I have made this a few times now and I love it! I have tried it with crushed pineapple and also with pineapple tidbits and I preferred the tidbits for a few reasons.. one being I was able to drain the juice and also the texture & size of the little tidbits was perfect. Also I prefer strawberry gelatin but like the orange also... next I will try with lime gelatin and also going to try a strawberry-banana one too :) Thanks!

Being less than crazy about chicken because I find it to be basically boring and dry, I was happily surprised with this recipe! I cooked a 5.5 lb chicken this way and it was so juicy!! The onions inside the chicken act as a steam as they contain so much water which is one of the reasons why it is so juicy and tender. The flavors were wonderful with a great mix of spices that you can tailor to your own liking (IE; more salty, less salty) I did cook mine for the first 3 hours BREAST SIDE DOWN, this helps to keep the breast meat juicy as the juices settle downward. After the 3 hrs I turned it over for the last 2 hrs. I have been looking for a good chicken recipe and usually use another one from this site "Juicy roasted chicken" but it calls for a lot of butter and the seasoning was not as flavorful. This will now be my go to recipe for tender juicy roasted chicken. Thanks so much for sharing this, it is easy and super delicious. Also it is nice to make on a cold day as the oven in on for a while.. just perfect all around.

I collected a lot of data from the reviews before making this and although I was able to make it tasty with a lot of seasoning, etc. the basic recipe is boring and bland. The "dumplings" were a poor excuse for dumplings and were not to my liking. I will not make this again. If it weren't for the soup addition in the as is recipe, this soup would have NO flavor. Hate to leave such a bad review but also hated to waste my time and money on this recipe.

I really loved this dish but made a few minor adjustments. First I did as a lot of others did and marinated the chicken (breasts sliced in half) in evoo, onion powder, garlic salt, pepper and lime juice. I then pan seared it all in the oil mix. Next i placed in oven with slices of (cooked) bacon on them then the tomato and then the cheese. Plated and topped them off with avocado. NOTE: do not use Florida avocados!! they are horribly tough and lacking flavor. I served with white rice, also did try chopped tomatoes and avocados in with the rice as an alternative and it worked out nicely. Great flavors in this dish.. will definitely be making this again. Thank you Ingrid!!

This is a nice way to cook asparagus without having to turn on the oven! I grill my fish on the grill and make this to go with it and I love being able to use the stove top. I also add some minced garlic as well as garlic salt, great result. Also remember not to put the burner up too high as it will burn the asparagus. Thanks again :)

This recipe was easy and delicious! I was a little hesitant at the thought of boiling the ribs but tried it and it was a wonderful time saver! I made a few alterations; I didn't have apple cider vinegar so I used regular vinegar, I also didn't have liquid smoke and I thought the sauce was a little too tangy for my liking so I added about 1/8 tsp of cumin powder and it seemed to give it just that bit of woodiness that I felt it needed. I will get liquid smoke and the apple cider vinegar and try this as listed, it was very tasty as it was and I will now use this as my own main bbq sauce! Thank you for the great recipe! oh, also followed another persons suggestion and coated the bottom of the ribs before placing them on the baking sheet.. also added more sauce at the end as I like them dripping, delish!

I love tuna, it is my favorite so I was very happy to find this recipe. I made this last night and was very impressed with the flavoring. It didn't look like the picture as I basically seared mine for about 40 secs per side, preferring it rare. I omitted the cilantro as I don't like cilantro and I added sesame seeds to the fillets before searing them. This was big hit in my house and I am so excited to make it again. Making the sauce was a little timely but well worth it! I think I will make double the sauce next time and save the leftovers for future use. Thank you Darla for the wonderful recipe!

These were very good! I added a fw extra spices that I like, mainly cajun seasoning and garlic powder.

Was simple and tasty! Like a few others noted I also added some extra spices that I just like with chicken but that should be a given whenever you make a chicken coating dish. Great base for sure, loved it!

Perfect is all I can say! Nothing missing and very easy to make. I did what others suggested and let it sit in the fridge for a while before eating. Thank you Jillena for sharing this recipe!

I loved this, I tried it but didn't cook it on a grill as it was nt weather appropriate. I broiled them for 7 mins per side on my broiler pan in my oven, they were amazing!! I am not a big fan of pork chops as they are usually dry and boring, made like this.. I could have them a couple of times a week... simply scrumptious! And easy to make :) Thank you

I have to say that this recipe was delicious!! I didn't skimp on the butter but made a few additions. I added chopped onion to the garlic as well as some Cajun seasoning and cayenne pepper, also doubled the asparagus. I had made it previously without those changes and I felt it was lacking flavor, made with those simple changes it was such a nice meal, easy to make and full of flavor. Served it with a salad and crusty bread. Had it for a dinner party, everyone raved about how amazing it was! Big thank you to Cathy for sharing this!!

LOVE this! The one thing I change is add (hot) italian sausage to the mix, super tasty and easy! Thank you!

Must note the change in the updated recipe! I used this on a small roast (1.5 lb) and cooked it for 30 mins, let sit in tin foil for about 10 mins and was cooked perfectly, med rare. The rub was extremely salty but that is partially my own fault, I like my food salty so I figured I didn't need to adjust the recipe, big mistake! Also, another mistake I made was I used garlic salt as I didn't have any garlic powder, another reason it was so salty. I didn't have any oregano so I used Italian Seasoning (oregano and sage). The only thing I think aside from the salt issue was perhaps the paprika had a little bit too much of a bite for me... I would probably use a little less, maybe 1 tbs. It was very simple to make and could easily be put together to be used on other foods at other times. I was very impressed with the overall strength of the flavors for such a simple recipe, I will definitely use this in the future but, with much less salt. A keeper for sure, thank you!

Awesome recipe, this comes out so tasty and tender. It's a big hit in my house and I make it at least once a month!

This is now a staple in my recipe box! So tasty and yet so simple. I loved this and have made it several times. I have at times substituted onion soup for the dry mix and it was still fantastic. I cut down a little on the cooking time as my roast was smaller. The roast fell apart and was mouthwatering! Simple to make and an excellent taste. I did brown the beef first in a fry pan, used the drippings to mix with the soups, also added pieces of cut garlic in sliced sections on the beef. Superb!

I love this, I have made it so many times now since my first time and I just love it! One small addition I added was some red pepper flakes, just to give it a little bit of a bite. Putting the parmesan cheese on after adding the mix to the pasta made such a big difference, it helped the cheese stick to the pasta (and not clump up and also didn't thicken the base) making it easier to mix the shrimp and pasta together; great little secret! Also, I used frozen shrimp and also used butter and evoo, was a nice combo. This is my favorite recipe on this site to date, awesome and definitely worthy of serving to dinner guests! Looks, smells and tastes amazing!