I made the recipe exactly, then added about 1 cup of craisins at the end. I shaped the loaf into a circle about 8 inches across and 2 inches high and baked it for 50 minutes. It puffed up nicely and looked so beautiful! But it was almost inedible because the inside did not cook through. I scrapped off the outer crust and it was delicious, but I was so disappointed not to be able to serve it. Next time I will bake for 1 hour and see what happens.

Reviewed On: Mar. 13, 2009

I tried this recipe using white flour and canola oil. I halved the recipe and it made about 12 tortillas (about 7 inches). Perfect for our burritos/tacos. WOW! The best burritos I've ever made. And it really wasn't THAT much extra work. (Considering I bought the chicken already roasted!) I used my stand mixer, using the paddle up until the point where you add water, when I switched to the dough hook. Rolled the balls and let them set for an hour. The cooking takes some practice (I had my heat too high at first) but they are still delicious. I will definitely be making them again - I don't know if my husband will ever let store-bought tortillas in the house again!

Reviewed On: Feb. 27, 2009

After four hours on the stove, I swore I would never make this again. Then my family tasted it. My 5 year old said it was the best thing he'd ever tasted. My mom (who loves chicken & dumplings) said it was the best she'd had, and my husband said "It's a keeper!" So I guess I just have to figure out how to reduce the time it takes to prepare. Next time I'm going to use frozen peas and carrots. My only change this time was to reduce the dumpling recipe by half, which made 6 large dumplings that filled the pot perfectly. I also added a little garlic powder to the dumplings. I think I will add some Italian seasoning to the stew next time, along with extra broth. Oh, I did add 3 tablespoons of chicken bouillon to the 3 cups of water that I simmered the chicken, etc, in.

Reviewed On: Oct. 16, 2008