Made this with some friends for a weekly dinner club. Pricey but an amazing recipe! I cut it down a bit since there were just four of us. Left out the crab to cut down on amount. Cooked it down quite a bit--even built it back up to cook it down some more. The flavor got super concentrated and tasted incredible. I did add a little clam juice as I went along. I also used a couple small cans of spicy V8--that made a HUGE difference! It gave the recipe a nice smooth punch of spicy flavor. As it goes, the recipe is simple--it's a good conversational meal to cook. It's really just mostly monitoring--lots of time for chatting while the flavor takes over the kitchen. Served with crusty bread and the whole lot of us ended up sipping down the broth leftover in our bowls. It was just THAT good. Low fat, easy to make, impressive and the kind of recipe that's good to have under your belt. It's a winner. A great base recipe that allows you to add the touches you prefer. Excellent!

Best corn bread. Ever.

Awesome recipe. I cut it down for a two chop meal. The house smelled amazing within a half hour. One nice little addition I threw in--I tossed a few chunky chopped mushrooms in with near to an hour and a half left. They were awesome and perfectly cooked. A real nice accent--served it up with some oven roasted fries and veggies. The fries were great in the seasoned juice from the chops. Really. Top notch.

Super easy and very versatile. I made these as a side dish for something that was already really seasoned. So, I kept these simple--a little garlic, pepper, salt, and some parsley. One thing that worked out well was lining the serving bowl with a paper towel. It just helped to draw any excess oil off before they hit the plate. Really great reheated for leftovers too! Thanks!

Excellent and easy appetizer. Looks very pretty on the table. I read a bunch of reviews and have come to decide that it's all about personal taste. I love Brie and I'm not a HUGE fan of sweet. So, I need to accomodate that. Others might really need the sweet (or love the sweet) to work with the richness of the cheese. I doubled the syrup as per other reviews. Really found it would have been fine without. I ended up tossing a bunch of the leftover figs and syrup. I'd probably use a little less brown sugar too. It was really super sweet. A total hit regardless. The chums agree it was too sweet. I might try to throw some cranberries in next time to tone down the cavity factor. Worth perfecting to your own personal taste. If you like super sweet, double up and use lots of sugar. If not, keep it simple and perhaps look for a nice offset flavor to add.

Super wonderful. Made it on Thanksgiving Day for my first time hosting the family. It's a mix in the family--meat-eaters, vegetarian, and vegan. We made this vegan. Just substituted vegan buttery sticks and used egg replacer. Used vegetable broth. We did put a bit too much broth in--took the lid off for a while in the midst of the day to let some of the moisture steam off. It was a little mushy (me and my vegan sis like it that way) but turned out great. Very flavorful. Made the house smell great right from the go. My sister is going to replace her vegan mushroom dressing with this recipe. Awesome.

Made it for an all day pajama party movie fest with friends. Not the easiest to prepare, but well worth it. Everyone raved! It was our decadent and rich addition to a brunch full of quiche and mamosas. Very good--worth making again.

First time making it, was fairly successful. I don't think I rolled it out thin enough because the pieces were rather small and it was a thicker bread than I've eaten at my local Indian restaurants. Try, try again I will--it was really great otherwise.

Awesome recipe--5 stars from me and all the friends who enjoyed!!

It was okay...tasted a bit like breakfast for dessert.

One of the simplest and best marinades I ever did come across!

I work in human services at a day program for individuals who have survived brain injury. They are all very meat oriented. So, I made this chili with some Boca crumble one day, just to see if anyone would notice. No one did. They all LOVED it. It's now a staple on the Autumn and Winter menu calendars.