I've made this recipe over and over. It's fabulous. So tender. I leave out the apple juice and use regular applesauce. Season the sliced loin before flouring but add a little season salt to the flour, also. Yum!

This was a huge hit. I kept true to the recipe and just added a topping for a little texture. To lower the fat content in the sauce I used fat-free 1/2 &1/2. For a little more flavor I sauteed a slice of onion (minced) and a clove of garlic (minced) in a little olive oil spray, and substituted 1/2t of season salt for the regular salt. For the topping I mixed together: 3T seasoned breadcrumbs, 2T french fried onions (crushed fine in a paper towel to soak up oil), 1T parmesan cheese and 1T bacon bits. Sprinkled it on top just before broiling phase and sprayed it with a little Parkay spray to help brown everything. Yummy!

Excellent flavor - cooking time a bit off. I left out the clams and calamari but beefed up the shrimp and crab. Used half the corn water and added 8oz. clam juice. Added a little thyme and season salt and 3/4 cup celery. It seemed to take a lot longer than 25 minutes to get the potatoes and carrots cooked but I think the "simmer" instructions should be: "simmer on low and stir often" to overcome this. I was afraid I would burn the milk/cheese mixture if it was left to just "simmer...do not boil". Anyway, the end result was yummy and very filling.

Excellent flavor and crispness. I did a little change and added a sprinkle of nutmeg to the apples. Then added some cinnamon to the topping. Served it with Breyers Snickers ice cream...awesome! Thanks for the great recipe - will use this again.

Ick! One Star is too many.I didn't even get to the baking part! The topping was gooey and unspreadable. The directions call for you to STIR in the egg and melted butter whereas the description says it's poured over the top... Either way, forget it! Stick with the Maple Crisp recipe (which I made after throwing away the goo from this recipe)- awesome!