I didn't like this, but I can't penalize the recipe for it. I don't like honey or walnuts...that would be like going to a store and buying a red dress, then wanting to return it because it's red. I mostly made this for my boyfriend, as I'm trying new recipes. I used 2 thick boneless chicken breasts and marinated them in the honey/egg mixture for a few hours while I ran errands. I cooked them in the oven for 50 minutes at 350. I forgot to add salt and pepper to the walnut/Italian breadcrumb mixture so I did so before serving. They were really juicy and my boyfriend said they were 'amazing' and that I had some 'serious culinary skills'. A great change from the usual chicken for about the same effort. :)

I am really impressed with how this came out! I'm not a fan of french onion soup, but I still had to have a bowl...so good! My onions took about an hour to caramelize, and I used chicken broth instead of beef broth because it was all I had on hand. It was a little on the tangy side. My french onion soup-obsessed boyfriend preferred it this way, and thought it was a change I made 'on purpose'. I used a teeny bit less white wine and only 1 bay leave, and added salt and pepper to the onions as they were caramelizing. I also buttered the bread and sprinkled it with garlic powder before toasting in the oven. I'll definitely make this one again!!

I made this the other night for my boyfriend, as usual. I don't eat pork but he was really impressed and couldn't figure out exactly what the 'sauce' was. He said it was awesome. Very little effort. It's going into the rotation.

I've made this twice and it came out nicely both times. Once was with chicken instead of pork. Both times I used cajun seasoning because I was out of seasoning salt, and used chicken broth instead of water. It wasn't a favorite but it went over well and I will make it again.

This was the first pork loin that I've ever made and it came out impressively well. I made the marinade as written and pierced the pork with a fork, letting it soak for about 24 hours. I turned it every 8 hours or so. I baked it in a 350 degree oven for an hour (so I could multi task as I roasted garlic for the roasted garlic mashed potatoes on the site...mmm!!) and let it 'rest' for about 15 minutes before cutting. I don't eat pork, but it was obviously very tender/juicy and my boyfriend was thrilled with it. It was better than his mother's, but we'll just keep that to ourselves. While it was baking, I basted it every 20 minutes with some marinade that I had set aside and flipped it over once. Not sure if that's necessary but since it came out so perfect I will probably continue making it exactly like this! :)

I made this last night with the honey walnut baked chicken from this site. It was a very easy side dish and the burnt butter gave the rice a really different taste. I followed the recipe exactly as written. I will definitely make this one again!

These were excellent!! I cut the pointy end off of the head of garlic so that you could just barely see the unpeeled garlic underneath and roasted with olive oil as the recipe said. The only change that I made was using more garlic (almost too much garlic! lol) and using 1/2 and 1/2 instead of milk. I also added parmesan cheese, and I added some dried parsley. Excellent!! These are being put in the Sunday dinner rotation.

This was good, but I'm still looking for 'the one' when it comes to twice baked potatoes recipes. I cooked potatoes as directed, then cut off the top sliver...I scooped out the insides (I needed to scoop more out, though. Don't be lazy, too much of a potato 'shell' ruins the effect...) and stuffed with the filling as directed, then replaced the sliver from the top of the potato, so they looked in tact, but with cheese oozing out. This recipe had too much sour cream for my taste. I used 1/2 of what it called for and twice as much cheese and the sour cream was still a bit much. They were good but I will keep trying.

This is a great recipe, but I only gave it 4 stars because I changed it a little bit. I use 2 cups of cheese as opposed to 1 1/2. I mix the 1 1/2 into the roux and then use the extra 1/2 cup for topping. I mix some melted butter and italian style bread crumbs and top the potatoes with that, then sprinkle the rest of the grated cheese on top before putting in the oven. I use extra sharp white cheddar. I also skip the onions. The roux can be a pain, once the butter is melted I remove it from the heat completely until the milk is stirred in, then I continue stirring on low heat. Made with no onion and the buttered breadcrumb/cheese topping these are very similar to my mom's macaroni and cheese. Delicious!!

This was good, but there was something missing. I cooked the rice the night before so it was nice and cold. I baked the chicken a couple of hours ahead with garlic powder, onion powder, salt & pepper. I only had low-sodium soy sauce on hand (I will try regular next time) and I used celery, carrots, green peppers and onions (all minced, my boyfriend isn't a veggie person ;)) as the veggies. I think I might try adding some ginger and garlic powder to this for some extra flavor.

I made this for my boyfriend last night. He called them the 'best pork chops, EVER'. The only changes that I made were that I used 1/2 and 1/2 instead of heavy cream (it was all I had) and I didn't add salt. I fried then simmered the chops on the longer side of what the recipe suggested, as they were bone-in and very thick. They were crispy looking (I don't eat pork) and the sauce reduced nicely. They smelled amazing while they were cooking. I will be making these again and again. Thanks Tina C.!

Ohh, these sounded SO good but they just didn't work out well when I made them. I was prepared for a lot of work and a huge mess, but being a fry-worshipper I really didn't care. I followed the recipe (and the suggestions) and just ended up with a gloppy-battery mess. The batter wouldn't stay on the fries and made that whole dipping fiasco pretty pointless. They only stayed crispy if I cooked them until they were nearly burnt. I like my fries 'well done' but no one else was impressed. I'm tempted to try again but I'll probably just get a bag of Texas Crispers and call it a loss.

I didn't eat this, but I'll review it based on my boyfriends raves about it. I made the recipe as written, the only thing that I changed was using black pepper instead of white (all I had) and adding garlic powder to the gravy while cooking. The steak was so easy to fry. I coated it and let it sit in the fridge for about an hour before cooking. The coating stayed on perfectly, it really looked amazing. I'm usually a disaster when it comes to frying anything, so this was a huge deal. The gravy was easy to make as well. "This is REALLY good chicken fried steak. I had no idea you could cook like this!" End quote. I will make this again and again. Thanks Judy!!