Recipe for Chicken Salad | AllFreeCopycatRecipes.com

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Edmund K

"During our infrequent pilgrimages to the shrine of IKEA, we'll normally pick up a bag or two of their Swedish meatballs. This is a nice lighter version of one of my favorites. I like the idea of baking these rather than frying. I think that's one of the reasons I like the frozen prepared kind since they're easy to heat up in the oven or microwave. I'm assuming these would freeze very well."

Edmund K

"I tend to gravitate towards the green beans as a side when I'm at a Chinese buffet. There's something about the taste and texture that I find really appealing. I'm glad I found this recipe since I like spicier versions of foods and the use of the chili garlic paste really kicks this up several notches. I could easily make a meal of this if it was combined with some thinly sliced beef and served over rice."

Edmund K

"I love chicken dishes and this is certainly one I want to try. The step-by-step photos are very helpful in showing the recipe process, but there's a discrepancy. The photos show a layer of mozzarella or provolone cheese between the ranch dressing layer and the layer of panko bread crumbs, but those aren't mentioned in the written recipe. I'd definitely include the additional layer of mozzarella or provolone because you can never go wrong with an extra layer of cheese."

Edmund K

"This looks really splendid. We've been to TGIFridays a number of times, but we've usually just availed ourselves of their Endless Appetizer deal. The balsamic glaze looks good and I'm interested in trying it on different things. This is definitely going into my must try list, both at home, and also something to order the next time we're at TGIFridays. I'm wondering how well this might work with fettuccini in place of the angel hair pasta. Thanks for sharing this!"

Edmund K

"My wife has been to Rudy's, though I've not had the pleasure yet. She hasn't tried the creamed corn there, and I'm normally adverse to creamed corn probably due to exposure to the sludge one usually finds as a canned vegetable. This looks quite different and is something I know I'd happily try. I don't use salted butter, so I think I might make it using just the half-teaspoon of salt the recipe calls for and see how it tastes. I'm definitely looking forward to giving this a try."