this dish tasted as good as it looked. I deboned the skin-on breasts myself. Mixing the stuffing I found it a little dry so added just a bit of milk to help. Was easy to stuff under the skin and it browned and crisped up nicely. I didn't think I would like the walnuts but they were perfect for crunch and not strong as walnuts can be. I might sub pecans sometime. From some of the reviews I was afraid it might be a little bland so I sprinkled the underside with a light dusting of poultry seasoning and rosemary. This is great as written but I feel that seasoning the underside really makes it outstanding Thanks for the recipe!

this made a beautiful presentation and the temp/time for baking were right on. Followed the recipe to the letter and it was good lamb but in all needed a little more flavor. Maybe more herbs, some mint? more cheese? peppered crust? will certainly make again. thanks!

nice one-dish dinner! Doubled the fresh herbs, used only 6 thighs and it filled a 9x13 casserole dish. would add a little seasoned salt next time. Also switched oven to convection for the last 10 minutes to help crisp it a bit. Very delicious and quite easy. thanks for the recipe.

very good flavorful soup that can stand up to main course status on a cool night with croutons or crusty bread. I used beef stock rather than cubes due to salt intake. will make again and again but probably leave out the carrot as that comes in the frozen ingredient. Cook the roux until very nutty-brown in color, stirring frequently, for better taste. Thanks for the recipe.

Finally! This is the recipe you have been looking for. The dressing is right on target and being able to just shake it in a jar makes it easier. I have also made it with anchovy paste and used raw egg for shortcut and it is great. Thanks so much.

easy and very good. I followed this exactly and it turned out great! Nice orange flavor. Next time may use some sesame oil for a little added flavor. Thanks for the recipe.

excellent change-up for an old standard. Made it exactly as written and it was perfect, not soupy at all. This recipe will not take the place of regular meatloaf for me but I will do it every 3rd or 4th time for welcome variety. Thanks for the recipe.

This salad is great! I made it for two and forgot to change the serving size. Had lots of dressing so had the salad several times. Anxious to make it again and add a sliced, grilled chicken breast and serve as a nice summer meal.

This is a great recipe for USA cooks. It will not pass muster with my Indian co-workers who bring food from home, but it is GOOD. I personally think b/s chicken breasts tend to be dry so I used thighs. I also followed another review and replaced the cinnamon and paprika with 1 teaspoon garam masala. Spicy dishes are my favorite but when I tasted it after the 25 minutes cooking time it was spicy enough and so delicious that I stopped right there and did not try the lemon juice or cayenne pepper. It was so velvety smooth and delicious that I cannot wait to make it again. I would also recommend to double it for 4 people as this was just enough for 2. Enjoy!

after reading reviews I tried this for baking 12 chicken wings. It was really good. 375 x 50 minutes was just right. Baked the wings right with the marinade and served over white rice. reminds of chicken adobo. Can't wait to do it with chicken pieces on the grill, but I will leave the skin on. Know it will be good!

very good! used fresh shredded store bought hash browns for the crust and found that prebaking these is not necessary. They sort of started to burn around the edges toward the end of the hour of baking the casserole. Increased the egg to 8 as mine were just large. Came out very nice and was tasty. will certainly make again.

although the recipe/pic is confusing with ribeye vs chuck it is very good. The sauce alone is worth saving this one. As warmer weather comes along here I can't wait to make it again with filet cooked on the grill. Most delicious!

very good base and if you follow it you'll have a good dish. Made the 2nd time though (I hate to change it the first time through) I read the reviews and upped the mac to 2 cups, ratio was great. I used american cheese and white cheddar for the other. even better! Thanks.

not bad but nothing special. felt it needed cornstarch to thicken up the sauce a bit.

very good, especially for meatless. as suggested I pureed about half and tasted it at that point. It was so good with great consistency that I questioned putting in the flour and half/half. Put it in anyway since it was printed that way and it was fine but not a lot richer. From here on out I will leave it out and you should too...esp if you want to cut the calories. thanks.

really enjoyed this recipe. cut the beef a little smaller, about 1/4" strips. Used a whole medium onion, one red/one green bell pepper and left out the salt as others suggested. Cooked high for 3 hrs then added the peppers for one more hour. Wonderful over rice or crunchy noodles.

I set out to make this and it turned out great! Only thing is that I thought I had Thai red curry paste and it was in fact, Thai red chili paste...given that I put in 2T of it along with 2T of powdered curry. My next flub was at the store I somehow got creme de coconut rather than 'milk'. (don't know what was going on that day) and it is thick but mixed a small amount of water to the cornstarch and somehow this was absolutely delicious! Great texture and visual. thanks, maybe it will try it again as written, but maybe not.

very good and easy. I like spicy but will probably cut back on this one next time or only season one side of the fish. Delicious!

Great summer salad, almost skipped over it thinking there were no greens, but it was so good and fresh. Anyone would enjoy this delicious salad!

was excited to try this 'classy' recipe for thanksgiving meal. It was anything but. Not a total disaster but nothing special, made as published. Doubt I would ever make it again.