very tasty - used dried rosemary and provolone cheese. Browned in skillet a few minutes too.

Delicious recipe! I had some peaches that were a little under-ripe and cooking them helped to soften them right up. I made mine in a 9x9 dish so there was plenty of topping, but I could have used a bit more of the peach mixture. I used butter instead of shortening in the topping and divided it into several smaller spoonfuls than the recipe calls for. I also sprinkled it with sugar before baking and served it with vanilla ice cream. Yum Yum!

Really tasty dish! The only variations I made on the recipe was a bit less salt and pepper. I probably could have used more cinnamon and cloves too but was a little nervous about what that would add to a savory dish. It tasted great though. I also cooked the meat and drained the grease and then added the veggies to the meat rather than cooking them separately. Served it with rice like some of the reviews suggested and my husband almost preferred the rice with the meat to the potatoes. But the potatoes were good and I don't think it needed too many more of them to make the dish great on it's own. The rice did help to soak up some of the juices from the meat so you didn't loose any of the tasty goodness. :) Will make again.

Good, but not quite like OG's. I did only use half and half instead of full cream so that might have made a difference. I also used crumbled up Italian sausage (the kind that come in bratwurst form) rather than the sliced smaller links and a whole cup of chicken broth.

This is almost exactly the same recipe that my mom used to make from the "More with Less" cookbook. The proportions of some of the ingredients were just a little different: 1/3 C. margarine, 1/3 C. honey and 2 T. prepared mustard, but more sauce is always better. It's really great over plain white or brown rice. DELICIOUS!

I grew up around a large Filipino population and this reminds me of 'home'. Bean sprouts could be added. Delicious! Family and friends enjoyed it as well.

Very good! I think I used a little less brown sugar than it called for since I wasn't sure how it would go in the dish, but it gave it a nice little hint of sweetness that really worked well in the recipe. I'm adding it to my regular rotation of meals.

Amazing sauce. It reminds me a bit of a curry we used to have in Sri Lanka. SO good! I followed what the other reviews said and made a roux by adding some butter and a tablespoon or so of flour to the onion and spices that were frying before adding the coconut milk and not using the cornstarch. It turned out great. I served it with Jasmine rice which was really tasty too.

Very good. I also put in a little less balsamic and added fresh garlic and mushrooms.

My husband added a few more spices to jazz things up a little, but this basic sauce is so good! We fried our wings first and then tossed them in the sauce. Then put in a baking dish covered with foil on low in the oven until ready to serve. The extra baking time helped to seal in the flavors. Yum!