Pam Ziegler Lutz

This was tasty, but definitely needed more seasoning. The ingredients were a bit vague as chicken breasts vary greatly in size. I used some ground chicken which weighed less than the two chicken breasts i had on hand. I had a lot of filling left over. I would make these again, but I would add extra seasoning, less chicken, and more feta.

I read many of the reviews before making this recipe. I agree that this makes 18 nice sized muffins with beautifully domed tops. I used low fat sour cream instead of yogurt, used buttermilk in place of regular (and added a splash more as the batter was very thick), and used half regular and half dark cocoa powder. I also used a mixture of dark, semi-sweet, and milk chocolate chips. As for baking time and temperature, I baked these for 5 minutes at 400 F and then lowered the oven temperature to 350 F for 12 minutes. These were done in a total of 17 minutes with this method. When I make these again, I will turn the oven temperature down right away and test at 17 minutes. All in all, this is a very tasty recipe!

This was amazing! I give most of the credit to the recipe, but just a bit goes to the baking method. After reading the other reviews, I chose to bake at 475 on a preheated pizza stone. I made two pizzas and baked each for 8 minutes. The bottom of the crust was nice and crispy and it was done perfectly. There's something about the semolina flour that just sets this apart from other recipes I've tried. Delicious!

I needed a quick cranberry sauce recipe and this fit the bill - quick, simple, and delicious! A big hit!

I cooked the pheasant in my electric roaster. Fortunately, I checked the temperature at 90 minutes because it was done at that point. The flavor was delicious. Thanks for sharing the recipe!

Phenomenal. This was amazing and I will definitely be making this regularly while tomatoes are in season. I halved the recipe, but otherwise followed it exactly. I wouldn't change a thing!