Excellent recipe! The only thing I did different was add some hamburger seasoned with italian seasoning. Loved it!

Quick and delicious!

Very good recipe. The only thing I changed was a bit more onion, pepper and cheese. May spice it up a bit more next time but will definitely be making again.

Unfortunately we weren't crazy about this recipe. I left the garlic in the pan and added even more spices than the recipe called for and still found it to be a bit bland.

This is a great recipe! It is now my VERY picky daughters' favorite chicken. The only suggestion I have is less oil in the skillet. I did drain most of the oil from the pan before I browned the chicken and it turned out excellent. If you like a LOT of flavor you'll love this chicken! I just wanted to add to my review and say that I made this again on my foreman grill and LOVED it. The taste was the same without the extra grease. We love this recipe so much!!!

I really like the recipe. Although I found it to be a bit dry even after putting in a full cup of broth. I think it's a wonderful base recipe that has many possibilities. Next time I will probably try cream of chicken soup instead of broth.

Delicious recipe! I did cool it down a bit by leaving the jalapeno peppers out and thickened it with a bit of corn starch. We loved it! An easy recipe to customize although delicious to begin with.

The ABSOLUTE BEST apple pie EVER! I will never make it any other way again. Thank you so much for the wonderful recipe!

My mom used to make jam-filled muffins. I hadn't thought about it for a long time, then I found this recipe today. I halved the recipe so I could make 6 muffins in the toaster oven and not heat up the whole kitchen by using the big oven. (It's August!) I used half white wheat flour, Splenda instead of sugar, red currant and black currant preserves, and chopped hazelnuts on top. When assembling the muffins, put a bit of batter in the bottom of the muffin cup, then add a dab of jam (not too much), then top with more batter. Try to "seal" in the jam with the batter so it doesn't boil out. Don't put in too much jam or it will boil over and burn and stick in the pan. These were really good! It's not an overly sweet, caky muffin, but a more traditional muffin that's slightly sweet. (Like how scones are supposed to be only slightly sweet, not the icky cake-cookie concoctions at Starbuck's--too sweet!) The real sweetness comes from the jam inside, all hot and melty. Let the muffins cool a minute or two before you bite into it...keep the kids away for a bit, you know they're going to grab 'em right away. The jam inside is HOT and you don't want to burn your mouth. YUMMY breakfast muffin and super easy, with ingredients you have on hand. It's a keeper!

Mmmm, just like Mom used to make! I used 5 Tbs of butter, and skim milk, because that's all I had. After straining the water out, I put the taters in the hot pot back on the burner, on low, and let the excess water steam away for a minute. Emeril suggests this for avoiding goopy or runny taters. I used a hand electric mixer right in the pot, just like Mom. (Make sure your nonstick can handle it--mine can, Cooks Essentials is tough.) Use a low speed to avoid overbeating. Add milk gradually until you get the consistency you want. I like mine thicker, with a few little pieces to letcha know they're REAL. If you like a more perfectly whipped version, a stand mixer would work better. Just keep an eye on it so you stop it at the right time. Do NOT substitute a food processor--wrong tool for the job. You'll get a glutinous glob. If you use a stand mixer, preheat the bowl in hot water to keep your taters hot. Good idea to warm up your serving bowl, too, if you're using one. In addition to the add-ins other reviewers have mentioned, try whipping in sour cream, or fold in grated cheese, crumbled crisp bacon, sprinkle chives on it, or anything you top taters with. I like just fresh ground salt, pepper, and butter. Good quality taters have a wonderful taste without needing to be hidden behind strong flavors. And, don't let highly seasoned spuds upstage your main dish. Thanks, Sandra, for the recipe/prep tips!

My mom used to make oven rice pudding with just uncooked rice, milk, and sugar, but we can't figure out how she did it. So I was looking for an oven rice pudding recipe that starts with uncooked rice. I found this recipe, and it's excellent! I made it as stated, with the raisins, except I substituted Splenda for sugar and it worked just fine. I halved the recipe and used a 1 quart dish, and it's done a little sooner than the time stated. Also, I recommend preparing this in a bain marie: place the baking dish in a larger baking pan like a lasagna pan, and add boiling water to the larger dish (not the recipe itself)--this is a classic technique for preparing custards with a nice texture that don't dry out. This recipe is a keeper. In fact, I need help to STOP making it because I like it so well. Sorry Mom, this one is better! Thanks, Juanita.