This was a nice change from just plain salad and just plain green beans. I did not like the fennel seeds in it though. I used the orange flavored "Craisins" and that really complimented the orange juice already in the recipe. I love the feta in it too.

I make these chicken fingers and stick them in the freezer for a quick meal for my kids. The key to reheating these is to put them in a toaster oven, not microwave, to keep the breading crispy. We like them a lot. I vary the tortilla chips, the last time I used a Cool Ranch flavor and they came out great!

Very Good! I recently made a turkey - something that I almost never cook - and decided to make giblet gravy to go with it. I am a package gravy gal and have never made gravy from scratch - I do cook quite a bit but gravy has always been something I left to someone else. This recipe was easy and very delicious. I did not chop up the giblets after they were cooked to put them back into the gravy however. I just made the broth from them. I did use more of the turkey drippings and less chicken broth - this turkey was very juicy and the drippings made the gravy richer than the chicken broth would have. This recipe is a keeper and I will definately make this gravy with every turkey. Thanks.

This recipe had a good flavor - I made it with red snapper and it seemed fishy. I would make this again with grouper or flounder and I would use a little more of the tomato juice to give it a little more sauce.

This is a good recipe with a great flavor. I used ground beef and that cut the cooking time down to almost nothing. The bacon is great - I have never had a stroganoff quite like this. I'm not sure that sauteing the mushrooms separately did anything for the recipe - at least the way that I made it. If using the stew meat, it probably would make a difference since you would be adding the mushrooms after a lot of simmering.

I have my own recipe for italian meatballs but wanted another meatball version to serve with brown gravy and noodles. This is the one! It made a lot of meatballs - I got 60 from this recipe so a lot went into the freezer. My picky 7 year old loved these and even asked me to save the leftovers for his breakfast the next day. Thanks!

I followed the recipe pretty close except that I used chicken breasts and instead of grilling, I browned them in a pan and then finished cooking them in a 425 oven for about 15 minutes. Once they were done, I transferred them to a plate and de-glazed the pan with some chicken broth to make a sauce to put on top of the chicken. Very good!

This is a good recipe. To make it even easier, I just mix the ingredients together and put it into a loaf pan and bake it for about 40 minutes or until a toothpick comes out clean. I have used butter pecan and liked the results. I am going to try vanilla next. I find that the better (premium, maybe) ice creams yield a nicer bread.

This was excellent! I used banana pepper instead of the jalapeno for a little spicyness without the bite. I also added some fresh, minced garlic and salt and pepper to the crumb mixture. This is a "make again" meal for sure. The topping did not mask or cover up the grouper taste, it really added to it. Thanks!

This was very tasty. My whole family enjoyed this from my 16 month old & 6 year old (who just ate the pasta and sauce) to my husband who had seconds. I did not have pesto but I did add a little bit of basil to try to bring that flavor to the dish. I used fresh broccoli and cooked it in the microwave - much easier. I will save this recipe and make it many times again. Thanks!

This is a good recipe. I am afraid that I didn't see what all of the "rave" reviews were about. The sauce was really good and I will probably use it for other recipes. I also changed the recipe a little - I added some chopped onion to the mushrooms and sauted them in the bacon grease. That was a good addition. I didn't serve the reserved honey mustard because I didn't feel that it needed it. I will make this again but I do have a similar chicken recipe topped with bacon and cheese that is grilled that I prefer over this one. If I can't grill the other, then I will make this one.

Great recipe! I served it over asparagus and it was very tasty. Easy to make and delicious.

This is SO good! And easy to make. I used less red pepper but kept everything else the same and let it sit in the refrigerator for about an hour. I seasoned a pork tenderloin with some Caribbean Jerk Seasoning, grilled it, and served it with this salsa. Yummy!

Yummy! I followed the recipe exactly - maybe marinading a little longer - and it was excellent! The mahi mahi turned out nice and moist with a nice brown, almost crust on it. I did make the glaze and served it next to the fish instead of on top. The glaze was a little too much for me and since the fish already had a great flavor, I didn't need the glaze. Thank you - I will make this again!

Excellent! Very tasty! The only thing that I did different was to add some of the Kraft Cheese Crumbles "Mediterranean" Style to the tomato mixture and marinated the cheese. This flavor of cheese has parmesan, mozzarella, and feta cheese in it. The pieces of cheese are bigger than grated and they slightly melted or softened when the pasta was added. Very good. I will make this again. I also added less garlic but that was just my family's preference.

This is a really good recipe! I made it according to directions and my family loved it! I also think that it is a good base recipe for pilaf - adding other ingredients like rosemary, peas, carrots or whatever you want. Thank you!

These are delicious! I, too, made them into mini muffins and my 1-year-old loves them. I used light sour cream and they were great!

This is a great recipe! So easy and so good! Just use plain bread crumbs and season them as you like them - spicy, cajun, lemon pepper, etc. I used Japanese Panko bread crumbs - they have a nice consistency and you can flavor them as you like. The chicken came out so moist and the bread crumbs came out crispy - as if I had browned the chicken before putting it into the oven. Cut up some potatoes and onions, toss with olive oil and seasoning in a separate pan, place in the oven beside the chicken and you have dinner!

Excellent!! My family loved this. I actually made a gravy out of the sauce - added some chicken broth and thickener - and served the gravy over bowtie pasta. Great! This recipe is a keeper.

This dessert had a very good flavor. I made it for my husband for Valentine's and he was impressed. Even my 3 year old liked it. The phyllo was hard to work with - it always is for me - so next time I make this, I will look into using already prepared shells. The prebaked shells are available and I was thinking that if I left out the egg, I could make a "no-bake" version of this.