Reviewed: Jan. 3, 2012

Recommend increasing the spice if you like spicy food. I may add a whole jalapeno plus some hot sauce next time. Great alternative when it's not grilling season.

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Reviewer:

KatieW9908

Cooking Level: Intermediate

Home Town: Kennett Square, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 2, 2011

Very simple & tasty.

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Reviewer:

zoman35

Reviewed: Jun. 5, 2011

I want to try this. I intend on it. However I notice that some reviewers brought the rating down below 5 stars after preparing it in a way other than that specified by directions. Ridiculous. The ingredients sound up to par when compared with the other recipes I have tried. This is next on my list. The morons should NOT be allowed to post if they rate the recipe claiming NOT to have followed the instructions. How can these people live with themselves?

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Reviewer:

jeff

Reviewed: Apr. 14, 2011

This was very good. I only give 3 stars because I had to make so many changes to the recipe though. Due to budget constraints I had to use what I had on hand. I wasn't able to do the jalapeno or the gouda. I had a package of 5 large hot italian brats (not precooked) to use and thought it would offset the need for jalapeno in that case but I used 3 strips of thick-cut butcher bacon rather than 6 because they are so thick. I boiled the brats in onion laden water for 10 minutes then grilled until done. I used four-cheese marinara sauce and aged white cheddar, grated. This was a huge hit on a thursday night before payday. I served over rice with steamed italian veggies from Birdseye as a side with lemonade. This was great,, thanks for sharing...

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Reviewer:

Sister Jane

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Mar. 28, 2011

I was a little skeptical at first read of this recipe but due to the reviews, I made it. I, also, cooked the bacon first then added to it a whole diced onion and 2 jalapeno peppers. Upon being softened, I added the mushrooms and let cook for a few minutes before adding turkey brats (excellent) and the spaghetti sauce (which I had to buy as I always make from scratch) - used Emeril's Basic Marinara. I spiced it up a bit with some Garlic Powder and Crushed Red Peppers and let it simmer for a couple of hours. I served it over Spaetzle which seemed to fit the meal just right.

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Reviewer:

hoferbrady

Reviewed: Feb. 12, 2011

Oh. my. gosh...Sooo good. I sauted everything together - bacon, onion, jalapeno, and mushrooms - until the bacon was browned and the mushrooms were soft. Worked perfectly! At the end I sprinkled with garlic powder and stirred in some chopped fresh spinach. The sauce turned out grrreat! Instead of serving with rice, I tossed with cheese tortillini. Perfect pairing! I will definitely make this again!

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Reviewer:

Jenn

Reviewed: Dec. 31, 2010

yummyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy in my tummy :)

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Reviewer:

Lois

Reviewed: Nov. 28, 2010

Very tasty. Used 1 jalapeno and not very spicy, but still well reviewed in our household. Could easily make it spicier if you wanted.

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Reviewer:

em9701

Reviewed: Nov. 16, 2010

Yummy! I do things a little differently than the recipe. First I cook the bacon separate from the onions, that way the bacon gets really crispy. I also use red pepper flakes instead of the jalapeno peppers. I also leave the cheese and mushrooms out because I don't care for it. And lastly I eat it with pasta instead of rice. It's simple but it's sooooo tasty!

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Reviewer:

sillie171

Cooking Level: Beginning

Living In: Gainesville, Florida, USA

Reviewed: Oct. 4, 2010

Wasn't sure if this combo would work but took a chance. It was stellar. I used Classico Spinach Florentine and Cheese pasta sauce. I didn't use any other cheese and just ate it straight from the pan.

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