The best part of the dish is that it smelled so good while it was cooking and we were not disappointed when we sat down to eat. I wanted to serve it over pasta so I made a few minor adjustments. At the time I added the artichokes (I strongly recommend the marinated ones in the jar because they add so much flavor), I also added a can of diced tomatos. I let that simmer for about 10 minutes while the pasta was cooking. Then I buried the veal back into the sauce and simmered it for another 10 minutes. The veal was so tender. Perfect topped of with locatelli and hot peppers!

Reviewed On: Feb. 16, 2007

I served these for the Superbowl. Got great reviews. Several people took "one for the road." I drizzled chocolate over the top and they looked delicious. I had to use margarine because I didn't have butter and it seemed to work well. Will make these again!

Reviewed On: Feb. 5, 2007

This recipe was very easy. I cheated and used a Rotisserie chicken that I cut up! I did use the water and it came out fine. A little soupy but once baked it wasn't an issue - just made prep a bit sloppy. I added some black beans and olives and it was tasty. I also used Salsa rather than taco sauce. I would make this again. Husband loved it.

Reviewed On: Oct. 9, 2006