Agree with another reviewer that this needs chicken cutlets instead of breast halves. This had a good flavor, the lemon flavor was very subtle. Chicken was tender, but I had to finish in the oven because my 12 inch skillet was not large enough. I took Baker Bee's suggestion and put the flour mixture in a plastic bag. That saved a little mess. Other than that, I followed the recipe pretty closely. Agree with others that the remaining cooking liquid needs to be addressed somehow in the recipe.

This was very good. I marinated closer to 8 hours, because of my schedule, and the meat was very tender and flavorful. This is an unusual combination of flavors for us. It was my first experience with cardamom, a very pungent and resin-y aromatic. My only change to the ingredients was to use olive oil in place of the vegetable oil. This fills the bill for change-of-pace dining!

The shrimp was cooked perfectly, and had a good flavor, reminding me of Shrimp Scampi. I followed the recipe exactly, but the bread crumbs turned to mush. Love artichokes, and they tasted good, but overall the dish was a big question for me. Can't figure out how to serve it as an appetizer, mine didn't look nearly as pretty as the picture, and there is not enough sauce for pasta or rice. I think this is a great idea that needs some refining.

I have to say this was very good! I've never had this before, and I was surprised at a couple of things: the meat was amazingly tender; and in spite of the amount of New Mexico red chile powder, it was not spicy-hot, just richly seasoned. My only change was to reduce the salt to 2 tsp., and I will cut down to 1 1/2 tsp. next time. It wasn't too salty, but I think we could do less. So glad I tried this! I served it on flour tortillas with corn and black bean salad on the side. Thanks!

These had a great flavor, but I will try them next time with only 2 Tbls. of chili garlic sauce--just a little too spicy for us. I followed the recipe exactly, except for adding only 2 tsp. salt. Cooking time is accurate, these were very tender, and I did not cover the dish as it baked.

Made these by pretty much following the recipe. I used half peanut and half sesame oil, and only cooked the garlic until it became fragrant, then added the beans. I didn't want the garlic to scorch. I used "lite" soy sauce, and made no other changes to the ingredients. I kept stirring until the sauce reduced and became a glaze. We liked these, and I will add sesame seeds next time.

Excellent aroma, great flavor, DS and DH want it from now on instead of beef fajitas! I only changed three things: first, tomatoes are not good right now, so I used two cans of chopped Original Rotel (medium), well drained; I used smoked paprika instead of plain; and I didn't add any water. Do not cover the dish after all the ingredients are added. After 30 minutes on medium heat, I continued stirring at least another 10 minutes so most of the liquid would cook away. I served this in flour tortillas, with lettuce and sour cream as a garnish. The sour cream was a perfect complement to the spicy beef. If you want a little less heat, use the mild Rotel, or plain chopped tomatoes. Excellent! Will make again!

I want you to know that I tried really hard not to tweak, and I really did only make 2 TINY changes! I used a mixture of Cotija, Pepper Jack and Cheddar, since I didn't have any Mexican blend cheese, and I added about twice the amount of cilantro. This was very tasty. The only reason for marking it 4 stars instead of 5, is that the tortillas were a little mushy. It does save some time to layer instead of roll enchiladas, so if you are a purist, this will give you a good enchilada flavor, but not a very good texture. Since I didn't have the inclination to do the more labor-intensive enchiladas, this was pretty good.

This has a wonderful aroma as it cooks, and the rub is quite tasty, but I will decrease the cayenne pepper next time. Roasted to an internal temperature of 145 gave us a moist and tender roast. Thanks for the idea!

Really good waffle, very satisfying. I sprinkled on some chopped pecans before I closed the iron, and this was my only change to the recipe. This is a heavy batter for waffles, and they take a little longer than usual to get brown and crispy, so you may need to adjust the cooking heat to avoid over-browning. Thanks!

This was a very good meatloaf. I used panko and Italian seasoning, since I didn't have seasoned bread crumbs, and 2 lbs. of 90% lean ground beef. Otherwise, I followed the recipe exactly. We did squeeze on some ketchup, once it was done, but I also think it would be yummy with brown gravy. If I make this with 2 lbs. of meat again, I will cook it at least 1 1/2 hrs. It has a very nice texture, and it slices well. Thanks for the recipe!

This was an excellent way to prepare chicken and potatoes in one pan! After reading some of the reviews, here is what I decided to do, based on our preferences. First, I placed the prepped red potatoes in a large bowl, and added a medium onion, vertically sliced. Next, I sprinkled about 3 Tbs. of chopped fresh rosemary and 2 Tbs. fresh chopped parsley over the potatoes and onion. In a small bowl, I combined 1/4 c. E.V.O., several grinds of black pepper, about 1 1/2 tsp. sea salt, and 2 crushed cloves of garlic. I let this sit while I prepared the chicken. I cut off all visible fat, rinsed and patted dry, but left most of the skin intact. Next I placed a 4" sprig of rosemary beneath the chicken skin, and added a little sea salt and fresh ground black pepper. I combined the potato combo and the olive oil mixture and placed them on a I lightly oiled jelly roll pan. I placed the chicken pieces, skin side up, among the vegetables and herbs, careful to keep everything in one layer. 1 hour at 375, and everything was delicious! Thanks for the recipe!

Wow, what a great sauce! I was hesitant at first about this combination of veggies. but DH and HS ate all of their meal! It is a very colorful dish, and I think of it as chicken over a cooked salad (sometimes I get REAL tired of lettuce!). Using the balsamic vinegar separately as a sauce/type glaze kept everything from getting too dark in color. I will definitely do this again. Next time I will use chicken cutlets, so they will cook faster.

This was very tender and tasty! I used a 3.35 lb. chuck roast, and 2 1/2 hours was almost perfect. The meat sliced well, and it was juicy. If you want it to fall to pieces, cook the full three hours, at least. I liked the addition of rosemary--I used fresh sprigs from my garden. Thanks for the recipe, Chef!

Very good flavor in the sauce. I used less butter and subbed rice wine vinegar. Next time I will use about a Tbs. of sesame oil, instead of butter. DH and DS enjoyed this, too. Be sure and serve with rice or some kind of oriental noodles to catch some of the sauce!

This was very good. I used seasonings I had on hand, and the aroma that filled the house while it was roasting was lovely. A 3.89 lb. bird was not done after 2 hours, though, so allow cooking time for the size of chicken.

This is really easy, especially if you are not an experienced candy maker. Since I really don't make much candy, my family was happy to have this little munchy to have around the house as we near Valentine's Day! I used semi-sweet chocolate chips and natural style peanut butter. I added about 3/4 c. rough chopped peanuts. If you are watching your sodium, use the unsalted peanuts. I think the recipe was enhanced by the lightly salted peanuts I used. The four stars is for the messy quotient, which is the reason I put them in the mini baking cups.

This was pretty good, but I think 1 cup of white wine is too much. I believe half wine and half stock would make a better flavor for the sauce. This is probably a good basic recipe to tweak toward your family preferences. Garlic would be a great addition, as well as more onions. There wasn't enough "oomph" from only 2 green onions.

Recipe as stated has a very good flavor. The consistency is more like oatmeal than a cream-based soup. Perhaps more broth would help, or maybe dice the cauliflower and leave some of it in pieces, instead of pureeing the whole thing. I garnished with grated cheddar, and I feel that crumbled bacon would make a great addition to the cheddar (if you can afford the extra calories).

I'm going to give this recipe 4+ stars, mainly for the lack of direction on prepping the dried beans. The taste of charro beans is very personal, and it varies from region to region. I was leery of 3.5 ounces of jalapeno peppers, so I put in a 4 ounce can of mild chopped green chilies and 1 fresh jalapeno, minced and seeded. This is enough heat for us. Other than that, I followed the recipe ingredients, but I par-boiled my beans and prepared them on the stove top, adding the salt last, and I did not saute the chopped onions, but put them directly into the beans, saving us the extra fat calories. I also added 1 tsp. ground cumin and a few turns of the peppermill. I don't usually add tomatoes to my beans, so this will be a nice change. Thanks, Kim.