This was very good, would definitely make it again if I was in the mood. The cranberries added a lot in terms of color and flavor, I would maybe add more next time. It is a very thin kugel, but I am afraid that it would be too custardy if I baked in a smaller dish. It was excellent as is, although I did keep it warm for about 1.5 hrs in a 225 degree oven after it was baked, so that might have helped it firm up a little more.

Reviewed On: Nov. 1, 2009

This came out very good, and was relatively easy. I loved the idea of letting the crock pot sit all day long, and just come along to eat when we were ready. I had never had slow cooker chili before, and I was surprised by how soft the meat was. I made a few substitutions based on reviews and the cans of beans that I had on hand. I replaced the 2 cans of tomato puree with one 28 oz can diced tomatoes and 1 12 oz can of tomato paste. I used 1 can kidney beans, 1 can garbanzo beans, and about 1/2 a can (leftover from something else) large butter beans, all drained, plus a can of baked beans with the liquid. I really liked the texture of all the different beans in there. While the chili was certainly not lacking in flavor, it could have used about 3 or 4 times the amount of chili powder -- it was almost closer to a meat sauce flavor than a chili flavor. Still, it was delicious, made a ton (careful when mixing, it barely fits in the pot), and I would definitely make it again.

Reviewed On: Mar. 10, 2008

I always make it without the cheese. It is really elegant, even with canned mushrooms in place of the fresh. I have found that if you do not want to serve it right away, you can make it in advance, but keep the sauce separate until serving. Then pour over the warm chicken cutlets and you're done!

Reviewed On: Feb. 28, 2008