Good recipe. I made it for dinner tonight. I used frozen chopped green peppers and it worked well. I also used chicken broth because (I cook almost everything from scratch and I don't have the ability to make beef broth yet) I didn't have beef broth. Even with chicken broth, it was really good. I didn't measure the curry and I wish I had...because next time I don't want to use quite as much. I probably used more than a tsp. If you are wondering about whether or not to use the curry...USE IT!! It was really good. I just suggest that you measure it. Also, I didn't have frozen carrots, so I just boiled sliced carrots with my potatoes, drained them, and picked out the carrots when they were done. I didn't use Worcestershire sauce because it contains high fructose corn syrup and is a highly processed food. Instead of milk, I used half and half and instead of butter, I used sour cream...just because of personal preferences.

Reviewed On: Aug. 3, 2011

I don't give 5 star reviews often...but this one is worth it! I followed this recipe pretty much to the tee...and it was great. I added 4 ice cubes of my homemade frozen chicken stock instead of watering down the sauce with water. I also added some garlic powder, but next time I may add fresh garlic. My picky husband loved this. I asked him if he missed the noodles...and he said NO, very emphatically! I can tell that I will be making this one often!

Reviewed On: Jun. 9, 2011

My mom and I have made this recipe for years!! I have to say its my favorite cookie/candy. You can also use milk chocolate and its just as good. Light brown sugar works too, but dark is better. You do not want this to burn so be careful Also.. the recipe isn't really clear about the chocolate. After removing the buttery crackers from the oven you can let it sit for a few minutes to cool, but don't let it get room temp. While its still hot just drop the chocolate chips on the crackers and let them melt. Then spred the chocolate around and add pecans. No one will ever guess that there are crackers in there!! Trust me. These taste like you worked for hours!! :) Our little secret

Reviewed On: Nov. 26, 2008