I really enjoyed this salad, but my favorite part was actually an addition that I made because of what I had in my fridge. I boiled 2 red potatoes and 1/2 of a large sweet potato for 30 minutes. After 15 minutes, I placed 3 eggs in the pot to boil with the potatoes for the final 12-15 min. Next time I will wait until the potatoes have been cooking for 20 minutes because I felt the eggs were a little bit overcooked. When the potatoes and eggs were finished I drained them and set them aside to cool. During that time, I chopped up 2 stalks of celery and an apple (I did not have an onion but wanted to add something for flavor). I then chopped up the potatoes and eggs and mixed them with the veggies. I combined the mixture with 1/4 cup mustard (I looove mustard) and 3/4 cup light mayo. I seasoned to taste and let cool. The apple added SO much to the salad. Thanks for the start of something delicious!

Used this marinade for shrimp tacos - wasn't sure how it would turn out but everyone loved it! Will use again!

This recipe was so easy, but SO SO delicious! I will definitely be making it again in the near future. My roommate couldn't stop raving about it! I was short on eggs so I used 2 whole eggs instead of the 3 egg whites. Maybe not as pretty, but certainly still delicious!

I love making this for parties and get-togethers. There is one big change that I always make - substitute blue cheese dressing for the ranch dressing. Makes a HUGE difference. I just had to make it with ranch because the blue cheese dressing was sold out (because of Super Bowl Sunday!) at my grocery store - it just wasn't the same. This dish is always a crowd-pleaser!

This was DELICIOUS. I did, however, make a few changes. Instead of frying the chicken breast cutlets, I browned them in oil while sauteing some onions, garlic and turkey bacon (I didn't have pancetta) with them. I omitted the sun-dried tomatoes all together, mainly because I didn't have them in my pantry. After browning for 5-10 minutes, I added the sherry and let it simmer to reduce. When the sherry had reduced about halfway, I added the chicken stock and let that reduce. By this time the chicken was cooked all the way through, so I removed it to add the egg, skim milk (also didn't have heavy cream), and brie cheese. I added more brie than the recipe calls for because I LOVE brie. I used a little bit of whole wheat flour to thicken up the sauce, and then returned the chicken to the pan to coat. I served it over a bulgar "risotto," seasoned with butter, parsley, and pepper. My roommate and I ate every bite!!!

My roommate and I really enjoyed this dish. The flavors all worked together really well. I did reduce the sauce a bit with white wine and it added quite a lot to the flavors - I definitely recommend it! The cooking time didn't quite take 20 minutes, so be sure to keep an eye on it. Served it over an italian polenta - delicious!

I was going to give this 3 stars, but upped it to 4 because it was the only dish to be completely devoured by the end of the night! I wish I had read some of the other reader recommendations before making this. They were great as plain chicken fingers, but were definitely lacking with the buffalo. I mixed hot sauce (next time will try Frank's!) into the egg mixture which helped add a little kick. Next time I make them I will make a few alterations per other suggestions here. I will marinate them in a hot sauce mixture for a few hours. Then with a couple minutes of cooking left, I will dip them in hot sauce and put them back in the oven. I did serve it with blue cheese dressing and everyone loved them. My friends were so surprised to find out I made them from scratch!

This recipe is incredible! I have been making it for the past few years now, and my friends all know it as "Amanda's Chicken Marsala" (Sorry Lisa) ;) I add quite a bit more marsala wine than the recipe calls for, and I also add garlic to the butter/oil when browning the chicken pieces. To thicken the sauce, I mix some of the remaining flour mixture. Amazing flavor!

I made this with brown mustard instead of the tapenade and used an english muffin instead of the french baguette, but it was still amazingly delicious! Eggplant is a new ingredient that I have started trying and I definitely enjoyed this recipe for it!

I enjoyed that this recipe added a little bit of texture to the brussel sprouts. I paired it with the broiled parmesan tilapia recipe from this site - delicious combo!

Easy recipe for a quick delicious dinner! The only change I made was that I breaded the tilapia before placing it in the oven. Will definitely make this again!

I couldn't find mint extract in the store so instead of 1 cup andes mints and 1 cup chocolate chips, I just used 2 cups of the andes creme de menthe chocolate. Still delicious, especially right out of the oven!

It was a little too acidic for my taste, but I added a few cloves and some other seasonings and liked it a lot better! Might tweak it some more in the future.

I enjoyed this but I didn't get any wow factor. If you're looking for something quick and a little sweet for breakfast or a snack, it's an not a bad way to go. I much prefer cottage cheese with kiwi or other tart fruits. It's also really good with tomatoes, but a little less breakfasty that way. Might try this recipe again, but with greek yogurt instead of cottage cheese - for experimental purposes!

I had to omit some of the ingredients because I didn't have them in my pantry, but even without them, this recipe was delicious. I had to omit the celery seed, fennel seed, and clam juice. I added red pepper flakes and some cayenne pepper for a little more of a kick. Besides that I went pretty much by the recipe, just keeping an eye on it for time (ended up just simmering for a couple of hours instead of 3). Ate it with a piece of garlic bread - incredible! Can't wait to make it again. Thanks for a fantastic recipe!

Delicious burger! I had a can of black beans and was looking for a new dish to make with them and stumbled upon this recipe. Mine wasn't too spicy at all and I might even add a little bit more kick in the future. The recipe was quick, easy, and tasty - a definite keeper. I took advice from others and put my leftovers in the freezer - definitely has helped to stop the crumbling. I think next time I'll add some chopped portobello to the mix.

I loved this! Definitely an interesting taste at first, but very delicious. Was a big hit at our avocado-themed book/food club :) Used 3 medium avocados and doubled everything else. I also used a splenda/sugar blend instead of plain white sugar.