I thought this was a great recipe. Also, I noticed a few of the other reviews saying that it was too salty. I think this may be because you were adding celery SALT when the recipe calls for celery SEED.

This is very good - 5 stars with the modifications I made to suit our tastes. I omitted the canola oil and just used sesame oil. Double the garlic and saute chicken with only a tablespoon or two of soy sauce. A little fresh ginger is nice too - just don't over do it. Then at the end add additional soy sauce to taste. I was afraid this would get too salty very easily. I used quite a bit more cabbage, carrots and onions than called for, added red bell pepper. Then I used rice noodles (the kinda you use for pad thai noodles) just because it was what i had on hand. Really any noodle would do the trick if you don't care about being super authentic. I'll make this again. I love stir fry recipes that have lots of veggies in it - especially the cabbage!

I didn't flour the scallops. Just pan seared them in butter. I used a little bit more pesto than called for and added a little bit of olive oil to add some moisture. Will definitely make it again.

Great recipe! I doubled the sauce and added red pepper flakes, fresh broccoli, mushrooms, onion, and carrots. My husband loved it!

Great recipe - I cut back the oil (to about 3/4 cup)and still got comments on how moist it was. Just add water in place of the oil you leave out. Its the new favorite request for birthday parties!

very yummy! I used 1/2 of a large can of sweet potatoes and 1/3 c. of the syrup in the can in place of the water. It was a little heavy on the nutmeg for my tastes. I'll cut it back to 1/4 tsp next time. But if you love strong spice cake type flavors, you'll love it as it is written. Also, mine stuck to the bottom of the pan and fell apart a bit when removing it even through it was well greased. Perhaps letting it cool longer in the pan would have helped? This would be great for a chilly autumn day. :)

Always a hit at parties! I use neufchatel (light) cream cheese to lighten a bit. I cook 3 slices of bacon and chop them up to add to the filling then sautee the garlic and mushroom in the bacon drippings rather than in oil. Don't leave out the cayenne pepper. It gives it a little zing - not enough to be spicy but just gives it something extra.

This was awesome! I cut the cream cheese like others had recommended and next time would cut back on the lemon a little too because it over powered the cheese and garlic flavors. Will definitely be making this again!

needed way more broth. As others said the pasta absorbs all the liquid. I used chicken broth rather than vegetable which gave it good flavor. I skipped the potatoes too. Very good, will make it again!

My husband and I loved this recipe. Definitely a keeper. Next time I'll add more seasoning - particularly salt. And I'll make sure the cornflakes are very finely crushed. Like others, I removed the skin and was glad I did. I used legs and thighs, but next time will only use the thighs since they turned out juicier.

This recipe is very flexible - I've done it on the stove or dumped it all in the crockpot for a couple hours after browning the meat. You can leave out the celery and replace the onion with dried chopped onion or powder if you're short on time. Or you can add diced bell pepper. Also,cider vinegar works if you prefer it. I usually go a bit heavier on the vinegars and spices, add black pepper and a good shot bbq sauce. We love to have sweet potato fries with it too!

Awesome recipe. I used 1/2 turkey and 1/2 pork. Also added a little more red pepper to suit our tastes. Made about 2 dozen patties for us - freezes very well. Fantastic!

nice change from the average baked chicken recipe.

I made it as written. Very good.

I didn't use this as kabobs but instead just sauteed the chicken then served with the plum sauce over rice. I added some purple onion and 2 garlic cloves (rather then the garlic powder) which I sauted in butter before adding the Jam. I also added a some crushed red pepper for a litle kick. it was fantastic! We'll be making it again.

my husband and I loved this one. The dill and mustard were a nice change from what we usually have. I added some mushroom and used 4 cloves of garlic. Next time I'll season the chicken more and cook it separate and add at the end.

AH-mazing. One bite is not enough. I used white distilled vinegar because I did not have white wine vinegar on hand. I also used half a red bell pepper and half a orange one for more color. It would probably be good with a serrano chili or the like in it, but it was still wonderful without it. You can make this one just as its written and its great!

fantastic -You can cut back on the sugar a bit if you prefer them not as sweet. Don't bother with the salad oil or the oven - just bake then in the microwave. I didn't use pepper or the walnuts - rather I topped with candied pecans. Loved it and I've officially been assigned to sweet potatoes every Thanksgiving.

LOVED IT! Double the sauce. I used lots more mushrooms, 2 cloves of garlic and a large (rather than a small) onion to suit our tastes. I added thyme because I didn't have savory. I used chicken stock granules dissolved in water rather than broth - cut back on salt if the broth or stock you use is salty. Served with mashed sweet potatoes and green beans. AWESOME!

HOLY MOLY these are awesome. The only a few changes that I tried after reading the reviews - use 1/2 white sugar and 1/2 brown. Used 1 tbs water and 1 tbs vanilla extract. Used cooking spray on pan rather than butter. Great to eat by themselves or on a salad. I'm putting them on Twice baked sweet potatos too!