Had I never tried Lisa's Chicken Marsala, this recipe would've been a 5. (wish I could give a 4.9) It's great, my family loves it, but the marsala is just one notch better in our minds. This recipe is a tad closer to chicken piccata with the acidic ingredients whereas the marsala is more sweet. I'll make this again I'm sure.

I agree with some others who had trouble getting this to freeze, except... I persisted and now I rate this a 5 star. On my first batch, I hurried. I didn't "temper" the eggs properly (that's where you take warm mix out, add to egg & return to the pan). And I threw in semi sweet chips that I presumed had melted sufficiently. Then I failed to chill well before putting in my machine. Worse yet, I used my Cuisinart freezer that allows a fairly thick build-up in the canister between the dasher & the edge, preventing the center from getting to the coldest area. The band-aid was to put the half-frozen mix into a shallow container in the freezer and stir every few hours until it was ice cream. Tasted good, but had "bits" (either choc chip or egg - not sure) The CURE is: follow the directions! Do not boil, properly temper the eggs, use as tiny chocolate bits as you can (shaved is best), chill completely before freezing, and use a maker whose dasher really scrapes the canister edge. (My Waring did great) If you don't hurry, you will be rewarded with a very rich, delicious ice cream. As another reviewer stated - not overly chocolate in flavor, but exceptionally rich in taste & texture.

This recipe is the same as the basic vanilla recipe that comes with the ice cream freezer - just add mint, coloring and chips. I wish I hadn't, though. Turns out the mint flavoring I had in the cabinet is just that - flavoring. This needs EXTRACT. Even then, though, it's the reviewers suggestions that make this recipe good -- oreos, shaved chocolate... I suggest broken Keebler grasshopper cookies.

My grocery gave away a free pound of HUGE butterflied shrimp with the purchase of porterhouse... needless to say I was hurriedly picking a grill recipe. I didn't have 2 hours to marinate, and I had to sub chili powder for hot sauce (guestimated amount). This was a hit! Thanks, Robbie.

Soccer tournament: coach says 'healthy' boys want tasty. I took some guff for MAKING granola bars, but after our van full of boys and moms tasted these, I went from heel to hero. I did switch raisins to mini chips, other than that I followed the recipe to the letter. These are delicious and don't have the sticky-probably-chemical quality of store bought chewy granola bars. I'll be making these for all my kids' sport teams.

These were the best I've ever had. They disappeared in a hurry.

This is THE perfect picnic/potluck/side dish pasta salad. I made it exactly as published. The flavors blend beautifully -- not too plain; no overwhelming ingredient. It is on the sweet side so don't presume the relish & mustard will stand out. As I said, it all blends. Also, if you contemplate colors as you plan your meals, you can expect a gorgeous golden yellow from this recipe. Delicious. Thanks Connie0751.

These were very good. I added some orange extract since the batter didn't seem to smell/taste orange-y. Glad I did. I served these for breakfast, and they got an all around thumbs up.

Like others, I couldn't find foccacia. We used "squagles" - square bagels - which I toasted just before making the sandwiches. The family concensus was thumbs up, but not way up. Some added more spread which helped. I think what was lacking is veggies - even lettuce & tomato would help.

I'd make this again! Like others, I failed to marinate overnight. I doubled the recipe in a 2 gallon ziplock, and kept flipping it on the counter until 45 minutes before meal time. My oven was in use for other items, so I opted to put these on the grill. I lined my biggest pan (about 16x20x3) with heavy duty aluminum foil, preheated the grill, and tried to keep it at 400. (FYI, I could only fit about 2/3 of the double recipe in the pan, so I kept some for another night) I turned the wings once a bit over 1/2 time. I let it sit a bit too long (last minute logistic issues on my part with side dishes) so some stuck to to foil, although the 'burned ones' still tasted good. The whole family loved these, and one of my kids already called dibs on the leftovers for tonight's dinner.

This was a bomb. Tasted good, but scared off the fruitcake-wary folks, too sweet for some, and not at all kid friendly. Orange slice cake 2 (on this website) is nearly identical but in a 9x13 and baked slower & longer. IF I were to try again, I'd do that. In this one, the candy bits against the tube pan were hard to free up after baking, and the finished product was thought to be a fruitcake. Those of us who tasted it liked the flavor, but could only eat a tiny sliver.

I needed a good, basic roll on short notice and this was perfect. My guest (aka my mom) actually did the baking, and she whipped these up in no time. She's an expert bread baker & I noticed she used a wet paper towel during rising. She also said she added some flour. (experts add/delete based on the day's humidity and 'feel' of the dough) She only used the KitchenAide hook for kneading. (cheating, but sometimes I do too) All of us LOVED the taste and texture. What we were too full to eat at dinner was consumed at breakfast with butter & honey. I'll make this many more times!!

My daughter made this to take to an 8th grade graduation party (point is...lots of teens!). I had a 1/2 jar of Nutella that had hardened, but not expired. After calling the company for assurance that the product was ok, I warmed it to soften it, and mixed it into this recipe. We skipped the nuts per another reviewer and rolled the finished, chilled ball in mini chocolate chips. My daughter says she got lots of recipe requests. She gives this a 4 without the hazelnut spread, and a 5 with it. She took a box of graham sticks as the "crackers". (Thanks to the photo submitter for that idea!) Definitely a keeper recipe!