" Great surprise having the breadcrumbs as a crust on the chicken. Excellent bite with just enough crunch. Crumbs get well done which adds another dimension of flavor. Marinade was perfect. Chicken was moist and flavorful. We used shallots. Quick, very easy and a big pay off for little time spent."

"Huge pay off despite nearly slicing off my thumb tip with mandolin. Really, really easy and quick. I steeped the garlic for as long as I could before the cream was going to boil. Outstanding texture, flavor, temperature - hot and steamy right out of the oven - and aroma. Wouldn't change a thing, but may try it with added cheeses next time. "

"Yep, the marinade does cook down in the pan to a nasty residual which is why I can't give it 5 stars. I too will bake on foil next time. Besides overcooking, they came out really well and were very moist and flavorful. I had a Greek for Easter dinner and he said they were pretty good. No one else would eat them except me and I don't like lamb "

"I used cooked shrimp!...left over from a party. Will try it again from scratch, but the results were outstanding. The cakes were firm and substantial and did not turn rubbery. Mixed the cooked shrimp with egg white&cream. Added sauteed veg, spices remaining ingredients and some bread crumbs until I could form nice big baseball size cakes. Rol"

"How many times does every guest around the table ask for a recipe for something you've prepared...even the guys? It's one of the BEST goat cheese preps ever. Perfect, delicious, high pay off salad. I make everything ahead of time. Have everyone sit down, pour the wine and in that amount of time fry up the goat cheese, dress the lettuce mix (I ""

"Really good. Rich. I served it to a huge group - 28 people - as part of a buffet - lots of food - and most came up to me afterward and said it was great. I was able to fit it in an 8x8 pyrex, plus one small baking dish for the rest. I like a substantial lasagna...thick. I threw some fresh mozz in and subbed button for portobellos. My "no boi""

"Flavor and meat tenderness get 5 stars, but I have to agree with past reviewers...the sauce cooks down to nothing if you really don't keep and eye on it. I used 1 1/2 lbs. of meat, but increased all ingredients in the sauce since I'd read earlier that it really cooks away. Used 10 Roma tomatoes plus all the liquid from the 28 ounce can. Checked it after one hour and it looked and smelled great. The meat was on it's way and the sauce was ample and bubbling. Checked it again after another hour and the sauce had reduced down to solids with burnt edges. I was using a Staub cast iron pot. I will for sure try again as it tasted delicious, but will check it more often and possibly make 3X's the sauce. Adding water at the end of cooking would dilute the intensely good flavor, so that's not an option. Will keep trying.

"Flavor and meat tenderness get 5 stars, but I have to agree with past reviewers...the sauce cooks down to nothing if you really don't keep and eye on it. I used 1 1/2 lbs. of meat, but increased all ingredients in the sauce since I'd read earlier that it really cooks away. Used 10 Roma tomatoes plus all the liquid from the 28 ounce can. Checked it after one hour and it looked and smelled great. The meat was on it's way and the sauce was ample and bubbling. Checked it again after another hour and the sauce had reduced down to solids with burnt edges. I was using a Staub cast iron pot. I will for sure try again as it tasted delicious, but will check it more often and possibly make 3X's the sauce. Adding water at the end of cooking would dilute the intensely good flavor, so that's not an option. Will keep trying.