I'm not crazy about sweet potatoes--but I made this dish for my family who does love them...and the kitchen smelled GREAT!! It's the same time-honored recipe my mom served us back in the 70s. My wife and son are my toughest food critics--and both RAVED how yummy the sweet potatoes were. I sampled a few and have to agree: This is a keeper.

Suggestion: Try cream of....asparagus in place of the cream of mushroom--it works decently. Brown the chops well--and lightly brown chunk diced onions as well..really helps out well. Overall: My dish kept the troops content--and saved me from a stay in the dog house. Next time, I'll do per directions and maybe earn another star. Watch for my update on this yummy recipe!!

Made per directions by first time chili "rookie"--and wow!! I made a BLUE RIBBON tasting recipe that had that simmering low to medium "nice heat" to it!!! Works very well w/ some "jazzed up" cornbread!! This one's a 5-star keepter.

First try per directions: Something went wrong!! NO BOURBON FLAVOR!! I let the browned garlic/onions soak in the bourbon/chicken stock mix while browning the chicken. Perhaps the olive oil blocked out the bourbon; allowing it to evaporate while cooking?? I dunno. I'll look at some other suggestions, try this again--and hopefully solve the mystery and give this recipe a better star rating.

Triple the sauce amounts and pay attention to taste; add or reduce certain ingredients to get exactly what you want. Try this several times, using different whiskey brands: You might be surprised to find lesser known brands do far better than popular ones. It wasn't just "Fridays" at my house--it was the whole sweet fun weekend on just one family dinner night at my house!!

1st try at this recipe: I strictly followed instructions--and didn't find anything "tangy" or "honey" about this dish. When I think "tangy", the word "sweet" comes to mind--and I don't find much "sweet" in apple cider vinegar. Perhaps a good sub for apple cider vinegar might be needed; I suspect there's volume misbalances between it and the soy sauce--maybe even the ginger too, for that matter. I'm not ruling this one out; ingredient experimentation with this recipe will be done and I'll hopefully promote more stars with this dish soon.

Strictly following recipe instructions gives this dish a restaurant quality taste: two thumbs up for Chandra6!! Don't let not owning a grill stop you from making this tasty dish!! Make the sauce and simmer it on stovetop for about 30 minutes; adding just enough soy, garlic or water to get that right taste / texture. Make enough to baste chicken, pour over fetticiune noodles AND spare some for dipping. If you are out of curry--try "atom smashing" some red pepper flakes in the food processor and use enough for your tastes. Definitely am going to try crunchy peanut butter the NEXT time I make this dish!!

Family didn't praise this dish much--but they didn't complain about it. Following exact recipe instructions, the oregano / Italian seasoning flavors came out, but I had a sauce quantity issue;doubling the tomatoes my next try fix things-and promote this rated dish to 4 stars.

1st time: 3 stars. Mistakes I made: Used a deep roasting pan instead of more shallow glass baking pan. Subbed Marjoram and rosemary for savory. Also used Italian bread crumbs. Although I measured per recipe, I likely didn't add enough of what I used to begin with, so improvements on that are noted. This dish just didn't wake up anyone's taste buds with way I made it. I intend to try again next time using glass baking dish and subbing savory with thyme IF I can't get savory. I'll also add more of recipe ingredients, noting meat weight and note details when I update this rating; hopefully I'll add more stars to this recipe.

Excellent tasting soup-deserves the 5 stars! I got this down to a science, where cooking time is a sweet snap. I chop up the potatoes, enough water to cover and cook them while I'm cooking the bacon AND fresh chopped onions! I also have standing by the open cream of chicken soup cans, milk, dill weed and a cup and so shredded cheddar cheese. I'm convinced area ALTITUDE is the key to the watery soup concern. I'm in New Orleans area-and I didn't have to drain my potatoes. I threw in a cup and so of shredded cheddar cheese-and still had to add a dash more milk to slightly thin the soup. Great soup idea for a cold winter's day!!

First time making this and got the restaurant quality taste!! With no ketchup on hand, I successfully subbed with a can of fine quality tomato paste and made two batches of marinade per directions. One batch marinated meat; the other, I added chopped onions and put in seperate bag; set both in fridge for 24 hours. With oven at 375, I non-stick sprayed roasting pan, placed meat in and discarded meat marinade. Every 30 minutes, I'd check meat temperature and used second marinade batch to generously baste meat till done. The result? Great tasting pork, complimented with a tangy, spicy sauce that drew 5-star comments from the fam!!

Fast, easy: The fam and I all LOVE this recipe!! I added freshly minced onions (just enough to lend flavor body)--and WOW!! I had restaurant quality chops! I found this recipe model works with chicken, too--and I'm even thinking of trying it with steak as a possible marinade.

EXCELLENT!! I tweaked and used heavy cream instead of milk. First time--and I got the Olive Garden recipe right...and became the family hero!! Same taste second time I finely diced red and green peppers, which worked very well and gave the alfredo a Christmas holiday appearance!! There's NO left-overs when I make this in my home!!

Nice, albeit watery. Doubled recipe for 6 large boned chicken breasts, poured marinade over chicken and placed in 350 degree oven till meat was 180 degrees. I can see adding minced onion and a tad cornstarch--and making this a yummy BBQ glaze for chicken and/or steak....maybe thowing in some large pineapple slices for a Polynesian flair!! Worth making: do try this one!!

Excellent, fast AND easy!! Doesn't take much effort to make this taste like fine restaurant cuisne!! Good call on using dry French Onion soup mix--worked out well w/out the additional cup of water (didn't need to add any flour). Go easy on adding salt; you really don't need to. And try adding a can of your favorite canned mushrooms to the gravy mix. You, family and guests are going to LOVE this recipe!!!

Pratice up with the sauce--getting it just right for your tastes...and don't be shy about adding your favorite enhancements to it. When you get the sauce just right, pour it on the chops or chicken and bake away!! You'll get a five-star restaurant tasting dish every time.

First try: Tasted good. Stick w/ whole cut beans (avoid French cut ones). Adding 1 8oz can cut mushrooms was a nice touch. I cut down soy sauce (used low sodium) and still came out tasting a bit salty. I'll try Worchestire sauce next round. This recipe model does have several good dress up options. A good Chinese/Asian side dish to compliment main dish of same.