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"Great recipe! I've made it several times already. Thanks so much."
Feb 7, 2010 on Food.com
"Very tasty and fast recipe. Thanks so much."
Feb 7, 2010 on Food.com
"Very easy and tasty. I broiled the chicken breasts for 10 minutes, and served them with sugar snap peas and mint salad and white rice. Thanks. Will definitely make this again."
Jul 8, 2009 on Food.com
"Thank you so much for the recipe. The instructions are very clear, and the results are delicious! The only thing I didn't have was the almond extract. I will definitely make this again many times. Thank you."
Jul 7, 2008 on Food.com
"Thank you for this great recipe, I made it with chicken breasts with skin on and bone in, and I had a large bunch of thyme on hand, so I threw in 5-6 sprigs, which made the broth even more flavorful. This is definitely a keeper in our house."
Feb 24, 2008 on Food.com
"Simple recipe, very good instructions, and the result is very very good comfort food. In terms of serving size, I'd say it's more like 9-10 servings, which is great because I can make one batch and freeze in 2-serving portions for future dinners. Thank you for this recipe, it's a sure repeat in our house."
Oct 10, 2007 on Food.com
"Thanks for the recipe. I made it today with peaches, raspberries and blackberries. For the dough I added nutmeg and cinnamon, and some vanilla extract. The dish turns out great! Ate it in one sitting with Ciao Bella vanilla gelato. hmmm..."
Jan 7, 2007 on Food.com
"I made these muffins with lots of blueberries. They came out really good. I have an insane sweet tooth, but I didn't think the muffins were bland (ie not so sweet. My guinea pig, one without much of a sweet tooth at all, thought the muffins needed a bit more sugar, and he said 4 stars. So 4 stars it is."
Dec 31, 2006 on Food.com
"Very nice, easy and quick. I used Tofurky instead of meat sausage, my apology to the chef. "
Nov 3, 2006 on Food.com
"Very good, very easy. Of course I used rice cooker, making it even easier. Some other recipes ask for too much vinegar and sugar, making the rice very wet. This, however, is perfect for maki rolls."
Oct 8, 2005 on Food.com