this is my new favorite recipe for homemade mac-n-chz. i would have rated it 5 stars if it hadn't been for the excessive amount of bread crumbs. in the future i will use half the amount. i subbed jack cheese for half of the sharp cheddar because i ran out of the latter, and it worked great. i also added a little cayenne to give it a kick. wonderful recipe.

the only change i made to the recipe was subbing tomato sauce (with the addition of a healthy dose of basil, oregano and garlic powder) for the spaghetti sauce. what needs to happen next time to make this a 5 star recipe is: 1) the bell pepper needs to be sauteed longer--the crunch was jarring, 2) the polenta needs to be doubled--it was hardly noticeable. i can't wait to make again with a little tweaking. thanks for the recipe!

In three words--uneventful and disappointing. I added 1/2 c. chopped onions to the meat mixture, doubled the curry powder, and skipped the apricot preserves in favor of bacon slices baked on top. The ground beef was almost flavorless and the stuffing tasted, well, *weird*. It was as if the stuffing was in the wrong place at the wrong time and I'm a huge fan of all things Indian (hence doubling the curry powder). I'll probably salvage the meat and add way more spice for tacos, but the stuffing has no business in any recipe or as a side dish.

i think the mold monster got to my tomatoes prior to making this dish, but i couldn't swear to that because i was on some pretty jammin' pain killers. i also did not use fresh herbs because i was not about to stumble into the backyard and chop up a bunch of plants. even without the tomatoes, the cheese drizzled with the dried and bottled spices/olive oil concoction was divine. i'm pretty sure anyway. i ate it all and plan on making it again during a more lucid moment. it paired beautifully with "belgian squirrel" (also from this site) and a dozen or so glasses of 1959 chianti wine. thanx man for a groovy recipe.

taking the advice of naples, i used the full amt. of horseradish called for even though i only used three potatoes. after boiling/draining the pots, i also threw everything together and mashed away. i had to add a little milk because mine were waaaaay too dry. in the end they turned out fabulous and i'm glad to have come across this recipe.

in a word...eh. not a place i'll be revisiting. i doubled the sauce and subbed wine for the water. there was just nothing even close to special about this dish--neither the sauce nor the meat. very bland and very disappointing.

this recipe was a tough one to rate. the chicken alone is just average and surprisingly leans toward bland (the only change i made was to double the curry powder). the secret to this dish is the sauce which pairs perfectly with the chicken. it does for the meat what peanut butter does for jelly. another thing i discovered quite by accident is that the sauce is 10x better if served at room temperature. it's fine straight out of the fridge, but takes on a whole new life when it sheds the chill. at room temp, this sauce is a religious experience.

i feel foolish for making this recipe. at first look, i knew it needed more spice, so i added cumin, garlic, salt, one chopped green onion, and a little cayenne. i also subbed black beans for the corn (personal preferance--don't care for canned corn too much), homemade tomatillo sauce for the green chile peppers, and subbed queso fresco for the jack cheese for a more authentic flavor. i added two cups of sour cream and abt. a Tbs. of milk to thin the sauce. i thought this recipe had good 'bones' and with my changes, it would be a sure-fire hit. this belongs on the taco bell menu. i'm hoping to pass this off to my family in tortillas with salsa and avacado slices...but i'm not makin' any bets either. i know i can't handle another bite, no matter the presentation.

i was pleasantly surprised with so few ingredients how GREAT this recipe is! i first tenderized my chicken breasts, then marinated 6-8 hours. my low-fat mayo tended to clump, but a metal whisk took care of that in no time. other than that, i stayed true to the recipe and the chicken was bursting with flavor after marinating in the perfect ratio of ingredients. we sliced ours and stuffed them in fancy rolls for sandwiches (needed a fast meal), but this is definitely a dish that can hold it's own as a main entree with sides, and i also think it would be great sliced on top of a salad. magnifico! just wish i had leftovers...

with a title like this and the ingredients incorporated, who knew the recipe would be so bland? i made a couple of small changes to a seemingly sure-fire winner, only to be disappointed. first, i salted and peppered the breasts before and after dredging in the flour, and second, i browned the chicken in the bacon drippings rather than olive oil. how could this not come together better...i mean, shoes are good dredged in flour then fried in bacon grease, right? the problem with this recipe can be summed up very simply--lack of overall flavor. the submitter deserves credit for turning out moist chicken, but the stuffing alone does not carry the dish. the breasts badly need a healthy dose of extra spices...which ones i'm not quite sure abt. since i'm trying to block out the experience.

this recipe is good, but not great considering all the spices which was somewhat of a disappointment. i really thought this recipe had the potential to take center stage in the green bean department, but i have other more flavorful recipes i'll stick to using far fewer ingredients that come together beautifully for that WOW factor.

this wasn't bad, it just wasn't very original. it tasted like typical truckstop buffet fare.

if you like massive heaps of bread crumbs that aren't incorporated into the beef, then this is definitely the recipe for you. all facetiousness aside, this was plain BAD. i had high hopes, but there is nothing more to say other than bread crumbs and MORE bread crumbs. i followed the recipe exactly as written thinking the loaf stuffed with sauteed mushrooms, onions, and various delicious spices was a can't miss--what a disappointment. i might need counceling after this one.

this is one of the few, truly *perfect* recipes. these are the best potatoes i have EVER had in my life and i am no spring chicken. i didn't have white wine vinegar, so i subbed reg. white vinegar. no harm. i didn't have new potatoes, so subbed chunked russets, but next time i will go out of my way to purchase new potatoes. that's how good this recipe is--even with the wrong potatoes which i could tell made a difference--it was still out of this world. if you ever find yourself entertaining the queen of sheba (or me), make these!

these were delicious! i was skeptical because it didn't call for browning before oven cooking, but pleasantly surprised at first bite. the filling is a great base for adding other ingredients. i went with sliced sauteed mushrooms and minced fresh garlic, 4 slices fried and crumbled bacon, salt, cayenne, one finely chopped green onion and parsley flakes. i dipped the breasts in buttermilk (rather than the butter called for) and drizzled the melted butter on top to ensure it wouldn't dry out. just an unbelievable recipe. a must do!

mmmm...how could something this easy be so good? i marinated about 15 mins. longer than the hour stated because i lost track of time. i added probably half again the cayenne pepper called for because i like that 'edgy' kick, and it was in no way too much--had my kids been here they could and would have eaten it--but that was the only change i made. this truly was perfection in the making as the combination of ingredients couldn't have been better...so surprisingly flavorful.

good recipe, but i knew from the first look that it needed oregano which i also added. i didn't bother to measure any of the spices--just added a pretty good amount of each. rather than broiling, i baked it at 375 and added the cheese close to the end of the baking time. would i make again? for myself, yes. for company, no.

this dish was so good and so easy to prepare. i didn't bother with cleaning the skillet after frying the bacon...i just used the bacon grease and threw the rest of the ingredients in the same skillet. i also added basil and a splash of dry white wine and omitted the bell pepper (not a favorite here). i didn't even bother measuring the ingredients...this is pretty much a no-fail recipe. i tossed the sauce with angel hair pasta and it was simply perfect!

the ginger was a creative addition that i will use again in the future, but overall, the dish fell flat. i love the idea of the ginger taking center stage spice-wise, but this recipe needs way more in the spice department.

i had yet to find an eggplant i didn't like...until last night. while this is barely edible (that's why i gave it 2 stars), the coating is very dry and flavorless and has the consistancy of sawdust. the thought of accidently sneezing was unnerving. i even added parmesan to the top with no new palatable results.