Nothing fancy about this recipe but I'm giving it four stars because it inspired me to make a super quick and easy weeknight dinner that the entire family loved! Served with a side salad and it makes a great meal.

Very rich tasting and had a nice grilled taste. I served them with some warm french bread, steamed artichoke and an organge lemon poundcake to match the flavors. I'd make again

This is the first cheesecake I've ever made and it tasted delicious! I think any problems that I encountered simply came from lack of experience. I greased my pan and added parchment paper but my cookie crumb crust stuck to the paper. I used two cups of crushed oreos as suggested. I had a crack in the surface of mine but that wasn't too terrible. I used some tips on here and wrapped the bottom of my springform pan in foil and placed it in a pan with some water while it cooked, and then opened the door after it was done and let it sit in the oven. I enjoyed making the rasperry sauce as directed on the stovetop and did not think it was too time consuming. I did however microwave the cream and white chocolate because I was a little intimidated by the method described. Overall, I'll make it again, it was delicious and I don't really like white chocolate OR cheesecake!

A really easy and tasty way to spice up your chicken! I just made this and followed the recipe adding the hints of other reviewers. I used just two chicken breasts and pounded them to the same thickness. Even using two breasts I had to double the spice mixture to cover both sides. I also added 1/3 cup of chicken stock with the lime juice and basted the breasts for the last 5 minutes. I served it with chicken rice and drizzled the sauce over both. It was fresh and spicy, I could really see adding it to a salad. I will make again for sure!

Amazing. The mushroom sauce was unbelievable. It did take a long time to reduce but it was well worth it. There was almost too much going on, with the crab stuffing and the bacon wrapped around it. It would be just as great with a simple steak and the sauce. I did everything exactly like it is written but I used two 8 oz filets and stuffed them with more of the crab filling.

These were really tasty. I went a little too heavy on the cheese. What I really liked was the sour cream/cream of chicken/chili powder sauce mixed in with the chicken and then also put in the base of the pan. I will make again!

I LOVED this recipe! I grilled a rib eye to rare and then cut it in to bitesize pieces and just warmed it in the finished sauce. I used 1.5 cups of chianti and a can and a half of beef stock. I also replaced the portabellos with presliced crimini mushrooms and served it all over egg noodles. I also added three cloves of garlic. I thought it was so yummy and easy. It is a little salty but I like that so if you are sensitive to salt, I'd do the low sodium beef broth. I also reserved a little stock to whisk the flour in before adding it to the reduction to avoid lumps. Worked great! I will definately make again.

Salty and Yummy! I loved all the flavors and the potatoes were great!

This was pretty good. An easy dish to make for sure. I baked it in the oven. The sweetness is a little funny but the taste of sherry makes all the difference, definately use that for a unique flavor.

I over cooked the chicken which was a downside but cooking the pasta in the chicken broth was a great idea and it really enhanced the flavor. I'll definately use that tip again. maybe a little more garlic but a keeper for sure.

Even my super picky 7 year old loved them. The sauce was great! Normally we use halibut but the cod wasn't bad at all!

Fantastic! we had these last night with a steak. I used two cloves of garlic rather than one and added a splash of white wine becasue my mushrooms were a little dry. I will make again!

A big hit Christmas morning. It was so nice to have it ready to throw in the oven. The kids helped me make it and it was a fun meal to make together. It's a great company dish because it makes a lot!

So great and so easy! I used a deep dish pie crust and prebaked the bottom for about 5 minutes. I followed the suggestions and used chicken stock to cook the chicken in instead of water and used egg brushed on the top to brown the crust. My kids and friends loved it. I will absolutely make it again, perfect for a sleep over!

Absolutely the most amazing chili and I don't even like chili. My boyfriend and I tried it out and were so happy with it and then I made it for all of his guy friends for a big football game day and got rave reviews. This is on the superbowl menu for sure. Really easy to make too - don't let the long ingredient list deter you.

Really good! The bread bowl was fun. My boyfriend made this and we both enjoyed it but did agree that it needed afew more clams, or potatos if you prefer to thicken it up a bit. Great for a rainy day with a good beer!

This was so simple to prepare and it looked beautiful in the oven. It tasted great too and I will make it again. The one odd thing about it is that the wine does give it a pale pink color which could freak people out giving them the impression that the pork isn't cooked through. I wanted a little more flavor for all of the wine as well. In the future I'll cook it as the recipe states but I'll add the wine and vegetable mixture to a sauce pan and reduce the sauce (some roasted shallots might be yummy too.) I think this will intensify the flavor and also the thicker sauce might mask the pink pork a bit. I'm excited to try it again!

THis was simple to make and really kid friendly. I used itallian bread crumbs and omitted anything spicy. Very easy to make!

It wasn't bad - I wouldn't say the world's best though. It was fun to make and it looked good once it set up a little bit. I also really liked that the meat and sauce had a chance to cook slowly on the stove, but I'm not really sure how much difference it made . . .

Really good - I will make it again with the following modifcations - I doubled the receipe and used 4 chicken breasts but it wasn't enough it came out a little runny. next time I'm going to use 6 boneless chicken breasts and 4 stalks of celery - I used two and people didn't know it was there. I used almost a cup of franks hot sauce and that was just about right. I'll also keep the same amount of dressing but decrease the ranch and up the blue cheese. Everone loved it though adn it was even better after it cooled and sat for a bit. It was all gone!