Good... but I don't really like collards. I also used chicken broth instead of water, which i would NOT recommend doing. It was MAJORLY salty. Next time, i would stick to water and cut WAY back on the salt.

Made this tonight - husband loved it...said he would give it 4 stars - I didn't think it was that great. To me there is just something missing from the sauce. Not sure I would make it again.

OH MY GOODNESS, love it. I renamed it "Michigan Symphony Salad" because the flavors blend like a lovely piece of music! Thanks for this amazing salad, I'll be serving it all summer.

This chicken came out wonderful! I usually use boneless skinless chicken breasts. I always make extra to have the next day cut up on a salad. The whole family loves it. Always look forward to grilling season to make this recipe.

Wow! This was excellent, and it was REALLY quick. I didn't change a thing and it came out wonderfully. I will certainly be making this again.

This was VERY easy to prepare. It is also inexpensive and filling. I changed the reduced sodium chicken broth to ham stock and added pinto beans. I found it tasty and satisfying.

Truly wonderful. Full of flavor and tender too. Very easy to make as well. I would definitely recommend and serve again.

This was interesting! I was NOT a fan of the OJ, although I usually like the exotic things. I didn't think it blended well, even after I reduced the OJ to 1/3 cup and let it "age" overnight. The leftovers went bad in my fridge. I am glad others liked it!

YUMMY!! But full of calories!! I changed the peanuts to 3/4 cups of chopped almonds, added 1/8 cup flaxseed, raisins, and used 1/4 maple syrup instead of honey, and after all the math I did I still wound up with 310 calories per half cup! This stuff packs a delicious punch, but watch your portions. The vanilla really ties it together. This would make a great gift for my health nut bro... who has a faster metabolism. Nice work!

I thought this was great. The chicken wasn't as moist as I would have liked, but it still tasted great! I marinated this for about two hours and the results were very good.

This bread I made by hand, as I don't have a bread machine. First I combined the yeast and 1/2 of the flour and salt, warmed the water slightly, and mixed on high for 3 minutes once all combined. I then added the rest of the flour and ingredients and let rise for 45 mins. I punched down, placed it in pan, and let rise for 30 more mins, then baked at 350 for 30 minutes. It was good... but if I made it again I would omit the salt as the seeds brought a lot of salt of their own. I guess I'm just not a fan of sunflower seeds~ but this is a very hearty bread!

these were good! They were actually quite moist... perhaps it's because I used a type of butter made from olive oil. I substituted molasses for the apple juice, and used white cane sugar instead of brown. I also left out the coconut powder and ground the flax. I didn't have any gluten, so I omitted that as well. Almonds replaced the soy nuts... and were wonderful! These are not too sweet, but could use something... maybe something tangy... Thanks for sharing!!!

Well, the sweet potatoes gave these burritos an interesting "bite", but I wasn't a fan. My hubby liked them better. Something was missing... maybe next time I'll put tomatoes in them to give it some more dimension. A+ for effort though!