Confession: I gathered most of the ingredients for this at the grocery store before I arrived at the lamb section and balked at the prices (yes, I'm a lamb newbie). So, I made the recipe with 12 lbs. (triple batch) of beef short ribs instead for my family today (Christmas Eve). They loved it! Amazing how the ingredients still result in a very down-home midwestern beef stew impression. Nice, rich blend of flavors! Good "bad weather trapped indoors" food. :) Space caveat, though: took me 2 crock pots plus 1 pot on the stove (to accomodate the potatoes) to make the triple batch. Will definitely make this again! Reheats nicely with a little mozzarella and/or provolone on top.

Reviewed On: Dec. 24, 2007

Very dense and healthy-tasting - in texture and flavor. I used robust (blackstrap) molasses and a milk/vinegar substitute in place of buttermilk. To add interest and a little sweetness, I added 1/2 c. powdered honey, 1/4 cup half'n'half, and 1/2 cup each of raisins, white raisins, chopped dates, and currants. Addictive muffins! I love that no refined sugar is involved. Thanks for a doable recipe!

Reviewed On: Jul. 10, 2007

Yum yum yummy!!! This recipe was so easy - and tastes HEAVENLY! My husband issued appreciative groans (mouth full of warm melted stuffing...) from his side of the plate when this was served! I low-carbed it to my liking - replacing the Italian bread crumbs with almond flour, Italian seasoning, and kosher salt. Also, since I didn't have Romano, I just used more shredded cheddar. This was a heavenly savory recipe - and great for company! Best of all, I made the full recipe and froze 6 of the chicken breasts. They reheated beautifully as an at-work lunch. What a treat! Thanks for posting this one!

Reviewed On: Apr. 3, 2006