I love green olives but this was even too olivey for me. Just way too strong of a flavor so that olive was the only thing I tasted. Couldn't finish an entire chicken breast. Sorry - not for us!

Everyone in my family enjoyed these, even my kids. The only changes I made were using a can of lima beans and a small can of evaporated milk in place of the cream. I used a very small amount of dried dill since I didn't want it to be too strong, and that pinch added a very nice flavor. I let this simmer for a half hour while I made the rest of dinner and it turned out creamy and flavorful.

Very good start to an easy, family-friendly casserole. I browned cubed chicken with Mexican seasonings, plus added a teaspoon of seasoning to the cooked rice. I stirred the rice and chicken with the salsa, just 1 can of cream of chicken soup and 1.5 cups of cheese (mix of cheddar and colby/monterey jack). I did not add any extra onion. I sprinkled another 1/2-1 cup of monterey jack (didn't measure) on top of the mixture that I had poured in a 13x9 dish. I baked for 30 min and had a yummy meal all ready. My husband and kids liked the casserole put into a flour tortilla so I called it burrito casserole! Thanks for the ideas!

A good start when I wanted some lemony chicken. I did have to change the ingredients slightly based on what I had available. I used lemon juice concentrate - about a tablespoon so no peel. I also subbed dried basil for fresh, and used dried thyme for rosemary. Finally I mixed all the ingredients together, poured them over chicken breasts in a glass dish, covered with foil and baked for 30 minutes since my stovetop was take with oher things. It came out nicely flavored and very moist.

I changed a couple things in this recipe but it was too good not to rate 5 stars. I loved it and I usually don't like fruit and meat together. I followed the directions in putting the apple and onion slices on the bottom but I don't drain the sauerkraut, nor do I add sugar - we like a little bite in our kraut. I added a combination of sweet tea and chicken broth into the slow cooker. Everything comes out moist and flavorful!

These were OK, not my favorite but not bad either. I used grape jelly since that was all I had, and I simmered the chops in the sauce. We had them about a week ago and I can't even remember what they tasted like except that nobody hated them. I guess that isn't saying much for the recipe.

This recipe turned out some awesome pork chops! We had 5 boneless chops we cut from a pork loin at 1/2 -3/4 inch thick. We followed the recipe almost exactly, subbing lemon for lime juice but keeping everything the same. We took the suggestion of sprinkling a little extra Old Bay onto the chops before grilling also. The chops were juicy, tender, and flavorful (not vinegary at all). We are planning on making them for company in a couple of weeks!

Pretty good but lacking some kick. I followed the first part of the directions exactly, but put the browned steaks and beef broth in the crock pot on low for 4 hours instead of simmering for 2. The steaks did come our very tender, but it was a tad bland. I think a few dashes of worchestershire and maybe a 1 dash of hot sauce might help. I will try it again but with the extras.

Good to start with but I did make a few changes based on reviews. I upped the milk to 1 cup, the cheese to 11/2 cups, the salt to 1 teaspoon and added a dash of garlic powder. I also reduced the sugar to 1 tablespoon. The bread cooked for just over 35 minutes, in the center of the overn (lowered the middle rack) and came out crusty on the outisde, soft and slightly dense in the middle. Reminded me of pizza crust - which is not a bad thing! My girls loved it and we will see how hubby likes it when I serve it at dinner tonight. I will definitely keep this around. Might even try some different savory herbs next time.

A good addition to my recipe box...husband liked it a lot although the kids were not crazy about the chicken. The chicken DID come out kind of dry - and I followed directions. Next time I might mix the chicken into the sausage and beans more, or will brown it slightly first to seal in juices. It had a stronger flavor than I had anticipated but was very filling and easy to make. I'll try it again!

Pretty good but WAY too peppery. I didn't even use all the pepper called for (plus no adobo) and it was too strong for my 8 year old to eat the potatoes. Next time I will tweak the spices a bit. The chicken came out very good - like smoked chicken - although my bacon did not crisp up. The potatoes also came out just right, which is important to me because I always end up with undercooked potatoes when I roast. Overall, a great concept that I will make again - just without all that pepper!

This was OK. I was not that impressed with the cod but it was fine. The breading was pretty basic, although I did not use the egg white but rather just added a bit of extra oil to the crumbs. Although this was not bad it was not that exciting so I'm not sure if I will make it again. Thanks for the idea though.

My husband and daughter liked these but I was not a big fan. The almond flavor was in the background but it seemed strange and offputting. This has been my first attempt at savory sweet potatoes (there was no sweet flavor at all) and I don't know if I will make them again. I much prefer a sweet-flavored sweet potato.

This was a very tasty recipe, although I can't give it 5 stars as I changed it a bit. I used olive oil instead of butter and I did not heat the ingredients. I poured it over a pork loin in a ziploc and let it marinate a couple hours before roasting- basting every 20 minutes. It came out tender and yummy, although I should have reserved osme of the sauce for dipping. I will make again!

Warning - these are really addictive! I made them using pecans for family and friends and everyone raved. I have never "sugared" anything before, do not own a candy thermometer and was nervous it would not turn out but it was just as the recipe stated. At 8 minutes I dropped a bit into some water and it formed a soft ball. I mixed and cooled. Yummy! This recipe is easy, accurate, and definitely a keeper.

Maybe more like 31/2 stars but better than I expected. I used canned chicken instead of tuna (don't like tuna), and halved the recipe. The only other differences were using canned peas, adding a sprinkle of garlic powder (probably won't bother next time), and sauteeing the onions ahead of time. One of my kids liked it and one didn't, but I thought it was pretty good. Definitely filling! There was one aftertaste that I couldn't put my finger on though - maybe the processed cheese, maybe the garlic powder or the peas. I will try it again though.

Pretty good. Not very lemony but more like a type of pesto sauce. Simpler than making an actual pesto. I might make it again.

I made this with orzo and half the broth, plus had to leave out the tomatoes (husband hates them). I like being able to incorporate veggies into a side dish but the taste was a bit off. The herbs were too strong and it was missing pizazz. I think it needed a little acid or something. I don't know if the tomatoes would have made a big difference. Perhaps a squirt of lemon juice or rice wine vinegar would have added a bit of punch. I will try it again when I can reduce the herbs, add the tomatoes and a bit of "something else" to improve the flavor. Not a bad starter recipe though.

Eh, it was all right. Not too sweet as I was afraid of, and hardly any soy sauce taste surpisingly. I used this on chicken and while my kids loved it, my husband and I were less impressed. Might make it again in a small batch just for the kids.

Blah! This tasted like nothing. Well, there was a slight white wine taste but even that was subtle. I admit I used a some liquid smoke instead of hickory chips but I don't think chips would have helped. I even added extra garlic and some green onion but still nothing. Won't make again-oh well; thanks anyway.