The only thing that I did differently was omitted processed cheese and just used regular shredded Mexican blend cheese instead. It was a hit at a company potluck with no leftovers!

This was really good and just what I was looking for. The only thing that I did differently is when I bolied my chicken I added onion powder, garlic powder and some salt. I also added just a small pinch of Oregano to the soup when I added in the salt & pepper.

Very delicious and satisfying. I did not have any celery salt or basil yet it still turned out delicious. I did add some bread crumbs and garlic powder like others suggested, I may have added too many as I had to add some water to loosen up the paste for spreading without ripping the fish apart. I cooked this on tin foil on a broiler pan. Next time I will salt and pepper the fish prior to adding the topping as the few parts that did not have topping were flavorless. I served this with broccoli and cheese. Next time I make this I may experiment with Morton Nature's Seasons seasoning blend. It lists the following ingredients: salt, black pepper, sugar, spices, onion flavor, garlic flavor, parsley, and celery seeds. This seasoning seems to cover the bases without having to measure out individually.

I too followed the suggestion for 2 C. brown sugar, 3 C. confectioner's, and 1 C. peanut butter. I also topped it with melted semi sweet chocolate chips YUM!!

Excellent! My whole family loved it. I used the George Foreman Grill as it is freezing here in MI. I topped the checken and then put it in the oven for about 5-10 minutes on 425 degrees to melt the cheese and warm the tomatoes. I served this with garlic bread and gnocchi topped with a homemade tomato sauce put together with the extra tomatoes, basil and some fresh garlic simmered while everything else was cooking. Very healthy and delicious!!!

This recipe is FANTASTIC!! I have made it several times, most recently for my daughter's 9 year old friends during her birthday sleepover. I had 2 very picky eaters there, and they asked for seconds, ALL OF THEM! My daughter continued to ask for this this for the next 2 days, and became disappointed when there was no more left. My husband loves it too. Doubling the sauce is a must, and preparing the chicken ahead of time - the day before is necessary if you are short on time. I use my George Foreman grill to speed things up. Excellent, this has become part of my regular menu.

This was good, but nothing special. I would suggest adding chocolate and/or caramel topping for sure.

This was good but I made some revisions after reading other's reviews. I added an extra 1/2 cup of half and half and about 8 oz of sour cream to keep it from drying out. I also added some onion powder to the mix and crushed potato chips to the top.

This was AWESOME! Everyone I made it for said it was the best fried chicken they had ever eaten.

Wow, intense flavor! The anchovies gave the spread/dip enough salt for sure and you really didn't notice any fish flavor until the end of your bite. It didn't hit my palate right for some reason. I agree with another reviewer maybe a different softer tasting vinegar (for my taste)? Just my opinon tho. Thanks for sharing your recipe.

I didn't have pancetta but used regular thick sliced bacon and it worked well. Made it for all of my friends and everyone is still raving about it 3 weeks later...

I made these for a long distance family reunion and they didn't last long. I agree you do need to practice the dipping but practice is fun! Also with the different flavors of chocolate sandwich cookies now you can have fun with your flavors or go double stuffed...fun recipe to do with the kids, they can put the teddy graham on.

This was the best marinade I have ever used on pork chops; all of my friends agreed. I omitted the orange zest (forgot...oops) and added a bit of worchteicher sauce...would totally recommend!

I made this for a group of friends and everyone LOVED it...very smooth...had a great flavor without being too rich.

I have made this recipe 5 times already and people claim it is addictive! I agree and LOVE this recipe! It is colorful and fun to make, and like someone else mentioned, you can't mess this one up. I put this in pita's with turkey, eat it with chips and have simply ate it right from the bowl on a spoon! I've made small changes each time I have made this and yes, it is even better the next day. Today's batch went something like this: Frozen sweet corn instead of canned, fresh Roma tomatoes instead of canned, 1/2 cup each red and orange bell pepper for color and sweetness, I omit the green pepper. Red onion for color, fresh chopped garlic instead of powder, 1/4 C red wine vinegar, 1/4 C rice vinegar 1/2 C italian dressing. We are not cilantro lovers so I do not add that but many others do.