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great recipe. I used chicken breast pieces and followed frying instructions. Then for sauce I followed all amounts except I put 1/2 c sugar and 1/3 c honey. I used red wine vinegar and also added about 1 Tbs minced garlic and 1/2 teaspoon cornstarch for thickening. I poured really runny sauce over fried chicken and cooked it till the chicken was done (about 30 minutes at reg temp and then about 10 minutes at 400 degrees). At this point the chicken was pretty crisp and the sauce was more of a thick glaze. Fantastic.

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Spinach-And-Berries Salad With Non-Fat Curry Dressing

Reviewed: Jan. 5, 2009

This was great. I did a little different because I didn't exactly have all the ingredients but followed the main idea and it turned out wonderful. I didn't put strawberries and I used green onions instead of regular onion. Also, I didn't have dijon so I just used regular yellow mustard and it was still wonderful. Great tasting.

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Garlic-Lemon Double Stuffed Chicken

Reviewed: Nov. 25, 2008

My finished product turned out really, really greasy and soggy. There was too much melted butter at the bottome of the baking dish after cooking, that my chicken was really soggy. The breading peeeled off with a slime-like consistency. I had to actually broil it the last 10 minutes to crisp up the top of the chicken. I will try this recipe again because the flavor was delicious. I guess less butter is what I would need to do.

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Ham Tetrazzini

Reviewed: Nov. 25, 2008

This was a great recipe. I, too, made a couple changes for my taste. I sauted lots of minced garlic (about 2 tablespoons. My family loves garlic) with the onions. Then instead of water, I used about 3/4 can of chicken broth because I had more noodles and needed to get more sauce than the original recipe. I also followed another review and chopped up very small fresh broccoli pieces and added about 2/3 cup when I added the ham. This was perfect for my taste, but if you like your veggies soft, then the broccoli should be added with the soup so it can cook longer. I added pepper to the finished product and parsley for the final touch. Since I cooked this dish for a potluck dinner, I used fetticini noodles so when I reheated it, I didn't end up with a dried-up mush pile. I also added some milk upon reheat to moisten up the dish.

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California Italian Wedding Soup

Reviewed: Aug. 14, 2008

very good. I did substitute spinach and I omitted the lemon zest (because I didn't have any). I did add a few splashes of lemon juice as well as some Tastefully Simple Garlic Garlic and Onion Onion as it was boiling. It turned out a bit salty, but very yummy.

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Spicy Flank Steak

Reviewed: Aug. 9, 2008

I cheated and used this recipe with a spicy Mccormick steak rub instead of the coriander and cumin and paprika. It was super easy and super spicy and super delicious.

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Fiesta Stuffed Peppers

Reviewed: Aug. 9, 2008

This was the best stuffed pepper recipe ever. I love my peppers crispy so it's great that all the ingredients are already cooked prior to cooking them in the pepper. That way the peppers stay crisp and yummy. My hubby also enjoyed it and that says a lot. He's real picky about what he eats.

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Barbecue Beef Cups

Reviewed: Aug. 8, 2008

This was very quick, easy, and yummy. My husband thought it was awesome. He even told me I could put it on the list of returning recipes. :) I wouldn't change a thing, however, keep in mind that these do not work so well as leftovers (in my opinion) due to the buscuit dough becoming quite hard. They are super easy to prepare though, and quick to cook so you could even have them all ready to pop in the oven as appetizers for a party. The plus is that you can use your own preference of BBQ sauce which makes it your own yummy flavor.

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