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WOW, was this delicious. I followed the recipe except for subbing rice wine vinegar for apple cider and by using four boneless, skinless chicken breasts. I cut the breasts up and let them marinate in the sauce for about 4 hours before cooking. I baked them uncovered at 375 for 15 mins, flipped the pieces over and baked for another 15 mins. The sauce is out of this world. I had plenty for my 4 chicken breasts with some left over for dipping. I'll be making this recipe again for sure.

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Lentil Tomato Soup

Reviewed: Oct. 22, 2012

I am apparently the only reviewer so far that did not enjoy the amount of cloves in this recipe. The recipe called for 1/4 tsp and I didn't even add that much, worrying that it would be too strong. I was right - it was all I could smell or taste. I even added an extra can of diced tomatoes, another 1/4 tsp of nutmeg, about 2 tsp each of garlic and onion powder, and and entire extra carton of chicken broth, but it didn't help the overpowering clove taste/smell one bit. Things were even worse the next day. Gross. I'm bummed I wasted the ingredients on this one.

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