This takes some planning, but is well worth it! The flavors are different and delicious, and the leftovers are awesome. The first time I made this, my teenage daughter asked me to make it again ASAP. The second time, I didn't have apricots but did have some dried white peach slices. I cut them into chunks, and liked them even better-- they cooked down more, were soft, sweet and yummy with the chicken and olives. I also found the easiest way to make the pan sauce is to take the chicken out of the pan and tent it with foil, then return the pan to the oven for the juices to cook down to taste. Both time, there was a lot more pan juice than I expected and cooking it down definitely helped. Again, this is completely worth the planning and work involved!

This was soooo good! DH and I really enjoyed it, and I'm looking forward to having it leftover. I used my food processor to chop the onion, carrots & celery-- maybe a little too fine, but it turned out great. I could see that as an easy way to get your family to eat more veggies! I did use the cornstarch slurry because I wanted it thicker than it was with just the half-and-half. This goes together fast (especially if you already have cooked chicken on hand) but tastes like you spent hours on it. I'll definitely make this again.

Delicious! Doubled the sauce recipe, using both whole-grain and regular dijon mustard and 1 teaspoon of dried tarragon. Yummy results for something that is so quick and easy to prepare! Served it with jasmine rice and picky eaters (husband and teenage daughter) cleaned their plates.

As much as I wanted to love this, I did not-- it was alright, but lacked something. I did make it without the wine (DH does not like wine cooked in his food) and although I think it would have been better with wine instead of broth, I still don't think that would have been enough to make me love this. If I were rating it based only on what I think of it, I would have given it 3 stars. Hubby had a great time helping me make it, though, and he really, really likes it so I'm giving it one more star.

The only changes I made to this (other than doubling it!) was use farfalle pasta, grated in a bit of nutmeg and used two 6-oz bags of baby spinach... delicious! It went together very easily and quickly after all the chopping was done. Hubby wanted to help and he ended up doing just about everything (*I* did the chopping, of course-- he always wants to do the fun part!). I'm really looking forward to having the leftovers for lunch tomorrow!

This was really very easy to make, and the results were absolutely delicious! Since some of the prior reviews indicated that this could have used more filling, I used 4 leeks which I sauteed in about a tablespoon of bacon fat. I didn't have enough time to cook bacon to add to the pie, but I'm definitely doing that next time-- that would turn this into a 10-star dish! I kept the amounts of the other ingredients the same, and added a dash each of thyme and garlic powder. I kept back about 1/3 cup of the cheese and sprinkled it on top. This was nicely browned by the 30 minute mark and smelled like heaven... I can't wait to make this again!

I tweaked these just a bit to suit my family's tastes-- I used only about 1/4 tsp of cinnamon and added some garlic powder and onion powder. Also, the package of turkey was slightly larger than one pound-- it was 20 ounces. I mixed up the meat and spices and let it sit for about 30 mins, then made small patties out of it (hubby said they looked like sliders) and cooked them in a non-stick skillet. Tasty, especially with some tahini dressing I had on hand! I'll definitely be making this again-- always looking for a way to eat less red meat and this was *so* quick & easy.

This was delish-- so much so that hubby and I "fought" over the leftovers! I did add a 9 oz bag of fresh spinach to this (trying to get more veggies!), so I included a little fresh grated nutmeg (waaay better than the pre-ground stuff) and some of the pasta cooking water as well to "loosen" everything up. The best part was how quickly this all went together, since I used store-bought pesto (Trader Joe's). I'll definitely be making this again!

FYI fellow home-chefs: Parma ham *is* prosciutto :o)! I marinated the breasts in balsamic dressing and did not do the "drizzle" as DH is NOT a vinegar fan. I butterflied the breasts and rolled the cheese and ham inside-- a bit of work, but a nice presentation! The roasted tomatoes were fantastic! I used grape tomatoes and when I do this again I may do 2 pints. For some reason my 13 yr old daughter wouldn't eat the chicken, but she LOVED the pesto potatoes, ate all the leftovers of them and has asked for them again! I used new red potatoes, and they WERE yummy. They were so easy to prepare that I'll be using them as a side dish for other suppers.

This is quick, easy and DELICIOUS! A great dinner for busy folks who don't want takeout *again*! I made a few changes to suit my family's taste and this were a huge hit; I was the lucky one who got the leftovers! I bought a sirloin roast and sliced it up, sauteed the meat then sprinkled it with Goya's Adobo seasoning. None of us is really into super spicy so we skipped the jalapenos, but we had onion, lime, avocado, cheese & salsa for my daughter and hubby. Folded everything into flour tortillas and I had supper cooked and ready to eat in about 30 minutes. This is definitely going to become one of my "go to" recipes for busy weeknights!

I've made this twice now, but I didn't exactly follow the recipe! First, and most important I think, is that the melted butter is absolutely unnecessary. I do LOVE butter, but you don't need it in these. I made these with a pound of bacon, about 8 oz of garlic Monterey Jack (from Beechwood Cheese Co.), 8 oz of sharp cheddar instead of just cheddar, and added one bunch of chopped spring onions. I didn't use the chiles so this didn't have the Southwest flavor of the original recipe, but I loved my version! I did follow the recipe otherwise, so this is a good one to alter to fit your family's tastes. Also, I used aluminum muffin cups in my muffin tins, and sprayed them well with non-stick spray, and the puffs come right out, no sticking!

I love clam sauce but the version I've always use has wine in it, which my husband doesn't like. I tried this recipe as an alternative and I'm so glad I did! I did make a few changes-- less oil, shallots instead of onion, a little less garlic, no red pepper, heavy cream instead of half-and-half, 4 cans of clams (2 minced, 2 chopped) and I, too, used some cornstarch to make this nice and thick! It was plenty for a pound of linguine, and was delicious the first night served AND left over... This is my new claim sauce recipe!!

I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain distilled, which made the eggs a nice light "tea" color. I also added about 2 teaspoons of salt and about 1/4 cup of sugar. Next time I'm going to increase the sugar to about 1/2 cup, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)!

This was really, really good, and so much easier than the mac & cheese recipe I've been using (Alton Brown's). It was a bit thick, though, so next time I think I'll add an additional can of evaporated milk. Also, to suit my family's tastes, I added a bit of garlic and onion powder to the roux before adding the liquids. Also used dry mustard powder (maybe 1/2 a teaspoon?) instead of the dijon. I also used a third each of sharp cheddar, mild cheddar and monterey jack. The "grittiness" several previous reviewers noticed is due to using only sharp cheddar-- I just read about that somewhere and using milder cheeses definitely results in a smoother, creamier texture. Finally, I did pour this into a casserole and baked it for about 30 minutes until it started to brown on top. My picky 11 year old loved this, as did my husband (and I!) so this is now going to me my new mac & cheese recipe!

I made this for Christmas dinner and it was pretty good, but not as good as I had hoped. If you follow the recipe as written, it makes a LOT of dressing-- definitely more than will fit into a 2 quart baking dish (8x8) as the recipe calls for. I put it in a 9x13 pan an it was almost too much for that! I used a 16 oz package of Pepperidge Farm stuffing mix (right at 7 cups) and a little less butter (I poured some pan juices from my baked chicken over it) but otherwise followed the rest of the recipe pretty closely. The apple in it was very good and that's what my husband particularly enjoyed. Sunmaid now makes "baking raisins" which are already plumped up-- no need for soaking, which was very convenient. I think if I try this again I'll make only half and will try to use plain bread cubes instead. It was good, just not as yummy as I had hoped for.

**WOW!!** These are just... wow!! I left out the nuts and the raisins to suit my family's taste, though I'd really like to try this with them sometime. They smelled like heaven baking and my husband and daughter kept hovering and asking when they'd be done until I iced them (I used the cream cheese icing). In my opinion, this recipe was easier than the "Clone of a Cinnabon" from this site-- the dough was softer and better to work with. After I got them iced and we started eating all you heard in our house was lots of happy "mmmmm" noises! I've never had a "real" Cinnabon but I can't imagine they'd be any better than these! I know I'll be making them again and again!

Very good and very easy. I added about 2 teaspoons of sugar to the bread machine pan to make sure the yeast could do its job, and you could not taste it in the finished product. I also used 1 teaspoon of garlic powder, 1 teaspoon of Italian Seasoning and 2 teaspoons of dried rosemary in the bread itself. I also sprinkled kosher salt over the top of the bread along with the rosemary before putting it in the oven. Couldn't get my 11 year old daughter to try this, but that just meant more for us! My husband commented on how good it was but he didn't care for the salt on top so the next time I make this I may skip it, even though *I* really liked it with the salt! I'd also like to try using this for pizza crust... would be yummy!

Sooo good, and EASY! The only variations on the recipe I did were minor-- I used 2 average sized cloves of garlic, which I pressed into about a tablespoon of butter in the skillet first and let it saute for a few minutes; I then added some frozen chopped spinach to that (don't know how much, just broke some off of a large bag of frozen chopped spinach I had) and let it saute until it was thawed, then I added the rest of the ingredients (left out the pepper-- I don't like it) and followed the recipe as written. My hubby wanted to help and even he said what a super-easy recipe this was-- you can easily have this on the table within 30 minutes! Not only that, it was delicious and my entire family enjoyed it... was really good with Bread Machine Focaccia from this site. I think we'll be having this regularly-- a definite keeper!

Great comfort food! I added a crushed clove of garlic to the onion when I sauteed it. I did use the liquid from the salmon, but it only came to about 1/4 cup and, as previous cooks noted, it wasn't necessary-- I had to add more crumbs to firm the mixture up enough to make it into patties. I also added a few dashes of Old Bay and a healthy squeeze of lemon juice. These were especially good with the garlic mayo listed with another salmon cake recipe (1/2 cup mayo, 1 crushed clove of garlic, 1/2 tsp paprika, 2 Tbl lemon juice). I really think cooking the onion makes the difference in this recipe... yummy!

This was a great easy recipe, though I did modify it a bit. I used boneless loin chops, which I floured before browning (this helped the sauce thicken later). I followed some of the previous suggestions and simmered the onion/garlic mixture together with the chops for about 20 minutes. I loved this, although hubby wasn't very fond of it (pork is not one of his favorites). The sauce, though, was fabulous (I doubled it as suggested) and he said several times he'd like to try it with chicken, so that's probably how I'll make this recipe from now on. I served this with jasmine rice and it was YUMMY! Too bad hubby doesn't like pork, but that way there was more for me :o).