"OMG! WAYYYY too salty! So salty it made me squint. (Chicken was not tender, either. Very chewy.)
The sauce might be acceptable if you replace the bouillon powder (and water, which is added later) with low sodium chicken stock. Also replace the soy sauce with low-sodium soy sauce. And make sure you cook the rice with no salt. This was a Fiv"

"I followed the recipe (for the chicken) exactly as written and at the finish immediately discovered that it was way way WAY too thick! I added a cup of chicken stock to little effect, and added another cup of milk. That did the trick. I did not go with biscuits, choosing to go with egg noodles instead. The chicken was nice and tender, but over"

"Keeper, keeper, KEEPER! This was an easy recipe to make. I went with mesquite smoked sausage instead of boudin, but it just added a slightly smokier quality. The chicken was so tender I couldn't believe it! Also, when I gave it a taste in the home stretch of the cooking process I felt it needed just a little more kick, so I added a tablespoon "

"I'm not a great Rachael fan. For me her 5 star recipes are hit or miss, with far too many misses. However, I'd rate this a 6 star if I could. So simple, yet so flavorful. I left out the lemon zest and it came out just fine. Added extra garlic, too! My picky 12 and 15 year old daughters snarfed it up!"

"I made a couple of changes because I didn't have bay leaf on hand. I didn't have any basil either, which would have been my first alternate, so I tossed in about a tablespoon of herbs de province. Also a splash of red wine. Extra garlic, too. I was delighted with the flavor. Very different, and the hint of fennel from the HdP was a nice touch""

"These wings were too good!!! I have to admit that I did an all bake version, using time and temperature techniques from another wing recipe. Bottom line is they were cooked perfectly, falling off the bone and very moist.

I couldn't find any pre-packaged jerk spice, so I found a recipe and made my own. I added some vegetable oil to the dry sp""

"Stop looking for a salisbury steak recipe... this is it! Absolutely OUTSTANDING flavor and texture. Beefy to the core and satisfying. It is important to use low sodium beef broth. Regular makes it on the salty (but still delicious) side. I recommend Knorr brown gravy mix. I dislike Montreal steak seasoning, so I used a steak seasoning put out by Weber Grills. It was fabulous! I made a double batch with extra mushrooms and it fed my family of four for two nights plus lunches for me! You can not go wrong with this recipe!

"Sorry to be negative, but I have three words to sum up the flavor of this recipe: BLAND, BLAND BLAND. The only tender part of the pork chop was the tenderloin. The rest hardly "fell off the bone" and was tough. And bland. Have I mentioned how bland the flavor of this soup is? Total waste of time.