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Solid dish, Donald. My family enjoyed my version which utilized red wine to deglaze and fresh herbs (growing in the backyard). I enjoyed several reviewer's suggestion to roll in seasoned flour before browning, but I disagree with Cheryl on her interpretation. I can totally appreciate your nostalgia, sister, but your suggested version with mushroom soup and white wine was...bland. My kids would eat it, which you mentioned, but my wife and I were like..."eh?".

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Shoyu Chicken

Reviewed: Sep. 24, 2011

I'm really surprised by the reviews based off my dinner. I followed the recipe exactly, however, I agreed with the reviewer who replaced water with stock (why miss a chance to add more flavor). I found the chicken infused with color and moist overall, but the flavor was anything but bold...despite many cautioning the 24 hour marinade. It desperately needed salt and had little heat (I did add the crushed red pepper and a pinch of cayenne).

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Smoky Grilled Pork Chops

Reviewed: Sep. 24, 2011

Nothing against other reviewers, but I felt it was just an average recipe. Not sure what makes this recipe unique from others where you put a rub on meat and grill? Whether thick cut or not, I would 1) brine the chops; 2) remove from brine, dry, and let the rub penetrate longer than a few minutes (this would intensify flavors...might not be what you want with liquid smoke); and 3) use real smoke flavor from chips via indirect cooking. IF that's not an option, using smoked paprika or other smokey flavors might help compensate.

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Sassy Steak Marinade and Sauce

Reviewed: Jan. 22, 2010

Great steak marinade (I let it sit for two days on some average quality rib eyes) and they were delicious! I only give it four stars because the extra step of boiling down the extra marinade to make a sauce was a waste of time and didn't complement the dish at all.

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Beef-Stuffed Squash

Reviewed: Dec. 31, 2008

If you have an acorn squash you could just as well throw out as cook with and like mediocre meatloaf, then this recipe is for you! Seriously, I did not care for this. (I only gave it two stars because it DID give me something to do with my squash...rather than wish I hadn't purchased it.)

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Italian Chicken Marinade

Reviewed: Aug. 5, 2008

I set out to disagree with all the reviewers because this was just too simple. I'm stunned, however, that my family chose this vs. "Unbelievable Chicken" (also on All Recipes). I agreed with them, simply delicious. PS-I pounded the chicken breasts to make them accept the marinade more.

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Unbelievable Chicken

Reviewed: Aug. 5, 2008

You really don't expect this recipe to be "unbelievable", but it's pretty close. First of all, grilling this one is KEY! I pounded out my chicken breasts so they'd be willing to accept the marinade more. Still wish I had just a bit of heat, but I guess it's okay to back off every now and then. ;-)

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Chicken Wing Dip

Reviewed: Apr. 20, 2006

Stupid good! Seriously, I was at a Euchre night tournament and was almost embarrassed how much of this dip I ate. The only changes I would suggest are blue cheese (for the original wing & sauce flavor) and Monterey Jack cheese.

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Balsamic Vinegar Potato Salad

Reviewed: Apr. 20, 2006

I've been making this recipe for two summers now (yes, it's a good accompaniment for grilled foods) and my wife and I love it. As usual, I would suggest making this as is first, then try substitutions and amount variations. I was surprised that I enjoyed the olives in this!

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