I prepared this yesterday, Sunday 12/20/09, as instructed, except for adding the faux burger crumbles about half way through cooking as others suggested. I used Morning Star crumbles. A taste before adding the crumbles was a 5-star taste. After the crumbles, not so good. I will make this again but maybe try another brand of faux meat crumbles or leave it out altogether.

My modifications. Day before cooking, cut 2 baby back slabs into halfs. Rubbed them with a dry rub of 1/2 cup Gebhardt's chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 cup brown sugar, 1 tsp salt, 1 tsp ground pepper. Coated the rubbed halfs with yellow prepared mustard. Wrapped each half in foil and refrigerated for 12 hours. Heated the oven to 375, put the foil pack ribs on a lined cookie sheet in the oven for 30 min. Dropped the temp to 255, left the ribs for 3 hours. They were a bit too loose, would cut back time to 2.5 hours. Made a hot direct heat grill, removed the ribs from the foil, and placed them curve side down on the grill. Used one cup of Jack Daniel's BBQ sauce on each slab and cooked 5 min. Flipped them, used one more cup of JDs BBQ sauce, cooked 5 more minutes. Took them off the grill, let'em set under foil ten minutes while I plated up the sides. Very, very good. I never BBQ in the oven, until now. Will do it again.

Followed the recipe exactly. The beer, coffee, and wasabi are consumed within the chil. A bit on the sweet side cuz of the sugar, but expected that. Is it the best I've ever made? No, due to the sweetness. But pretty good, I'll make it again.

Good but a bit on the bland side, nothing a little hot sauce won't cure. I pretty much followed the mods from other reviewers, less sour cream, more eggs and cheese, poured the egg mixture over the potatoes and ham.

I followed the recipe to a T. This was undoubtedly the hit of my Thanksgiving dinner for my family. Bravo!

Made this exactly to the recipe, and they were great! Wife loved them.

I got 1 1/2 inch thick tenderloins from the butcher block. Then I made the recipe exactly per instruction. My family is raving about it.

I've done a bunch of recipes from allrecipes over several years, this one is hands down the best. My wife said it was like a pro dish from Macaroni's Grill. The only thing I did different was adding a bit of onion powder to the chicken, and then adding a 4 oz of tomato sauce to the chicken mixture as it simmered. Thanks for a great dish, Tiffany!

This is the definition of easy cooking. It's quicker and more green (energy-wise) than boiling. Plus, the taste is better.

Dumplings done right! Way better than canned biscuits.

I upped the servings to 4 using the auto convert feature here. I found it bland. Like another reviewer, I added chile powder, about a tablespoon. I also added ground cumin, about a teaspoon, and it really helped. Topped it with cheese, so it's kind of like chili with macaroni at this point. My wife and F-I-L liked it.

It took 2 1/2 slices of bread to cover the 8x8 dish. I added an extra egg to bring the total to 4 eggs. I used a pound of sausage, and followed another reviewer's advice and rinsed the sausage after browning it. I used 1 cup of cream instead of milk. I let it set about 15 minutes before serving. My wife loved it. The bread wasn't soggy. 4 stars since I modified the recipes. Will make it again.

I doubled the time for the ribs and the kraut. The ribs were cooked ok, but not falling off the bone tender. Agree with an earlier reviewer, an hour for the ribs and three hours for everything combined. Also, I added 1/4 of a chopped onion to the sauerkraut. It was too crunchy and prominent at the end. Pre-cooking is needed.

This is pretty good - I'm having it on tortilla chips right now. It needed a bit of tweaking: 1/2 tsp salt and pepper each, and I added another 1/4 cup of sour cream to make it a little more spreadable. I used fat free sour cream for a healthier version.

Great basic recipe. To make it healthier, I used fat free mayo, cut back to 1/2 cup, and 1/4 cup of fat free plain yogurt.

I cut back a bit on the oil, and didn't add chicken, to get the fat content down some. Does take a while to cut up the veggies. Overall, a pretty good salad.

My only changes were using brats, which I pre-cooked, and used a bottle of Natural Light beer in lieu of the stock. Oh, and I layered it, vegs then kraut, then brats and repeat. My wife went for seconds, and the house company snarfed up the rest.

Horseradish makes this sauce. Pretty good!

Quick and pretty good. Used pinto beans, 1/3 cup ketchup, 2 cloves chopped garlic, half can of mexi-corn, and one chopped chipotle pepper in adobe. Didn't have red peppers. I meant to add cheese before applying the cornbread but forgot. It was still good. Next time tryin' cheese . . .

I wasn't going for a cheesesteak. I did the pepper, onion, and a couple of sliced mushrooms and jalapenoes, all sauteed in 2 tbsp of bacon grease. I also used provolone. It was really simple. The family thought it was great.