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"Easy and good! I used a jar of pesto sauce instead of the refrigerated kind. My husband doesn't like tomatoes, so I took another reviewer's suggestion and substituted roasted red peppers. I recommend pounding the chicken breasts thin so that they cook faster and more evenly. I served this with roasted zucchini. I think it will join our regula..."
"I decided to try this recipe because I'd never had acorn squash before. I don't think I would like the texture of the squash by itself, but combined with the stuffing it was pretty good."
"Delicious! Like another reviewer, I added some ground ginger & nutmeg, plus about a tablespoon of cream. I served it with salad and crusty bread, and my husband (who normally requires that meat be a part of every meal) actually loved it."
"Good, healthy recipe. I didn't have any capers, so I omitted that. I served it over angel hair pasta with spinach salad, bread, and dipping oil on the side."
"I substituted half the oil for applesauce. I didn't have apple juice, so I used water as suggested, and the bread could have been a little sweeter. Next time, I will make sure to use apple juice. Also, make sure to grease the loaf pans really well; I thought I had, but the bottoms of both loaves stuck to their pans."
"This banana bread turned out great. I used five overripe bananas, and though I'm at high altitude (over 6000 ft.), I didn't have to adjust the recipe (e.g. flours, sugars) at all. Thanks for sharing!"
"Absolutely delicious! I took other reviewers' suggestions and substituted green onions, sliced diagonally, for the sugar snap peas. I served these over jasmine rice with a side of edamame. I'll be making this dish regularly from now on."
"My husband made this for us yesterday, and it was pretty tasty - a leaner twist on winter comfort food. He doubled the chili powder and red chile flakes, but I think it still needs some extra zip. I might add some finely diced jalapeno next time. We topped it with shredded cheese and had Mexican cornbread on the side. Yum!"
"I made this in a 9" x 9" glass Pyrex baking dish, and I had the same experience as a couple of other reviewers in that the cornbread was far from done at 35 min. I recommend at least an additional 15 min. Also, make sure to grease the baking dish very well. The cornbread was very moist and tasted great. Next time I make this, however, I think I..."