Made this on Easter to accompany my brother-in-law's Greek leg of lamb--which is always great! This recipe added a twist on the menu and everyone agreed...was absolutely delicious! Based on some of the reviews, we did cut back by about 1/3, on the cheese cubes and added about 1/3 less shredded on top to brown up the last 10 or so minutes of baking. Probably cooked 10 to 15 minutes longer also since we made sure the potatoes were firm when adding to rest of ingredients--wanted to make sure the potatoes held up (cut in smallish cubes). Also sauted the onion and 2 garlic cloves in a little of the bacon drippings. Added garlic salt and pepper to taste...we always add these 2 ingredients to practically everything...and the result was an excellent dish! We very seldom eat this type of food, so when we do...it better be worth the calories...It definitely was!!!

Reviewed On: Apr. 18, 2009

We were looking for a chili cookoff receipe and tried this one. We made it & took samples to 6 people to taste & give feedback. They all said overall..."average". Everyone thought it was too thick--more like a casserole, too sweet (probably because of the bell peppers--even tho we cut back on them) & too strong of a bell pepper taste. One person said it tasted almost bitter the next day and had too many beans. We agreed with all the comments. Not our kind of chili but then I think chili is one of those dishes that you like more particularly a certain way.

Reviewed On: Feb. 17, 2009

My husband was in a one pot cookoff and we cooked sausages just as an added bonus to serve when they came to the booth to taste his cookoff entry. Everyone...and I do mean everyone was falling all over themselves after they tasted the sausage. His changes: no sauerkraut since we were giving away the sausage like an appetizer, he tripled the recipe, used 1/3 less butter, did not poke holes in the sausage, used St. Arnold's brown ale, added a little more onions. He followed the recipe after that. One side note: since it was for a cookoff after he lightly grilled he cut up the sausage into bite size, put in plastic bag and added Virginia BBQ sauce (I know, but this was for a BBQ cookoff in Texas!)and froze for a week. During the cookoff we had a portable grill where we warmed the sausage. We had to chase some people off because they kept coming back and taking handfuls and sending everyone over to get this "OMG" sausage! We are planning on making again...for a german party for 20ish age group and this time we will stick to the recipe with the sauerkrat, brats and NO BBQ sauce.

Reviewed On: Feb. 7, 2009