A VERY worthy dish that pleased my 3, 7 and 10 year olds as well as me and my wife. I did everything per the instructions except I used an additional 1/2 tsp of salt & pepper. I may have been a and ounce or two over on my bacon as well. I also scaled the recipe down to 8 servings down from the 20 the original calls for. It made enough to have for a second dinner.

I used several tips from Previous reviewers as well. I stuck to using the two wines but after browning the chicken I removed it and sauted the mushrooms (Double the batch) in the oil/butter the chicken had just fried in. Then poured in double the amount of wine and made a slurry of the left over seasoned flour and canned chicken broth. Once mostly thickened I poured in about 1 cup of HEAVY CREAM! Turned the fire way down and stired it and put the chicken back in to simmer for the 10 minutes. All I can say is YUMM YUUMMMM!!!

More of a cake than a "brownie" to me..I was hoping for more of a fudgy brownie..I'll keep looking.

I made this a few months ago...not really what I was looking for..Mine tasted too floury and didn't really fluff up. I think I would need to play around with maybe adding more flavoring to it.

I'm not an avocado fan so I didn't make the salsa, but I did make the chicken...This was so good! I used boneless skinless chicken thighs and I did marinate them over night..The most moist chicken I have ever made! I would add a little more seasonings the next time, it was a bit bland for my family;s taste, but overall it was great. I'm giving it a 5 star even though I didn't make the entire recipe...Try this chicken it's great!

The best Cobbler recipe yet! I have been looking for a recipe that was doughy and finally found one! Don't skip the boiling water step, this really changes the texture to a "doughy" consistency...Wonderful! I didn't end up using the full amount of water, but I did use most of it...I also used double the peaches...

absolutely delicious! of course, i had to change the recipe to use what i had on hand. i used bottled lemon juice, and lemon pepper in place of both lemon zest and a small amount of the pepper. i still put in about 1 tsp black pepper. I also used pre-cooked frozen shrimp, and they came out over cooked, so I'd suggest using the fresh or uncooked shrimp. Even with those alterations, it was fantastic and I wish I would've made a double batch.

This was just okay for me. I followed the recipe to a tee, but I didn't care for the large peices of peach...

I made this last night after going through every recipe on this site. I'm sure the reason it didn't come out was my error, but I won't be making again. It was way too juicy (I think I used way more fruit than it called for) and the topping was pretty bland. This was even after I added some brown sugar and vanilla in the batter..I would suggest mixing in some flour or corn starch with the fruit if your going to make this. It didn't hold very well.

Definitely takes longer than an hour to cook, but it's worth it. Next time I make this, I'm preheating the filling. But there WILL be a next time, my girlfriend went nuts over this! I also substituted bacon for ham, just because bacon tastes soooo much better than ham in everything. We dipped bread and little chunks of salami into this, delicious!

Tasty,and very very easy. I just threw some garlic salt and crushed red pepper in with the veggie oil, and shook that all up. YUM! My boyfriend and his friends ate a huge plat of them,we will use this all the time.

The chicken was dry, and the rice took a long time to cook- I ended up adding water twice to have enough liquid. I would not make it again. It was edible, but not memorable.

This soup really is fantastic! I was craving a hearty vegtable soup, one that I could make during the day, and serve my family for dinner. This is it! The vegtables were all cooked perfectly, and you can really tweak it for your own taste. I added pasta the meatballs (premade) to my husbands dinner, but I just enjoy the soup itself. Some changes I made- I had no fresh herbs on hand, so I used all dried, an "italin" blend, and some additional parsely and bay leaf. I also added a few grinds of lemon pepper. I used carrots, celery (stalks and leaves) canned kidney beans, white beans, and canned green beans. I didn't have any zuchinni, so I cut 3 small potatoes and used those (with skins). I used one can of beef broth and one can of chicken, instead of water( forgot the wine too!). All low sodium... I think that any changes you make will be great! The base recipe is wonderful also, but we made do with what was on hand. For a final touch, I splashed in some worshirtire sauce. Probably not typical, but it gives the soup a richness and brings everything together. Few quick tips- saute the onions, then add the garlic. Onions need more time to soften, and garlic burns rather quickly. And chopping all those veggies really doesn't take more than 5 mins tops. I saw a few complaints about that-what do you expect? Fresh food takes alitte work!