I can't believe there is someone else in this world who loves sweetbread!!! We make ours the exact way. except i dont know how u can compare them to chicken hearts, yuk! we make them at the same time we make pheasant. we make the pheasant the same way. its nice to eat a few pheasant then a few sweetbread. sweetbread is a very soft texture with a sweet taste. mmm mmmm!! i strongly suggest people try them. but make sure your butcher gets the right muscle cause i've had butchers think they know what it is but don't. please people dont be afraid to try it, u wont be disapointed. (takes more than 1 cup of oil, enough to deep-fat fry.)

Reviewed On: Jan. 29, 2005

this is the very best casserole i think i've ever eaten! my whole family loved it, next time i will double it thats for sure. one thing i did diff. was I used the giant butter flavored biscuits and i peeled them apart and put a layer in the bottom of my cake pan, dumped the hamb. mixture on and put the other 1/2 of biscuits on top. i baked it for 1/2hr. but the only prob. i had was, the bottom biscuits didnt get done, but the tops did. so i'll have to figure out a way to fix that prob. anyways, thanks a bunch for the recipe!!

Reviewed On: Jan. 28, 2005

i loved this recipe. unfortunatly no-one else in my family did. no clue as to why. next time i won't put the orzo noodles in until the soup is almost done. but i will make it again for myself. thanks

Reviewed On: Jan. 28, 2005