace it with chicken broth- don't. The wine keeps the "processed" food flavor in check; without the wine the sauce tastes like something that you made with can of soup, which you did, but don't really need anyone to know that. Double the sauce ingrediants, except the italian dry mix. Very good with the white wine, poor with chicken broth substitute.

The way this appetizer disappears is unbelievable! I was doubtful, because those cocktail sausages really aren't something I'd normally make or eat, but everybody LOVED them, and they were gone in about 8 minutes. If you plan on making these for a party or get together, go ahead and double the recipe; one package of sausages will not be enough. I found that the bacon handeled easier as it warmed up, not cold as the recipe suggested. I did not use toothpicks, the 1/3 slice of bacon wrapped around and sealed itself. I did not have time to "marinate" the meat in the brown sugar (but they were fine anyway). I just put the sausages in a bag with the brown sugar which didn't coat very well, but kind of made the sugar a paste from the juice which may have helped the bacon stick. After I had wrapped the bacon around the sausage, I rolled it in the brown sugar. They came out great. I only used maybe 1/2 a cup of brown sugar, and they were still really good, but I don't think 3/4 cup would be excessive. I cooked them at a higher temperature, 400 for about 15-20 minutes, and the bacon was fully cooked and crisp on top. I also made the horseradish dill sauce to go with it (Oct.28 2006 review by Echomoon); it was fabulous and balanced the sweetness nicely. The simplicty of this dish leads you to underestimate it- don't. It will be huge wherever you take it, and everyone will rave about what a great appetizer you brought.

My husband and 8 year old insist I make this once a week. We absolutly love it; it tastes great and the flavor is a nice break from the usual. My changes: I replaced the rasins with 3/4 cup of chopped greek olives, I add a bunch of McCormick Greek Seasoning to the pork while it's cooking, and use petite diced tomatos instead of puree. I also add more feta. I only ever have enough mixture to stuff 6 peppers, not 8. Thank you for this recipe- it's really one of our favorites.

This didn't work for me. I was scared of the goat cheese and used havarti. This was the first time I used sun dried tomatoes- (I re-constituted them in warm water; maybe they should have been left dried) and they really overpowered the marinade. It gave it a really sweet flavor, which isn't what I expected from the reveiws. I thought it would be really sassy- maybe more of a strong garlic and herb flavor but it turned out sweet. My husband liked it though. I may try this again, with the crubled goat cheese food proccesor style, with the cream cheese and DRIED tomatoes.

So this isn't a "traditional" jerk- WHO CARES!!! It's wonderful! I just made this tonight, and my husband wants it again tomorrow night with shrimp instead of chicken! I used onion powder and dried thyme because it was easy, and went for a whole habenero. Now I like spicy, but habeneros scare me. I de-seed completely (WITH GLOVES!) and left a little of the menbrane. It was just spicy enough, and my husband who likes super spicy was fulfilled with the reserve sauce to kick up the heat. Our seven year old devoured it- spicy side sauce and all. The sweet is fairly subtle, and the spice creeps up slowly. Very Good. We will make this a regular. Thank you.

I love this! We've made it several times, only I add a pound of pan fried chicken, three jalopenos and twice the amount of olives, and add fresh green onions as a garnish instead of baking them with the beans. It is super simple and cheap- I follow the recipe's original serving size and we have enough for a few lunches and dinners- it's hearty and very filling! I eat the beans and rice topped with salsa, sour cream and chives. My husband and son put the mixture into tortillas and make burritos- this is a family favorite - we make it about once a week.

I just don't like stroganoff. I never liked it as a child and decided to try it- I eat alot of things now that I wounldn't when I was young. I still don't like it. The rest of the household does- they inhaled it.

Excellent flavor! Me and my husband make our 7 year old son's plate and get him started before we make our own-he had eaten all of his fish by the time we got to the table! I seasoned the tilapia with old bay first- it conflicts with the parmesan. Next time I will use garlic instead, or maybe nothing at all. This was very easy and VERY GOOD!!

WOW! What a nice change from blah chicken.After reading the reviews, I mixed the teriyaki and mustard together rather than adding them separately. I was also nervous about the mustard being overpowering, so I used 4oz of dijion mustard for 6 chicken breasts, and probably close to 1/2 cup of reduced sodium teriyaki sauce.I would not recomend a normal sodium content teriyaki- the dish was a bit salty (but not too bad) with the reduced sodium teriyaki. I used fresh parmesan and real bacon. The chicken was super moist and delicious- the flavors blended perfectly. My husband and 7 year old all but licked their plates clean!