This was pretty good. Read "Witchywomans's" blog and because she was a bit humorous I decided to check out her reviews...so I saw this. Pretty tasty but always when putting a sugary ingredient as part of a coating your going to end up with a 'burnt looking' product. It may sound a little wierd but I actually (kinda, um...sorta) 'boiled' the fried chicken in the oil (by frying in 300 degree oil) the first 15-20 minutes, remove to paper towels, crank the oil up to 375 and fry 5-7 minutes for the golden crispy finish or til desired crispness. Done right it will not be greasy. Some of us (yes meeeeee!) save oil which is okay when properly strained and closed tight but when I try a new recipe that involves fying I always use good fresh (peanut best) oil. It's the only way to give a fair rating. As far as the ingredients I didn't change a thing...pretty tasty. I thought the addition of the boullion powder is a great flavor enhancer. I agree with one person on here...dry, dry...pat the chicken reaaal dry. The honey doesn't 'slide' off. Next time (if I make this)...I'll add some cayenne pepper to the honey then coat. Ummmm...spiiccccey-sweet.

Very good! I had just bought some chops that was on sale and wanted something new to do with them. Viola! I did add a dash or two of Worcestershire sauce and some fresh sliced mushrooms as I love them in good sour cream sauces (this one is good). The sauce is nice and velvety. Next time I think I will try a spoonful of good ole "smokey" paprika. Just for a twist. I think the sauce could handle just about anything...including a 'rosemary' encounter.

I used russet potatoes because thats what I had - should of used red or yukon golds- would of been better suited for this. Turned out ok - didn't realize I didn't have tumeric. Had a nice touch of heat and we enjoyed them but probably won't make again. We have other roast potato recipes we prefer. Thanks for the recipe.

Was a quick throw together. Used panko crumbs, BLSL thighs and the spices as called for. I drizzled just a bit of olive oil on them before putting in the oven. They came out very crispy and flavorful. Nice spice combo. Thanks Kara!

Cindy of 11/9/09--This pie is not what I expected given all the stars. It's okay but not all that. There are two recipes for this pie just so you know. One tells how long to simmer syrup, one doesn't. I used the one with the 2400 or more reviews. It doesn't. I thought both were identical so I just clicked on this one to rate. Thank the Lord because I thought I was going crazy reading this one's direction. Though the simmer issue is moot. No need to get all worked up over a rating. You are suggesting a person have to lie just because someone took time to post a recipe?? If I didn't like it...I didn't like it. It wasn't runny, it held up...but the taste was just okay. I am a seasoned cook...not a chef...but a seasoned cook. I followed THAT recipe from 'A' to 'Y' with 'Z' being the spice that I added. If I had not added spice...this rating would have ben a 1 at best. Since I DO know how to cook...nothing failed with pie. It's just ok! When I see this many stars...I just expected a lot more. You must be a relative but be advised to breath...it's not that serious. You responded to my previous comment/rating (this one replaced unfortunately) with wierd & hurt feelings over a recipe I have every right to rate. This apple pie is palatable at best for my taste so no-- it wasn't a disaster but it was just....oooookay. I still think the pie would fair better cooking the apples IN this syrup as well but again that's my opinion. And thank goodness for it!

I started off rating this a 4 and moved way up the scale to a 5! Use fresh garlic, tomatoe paste, extra tomatoes. Fresh basil and crab are nearly a must! I would recommend added the fresh crab towards the end of the cooking process. Let all of the flavors meld prior. This is sooooo yummy!

I had some buttermilk that needed to be used up and found this easy dressing recipe. I had to fiddle with the quantity of the ingredients just a bit to get exactly what I wanted but it's very tasty and I will use it again. Thanks for sharing Jean!

Have made this several times and it's always a hit.

I used ground turkey, less brown sugar and some very good quality bbq sauce. They turned out very tasty and were fun to make. Thanks for the recipe!

Pretty spicy but was delicious!

I followed the recipe with the exception of using beef broth in place of the water and added mushrooms. However, I didn't follow the method. I seared the roast, put it into the Crockpot, added the rest of the ingredients and cooked on low for 8 hours. An easy Sunday meal!

Pretty yummy stuff. We enjoyed this over some steamed rice. I have always thought of mongolian beef as a spicy dish so I added some pepper flakes and that really did the trick. Thanks for sharing this recipe. I will make is again for sure.

I did thicken this first before adding the eggs and still got puffy eggs but I'm sure it was my technique. For such a simple soup it had great flavor but did think it could be improved upon. Will make again but try adding some additional flavors. Thanks for the recipe!

I thought this was excellent. I dipped in flour first, then egg, then the cracker mix. I added some panko crumbs in with the mix and lots of seasoning. The chicken turned out nice and crispy with great flavor. Served this with creamy milk gravy, mashed potatoes and roasted broccoli. Good meal - thanks!

4.5 stars. I halved the recipe and didn't do much different. Yummy.

I agree that these need more spice. Next time I will add Jalapanos for sure. I had no issues with with burning on the bottoms but they did get browner than the top. Parchment paper is a good idea. These were enjoyed by all. Best when hot. Thanks Carol!

I wasn't so crazy about this but wow did the guys ever go for it. I think this might of been better for me if I had mixed it all up instead of layering it. And the cheese.......omg....I can't even imagine putting the whole 16 oz. of cheese on top of this....it made too much of a cheese crust and I only used 8 oz. of cheese. If I made this again I might try mixing it all up. Oh - I baked mine instead of microwaving it. Thanks Kathy!

Everyone loved this and it was so easy to prepare. I made it in a 9x13 pan and used the toffee chips in a bag. I think next time I might make 2 boxes of pudding however, this was incredible as is. Thanks so much !

I did stir fry the carrots and cabbage for a few minutes just to soften them a bit, I added some soy and oyster sauce then mixed in the cooked pork before assembling the rolls. We dipped these in some sweet chili sauce which was perfect. Served with Szechwan shrimp and fried rice.

My 2 teenagers thought this was great. My husband, thought it was the best enchiladas he's ever had! Now that's saying A LOT! The directions are weird. Step-by-step they didn't make any sense. I improvised and did what I thought they meant. I probably would add some cilantro and sliced olives next time.