I made it just as stated in the recipe, and it turned out fantasmic! I did as some of the other readers suggested, and doubled the amounts on the spices, and it was enough to cover 4 skinless chicken breasts from Trader Joes. We also had the black bean / couscous salad on this site, and it was a fabulous combination. Not a bit left for leftovers. One note....Several people have commented on the sauce, and using real garlic in place of garlic powder. It seems that will prevent the sauce from setting up. My sauce was golden, and very smooth with a creamy texture, using the garlic powder. I wouldn't change a thing other than the spices being doubled up for complete coverage of the breasts...otherwise, the spices may be sort of sparse!
One of my favorites! Made it for the first time last nigh with the Spicy Garlic Chicken from this site. What a fantastic meal! Family went nuts for this salad, and the main dish! Thank you for a great recipe!
This is a fantastic sauce. I created a "white lasagna" that I used this with. Included Ricotta, Spinach, Artichokes and Black Olives. Layered as normal, and used this sauce to cover the lasagna, and it was out of this world! Thanks for a great sauce!
This was a great and easy recipe. I will caution on choosing a good quality spaghetti sauce. The one I selected was a bit thin, and didn't cook off as much as I would have liked. But the flavor was great. The only change I made was adding a chopped bell pepper to the ground beef and onions during cooking. Thanks for a great new family staple!
Followed recipe exactly. Delicious! Hint: Use a quality sherry, rather than an off the shelf cooking sherry. The taste difference is amazing.
Simply delicious. Made this for my sister-in-law who swears she cannot stand fish...ANY KIND...but she was willing to give it the ol' college try to see if her tastes had changed. She loved it so much she went back for 2nds. This is the 3rd time I have made this, and it turns out great every time. Thanks for a great recipe.
This absolutely ROCKS! I have been making various forms of guacamole since I was a youngster in Texas, and I have never found one with so much robust flavor and kick. Follow the recipe! You won't be disappointed. I think one of the keys is mashing the avacados with the salt and lime prior to the other ingredients. It helps to meld the flavors, and prevents the the guacamole from going brown. The cayenne adds a nice kick with just a pinch, so use with discretion. The only thing I will mention is that I used sweet vidalia onions which are readily available this time of year on the east coast. Other onions might make it too "oniony." Thanks for a great recipe! I'll be using this one many times to come!
This was fantastic. I always believed I couldn't beat my previous recipe that I have worked on for years.....the secret is in the sauce, I think. That certainly holds true for this recipe as well. Additionally, using fresh sliced mozzarella was a change for me as well.....I really loved the textures, and how well the dish held together. The family loved it! Thanks for sharing!
This was fantastic! I used a rotissere chicken that I made the night before. Not too much kick, but abounds in flavor! I used some corn chips when serving, and even my picky teen came back for more! Beware, it does make a lot!
Very easy to make, and it was a hit with my family. I did add some fresh basil while simmering, and lots of fresh chopped garlic.....Very nice, and sticks to the pasta!
We tried this last night. I followed the directions, which were easy enough, and used an uncooked picnic bone-in ham. The meat was tender, but the flavor was too overpowering for our palates. The house smelled like Christmas, but the ham itself had too much of a "floral" after-kick that didn't seem like it belonged in the meat. While this recipe seems to be a favorite with a lot on the site, it just wasn't a set of flavors my family was used to, and that probably put them off. Sorry :(