"One word: BLAND..... I seasoned the meat for 3.5hrs. Next time, I will leave it overnight, add onion powder and some extra salt and pepper....i mean extra....I had big pieces of meat (drum sticks) and they did not get enough flavor and was very bland. I decided to do a set with Cornflakes and one with Captain Crunch---the captain crunch had a swee""

"I made this receipe for Thanksgiving 2011 and it was delicious. The only thing I would recommend is to definately get a deep dish pie crust, melt the chocolate a little before and make it 1 hour before you want to serve...taste better right after its made. I also used Almonds instead of Hazelnuts since that's all I could find around the Holidays..""

"This was NOT good at all. I made this for Thanksgiving 2011. I tried it twice and even used a different buttermilk and added more sugar and it still tasted pretty bad. Sorry Paula...I'll try something else.""

"I made this for Thanksgiving 2011 for the 1st time. I come from a Hispanic family and we normally think that everything should have Adobo (Goya seasoning). However, this recipe is awesome....I didn't use the candied ginger and everything still came out PERFECT.....It was a hit.
Thanks Alton....I love your receipes and enjoy learning more about co""

"This recipe was very easy to follow. I used the GOYA GUAVA jelly instead of smuckers....instead of 1 garlic clove, I used 3-- (you can never go wrong with too much garlic). This recipe was DELICIOUS! The only thing I would say is that you can use more than 1/3 cup of Jelly if you want...Wait to make the spread after the chicken has cooked on the s""