"Delicious and fluffy pancakes. It is our go-to recipe for weekend pancakes."

"Quite spicy and delicious. Even with it being on the hotter side, every crowd I have served this to loved it and asked for the recipe. I have yet to make it with piquillo peppers and it turned out just fine. "

"The flavor of the sauce was good but the texture was mush. My husband flavored and marinated the chicken before we cooked it. This seasoning made the chicken delicious and the best part of the recipe. He used equal parts salt, cumin, and chili powder. I would not use this recipe again as the corn tortillas cooked up to a grainy mush with the o""

"Buttery and spicy - delicious. I did not use grouper with the skin on. Instead I used fillets and cooked on the grill over an piece of aluminum foil.

P.S. I hope someone from Food Network is reading this - the Netflix pop-ups for every new page I load for this website is getting really old."

"For me, a marinade should tenderize the meat and infuse it with flavor. This recipe did neither. I read the comments before I prepared it and only used chicken. After an hour of marinating the chicken was noticably "cooked" on the edges. The meat was not noticably more tender though. There was no independent flavor infused into the meat eithe"

"Left rub on for 36 hours - did not impart any flavor to the meat. We had just cooked a pork shoulder with no rub a few weeks before and the pork shoulder with this rub tasted exactly the same. The sauce is made with mustard and ketchup and that is exactly what it tastes like - mustard and ketchup mixed together with some vinegar. My husband thought the combination of slaw, sauce and meat was good but the slaw separately is nothing special - just blah slaw that tastes of mayo. Bobby Flay has a pork shoulder rub that is much better than this one.