I hate it when people change and rate a recipe, but this one is so good you don't need all the ingredients! I used skim milk and omitted the sauce. It was still amazing. Great basic recipe. Thanks

Skipped the tomatoes and mushrooms, subbed in broccoli due to preferences of guests. I also used sweet onion instead of scallions. It was a hit Christmas morning. This is a great basic recipe. We will make this again.

Reduce the butter by half and this is a 5 star recipe. I marinated boneless skinless chicken breasts in 1/2 the sauce for about 2 hours and cooked them in the sauce on the stove top. It was a huge hit. Served with coucous and veggies.

This was wonderful. I changed it just a little. I used chicken broth instead of veggie and omitted the parsley ( I didn't have any) . My meat eating husband loved it. It was hearty, filling and really easy. I baked it for exactly 1hr and 15 minutes and the barley was perfect.

The sauce makes this recipe. I cut the chicken and veggies to serve 2, but left the sauce the same. It was amazing. I added broccoli and onion, omitted the peppers due to personal preference. My husband and I both rated it 5 stars. Thanks for the recipe.

The seasoning is perfect in this recipe. I changed it a bit to make it veggie and lower in salt. I omitted the chicken broth and tomato sauce and replaced them with canned tomatoes in juice. I know a big change, but the seasoning is perfect and really makes the rice.

I use this combination to marinade bs chicken breasts and then grill. It is a family favorite

I added 1/4 c of butter and 1/2 teaspoon of vanilla. It is a wonderful recipe. Thanks!

This is a quick and easy meal made with pantry ingredients. DH claims this is his new favorite chicken!

Made this exactly as written. Simple and tasty.

Great salad with things on hand. Omitted the peas and added black olives and cherry tomatoes.

This is a really tasty soup as written. I omitted the cream to lower the calories and fat. Next time I will omit the bacon and use low sodium broth to better make it fit our diets. This is worth every calorie and fat gram as written. I am making the changes so that we can enjoy this soup as regular part of our diet. It is that good.

Amazing. I read many of the previous reviews and made some changes. I doubled the recipe. Baked the crust in a buttered and floured 9x13 baking dish for 20 minutes. Made the caramel as directed but heated it to 200 degrees, stirring constantly. It was closer to 7 minutes than the recommended 5. I waited until the shortbread was cool as recommended by many reviewers, before pouring the caramel over it. I tried the milk chocolate topping as directed, but it siezed up. Everything was dry, so I can't tell you what went wrong. I did not want to ruin another 2 1/2 cups of chocolate, so I went with a ganache topping. I used 2/3 cup cream heated for 1 minutes in the microwave. Poured it over 2 1/2 cups mini semi sweet morsels. Stirred until smooth and then poured it over the caramel. I topped the chocolate with pecans and refrigerated. We just sliced into them and they look exactly like the picture and are a wonderful mix of delicate shortbread, rich caramel and creamy chocolate. What a treat! I usually make the recipe as written first, but following the suggestions of the others really turned this into a wonderful cookie. Thanks EVERYONE! We will make these again and again.

I have made these several time and they are wonderful. I freeze them in individual meal sizes and defrost them when needed. I always omit the salt (because of dietary restrictions) and garlic(taste). I increase the cumin and add chili powder. I have slow cooker simmering right now.

These are very good. To make these vegan omit the egg and use cashew cream or vegan mayo for the lime cream. As many reviewers recommended I cooked the sweet potato and mashed it before adding it. I added canned green chilies to the bean mixture to make up for the missing egg moisture. I cooked this in non stick pan instead of the broiler- It was just too hot to turn on the broiler. We will have these again. mmmm

Made this with my grandauaghter. It has many steps, but worth the time and effort. I too cut down on the butter, decreasing the butter in the sauce and cooking the fish.

DH really liked this. I made as tenders instead of nuggets and added only salt, pepper and paprika. We will have these again soon

This is a solid recipe that can be cut to fit the number of tortillas needed. I only needed 6 and the recipe was perfect using the calculator. I only gave it 4 stars because I really think the dough should rest before rolling. Resting 15-30 minutes results in s dough that is easier to roll out, keeps it shape without snapping back and is light after cooking.

This recipe cuts down to 2 servings without a problem. I gave it only 4 stars because of the changes I made. I too swapped the cheddar cheese for parm. I also changed the cooking process after reading the reviews. I heated the milk. I stirred the corn meal into the water before adding it to the milk to prevent lumps. With these changes, this was amazingly tasty and creamy polenta. Thanks to the previous reviews for the great advice!

Just made these. I followed the instructions exactly up to the proofing. After shaping into 12 rolls, I placed them in my oven on "proof". It took almost an hour and 15 minutes to double in size. Otherwise, this is a five star.