4.25 pound chicken took 2 hours & 45 minutes to reach 180 degrees. The breasts were a bit dry. I prefer other baked chicken recipes. Gave our rating an extra star because we liked the thick gravy a lot. Cut back on the chicken boullion & used sherry (dominant flavour in gravy). Probably would be good on steak as previous reviewer mentioned. I'm going to try it on pork chops.

Excellent! Nicely browned and seared. The doneness for ours was medium rare. The meat doesn't come out of the oven 'hot-hot'...just 'warm.' However that's typical for slowly cooked meats (like prime rib served in restaurants; never really hot) which aren't prepared in a slowcooker or simmered stovetop. Anyway...tender, juicy and I was very, very surprised by this inexpensive cut of meat ($1.88/# on sale) turning into a restaurant quality entree' (seriously)! I used a 2.3# beef round roast sprinkled with coarse salt, coarsely ground black pepper, garlic powder, then placed in cast iron dutch oven (uncovered). Turned-off oven after 20 minutes, and removed pot 2.5 hours later. I'd wanted roast beef for French dip sandwiches, but after seeing/tasting the result---decided a roast beef dinner was more 'fitting' *laff* It was also great not having a pot simmering on the stove, or a pan in the oven, heating-up the kitchen during warm months/season ;^)

I saved this recipe last fall (the ingredients were intriguing), but the numerous cooking steps/timing turned-me-off: So, I used a slowcooker. Omitted olive oil, butter, water, chopped onion. I heated all ingredients (used 1.5# stew meat) on stove (to give it a heated head start ) then placed in slowcooker. Wasn't sure if the can of diced tomatoes was supposed to be drained or not, so didn't drain and omitted the 1/2 cup of water. I added boiling onions a top of other ingredients, an hour into cooking, so they wouldn't become mushy. Used pearl onions (as stated in recipe) the second time I made & we liked those better---stronger flavour & sweeter than boiling onions. Cooked on low for 4.5 hours, however it may have been ready in 3.5-4 hours: The meat was extremely break-apart tender. At the beginning of cook time the aroma reminded me of pumpkin pie (no, it doesn't taste a bit like pie)! This dish is very tasty with a nice, mellow combination of spice and orange zest. The sauce is very thin when prepared in a slowcooker, but simple to thicken. Served with sticky rice but egg noodles, or potatoes (mashed or otherwise) would also be a complimentary starch.

I followed original measurements except added extra ginger and garlic. Marinated 5 hours, baked uncovered for 1 hour at 375. Very tender. I thought the dish would be 'heavier,' but the tastes were very light. Delicious. Had 1/4-1/2 a cup of (used) marinade but it didn't cook-up well for me. There was barely any drippings in the baking dish so next time I'll make extra marinade, set aside, then cook to use as a sauce over the pork and rice.

We'd give it a 5 Star, but I'd omitted crushed red chili flakes. Very light lemon flavoured sauce. I was worried that the thin-as-water sauce would cause angel hair pasta (nearly 1/2 a box) to taste 'watered-down' when tossed in pan of sauce & shrimp, but it didn't (was delicious), so added the remaining cooked pasta. Used 1.5# frozen raw 31/40 count shrimp (and ingredient measurements as recipe stated for 2# of shrimp). We're fans of garlic so next time I'll use 4-5T because 3T didn't 'stand-out' for us. Brined in sea salt for five hours, but didn't notice a difference between brining or not brining---however we rarely cook shrimp so I wouldn't know good from better ;^) Used 2T butter and a liberal drizzle of olive oil--both were more than enough so next time I'll use even less. Now that I know what to expect from/flavours of this dish...in the future I'll add veggies such as snow peas, thinly sliced bell pepper (red, orange, or yellow--green may be too tough/strong in flavour)and/or swiss chard in lieu of parsley. As stated in review preceding mine...the lemon zest and juice was one lemon.

Reminded me of pound cake; dense and sweet. I prefer a light textured cornbread, but this was a nice enough change from the 'traditional.' Baked in a large loaf pan & a mini loaf pan. The batter rose quite a bit, and it took 50-60 minutes to bake at 400 degrees.

A dense and hearty, stick to your ribs meatloaf with a hint of cheese. Used one packet of instant oatmeal (which is just shy of a 1/2 cup), and two Italian sausages (casings removed), omitted salt & pepper. Baked for one hour at 350 degrees.

Terrific! Followed as written. Made to use with steak. Was also delicious w/brocolli. Love this sauce and will be making some batches, to keep in frig, then adding egg yolks & butter (to 2T of pre-made refrigerated ingredients) when we're in the mood for this sauce with steamed veggies, chicken...who knows what else ;^) Update: Made a dozen batches to store in fridge: Still tastes great. Very handy. No prepping(!) and takes about 5 minutes to cook.

Added half a chopped onion (and sliced mushrooms 5.5 hours into cooking) and cooked on low for 6.5 hours. The meat was tender enough, but Very dry. Used flour to make gravy---that was tasty. If I make this again I'll slice the meat into 1" strips (maybe it won't be so dry), and cook on high for 3.5-4 hours.

The flavour was okay, but a pound of ground beef wasn't enough: Each forkful was chopped vegetables with a tiny bit of, if any, meat. If you're concerned about it becoming dry, don't saute' the veggies as long--they'll cook-down and release moisture while baking. I browned meat in a Teflon pan, wiped pan clean, then did veggies: Didn't use grease or olive oil.

Very good plain, old chicken. I used the same ingredients (didn't measure), and 3 uncut stalks of celery. Rubbed seasoning and margarine between skin & meat of each breast, then all over the outside. Baked uncovered (in a Pyrex dish) at 350 for 1.5 hours. The skin was very crispy and there were no juices for basting. It sat around for an hour then was reheated in microwave: Was still tender and moist. Super quick prep and no muss/no fuss cooking.

Didn't use dill seed and accidentally added crushed red peppers to the boiling liquid and not to each jar. These had a very nice mix of sweet and tart. Next time I'll use larger jars, add more onion, a couple slivers of garlic and I think red bell pepper would be a nice addition.

EZ and tasty. Adjusted recipe for 9 servings and added 1/2 T additional dijon.

I was concerned about dish being too salty from the onion soup mix and/or 'uninteresting' due to cream of mushroom soup (ho-hum): It was neither. This dish is Very Tasty! I omitted potatoes, used regular cream of mushroom soup, and reduced sodium onion soup mix. Cooked 2.5 pounds chuck roast on low for 6.5 hours but it was fall apart tender 5 hours into cooking (in a 4.5 qt cooker). I added big baby carrots 4 hours into cooking, wedge cut onions 5 hours in, then sliced fresh mushrooms 30 minutes before serving. Veggies were perfecty cooked and not mushy. Thickened sauce w/cornstarch on the stove top. About an inch of the roast was exposed above soup mixture--probably because I omitted potatoes. However it didn't matter because I flipped the roast 4 hours into cooking. I did not add any liquid.

If you don't like cinnamon, you will not enjoy this recipe. To us the cinnamon was mild; not overpowering. I thought this would have an Asian flavour, due to the brown sugar and soy sauce, but it doesn't if you don't use the marinade as a sauce. (had about 1/4 cup of marinade remaining after marinating all day) Very tender and Very moist. Baked at 375 degrees for 1.5 hours. Could probably go with 400 for 1 hour.

Followed recipe exactly except for using reduced sodium soup mix instead of regular. Was too salty so next time I'll use only half a packet. After removing lid of loaf pan, for last 10-15 minutes of cooking, I drained the grease but there was only maybe a teaspoon. Tasty and very moist.

I had to pound and cut two breasts due to difference in size and thickness. As a result I didn't need to fry a piece as long, and (naturally) needed additional coating ingredients. Standing over a stovetop, tending to a dish, is not a fave pastime of mine(!), but when we're in the mood for fried food---this recipe will be at top of list ;^) The saltines add a very nice texture and I think it helped to cut the 'deep fried taste' of fried food (in general). Dredged in flour, dipped in egg, then potato flakes. Flopped pieces around in bag of crushed saltines, then fried. All coating remained intact. It's very good fried chicken!

I think this is more of a sidedish than a main course. Changes I made was to use only one cup of water, Dijon (due to no stone ground mustard), and no salt. Baked in ovenproof pan w/lid for 45 minutes at 400 degrees then let sit for 10 minutes; The consistency was to our liking: Not too thick and not too thin. It was very tasty and not a 'heavy' dish as I thought it would be. The finely chopped onions add a distinct STRONG and sweet flavour (reminded me of how onions in French onion soup taste) which really 'makes' this dish. The 1.5 cups of chopped ham made it very salty. I didn't top with shredded cheese which may have cut the saltiness (a bit) if I had. This is going to be a great sidedish rotation for us (even w/o the ham *smile*).

Tripled the sauce ingredients: Thick and not too/overbearingly sweet. Used 3 'big' chicken breasts to feed two but had enough for four. Used sesame seed oil, otherwise followed original recipe (no pepper flakes). To me it was a 'heavy' dish for a 'stir-fry.' Tasty, quick & simple to make.

Followed recipe exactly. Extremely tender and we loved the mild, yet distinct flavour of the marinade; especially the fresh garlic (don't used garlic from a jar!). For some reason our two pieces of 1 pound tenderloins took an hour to reach a temp of 160 (at 425 degrees). Maybe I should've allowed tenderloins to come to room temperature prior to placing in heated oven(??). Can't wait to have again: Already have a marinated batch in the freezer! I think this meat dish will go well with any starch & vegetable side dish. With that type of versatility...we could have this once a week and never tire of it!