These are good, and much healthier than my usual fried version. I did think they needed a kick, more seasoning on the chicken. But they're sure quick and easy to assemble, great for a last-minute weeknight meal. All in all, a nice base recipe, easily tweaked.

Why are there only 5 stars? This recipe deserves 10! So much better than the canned soup version. Everyone declared it a hit, and hubby said it was the star of the meal. Made this exactly per the video instructions, and will do it again next year. I assembled it the day before, brought it up to room temp. while the turkey baked, then added the topping and popped it into the oven while the bird was resting. Gluten free Panko crumbs worked perfectly. Do use good quality Parmigiana-Reggiano cheese, it matters in this recipe. Kudos to Chef John for updating a very tired classic. Thank you!

I was saddened to learn that due to gluten allergies I could no longer enjoy my favorite California Dip, which everyone knows is just Lipton onion soup dip. There isn't another brand that comes close for superb onion dip. I'd rather pass than eat another. So I was skeptical, but decided to make this anyway, thinking it might be good enough. Well, it wasn't good enough. It was spot on, exactly the flavor of Lipton. Perfect as is, nothing to add or delete. I'm a very happy camper! I'm off to search for recipes that call for onion soup mix...

I'm rating this for the beef sauce, which is simplicity itself and lent a wonderful flavor to my stri-fry. I used different veggies, no water chestnuts or cabbage, and omitted the 4-minute simmer because we like our veggies tender-crisp and there was no liquid in the pan anyway. Because I was using dryer veggies I should have doubled the sauce and will from now on. The sauce makes a great base for beef stir-fry and couldn't be easier. I wasn't serving wine tonight, so used mirin for the wine and it worked well. The sauce is my new base recipe for beef stir-fry. Thanks!

I always cut chicken breasts in half so they're thinner, and this recipe rewarded that, because with just 2 hours marinating the flavors really came through. I'm so tired of chicken marinades that don't really permeate the meat, but not here. The lime, garlic and pepper were very present. Sadly, the pepper flakes only ended up on half of my piece. Next time I'll use cayenne or hot sauce to make sure I get an even coating of spice. I served it with rice pilaf and grilled pineapple spears and was told to "Make this again!" We loved it! ****Update***** Made this for Mom and she only let put in a dash or two of hot sauce, afraid of too much heat. It was much worse for the change, tasting like lime chicken, with not much else going on. Do not omit or reduce the pepper flake or sauce, it's really needed to make this dish shine.

Eep! I've been making this for months and forgot to review it until now. Anyway, this rice is so good. Very light and yet still lots of flavor. Excellent flavor profile for all kinds of dishes, from Mexican to Island to Asian. It's just really bright and as simple as plain rice. Try it! My little twist is to give the rice a VERY quick sauté in 1/2 Tbsp. evoo before cooking. It makes it extra light and fluffy.

Normally, I don't give 5 stars to recipes that I tweak. However, this was so well-received it warrants an exception. I added about a 1/4 cup of cream and doubled the cornstarch (no arrowroot) to thicken it up a bit. Served over chopped steak and smashed 'taters. This was SO good that my mother's husband, who is on hospice care and has zero appetite, cleaned his plate. The man is also a VERY critical foodie. He now says that I'm an excellent cook. Thank you, Jimmi. You made my dinner!

I made this for the Redskins vs Seahawks wildcard game, and it did come together nicely, but it was deemed a bit bland. Most of my guests added some of the fresh diced jalapeño I had sitting beside it. It was nice and creamy when freshly made right before the game, but by half-time it was grainy and just awful, after sitting in a 2-qt slow cooker on "warm". Not one I'll make again, a rare miss from Chef John.

**Update** I've been making this for over a year now and have found new ways to use it. For corn muffins, don't use paper liners. Instead, use cooking spray and be generous. Then pour the batter right in. Your muffins will have a nice crisp browned crust. Yum! I also jazz the muffins by adding leftover pulled pork or (in mini-muffins) bits of hot dogs. The pulled pork muffins are amazing, thanks Chef John! Keep mustard on hand for dipping mini corn dog muffins, Kids gobble them up. Both are major winners! ** Original review - Made this tonight, subbing a combo of GF baking mix and GF bread flour for the AP flour. Everything else per recipe. Whole family loved it. DH loves Marie Callendar cornbread and said this is one I need to make again. BTW - I'm the only one who eats gluten free, the rest of the pack, DH, DS, DDIL and grands are all wheat-eaters. Even the 2 yr-old loved it. A definite winner. Thank you!

First, let me state that I hate oven fries. Most are a pale imitation of french fries and just not worth the effort. These are not like the others. They're super easy and quite tasty. I'm a french fry purist so only used salt to season, along with the oil and sugar. The flavor is spot-on french fry, no sugar flavor at all. I cut mine into batons and some came out tough on the outside. All of them were creamy on the inside, like a good fry should be. I'll keep playing with the cooking time to get the outside perfect. If I can do that consistently, I'll rate this 5 stars. I served them alongside Crispy Fish Filets (AR recipe). The fish cook so fast that there isn't time to mind another dish at the same time. I really appreciated being able to stick these fries in the oven and set the time. Fish, fries and no stress, it doesn't get much better!

I made this for dinner tonight, using suggestions of additional spices and 2 cups chicken broth in the pot. First, the foil balls kept the bird off the bottom of the pot. The flavor was delicious, and would have been very good using just the as written spices. That said, my 3 1/2 pound chicken was dry. I was very glad to have the broth in the pot. I simply defatted the broth and added a cup of it to a roux, along with a pinch of pepper. The gravy was PERFECT! I will certainly make this again, cooking on low for 7 hours. The remaining broth is in the freezer for a night when I need amazing gravy. So 4 stars. With an onion and some poultry seasoning, plus a timing adjustment, this is worth 5 stars. Thanks!

A hit! I'm not the biggest fish fan and have nothing but praise for this easy recipe. I cooked this tonight using Panko crumbs to which I added Italian seasoning. Everything else was per the recipe. All of the spices blended beautifully, and even though I used liberal pinches of red pepper, it wasn't at all hot. It was just nicely seasoned, perfectly cooked and wonderfully crunchy. A definite winner, I'll make this spice blend part of my regular fish rotation. Thanks, crabbyjean! Update: I've made this many times now, and have found that letting the fish rest for an hour in the fridge makes the coating stick even better. I make a big batch of the coating mix using gluten free panko crumbs, Italian seasoning and all the spices so I always have it handy. It's great for coating chicken, too. BTW - I now love fish!

This was not a hit. Tasted like eggs with Ranch dressing and bacon. Much too bland. My DH asked "Where's the 'Devil'"? Deviled eggs should have some 'bite'. 2 stars for ease and it might please someone who thinks deviled eggs are too sharp tasting.

The best way to make this salad sing is to make the vinaigrette separately; whisk vinegar, basil, salt/pepper, then slowly whisk in oil, THEN pour over the salad. The dressing holds together better, and all the vinegar droplets get the benefit of the spices, making sure every bite is well seasoned. It's about the spiced vinegar being suspended in the oil. Just my 2 cents, but it makes a taste difference. I make a similar salad, but use green onions. And lemon in the vinaigrette. Otherwise, it's the same, and VERY tasty, especially if you dress it about 15 minutes before serving to let the flavors do their thing.

Made almost exactly as written, including optional pepper sauce. My only sub was ground ginger for pickled, our market had none. The sauce was delicious and I should have doubled it, it simply didn't provide a full enough flavor to the beef. Made with shredded or ground chicken, turkey or pork, a single batch of sauce would likely be fine. Definitely worth making again, although I'll likely use romaine. It'll make a sturdier wrap and provide some flavor of it's own. This was very good, thanks for sharing! ******UPDATE****** Made this again using ground pork. Delicious! I served it with rice and got rave reviews. Have made this numerous times now and have found it's great with added veggies, like red bell peppers, carrots, frozen peas, really anything. It's all good! Really, lettuce is not needed, forks work just fine.

Love, love, love it! I served this as a side with beef enchiladas and a salad. I was shocked to find just before dinner that I was out of masa harina, so took a chance and used GF Bisquik. No worries! It was perfect. I followed MCKARIN's method and nuked it. My microwave may have higher wattage (or maybe it was the Bisquik) but I did have to add more milk to keep it from getting too dry. So simple, so tasty, even with my major error. Winner!

Seriously crunchy fried fish - love it! I've made this twice now with the addition of a flour dusting before frying. The mustard takes fish to a whole new level of yumminess that will please both adults AND kids. A major plus is that by using GF flour to dust the fish, this recipe is GLUTEN FREE! I've made it with tilapia and grouper, both worked well. The first time, I prepped all the fish, then put them into the pan. The second time, I had more fish, so dropped each one into the pan as soon as it was coated. That was a mistake. The coating came off a few of the fillets and what remained was little gummy where it met the fish. So for fish perfection, dust all the fillets in flour, then run them all through the first dip/potato dredge, then all of them through the second dip/dredge, then finally fry them up, in batches, if needed. The short resting times between the steps made a REAL difference in finished quality. I let the fish rest on a wire rack, which helps a lot, too. The top of a broiler pan would work as well. The second time I made them I added cajun spice from the recipe for Maple Cajun Mahi Mahi and loved that, too. I put the spices in the mustard/egg dip. Terrific! This is a perfect base recipe for fried fish. The bottom line - the potato flakes, mustard, and rest between steps results in perfect fish! **UPDATE** Made tonight with GF bread crumbs and flounder, only 1 coating. Still super crispy.

Very good. Used leftover rice, SPAM lite, no sausage, fresh pineapple and sadly, had no GF Oyster sauce, so subbed GF soy sauce, sriracha and a little honey. Added some peas for a veg. Was a little dry, but I blame the pineapple, no juice. Plus, as the entire SPAM-eating world knows, SPAM has to be cooked crispy. Will for sure make again, after I cook up some GF Oyster sauce. Will be super with that and canned pineapple with juice, plus mixed veg and double the onion! Thanks, Chen, for an easy complete meal. It's a winner, and so easy to tweak to taste.

My go-to queso dip for over 20 years, always a hit. I like it smooth, so I process the chili in my food processor. I've added salsa to the chili, blended with a stick blender before adding the chili/salsa to the cheese. A pinch of chili powder isn't enough. If you like it hot, you'll need at least 2 teaspoons, maybe more. This recipe is so easy to tweak to personal tastes, there's no reason not to try it. It's pretty much impossible to screw it up. We even make it a meal sometimes!

What a terrific change-up over the usual Italian or BBQ meatball recipes. Where has this been all my life? I made it on the stovetop tonight (baked meatballs and simmered them in the sauce while rice cooked) and was rewarded with smiles all around. Only one change, red pepper for green, because that's how we roll. I used apple cider vinegar because the recipe didn't specify and it just seemed right with the other sauce ingredients. It was a good choice, adding another layer of flavor to a simple, but so very tasty dish. I usually think of ways to improve a recipe as I'm eating it, but with this I was thinking of variations, like adding soy sauce to make it teriyaki, or a little cayenne to give it a kick. I would definitely use the sauce baked over chicken breasts, too. With less cornstarch it would make an island-inspired stir-fry. And it would be so good with pork tenderloin. Oh, the possibilities... The meatballs were delish, too, and such a solid simple recipe that, like the sauce, there are many possible variations, by adding different spices. I made gluten free breadcrumbs in the food processor and they worked perfectly. Next time (and there WILL be one) I might use crushed pineapple so I get a little pineapple in every bite, but that's just a matter of personal taste. This really is a very good recipe. Thank you, Sammie, for adding 2 new guns to my kitchen arsenal. You rock!