SquirrellyGirly

So, so good! I actually like broccoli now! I made this recipe EXACTLY as stated and it is PERFECT as written. Make it a day ahead because the flavors need to blend and it is a lot better the second day. The recipe does not need any changes but I wanted to make it a little healthier because I plan to make it often. The second time I made it, I used "light" mayo, plain white vinegar because I ran out of white wine vinegar (made no difference), white onion because I ran out of red onion (this was fine too), and turkey bacon instead of regualr bacon. It was still REALLY good considering it was so much lighter. The biggest difference was the texture of the turkey bacon, which doesn't get as crunchy and crumbly as real bacon. I will continue to make it both ways depending on what inredients I have on hand and what is on sale.

Excellent recipe! I used more pears because I was trying to use up what I had and I sprinkled the top with cinnamon sugar because I love cinnamon, but I think the recipe would have been fine either way. I don't typically rate recipes but I figured I should since I'm logged in here to bake this pie for the third time in 2 months!

Wow! This is a new favorite. What I love the most about this recipe is that it seems very flexible. All I had on hand were two chicken breasts and I cut them up into tidbits to make them go further. I followed the sauce exactly as stated but with low-sodium soy sauce because that is all I had on hand (it was salty enough and I think it might have been too salty if I used regular soy sauce). I lined an 8x8 pan with foil based on another reviewer's suggestion and poured the sauce over. Soon after putting it in the oven I found out my husband would be late so I just turned the oven down low to 300 degrees and let it cook for well over an hour. I stirred it around every now and then. Moist, tender little tidbits of chicken in delicious sauce came out. If I were using the full amount of chicken, I would double sauce because it is so good and I'm not even a big teriyaki fan.

Great recipe. I made my eggs exactly as the recipe stated, adding one tip that I remembered from another recipe: bring the eggs to room temperature first to prevent cracking and while they are warming up to room temperature lay them on their sides for nicely centered yolks.

I loved this and made it exactly as stated, except that I used boneless skinless breasts cut-up instead of a broiler-fryer. I almost gave it less stars because the proportions are off. Way too much sauce--double your chicken or cut the sauce in half and it is PERFECT!

Wow! Who knew you could put a turkey in the crock pot? I made the recipe exactly as stated but I added a couple of tablespoons of butter that I rubbed all over the turkey as other reviewers suggested and it came out wonderful. I will experiment in the future with different seasonings.