Wow! I love traditional sauerkraut, but this recipe kicks it up a notch. I'm not one of those who loves bacon in everything, but it makes this dish. I used brown sugar to deepen the color, and I bought brown sugar cured bacon. I simmered it for about 40 minutes on the stove and added water as needed, but some of the bacon on the bottom got a little caramelized which really sent it over the top. I added about a tbsp of apple cider vinegar at the end just to balance out the sweet. BF and I loved it! Even better the next day!

Reviewed On: Mar. 31, 2009

It may have been because I had just enough flour for 8 cups, and any remainder I had to add for stickyness, I used whole wheat (that's all I had). But it just tasted like really bad bread. It was nothing like challah, and the flavor was awful.

Reviewed On: Mar. 3, 2009

This is a winner! I've tried to make chicken marsala before to no avail, and this was easy. I followed some advice and didn't add sherry, but I didn't add flour to the wine and it was rather thin. I just used plain old white mushrooms, grocery store-purchased Marsala and threw in a pinch of sugar with the wine because I like my marsala sweet. This is a new favorite!

Reviewed On: Feb. 4, 2009