Eh, it wasn't anything to write home about, but it was edible. I used miracle whip (we never have mayo on hand), three 3" thick boneless pork chops, and had to finish it in the microwave, because it was taking so long to cook (well over 45 minutes), and hubby had to get back to work. It was rather oily from the mayo/butter I presume, along with the cheddar cheese. If someone wants to try this recipe, I would make the following suggestions to make it more palatable: 1) put a cheapo cooling rack in the bottom of your pan to keep the pork out of the oil/grease 2) 1/4 cup of cheddar per chop is a bit excessive, I'd eyeball it and just put on a minimal sprinkling until it looks right to you 3) DON'T rely on the cooking time (you never should anyway, too much variance between ovens) and instead opt to monitor them with a thermometer--then you won't be sorry. Like I said, it was edible, and perhaps with some of the changes I listed above, I might try it again....maybe....if there is nothing else that I have on hand to make....

The flavor wasn't bad, but this wasn't for us. Fortunately, I didn't put the full two pounds of shrimp in, because then it would have been an expensive tragedy. However, because I only put in 1 lb. of shrimp, it was more like an oily soup. If someone wants to try this recipe, I have a couple of recommendations. 1) Halve the recipe--unless you are feeding a decent sized family (5+) you don't need all of it, and it doesn't reheat very well. 2) Don't use frozen shrimp, make sure that your shrimp is thawed because otherwise it oozes more liquid into the "sauce", and then you have soup. 3) I would definitely make sure your tomatoes are seeded and that all of the "goo" you can get out of them is gone--probably even wipe them with a towel, just to be sure, and AVOID CANNED TOMATOES!! Because, again, you don't want a funky soup. Thanks anyway MaryannG!

I followed this recipe as closely as I could, since I didn't have cinnamon sticks, I had to sub in ground cinnamon (1/2 tsp. = 1 stick). Still tastes delicious, and I think my guests will love it. The smell is WONDERFUL!! I also did as someone else suggested and used coffee filters tied with string instead of cheesecloth.

These were pretty darn good--rich chocolate laced with peanut butter, what's not to love? I recommend turning down the heat a bit though--mine were barely cooked in the middle and the outside edge was burnt.

Worked out very well. I'm giving it four stars because it's not quite as quick as you are led to believe...however, that's not to say that it doesn't come together pretty fast! I do have a tip for using it though. If you are going to put flavored olive oil on the crust to achieve that pretty golden brown color, make sure to bake it for a bit before putting the sauce & toppings on or it will be slightly soggy. Mine came out a bit soggy because I didn't even think about baking it a bit first, but it still came out very well. Will use again and again. Thanks!!

Wow! I was a bit nervous about using Feta cheese, since I'd only seen it on the shelves at the grocery store before I made this dish with it...it was an excellent surprise! This was fantastic just as it was written--minus two pork chops I guess. We had this for supper tonight, and it smelled fantastic, tasted fantastic, was just all around fantastic. But, here's the catch: I felt that there was only enough seasoning to make the two chops that I made...for four chops, I would probably double it. I might also cut back on the cook time about 2 minutes on each side. I had some fairly average thickness pork chops, and I felt that they could have cooked on a bit lower heat for just a bit less time before adding the cheese (it would probably be the same amount of time total, I guess I would just shorten the time on one side and add the cheese earlier.) Have I mentioned this dish was fabulous??!

Eh...they were OK, but not great. The next day I had to run them through my mixer to "break" them up so that they looked and felt like mashed potatoes. I also wasn't too keen on the cream cheese thing. I think they might be better without them. All in all, while the idea is good--the finished dish--not so good. Thanks though.

While this recipe was delicious, it was slightly more tedious than the name would imply. I was tempted to just finish cooking the chicken in the frying pan, since I'd already dirtied it up in part of the "prep" work. Seriously though, it is a good recipe...the chicken is tender, delicious, and has the appeal of being easy to find sides to accompany it.

I made some changes, subbing 1 cup sour cream for the milk (to thicken it up), put some seasonings in the "breadcrumbs" and used two cans of cream of chicken. It was pretty good with those alterations, however, if you are scared away by the appearance of your food, this recipe is not for you. Tastes pretty good though. NOT as good as the real thing, but definitely easier to make!!!

It gets 5 stars because of several factors. 1) it's easy to make 2) not many ingredients 3) freezes well 4) has at least a tolerable flavor to everyone in the house. I'm going to try doubling the recipe to fill a 9x13 pyrex dish, so that there will be enough to freeze for several meals during Lent.

These are spectacular!! My husband raved, I raved, absolutely wonderful!!!! Especially when served with twice baked potatoes, and some lightly buttered peas. Highly recommend!!!

This recipe makes excellent breadsticks. I just halved the recipe, rolled it out into a 10x15 sheet cake pan, sliced them with a pizza cutter and baked at 375* for about 15 minutes. AWESOME!!

Couln't keep the crab in the wrappers, so can't really say i these were good or not....

After following another's suggestion and adding pineapple juice, this sauce was awesome!

Very good, only change was to add soy sauce!

This recipe was divine with a couple of alterations!! I dipped the chicken in flour before the egg, and actually rubbed the parmesan into the chicken to help it stick. I doubled the amount of parmesan cheese, and also added some onion powder, garlic powder, and some italian seasoning to give it for some OOMPH, used 4 TBSP of margerine instead of butter, I also put some chicken broth in with the wine, and didn't simmer for very long. I served the sauce as a "dip" to keep from making the chicken soggy. Made a side of rice cooked with my own special recipe, it was absolutely delicious!! Was also very good as leftovers in the chicken won-ton recipe found on this site!!

Pretty good! My husband and I enoyed this dish very much. However, I did make a few alterations to use the ingredients that I had on hand. I used a 12 oz can of Apple Juice concentrate, and sprinkled a bit of cinnamon and nutmeg on the chops to compensate for not having cider. also left the poultry seasoning out, didn't have any, so just added a bit more seasoning salt. also added some onion powder to reduce a little bit of the sweetness, and should have followed the cooking time, but thought that the time wasn't long enough so I accidently cooked them just a wee bit too long. Still delish though, especially served with garlic mashed potatoes....covered with the sauce (which never did thicken) was absolutely awesome!!

This recipe was pretty good. I didn't thaw out enough hamburger, so I used 1 lb instead of two. still was good, however it needed something, so I added a tad of BBQ sauce, and a splash of beer. Made it pretty darn good.

Too much soy sauce, gave it a really salty overpowering soy sauce taste. Will try again without as much soy sauce, maybe just one Tbsp. of soy sauce would improve the taste. It's too hard to find a different way to make the same old veggies to give up so easily.

The taste was good, but I used milk instead of cream because that's what I had, and my milk separated(?) There was like water in the pan as well as this white goo....didn't look terribly appetizing, but as I said, tasted ok. Will try again to see if it comes out better.