Perfect consistency with a nice crust (a little crisp to the crust but not hard). I did add raisins and craisins; I also decreased the amount of oil to 1/2 cup and added 1/2 cup regular applesauce, as suggested by others. We gobbled it up! Thank you thank you for a great recipe!

I agree with other reviewers that the amount of lime is way too much. I cut the limes down to two but it was still overpowering (and I like lime flavor). The chicken was much better after we salted it, but we really couldn't taste the ginger or garlic. The recipe really needs some salt added either to the marinade or on to the chicken just before you put it on the grill. I recommend a flavored salt like Tony Chachere's (which also has a little kick). I might also try adding some chile flavor next time. By the way, I don't understand all the reviewers on here who completely changed the recipe but rated and reviewed anyway. My review is for the recipe, as is.

The salsa really makes this dish wonderful! I am allergic to mangoes so I used pineapple instead and it was great! Hubby loved it too - said 'make this again!' And I will.

Very good and unique soup. I'm glad I was curious enough to try it, because I really liked it -for flavor, for how easy it was to make, and for all the healthy stuff in it. I didn't have sherry vinegar on hand, so I used cider vinegar instead. If anything, I might add a little less vinegar next time. It wasn't an unpleasant flavor, but it did seem a little too strong. I used butter like the recipe calls for (mmm...butter), but next time I'll try olive oil to make it even healthier.

Like other reviewers, I was a bit skeptical about using cottage cheese in a breakfast casserole. Wow - loved it and so did hubby! I made it on Christmas morning. I think I ended up with 10 eggs in mine - I just kept adding until I felt like it looked right (not too wet and not too dry). This, of course, made for a longer bake time - probably just over an hour for it to firm up in the middle. Also - I cook my bacon in the oven on little racks on baking sheets; then I crumbled the strips into the mix. All in all, it was a big hit and will definitely make again. My hubby even said that I started a new tradition with this one. Thanks for a great recipe!

Very good recipe. I also used canned beans instead of dry to save time. I'm not sure what chili sauce is and couldn't find it, so I omitted that ingredient. I served it with shredded cheese on top and corn chips. Very yummy. I wonder if the flavor would be any different with another type of ground meat (turkey, beef, venison, pork, etc); I'll probably be trying this recipe with other types of meat to see.

Great recipe! I only wish I would have divided the dough in half and made two pizzas - the one pizza I made (spread onto my Pampered Chef pizza stone) had a very thick crust. But the crust was very yummy! Next time I'll either halve the recipe or make two pizzas.

Great alternative to regular chili! I wish there was a 4.5 star rating. I love this recipe and so does my husband, but I have to tweak it a little to get it right for us. I've made this many times over the last couple years and the first couple of times, it was way too spicy, but we liked it enough to try it again (and again). I use fresh instead of canned jalapenos (one or two, depending on size) and take out the membranes and most of the seeds when I mince it up. I also cut back on the cayenne pepper - using about 1/2 tsp (maybe a little more). And I don't like to stir in the cheese (other reviewers' advice too) in the pot, but let each person put some on top.

I love this combination! Banana, pumpkin, and raisins - yum! Great fall treat. Will make this recipe again and again.

Love this recipe! Very easy and tasty. Only change I made was to toast the pine nuts before I added them. No leftovers and my sister-in-law asked for the recipe.

Oh yeah! This recipe delivered very yummy salmon. What a great marinade. I made only two (slight) modifications: I used canola oil (no peanut oil in the house) and reduced the amount of red pepper flakes by 1/4 tsp. Fantastic! Will definitely make again. Thanks for the recipe!

This was incredible! I used yellow cherry tomatoes instead of roma, otherwise I followed the recipe. We used the salsa on fish tacos and it was perfect! My skeptical husband asked me to make it again. Thanks for a great salsa that goes well with fish!!

Great recipe! I ended up adjusting a little bit....I doubled the amounts of the liquids and used chicken instead of shrimp (didn't have any). I also added one small sliced onioin and a can of artichoke hearts, quartered. I served it with whole wheat angel hair pasta. Go easy on the salt, if using the artichokes. Smelled like an Italian restaurant while it was cooking and it was delish!

I give this recipe 5 stars for not only how it tastes, but for how easy it is to make. I did add some frozen peas when I added the soup. I also used others' suggestions and used chicken broth for the poaching liquid. I used the new Pillsbury Perfect Portions buttermilk biscuits (total of six biscuits for this recipe). Great stick-to-your-ribs comfort food!!

A bit too sweet. After reading the other reviews, I was excited about trying this recipe. I was disappointed. My husband and I both thought it was just OK.

Wonderful! Restaurant-quality dish! The broth is truly amazing - definitely need bread to dip. And it's easy - what could be better?

Very good recipe! I ended up sauteing the shrimp and tossing with bow-tie pasta. My hubby and I really enjoyed it and plan to make it again. Would NOT increase the amount of tabasco - the amount called for in the recipe is right on; any more, and it would overpower -- it's perfect as is. If anything, I might increase the lemon juice and decrease the salt a little. Overall, though, very good!

My husband and I really enjoyed these scones! I followed other reviewers' advice and added some cinnamon and nutmeg and a little extra sugar (maybe 1/8 cup more). I also sprinkled some oats on my board before I pressed out the dough to form the scones and also pressed some into the top. Yum!

This recipe was OK. I've made better chicken enchiladas. These were rather dry, both inside and out. I really didn't like the corn tortillas (I should have followed other reviewers' advice about flour tortillas). We still ate the leftovers, though.

Very good basic recipe - love garlic, ginger, and sesame together. Too much oil in the original recipe, though. I used only 3 Tbsp plus about 1 tsp sesame oil for the marinade and cooked it with the beef. We like spicy food so I increased the red pepper flakes a bit. Also added some firm tofu (marinated it with the beef) and whatever fresh veggies I had on hand. Overall great flavor, just needed a bit of tweaking. Will make again.