I made the spice mix without poultry seasoning and tossed it with some boiled sweet potato cubes instead of roasting them. I used a pretty big pinch of cayenne because I wanted them nice and spicy, and also used 2 tablespoons of brown sugar. They were great.

I loved this - it's so cheap to make and still really delicious. I hate cilantro, so I used parsley per another reviewer's suggestion. The potato seemed to make the mix pretty watery, so for the first batch I felt like I added quite a bit of flour, but then I let it sit in the fridge overnight, and it seemed less watery the next day. I served it with an improvised version of tzatziki sauce, which went really well with it.

I've made this recipe a few times, and really like it. I tripled the sauce recipe so we'd have some extra to put on the rice that we like with it. I never had to add any water (which some other people recommended), but I didn't think the sauce was too thick without it at all. The marinade didn't seem to add all that much to the chicken the first time, so I stopped marinating it after that and just cook it in a little oil. Also, it was a little too spicy the first time, so I cut back on the chili paste after that as well. I used cashews instead of peanuts just because we like them better. I've also used the sauce with tofu, which is great.

I used potato bread instead of white bread, which gave it a nice sweet (but not overly sweet) flavor. Per the suggestions of some other reviewers, I used one can of crushed pineapple and one can of tidbits. Everyone I made it for loved it!

I find that a lot of people aren't crazy about ricotta cheese, so I love that this recipe doesn't have it and still tastes wonderful. I have made both a meatless version for myself and the version with meat, and both were very well received. It tastes like it was a lot harder to make than it really was. I don't use quite as much sauce as called for.

I absolutely LOVE these. I use olive oil instead of the butter, and depending on how I'm feeling I might use a different kind of cheese, like cheddar or provolone. I also love them served on wheat rolls.

I had never tried gnocchi before, and my boyfriend requested it, so I thought this would be a good starter recipe. We both thought this recipe was great. I do use seasoned garlic salt with parsley for the salt, though, which might give it a little more flavor.

My boyfriend loves this recipe. I tend to eyeball the proportions of ingredients, and I usually omit the Worcestershire sauce because we don't usually keep it on hand. I think I add a little more brown sugar than the recipe calls for because he likes the sweetness. We use the marinade on a whole pork loin, then grill it over indirect heat, and it works very well that way.

Very good, but for my taste I think the tomatoes need to be cooked a bit longer. Also, when I made this recipe for the second time, I used slices of basil-flavored cheese, which I liked better than the Parmesan.

I enjoyed this recipe a lot. I used canned peas instead of frozen and dried dill (about 1/2 teaspoon) instead of fresh. When it was done, it just tasted like it needed a little something extra. I added some black pepper and a squirt of lemon juice on top, which added to the flavor of the dish. I will make this again. It's an easy weeknight side (or main dish for me since I'm a vegetarian) from stuff I usually have on hand.

I thought this was very good. I used one large green chili pepper instead of the bell pepper and jalapenos, which I sautéed for about two minutes with 1/4 cup of chopped onion before I added all the beans. I also used two ears of fresh corn instead of canned. I used low-fat Mexican cheese blend. Also, I made this in a pie plate instead of a cake pan, and I had too much filling for all the layers, so I only had 3 layers. I also think the salsa was important for the flavor. I used some hot salsa, and I think if I had omitted that I would not have liked it as much. I can see where substituting different kinds of beans would be nice, but the refried beans are definitely key to get it to hold together. I will definitely make this again.

I made this for my boyfriend to accompany his steak, and he liked the shrimp a lot better than the steak itself (and he still really liked the steak). I only made 1 skewer, so I scaled back on the marinade mixture a lot. Instead of jerk seasoning, I used Cajun seasoning because I had some on hand. I also used olive oil instead of vegetable oil. I didn't eat them because I'm a vegetarian, but I have to admit they smelled great!

I find this recipe to be hit-or-miss. Sometimes I make it and it tastes wonderful, and other times it is quite bland. Perhaps that has to do with what kind of mushrooms I use or how fresh they are. I use quick-cooking barley because that's all I could find at the store, and I highly recommend it. It only takes 10 minutes to cook. I think if I did cook it for as long as you would need to cook regular barley, the vegetables would be far too mushy for my taste. I use vegetable boullion cubes for the broth, and I usually make it stronger than the boullion is supposed to be, which gives the dish more flavor.

I am a vegetarian, so I did not try this recipe, but when I made it for my boyfriend he said it tasted too much like bourbon, and nothing like the "bourbon chicken" you usually get when you go out. He would not eat it.

Every time I make this dip, everyone asks me for the recipe. I hate cilantro, so I leave that out, and I usually omit the onion as well. The first time I made it, I expected the ranch/italian combination to taste a bit strange, but it turned out amazing! It's also good if you put in some different kinds of beans like kidney or garbanzo. I sometimes add celery as well to give it a crunch since I don't use onions.

I really liked the flavor of this spread. I added a bit more pepper (and instead of using ground, I used flakes). I have to say that the spread was OK cold, but then I tried heating it up and it was GREAT that way. Maybe I'm just not much of a cold dip person, but I thought the flavor came through way better when the dip was served hot-- it's more like a fondue that way. I used a pale beer, and the flavor was subtle, so I'd like to try it again with a darker beer.