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"This has become one of our favorite meals for entertaining. It is always a big hit. The orange glaze is wonderful, but I omit the orange rind because the orange flavor it adds can be a bit overpowering. The recipe is very adaptable. You can make it more spicy by adding more cayenne or adjusting the other seasaonings to suit your taste. I thin..."
Jan 3, 2009 on Food.com
"These little gems are fantastic! For years, I labored hard to make a family favorite called banket which is wonderful but so time consuming to make. I thought I would give these a try as a substitute, and my family devoured them. My three sons and their families said, "Dad, forget the banket. Make these instead." My only addition is that I ma..."
Jan 3, 2009 on Food.com
"Ellie, this is a wonderful and easy recipe, just the kind I really like. I think it would be very amenable to adaptation for different tastes and different settings. It will definitely be my "base" chicken salad. I hand chopped some grilled breasts and followed the recipe. I can't think of one thing I would change. Thanks!!"
Dec 20, 2006 on Food.com
"Fantastic! Since I bake a lot of bread, I used my own dough and made a double recipe. I think I'll try inverting the pan when it comes out of the oven next time in order to keep the caramel sauce on the top. I may also add some pecans to fancy it up a bit. Thanks, Cloverleaf, this is a keeper!"
Nov 8, 2006 on Food.com
"I made this today, and it was fantastic! I used melted butter rather than the oil and jazzed up the seasonings a little. I would suggest preheating the cedar plank a bit longer (10 to 15 minutes to get the smoke going. Wonderful flavor!"
Jun 26, 2005 on Food.com
"Tried this out on shrimp-loving guests, and it was a huge success. What's not to like? I found the cooking time to be considerable longer than 30 minutes, but I had put it together mostly ahead of time so all the ingredients were very cold at the start of baking. Also, I would probably drain the salsa next time since it was a bit runny. But wh..."
Jun 15, 2004 on Food.com