Excellent and slightly more healthy spinach casserole option because there is more spinach than cheese and no bread crumbs or crackers involved. My kids and husband, who claim they hate spinach, loved this dish.

This is recipe is great! We eat a lot of roasted chicken and this is another favorite!

Another great roasted chicken recipe!

Hands down, a great roasted chicken. Yum, yum!!!

This is dangerously good. We've made it twice and it is as good as an upscale chinese restaurant entree.

It's good. I added a little bit of honey to balance the soy and vinegar.

My fiance makes this all the time. It's a big hit!

This dish is absolutely incredible! I made some adjustments to the ingredients: I doubled the amount of the listed spices because the chicken I used was nearly 5 lbs. I used olive oil instead of vegetable. I also made another batch of the spices and combined it with some olive oil and yummy root vegetables that I cut up very chunky: sweet potatoes (2), carrots (8 medium), white onion (1 small), and celery (1 thinly chopped stalk). I stuffed the vegetables in the chicken and surrounded the chicken with vegetables in the baking dish. This added about 30 minutes to the baking time and made it a bit difficult to base the chicken with the rum/lime juice sauce. I need to get an injection tool.... I'd like to try this dish with honey insted of brown sugar next time. Definitely try this dish!

This turned out to be just pretty good. Everyone raved over, however I felt it was a bit bland. I would give it 3 and 1/2 stars but that's not an option. What I liked about it is its creaminess and it's super easy to make. I did not use canned whole corn and instead used frozen corn (I steamed it before combining with all ingredients), I used light margarine, and reduced fat sour cream, simply because those are staples in our househole. I doubled the recipe and baked it in a 9x13 casserole dish for 110 minutes. Next time I make this, I would like to carmelize chopped shallots or an onion and incorporate that into the mix and add some fresh cracked pepper to taste and maybe a pinch or two of sugar.

I followed this recipe exactly and I did not like how they turned out. Perhaps the directions are missing something because I boiled the sugar, milk and butter mixture as directed but the cookies never hardened and were a gooey mess even after hour of cooling at room temperature. The taste was fine but a bit too sweet for me. I'd follow other people advice in the reviews and lessen the sugar to bring out the cocoa flavor.

I made this chili a couple of weeks ago as the turkey option at an annual chili party in a large group of friends. The chili has some interesting flavors that are very good but not for me. I thought the hot chocolate mix was a good idea but was too sweet. If I make it again, I plan on using some dark chocolate to give it that chocolate accent but without the sweetness.

I used this recipe to get an idea for how I could cook the real deal "wild rice" (not the boxed kind), and this recipe's measurements of 1 and 1/2 cups of wild rice with 4 cups of water is near perfect! I have been trying to figure out how to cook it "just right" for years, so thank you for sharing this recipe! I have not used this exact recipe yet, but plan on making it for Thanksgiving this year so I'll let you know how it goes.

This soup is absolutely incredible! It has great flavor for such few spices and herbs. The only thing I did differently was reduce the amount of barley by half because I like my soup to be thin. Also, next time I make this I plan to simmer for only 60 minutes because I thought the barley was too mushy.

This recipe is extremely flat, and I followed it thoroughly. Perhaps this biscuit dough would be good rolled out thin for a pot pie crust but it does not make a good flaky biscuit.

It would be helpful to know how long it takes to reduce the sauce. It took forever. Everything else was fine.