Only way I could eat this was to squish out all the filling and just eat the crepes my husband had made. I wanted to like it since it sounded interesting, but it was honestly dreadful.

Reviewed On: Nov. 3, 2008

Wow! I've always enjoyed bok choy but had never prepared it myself until this. It was better then any I've ever had with my easy adjustments: I diced 4-5 thin slices of prosciutto and fried in a little olive oil until crispy and set it aside. Then I added a bit more olive oil to the pan and cooked the onion, pepper flakes and garlic as directed. But then I also added a few splashes of chicken broth to sort of de-glaze the pan and then settled the bok choy on top. The broth helped soften the vegetables and added lots of flavor while it simmered and steamed in the pan. The prosciutto was added back at the end and was a delicious and salty topping that was to die for. A DEFINITE KEEPER!!

Reviewed On: Apr. 21, 2008

I used chicken 1 lb of chicken tenders and cooked it on High for 2 hours in my crock pot. Then I flattened down my biscuits and cut them into strips as another review had mentioned. They were done after only 15 more minutes that way. WOW was it good, and faster than the original recipe stated once I used the tenders instead. My husband and I both had seconds and will be saving this wonderful recipe.

Reviewed On: Feb. 6, 2008