easy and wonderful. my husband said the crust was perfect.

perfect! i even had to make the meringue by hand -- yes, i don't have an electric mixer right now -- and it was still wonderful. i will make it again for sure!

this came out well, but was more a way to use up some honey and walnuts. it was tasty, but not spectacular. i also halved the syrup recipe; my husband ate his cake without it anyway. i might make this again for a greek-themed meal, but probably not just for pleasure.

i add some sesame oil to stir fry. my husband is addicted to this recipe, and even my 7 year old loves it. it has become a weekly staple. thanks!

i have made this twice and it has become a regular weekly meal. i use one chicken but the same amount of spices. add garlic to the onion in the cavity and let it sit overnight. i used butter the first time under the skin, and basted -- DO NOT do so. it doesn't need it at all. i add some chicken broth -- first time i basted, the second time i didn't, and it was even better when i didn't. i also added carrots and potatoes the first itme, but found it was easier to prepare them seperately. cooked the whole 5 hours on 250 and it is wonderful. we have chicken the first night, chicken sandwiches the next day, and then a big pot of chicken soup using the bones and meat left from night one. wonderful recipe!

the chicken by itself is really pretty uneventful. it needs a splash of something -- garlic powder, onion powder, even cajun spice. i mixed up some of the recommended sauce, and it gave it the needed flavor. why 4 stars? the husband, who is the pickiest man ever, really liked it, and has asked for it again.

this is a good base recipe, but pretty bland on its own.

i added 1 tbs oyster sauce to the marinade, and another to the sauce. i think some veggies would be great in this dish, and give it the nutritional punch that would make it a more complete meal. but other than that, i followed the recipe exactly - my six-year-old liked it, and my husband has labled it a keeper. he's horribly picky, so in book, this recipe is a winner!

i also added onion, used diced tomatoes, omitted the hot sauce and was forced to use garlic powder and whole wheat flour ... and this was still delicious. the whole family enjoyed it, and i'm sure i'll make it again.

i used several suggested changes: i used only baking powder, all wheat flour, and added some cinnamon. i would like to use egg beaters next time, but these are really wonderful. everyone gobbled them up, even my 6 year old and my one year old. i will make them again and again. thanks for the recipe!

i added an extra fourth a cup of milk, and garlic powder and celery salt (omitted other salts) and poulty seasoning. i used all the chicken left-over from making matzo ball soup, which gave the chicken such great flavor -- and it was already cooked. brushed the bottom crust with egg white, cooked for a few mins, set the oven at 350 and cooked for 30 minutes (brushed egg white over the top after 15). i would have added at least 1 small potato, but as it was, this was a lot of filling and just enough sauce. my picky kids wouldn't eat it but my husband and i loved it. without the suggestions of others, i think this would have been on the bland side, hence the 4 stars, but i will surely make this again.

i would have given this 3 stars but for 2 reasons; 1, i made many suggested changes to make it healthier (all whole wheat flour, applesauce for oil, less sugar) since it was my son's first birthday cake. 2, although i did not care for it, he loved it, and over the next week ate the whole thing. it was not remotely fluffy but was very moist and held up well in the fridge. i'd make it again but only for his sake.

fast and easy AND this came out really, really well. i omitted the chili powder so that my 6 year old would eat it, but i think it definitly needs the heat. this would be great with some avacado slices. i'll do this one again.

this is certainly quick and easy, and fun to make with the kids. but in terms of taste, it's really really boring. i used granny1110's recipe for chocolate topping, which was very good and much better than using a whole stick of butter for anything -- too much fat for such a heavy dessert. but this was not something i would take anywhere for other people. i can think of twenty better and more impressive recipes. unless my six-year-old wants to make this again, i don't think i will.

biggest issue? too sweet. the chicken without the sauce was actually quite good alone. if i make this again, i think i'll just marinade the chicken, stir-fry in oil, and serve with rice and veggies.

these aren't really special. they aren't bad, but they aren't anything i will make again. i wanted to make a cookie that wasn't "standard", and citrus sounded good. the cookies are very cake-like, which is fine, but the flavor is very muted. and they are not as orangey as the frosting. i'll eat them, but i doubt even my six-year-old will ask for them. no one raved.

i didn't add the white onion, and it wasn't needed. i wound up adding a whole can of diced tomatoes and lime juice instead of lemon. my husband loves this salsa -- i think it's average (he's mexican and i grew up here in texas -- it doesn't make us experts but it does mean we've eaten a lot of salsa). next time i will add the tomatoes to the onion, jalepeno, etc, cold so there is some crispness to the salsa.

followed advice and added cumin (i mean, really, "mexican style meat" without cumin?) and beef bullion. i didn't have 1 and 1/4 of chilies, but it was fine with the 1/2 c i did have, and i didn't add the whole bottle of hot sauce. i added some jalepeno, though. there was plenty of flavor and heat without the heat being overpowering. i also removed the onions and peppers at the end, shredded the meat, and let it cook in the juice for a bit longer. my mexican husband adored this dish.

i have had this in my recipe box for 2 years and have never thrown it together until now. it was worth keeping around. this was surprisingly flavorful. i added some poultry seasoning and only used 4 tbs of butter, which was plenty. shook it all up in a baggie -- it only marinated for 3 hours since i was in a hurry. i'll make it again. thanks for the recipe!

i had no troubles whatsoever with the recipe "as is." even my husband, who doesn't particularly like chocolate or sweets, enjoyed this.