I have been making this recipe for years thanks to finding it on Allrecipes, and it is by FAR one of the best party dips you could ever make. I follow the recipe almost to a "T" (the sugar/oil/vinegar are just fine for us), and only add one more can of either light or dark kidney beans, so you have one can of each for more color. It's a MUST to let this sit overnight to let the flavors meld. Serve with Scoops and everyone at your party will ask for the recipe. Increase cilantro if you like it -- I use at least half a bunch (and always use fresh, never dried. It makes all the difference.) Be sure to use good quality olive oil (EVOO, 1st cold press). Enjoy!!

I was raised in FL eating shrimp all my life, but I have to say this is the very best shrimp recipe I've ever had. I almost passed it by because the tomato sauce sounded so odd in the marinade. Don't skip it though - it's great. Using fresh ingredients is key, esp. the shrimp, garlic and basil. I double the marinade and soak all day or overnight for best flavor. Don't throw that amazing sauce away! Baste liberally during grilling to keep shrimp moist and extra flavorful. Serve with fresh garden salad and crisp white wine (recommended: Kim Crawford Sauvignon Blanc). We make at least once a week. Amazing.

Sorry, but I thought this recipe was disappointing. It's more like cake, not dense like bars should be, and it really needs a crust of some sort. I followed the recipe exactly but found the flavor bland. I baked these to take to a cookie party and will be leaving them at home.

The pecan coating on the chicken was fantastic, but we thought the sauce was extremely intense. It has potential though -- maybe we'll cut down on the mustard and soy sauce, but we had a hard time telling which flavor was the most overpowering. Way too much butter in the sauce too - 1/2 cup is more than enough (next time will cut down to 1/4 cup). Will try again though - we could really taste the Jim Beam, but the other flavors made it too strong for our tastes.

We probably eat this recipe at least once a week - love it! We add a full container of the crumbled bleu cheese (about 1/2 cup) directly to the mixture and it makes 8 burgers (much better than sprinkled on top). Great the 2nd day too (and don't worry if the burgers appear "black" out of the fridge... that's just the mushrooms with all the moisture. They're wonderful! We fry in a pan with just a touch of butter if it's not grilling season. Thanks for the recipe.