Great family pleaser. I've made this three times now pretty much sticking to the original recipe. Every time, I've chopped one or two cloves of garlic and added it towards the end of the sausage/onion browning and also stirred in some chopped fresh basil to the sauce. It's not an elegant dish but it is simple to make and everyone likes it.

I thought this bread was great. I was looking for a bread to make on a snowy afternoon and this looked fine. I do not have a bread maker, but mixed one batch in my kitchenaid. The method I used: combine the flour, sugar, yeast and salt in the mixer. Then combine the oil and warm water and add slowly while mixer is running. After the dough comes together (I needed to add an additional 1/2 cup of flour), let the dough hook knead it for 7 minutes. I turned it out onto a board then but the texture was lovely and did not need more kneading. Preheated your oven to 200 then turn it off. Let the dough rise in an oiled bowl covered with plastic wrap in the oven for 40 minutes. The dough was a little sticky to handle but using the parchment paper eliminated most of the handling. I let it rise for the additional 40 minutes but in the future would let it rise longer - it wasn't that tall when done - but a lovely taste and texture. The crust was perfect. I will definitely make this again.

I make this at least 3x a summer - I love the lime dressing.

Yeah this was a great recipe, taken practically word for word from Taste of Home - I have it in my 1997 Taste of Home yearbook. It calls for 1/3 c scallions instead of the 1/2 cup here. In any event - this is a great recipe. The prep time is a little long but I freeze leftovers individually and it's a treat to have them waiting. The amount of chicken can be changed - it really doesn't affect the flavor. I've added rinsed black beans to the mix as well.