Very elegant recipe, appropriate for fancy dinner parties. I had difficulty removing the brie coating, but the mix of flavors was superb and worth the effort. I used fresh mushrooms without a problem, and also substituted apple jack flavored brandy. Be careful not to burn the almonds when toasting - they brown quickly if left on a high heat.

Absolutely the MOST FANTASTIC chili! I serve it every other Friday night when my husband and I entertain 8 very hungry, very chili-loving guys. I have never cooked a better chili recipe - not even when experimenting with chocolate or beer. Spicy and very flavorful. Adding beans lends good texture and good nutrition without changing the flavor. PS - The best way to make it is to marinate the meat overnight for at least 12 hours, then saute the meat in the morning. Word to the wise - use 2 saute pans simultaneously to cut down on the time you are standing over the stove. Put all the ingredients into a crock pot and simmer all day in on low.

Too mayonaise-y, it masks the blue cheese flavor - add half sour cream instead

A well-crafted recipe! I would remove and clean the whole chicken before dropping in the dough the next time I made it.

Yum yum - very tasty, ready quickly, good marinade - highly recommended!

EXCELLENT mix of flavors. Dish is tastier with crispier cabbage (I've made this several times, as you can tell)

LOVELY flavor! I like to be a bit heavier on the curry for my own personal affection with the spice. I also cut out about half of the butter and use skim milk - the flavor does not suffer! To thicken slightly I combine 1 tsp of cornstarch with the skim milk to make up for the cut fat.

Very delicious, with strong flavors. The recipe tends to overcook the meat, though, making it tougher than it might be. Careful not to overcook!

Very interesting mix of flavors, and very colorful. I would double the amount of vegetables if making again - especially the mushrooms! The pumpkin bread makes this stuffing sweet, and it was slightly overpowering if you don't like sweet dishes.

Great recipe, but can get a bit mushy in the oven during the baking. I used less butter the next time I made it, and that was helpful. Be sure to use a spicy mustard mix - one time I accidentally used a dijon (Grey Poupon, if you please!) and it was too mayonaise-y for my taste