this recipe is decent for a shopping list. the first time i followed the recipe exactly, but the onions and garlic never broke down and melded with the other flavors. the second time I sauteed the onions and garlic in the olive oil, adding the herbs and spices one minute before removing from heat. i also added some chicken broth to thin it down and some sugar to calm the acidity of the store-brand tomato paste i bought. the result was delicious! three star recipe, five star results.

This recipe is delicious and easy to throw together! I use about half the slurry mixture (cornstarch + water) but sometimes I have to add more water to make the sauce thicken [it sounds backwards, but it works]. This is easily adaptable for other veggie/meat combinations. I like to add a lot of black pepper and a little cyanne to this dish to imitate the black pepper chicken at my favorite chinese resturant.

Great recipe. An easy go-to for leftover rice. Very comforting on a cold winter night. My only complaint was that I found it a little too sweet which kind of overpowered the sweet of the golden rasins (admittedly this could be from using reduced fat milk, which has extra sugar additives than whole). On my second batch I doubled everything but the sugar, added a pinch of fresh nutmeg (I love cinnamon and nutmeg) and it was absolutely PERFECT!

I've had hoisin sauce in my fridge for months and finally have a reason to use it! Great recipe...just a little to spicy for me. I added some carrots and snow peas that I had on hand because I didn't have enough broccoli for the recipe. Next time I'll try cutting back on the sambal (chili paste) and upping the sweet factor.

This recipe is YUMMY and beautiful! Despite my horrible lattice work, the pie still looked like a contest winner. I added 1 tsp cinnamon a pinch of nutmeg to the caramel sauce before pouring it over the pie. My only complaint is that it was difficult to slice and serve cleanly, but then again we probably didn't wait long enough for it to cool (the smell was too heavenly to wait). Definately use a lined cookie sheet to catch drippings. Next time I might make a little extra of the caramel sauce to serve over the plated pie a la mode.

This is a good recipe, but I found the sauce to be too thick. I used rotini because I was out of elbows. There was probably enough sauce for two boxes of pasta. Maybe this is best as a side dish (I was just making it for a lunch).

better than anything in the grocery store and a lot more versatile. a great base to make your own, or simple enough for perfect teriyaki chicken.

This was a good recipe to use some leftover pasta and a few scraps from the cupboard and fridge, and made a decent lunch for two. I added some leftover black olives and reconstituted sundried tomatoes, upped the garlic and threw in some carrot matchsticks for balance and appearance. I like the distinct taste of seafood that you get, but I think canned sardines are not substantial enough to provide the texture and spectrum of flavor that you expect from seafood pasta. My boyfriend said that it would be great without the "mystery meat" qualities of the sardines. This is a great base recipe, and I think I may try again and add some rinsed canned shrimp or some leftovers from a seafood dinner. Final verdict: this is a nice filling $2 meal (less if leftovers/scraps) but don't expect the world from it. A word of caution: canned sardines will stink up your house when heated (if you've ever been to a wharf in the summer, you know the smell). Prepare some scented candles/inscense if expecting company.

This was a great dish for entertaining a large group of friends. The chicken makes it heartier and more substantial, but I left it out for some vegitarian friends and it was still delicious. Even without cream cheese (for a lactose intolerant friend)this dish wowed them all. The only alterations I made were replacing half of the broth with vermouth (a white wine will work well too) and adding mushrooms just before the broth/wine. This recipe doubles/triples well and is very forgiving to mismeasures (I've lost all of my measuring spoons in a recent move). I served with some bruschetta and a white wine/citrus spritzer. My guests are still raving about this pasta.

This is a good recipe for that down-home taste. My only complaint is that putting the lid on to simmer causes the crisp skin to become soggy and greasy. The second time I made this recipe, I just lowered the heat slightly to prevent burning while the chicken cooked through, and it was perfect!

The ingredients and ratios for the sauce make this recipe worthwhile. I cubed the chicken and sauteed over med-high heat w/ onion & garlic. When the chicken was done I added the sauce, which thickened perfectly to top the rice. I highly recommend Kevin's teriyaki recipe from this site - it's easy and better than store bought. My guests agreed that this was much better than fast food pan-asian, and I loved that it was almost as fast to throw together.

Great side dish or topper for a green salad. I usually omit the dill pickle juice, as I rarely have any on hand. Sometimes I add some black olives or capers. It always pleases.

A great base, though a little to hot for my buds. Even though the tomatoes are canned, the flavor is nothing but fresh. This came out better than recipes that I have made with fresh tomatoes. This is probably the best place to start for a salsa recipe. The best thing about salsa is making it your own!

This recipe is delicious as is, but the second time I made it I was looking to make it a little less of a guilty pleasure. I used one can of whole evaporated milk instead of the cream and added some white wine for extra flavor. Follow the directions and add a well mixed slurry of 1T cornstarch and 1T cold water to the simmering sauce to thicken it as a last step if it needs it. Serve with fresh parmesan. Admittedly it's not the same, but it's almost as good as the original recipe.

I liked the idea of the ingredients together, but there was a lot lacking in the flavor department on this one. I don't think I'll make this again.