Absolutely fabulous! I added this to my recipe box about a year ago since trying it the first time and have used it three or four times since. This is the only way I make roast chicken now, and will be using this recipe for my chicken tonight! My husband and two young kids who are not chicken lovers can't get enough of it! Whoever gave this recipe less than five stars did something wrong, because it is fabulous. It comes out tender and juicy and full of flavor every single time! Highly recommended for the perfect roasted chicken! Thanks a lot!

I'm never quite sure what to do with a pork roast. I found this recipe and it was amazing! Being proud parents of a 2 and 5 year old who are picky eaters, my husband and I aren't big drinkers, so we didn't have any beer on hand. I had a 6 1/2 pound bone-in pork roast. I doubled the herbs, let them marinade on the roast for a few hours, then used a mixture of apple cider and chicken broth with a 1/4 cup of white cooking wine in place of the beer. After cooking with the onions for 4 1/2 hours in the slow cooker it was fabulous! Even my picky eaters wanted seconds. Served with scalloped potatoes and corn and it was a huge hit! Highly recommended! Thanks!

Made these with the kids after school and they were phenomenal! I only had salted butter on hand, so I just omitted the 1/2tsp salt and they came out perfect. Once cooled, we melted some milk chocolate chips over a double boiler and dipped each cookie in it, coating them moon pie-style. They came out tasting like peanut butter cups. Delish!

I just have to say that this pie was amazing! I made it exactly according to recipe, only change I made was also making a layer of white chocolate, using your ingredients and method, and dividing all three (dark, milk, white) mixtures in half to fill two chocolate graham pie crusts instead of one. Absolutely awesome! My husband doesn't care much for chocolate, but he practically ate the whole first pie by himself! I have made twice since first finding this recipe, and it is always awesome! Thanks a million!

I made this toward the end of the week, so had to make a few changes to accomodate for my dwindling pantry. First off, as no one in my family is a huge peanut butter fan (imagine that!) I took another reviewer's advice and halved the amount, also, I used chunky peanut butter as that is all I had on hand, and mixed it in at the beginning so the blender would work out the chunks of nuts. I also used chicken broth instead of stock (does anyone actually BUY stock anymore???) and 2 tablespoons of powdered ginger rather than fresh. I omitted the cilantro, even though I love it, I hadn't the time to make a grocery run for it. All in all, this was a fabulous recipe!!! Even my picky three year old loved it. I fully plan to make it again, AFTER going grocery shopping! Thanks for sharing!

This was a really fabulous recipe. I made a few changes... For one, I left the potatoes cubed, (it seemed too much like shephard's pie with them mashed), and only used four, substituting the other four with sweet potatoes. It sounds odd but it was a big hit considering my husband does not like casserol. I also used fresh vegetables instead of canned and added a little garlic and chili powder to give it a littel extra flavor. I stirred the cheddar cheese in with the mixture rather than having all the hard, burned cheese on top. Great recipe for experimenting. Thanks a lot!

Great recipe! I was really short handed in the fridge this week, so I didnt' have most of the ingredients, so I improvised and it came out really great. Instead of tomatoes I used 1 cup of plain, pre-made spaghetti sauce, and instead of onions, i used a tablespoon of onion poweder and mixed it with the garlic as it was sauteeing. We've been eating pasta a lot lately and we're all getting sick of it, but this was a great way to get a new flavor on an old dish. Thanks again!

I grew up with my mom's roasted pumpkin seeds, and these were pretty good compared to hers. They seemed a touch bland, so I made a second batch with the remaining seeds (we made a lot of Jack-o-lanters with our kids) and added a 1/2 tsp each of garlic powder and onion powder, then an 1/8 tsp of cayenne pepper. And for my secret ingredient to give it that little extra something, I lightly sprinkled them with nutmeg once they were spread onto the pan. Delish! Everyone loved them. These were also a great take along snack for my 2 year old while walking to pick up her big brother from the bus stop. We ran out almost immediately! Thanks a lot!

Overall, they were pretty good, but a little bland. I dusted them with powdered sugar once they were cooled and that sweetened them up just enough. Very nice!

Great recipe! I made it once following the recipe to a T, and it was a bit bland, and the crust was a little soggy, with the breasts being too dry. The second time, as others have suggested, I also added garlic powder, paprika, onion powder and cayenne pepper to the cracker crumb mixture. I also dredged the chicken in the flour, then the egg, then the cracker mixture, wrather than the way you had it posted. It layered it a little thicker that way and helped to keep it crisp. Bonless skinless chicken breast is naturally pretty dry, so this time I used regualr chicken cutlets with skin and bone, and they came out very juicy! Fabulous recipe! I will continue to play with it, but I will definitely be making it again! Thanks!

I don't like giving negative feedback, especially when everyone's techniques vary and create different flavors, so it could have just been me, but I did not care for this at all. I've made other white wine sauces before because my husband loves it, but just as others have stated, it was very bland and way too salty and the wine flavor was so strong is absolutely drowned the chicken and pasta I poured it over. We ended up ordering takeout. I added a few herbs (basil, tarragon, fresh garlic) but nothing would bring out the flavor and dull down the excessive wine taste. I'm sorry, but I won't be making this again.