This was ok, but not something I'd make again. Subbed red pepper flakes for thai chilies.

I'm sorry to say that we all found this to be inedible. The flavors don't work at all.

Made this with tilapia. Easy to make, decent flavor.

The flavors were great, but the recipe has issues. First, like previous reviewers stated, an hour bake time is WAY too long. 15 minutes was perfect. This recipe would have been much improved if the veggies had been sauteed on their own prior to topping the fish with them. I used tilapia rather than grouper.

Definitely enjoyed this. Made with grill pan inside, I can see where it would be much better with the smokiness of a grill.

Enjoyable, but really nothing outstanding. Under-seasoned, but moist. The parm on top worked well. Won't make again, but made for a decent chicken dinner.

We really liked both the salmon and the sauce. I did double the dill and add 1/2 tsp of black pepper, while omitting the wine because I didn't have any on hand. The only thing keeping this from being 5 stars is that the sauce was a little much for the fish. My husband and I both agree that this recipe is a keeper- though in the future we'll leave the sauce off of the fish and save it for veggies.

These had great flavor and we really enjoyed them! Easy to make. I did have to chill the dough prior to rolling into a log, it was just to sticky to do anything with before it was chilled. My only issue is with the bake time- even after reducing the heat to 375 like another reviewer suggested the cookies were still a little overdone. Next time will reduce heat to 350 and possibly reduce bake time.

These were cute little cookies with a nice almond flavor, but they were too dry for me. I know that sounds silly since "crispy" is in the description, but still...not a fan of the texture.

I really like how simple and adaptable this recipe is and will almost definitely be making it again. The seasoning on the chicken is simple but delicious. I ended up leaving out the brown sugar and even though I had the cornstarch slurry mixed up and ready to go I decided it was unnecessary as there really wasn't much liquid to thicken. The flavors aren't quite there on their own, but that's ok because it was totally condiment-ready. I topped mine with a little sriracha and soy sauce and my husband topped his with sriracha and sweet chili sauce. You could absolutely use whatever kind of veggie you have on hand in this one.

We really didn't like this at all. I ended up throwing it away and wasting the ingredients.

Our family didn't really enjoy this recipe, even after upping the spices. It worked ok IN a burrito, but not as a separate side dish.

The family loved this, will definitely be making again! Cut the soy sauce in half and added 1/2 cup of orange juice to marinade. Added about a tsp of both rice wine vinegar and black pepper as well as 1/2 tsp sesame oil.

This went over AMAZINGLY well, it was gobbled up quickly. My stepson says this is the best monkey bread he's ever eaten. Definitely a keeper! I didn't have any problems using spray on the pan, nor did I have issues with there being excess sauce.

These were delicious! I cooked for 35 minutes in oven, then cooked another 25 minutes, basting and turning wings every 5 minutes or so. If you don't like a super-saucy wing (like my husband) they're perfect just like that. If you love extra sauce, go crazy on top of that baked in flavor once they're done. Will definitely be making again. These aren't super-spicy as written, but like the directions say, it's easy to tweak the spiciness to your liking.

Tried this recipe as written first and didn't enjoy it. It didn't taste bad, just very bland. After seasoning changes it was a solid four, and I think with a couple more changes it could easily be a 5. Replaced water with chicken broth, changed green bell pepper to red, upped black pepper to a full tsp. Added 1 tsp curry powder, 1 tsp salt, 2 tsp celery seed, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp red pepper flakes, 1 Tbsp minced garlic. Next time will omit almonds and add sliced mushrooms and possibly spinach.

Family enjoyed these but felt they were a bit dry. If I were to make again I would add some oil or make with creamed corn rather than kernel.

This went over very well with my family, even the picky eaters. Added oregano, red pepper flakes, sage, basil, and parsley. Upped bouillon to 3 cubes and garlic to 3 tsp. This makes a LOT of soup, had enough to feed 3 of us, save at least another meal's worth for leftovers in fridge, and freeze another meal's worth as well.

These were great! The only complaint from my husband was that the bread was a little thick, he ended up slicing his in half. Will definitely be making again.

I made these DAILY during the first trimester of my last pregnancy. My husband thought I was crazy- so surprised to see that someone else thought of it too! It's actually delicious!