I thought that this was delicious! It was easy to make too! Tasted like the garlic chicken I get at my fav chinese take out place- only better!I omitted the cabbage and green onions (didn't have these on hand) and used broccoli and carrots, snow peas, 1 onion and red bell pepper. I thought that it was a perfect amount of garlic and ginger, but my young kids did think it was a bit too spicy, so next time I'll use a little less. I'll definately make this again!

It wasn't that these tasted bad, in fact, they tasted pretty good (after I added garlic, cheese and additional seasonings.) The reason I am only giving these 2 stars is because it took me 2 days to achieve an edible result. The first night, I had a great dinner planned or my hubby and I (kids with the grandparents) of thick cut ribeyes, broccoli and scalloped potatoes, and because of these, we had no starch, well done steaks and cold broccoli...after an hour and a half in the oven,these still were only half cooked at best, and had managed overflow all over my oven. Not one to waste, I put them in the fridge and planned to use them last night for dinner. After 10 mins in the microwave, then another hour and 15 mins in the oven at 375, these were finally edible...( that's right, an incredible total cooking time of almost 3 hours)but for all that, they were defiantely NOT worth it...my potatoes were sliced very thin, so it wasn't that, and my oven tends to cook hotter than other ovens i've had previously, so I am just trying to figure out what went wrong...but I won't be making these again to find out! sorry!

Like the submitter of this recipe, I recieved this recipe from a friend a few days ago, and I just made them for the first time- they are AWESOME!! This recipe is the same as mine, except I add 1 tsp. vanilla. I made a devil's food cake mix with mini choc chips, and peanut butter chips. SO GOOD!! My husband kind of made fun of me making cake mix cookies..."why can't you just make regular choc. chip cookies?" he asked...then ate about 6 of them and made himself sick. ha ha. The beauty of these is that the sky's the limit...next time I am going to use a german choc cake mix, coconut, mini choc chips and walnuts! Yum! great post Nicole!

Wow! I have been searching for a chicken cacciatore recipe that reminded me of my mother's, and this is it! Plus, it's way less work than she did to produce basically the same great taste. I used frozen chicken breasts, a jar of bertolli roasted garlic sauce, then I added tomato paste, and additional garlic and herbs. Close to the end of cooking, I added onions, baby portabellas, green peppers, carrots and zucchini...served over angel hair...SO good, everyone ate silently!! I will most definately be making this again!!

These were pretty good. I might make them again, they are easy, but a bit spicy for my young kids. I have developed a recipe for enchiladas suiza that I think is much better than this, but it is also MUCH more time consuming and this tasted relatively close and was easier and quicker...(I make my own home-made roasted tomatillo salsa (with roasted poblanos, jalapenos and garlic), Monterey Jack cheese sauce and slow cook the chicken)But, like I said, these were pretty good and I will probably experiment with the sour cream sauce.

This was SO yummy! The only thing that I changed was that I didn't use black beans...I thought that I had a can, but I didn't. Next time, I will make sure I do. I kept thinking of all of the great ways you could serve this...as a side dish (which is what I did), or over rice, as taco finning or even veggie enchiladas...I am definately going to experiment with this one!

This was SO good! I made it on st. pattys day, and served it over goat cheese colcannon (I sauteed cabbage, onions and bacon, and mixed it together with goat cheese mashed potatoes). I used parsnips and carrots, and added chopped leeks near the end. I will definately make this again!

This is awesome!! The brown sugar and lime juice really make it. I used 1/2 teryaki sauce and 1/2 lite soy sauce and added a little sesame oil. I also added an egg, because I wanted it to be exactly like chinese restaurant friend rice. I also added a little cilantro as well, just because I love it so much! I will defiantely be keeping this as my fried rice recipe!!

This was good...I served it with vegetable fried rice from this site.I am only giving this 4 stars because I, like many others, had trouble with this actually carmelizing. I did thicken the sauce with cornstarch and I added some ginger paste and some cilantro to the sauce as well. Maybe this had something to do with the caramelizing, but I doubt it...that being said, I did think that the sauce was delicious- my daughter ate an entire chicken breast!(she hardly eats a thing) I will definately be making this again!!

When I saw this was the recipe of the day, I had to write a review- my father in law got me hooked on this salad, and it is a staple for the entire family...the only thing is that we don't add the peanuts and sunflower seeds...but I think that next time, I definately will, it sounds like a great addition! Thanks for the post, everyone should try this out as an alternative to coleslaw or a side salad!

Both my mother and I have been using this recipe for years...it is delicious! However, I think that I will continue to look for a vanilla frosting recipe. This will work as a vanilla frosting, but in my experience,I find that without the cocoa, it is VERY sweet and seperates very easily.

This was so yummy!! I came across this recipe a while ago, and decided the other day at kind of the last minute to do a roasted chicken, and I remembered that I had wanted to try this recipe...anyway, long story short, I skipped the marinating step and the chicken was still delicious, although next time I will marinate it as the recipe calls for. I only cooked one chicken, so 5 hours was longer than needed to cook it, so I just set my oven to warm... I roasted some garlic and made a shallot and roasted garlic gravy from the pan drippings, and served it with hoppin' john and kicken' collard greens from this website. I will definately be making this again!!

These were delicious...they(in my opinion, at least) need more than an hour, but no big deal, next time I will cook them for at least 30 minutes longer...maybe even throw them in the slow cooker...

DELISH!!! I made this for a party and everyone loved it!! There was none left!I added some diced water chestnuts and used the whole cream cheese block as many others suggested. Next time I think I am going to add a can of lump crab meat too!!

OK, so this was the frist time that I ever cooked london broil, and I felt like I should have marinated it for like a week...MAYBE it would have been tender then...but that has nothing to do with the yummy sauce!! I made a few changes and additions, such as garlic, a few dashes of liquid smoke and only half of an 8 oz. bottle of kraft zesty italian dressing...I will definately make this sauce again, maybe I will try a london broil in the slow cooker...

This was delicious!! I used pole beans, and shallots instead of onions...I was in a hurry, so I sauteed the bacon, garlic and shallots, salt and pepper while I steamed the beans seperately in the microwave for 2 minutes. When the bacon was pretty crispy, I added the beans and sauteed for a few minutes. I will definately make this again. I actually have made a version of this recipe using proscuitto, shallots, garlic, salt, white pepper, and brussel sprouts instead of the beans...it's THE only way to eat brussel sprouts!!!

This was so good! I had no idea that my favorite soup would be so easy and quick to make! I did make a few changes....I added a pinch of sugar and carmelized the onions, this took about 30 minutes. Then I added garlic powder, white pepper, thyme, bay leaf, and beef broth. Next time I will add an extra can of broth, but that may just be my personal preference. I will be making this on a regular basis!!

These were pretty good...I think that my family prefers a softer cookie, so I don't know that I would make these again, but for those who like a crisp cookie, this is a great recipe. I do think that if I made these again, I would cook them for less time than 25 minutes.

This is pretty good. I added sliced zuchini to the meat mixture, as well as fresh garlic and onions. I also used skim-ricotta, fresh mozzarella, light sour cream and light cream cheese, along with some italian seasonings to make the filling. I might make this again, but I think we prefer a saucier pasta, and I will probably stick with my baked ziti...It was a good change from regular spaghetti though!

I will definitely make this again...I really liked the sauce, but next time I will double it like some other reviewers suggested...the chicken was not as tender as I would have liked, but that was my own fault...that got my wheels turning that this would be a great slow cooker recipe...next time I might just try it that way.