As is we like this recipe a lot. The thing is it is very versatile. During winter months when I had no basil I substitute pesto and it is very good. Tonight we had no wine so I used fruit juice :::shrugging shoulders::: it still tastes good but it is slightly watery and I do prefer the kick that wine gives.

I don't write many reviews but I had to for this. I love fresh vegetables and recently Brussels sprouts were on sale. We have never made them fresh, only frozen. We tried boiling them whole and they were OK but slightly dry and they needed something. They needed this recipe!I thought just halving them made a big difference. We loved the flavor and moisture that the honey and mustard added. Good stuff!

I made two changes that should not greatly effect the original recipe. I used fresh sage instead of dry and I cut the breasts into cubes and mad kabobs. The marinade itself tasted terrific however after cooking down the leftover marinade and basting the meat the flavor was overpowering. I would skip the basting all together. 3 stars relates to my experience only. I will try this again because I really enjoyed the flavor of the marinade after I first mixed it.

I tried a scampi recipe with breadcrumbs last year that was awful. I was a bit nervous about this one but the reviews were so good I decided to risk it. This recipe was delicious! It would have been nice if it had a little more sauce, but I may try adding more wine next time. Yes, there definitely will be a next time!

We usually use the bottled sauce but didn't realize we were out until supper was underway. I jumped on here and found this. It tasted just great and saved the day!

I started using this recipe in 2003! You should see the printed copy, it is in the old Allrecipe.com format! We only alter two things, double the recipe and use as many small common mushrooms as we can. This dish is wildly popular and great for the holiday season. If you like mushrooms and bacon this is for you. Even people that don't like spinach gobble these down. There is never enough!

There must be something wrong with this recipe because they all disappeared minutes after they were done! I was doubting because there is no chocolate but the peanut butter stands alone. I altered nothing and they were delicious!

I had a bunch of not the best quality salmon I used this on and it was a big hit. I cannot wait to try it on some good fish. It is a bit expensive (the honey) so I halved the recipe and it works fine. I'm not a huge fan of liquid smoke so I either omit it or use less than the recipe calls for.

Great texture, fantastic flavor, we use this a lot and people always ask for the recipe. I was thinking about trying it with chocolate pudding just to experiment. Make sure you follow the mixing order to the tee or you'll end up with gunk.It's good tasting gunk though!

Here is where my wife and I differ. I love heavy on the tomato, sauces and she likes light on the tomato though she does love tomatoes...figure that out. We cooked this together. we used a red pepper because we had one in the garden and we only used 1 tablespoon of seasoning because 2 TBLS just seemed like too much. My wife insisted on adding sugar to cut some of the acid in the tomatoes and we used all of the tomato paste. This was a great sauce.We both loved it and will make it again. We used it in our eggplant Parmesan recipe and it was perfect. I'm sure this recipe is just as good without our modifications. We will have this again. Kicks any jar pasta off the shelf!

We loved the flavor of this marinade but there is something missing. I think If I make this again I will add some spices. If I could I would give it 3 and 1/2 stars.

I'm posting this just to warn people... I read one of the reviews about making the batter the night before. I did that and put it in the refridgerator. An hour later I saw that it was collapsing so I took it out and left it on the counter all night. (it had a good cover). bad idea. They tatse like they have wine in them...a lot of wine. The texture is fantastic so we will try these again.