I tried several of the suggestions to this recipe and found it very, very good. I used about 3/8 c flour, 1/2 tbs kosher salt, 1 tbs of freshly ground black pepper & pepper medley. Used two bottles (24 ozs total) of lager beer to give more malty taste. Sub'd 1 10oz can of diced tomatoes with chopped jalapenos for the can of tomato sauce, but kept the paste in. Added 1 tbs of Vindaloo curry, 1 tbs of Worcestershire sauce, 2 cloves garlic, 2 small chopped vidalia onions, 1 cup of shredded red cabbage, 1 16 oz package of frozen Italian blend veggies, 2 bay leaves, maybe 1 1/2 c diced potatoes, used olive oil for the oil called for. I would call the result a thickened soup; not quite a stew, but without adding any cornstarch or flour roux (beyond the floured meat to start), I thought it thickened up nicely. Thanks to the originator of this recipe and all who contributed other ideas.

Reviewed On: Aug. 2, 2009

I thought this was great! I followed one suggestion for increasing the amount by 1/3 to 9 eggs/1 and 1/3 cups each of flour and milk and appreciated the note that told to watch for browning of the syrup. I used Altern (spenda alternative) in place of sugar and everything still came out well. 1 year old to 55 year old love it!!

Reviewed On: Sep. 17, 2007

Here are my little personalizations to this excellent dish: for the sauces I used one 26 oz jar of Bertolli Italian Sausage Garlic and Romano along with one 26 oz jar of Classico Traditional Sweet Basil sauce. For the mozzarella, I used Sargento's Bistro Blend of mozzarella and asiago with roasted garlic.

Reviewed On: Mar. 16, 2007