Easy recipe to make. I agree with most of the reviewers. I substituted four skinless, boneless chicken breasts for the recipe, and did not brown. Just put all of the marinade right into the crock pot, mixed it (careful of splashing), added the breasts, and cooked on high for 2 hours. THen lowered it to "low" for one hour, added the pineapple, 15 minutes, and done. Added cornstarch - thickened right up. Don't be deceived - the recipe smells WAY too "ginger-y" but does not taste that way. IF I was going to go strictly on scent, I would have said "this is going to be disgusting." When I tasted it, though, I was reminded that ginger is WAY more aromatic than it is gustatory, so it tastes very balanced. Thanks!

Reviewed On: Dec. 19, 2007

I thought that this recipe was a snap to make - though one need not use nearly as much olive oil to sweat the peppers and onions - but the outcome was disappointing. The base (cheesy sauce) was not nearly adequate to cover 12 ounces of egg noodles, so it ended up very bland and, actually, flavorless. See some other reviewers for adjustments, or better yet just look for an overall better recipe.

Reviewed On: Dec. 19, 2007

THe review from the person who lives out of the USA and had to use white rice was spot on. The white rice took about 32 minutes to get al dente, and did not require seven cups of broth (if serving 4). 5 was more than enough. I also added two cloves of garlic directly into the rice as I was adding the broth, and that really "kicked it up a notch." Try adding steamed broccoli florets for a nice addition.

Reviewed On: Dec. 15, 2007