Super easy to make. I read through all of the reviews and made it with chicken tenders that I had on hand. I also scaled the recipe for two person (instead of 6 servings). I put the equal parts of panko bread crumbs and coconut flakes into the small blender, also added some curry powder (1/4 tsp), some garlic flakes, season salt and walnut. Then I blended until all ingredients are equal sized. Since I only had Greek yogurt on hand, that's what I used (1 cup of the Fage 2% plain). I dipped the chicken tenders in the yogurt and then breaded it in the crust. Then sat it out for about 15 minutes while my oven was heating up. Cooked according to the reviews (450 F for 15 minutes and then 350 F for about 30 minutes). The yogurt kept the chicken so moist. Only the one small piece that I had was a little bit dry, but the flavor is still really good. Super easy and definitely will make again. It's even healthy too. No oil in this whole operation, only some coconut flakes... =)

Made this recipe for my DH's B-day. I couldn't find coconut cream so I used a can of coconut milk. Otherwise, I made it exactly as the recipe said. I wanted to make it into a round cake, so I used 3 8-inch cake pans, buttered the bottom of the pan and put parchment paper over it, and then buttered the parchment paper and the sides. Then I cooked all 3 cake pans in the oven until done. I quickly poked holes in them via chopsticks and poured the mixture of coconut milk and condensed milk over it (the coconut milk really thinned down the condensed milk, so I didn't need to heat it up to thin it). Then I waited for it to cool before flipping them over to assemble the birthday cake. I used a third of the whipped cream and mixed it with some coconut flakes to put in between the cake layers. It was a little scary flipping the cake over to layer them, but the parchment paper and butter really helped. It wasn't too hard to position either with the whipped cream in between the layers. Then I frosted the whole cake with whipped cream and dusted toasted coconut flakes all over. It sat in the fridge until dinner time when we enjoyed it. With coconut milk, it was a little wet at the bottom of the cake after sitting in the fridge, and it was a little too sweet for my taste. But overall, very pretty cake and overall very easy to make.

I read all the reviews and made the modification as needed. I only used 1 tablespoon of black pepper and 2 tablespoons of Creole seasoning, and 8 cups of water. I did not add any salt at all. Overall, I thought it was a little too spicy still (even with the modifications). I may not add any black pepper next time. It is also somewhat watery even with only 8 cups of water. I cooked it in the slow cooker for about 7 hours (1 hour on high, 6 hours on low). I don't think 6 hours on low would have been enough on its own. Good flavor, but spicy (we had to eat a lot of rice to compensate). I wonder if I need to smash the beans up next time to make it less watery. Made a lot of red beans. In my 6 cup GLAD container, it filled up 3 of them (each container is good for 4 servings of beans). I guess a lot of leftovers. Will probably try freezing some as well.

Super Easy!!! I made it with sausage instead of bacon. I was really afraid that it was going to stick (like one of the reviewer's comments), but it did not stick at all!!! I would reduce the amount of salt a little bit next time since it was a little salty. Also, it took about 1 hour to cook (instead of 35 minutes). At 35 minutes, I looked through the glass door of the oven, and only one side of the quiche was just beginning to rise. So I waited and kept on checking. Total was about 60 minutes. All of it rose nicely and some of the top was browned. Afterwards, it deflated quickly when it came out of the oven. But that didn't affect the taste. It was yummy and quick. Definitely will make again with variation of fillings.

I have made this recipe dozens of times. It is always a hit. The crumble on top can be made and put onto other muffins to make that recipe extraordinary too... yummy!!!

I usually use marinated chicken that was cooked in the George Foreman for this recipe. Everything that's in it just makes it so yummy.

Good start, but I had to tweak it a lot. I roasted the red pepper according to the food network recipe- 500 F for 40 minutes with rotating the pepper every 10 minutes. I also added some chicken and sauteed it with the onions before putting in the rest of the ingredients. I used home made chicken stock, and used enough to cover all if the indigents. I had used my slow cooker, so I browned everything first and then put it on high for 3 hours. Didn't change the amount of spices and art the end, the soup had a hint of sweetness and some spicy flavors from the black peppers. Eating as a main meal, really only 4 servings for me

I made this cake during the Super Bowl 2013 power outage, super easy to make, and I didn't miss much of the game at all. I made it with chocolate cake. The look is deceiving since it looks like a chocolate cake, but tastes like bananas. Super moist and easy to make. I think the cake may taste differently if I had used a different cake mix. It's good enough and easy enough that I probably will do that...

I took this soup as a base (for amounts of milk / chicken stock etc). I roasted cauliflower and roasted red pepper (no potatoes). I also pureed it to make it super smooth (the soup was somewhat runny without the puree). I also added 1 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1/2 tsp nutmeg. It is so delicious....

I only used 1 cup of brown sugar (instead of 1.5 cups), and the cake turned out beautiful and tasty. The cake wasn't as moist as I would have imagined it (since there is a layer of butter at the bottom), but the butter made it easy to come out of the pan (I used a 11inch stainless steel flat bottom pan)