I substituted quite a few ingredients to reflect my pantry. I doubled the recipe and used 1 1/2 cups whole wheat pastry flour, 1 cup of whole wheat flour, and 1/2 cup of wheat germ in place of the white flour. I used brown sugar instead of white and added a little ground ginger for extra spice since I was low on cinnamon. I also had no chocolate chips so I sprinkled the tops with dried cranberries and toasted slivered almonds. They came out really well! I can only assume that this recipe is excellent as written. Thank you for sharing!

Reviewed On: Jun. 8, 2011

I've made this twice and it came out good both times. The first time I made the dumplings myself with Bisquick and I definitely preferred it that way to the refrigerated dough. The second time I added cumin, parsley, poultry seasoning & pepper per another reviewer and really liked the flavor of the sauce. I also added one can of peas & carrots and one can of potatoes, drained. Next time I will prepare it will the extra seasonings, veggies, and Bisquick dumplings and see how it turns out.

Reviewed On: Jul. 5, 2009

Very flavorful although a bit strong on the lemon (which may have been my fault since I couldn't find a reference for how many pounds of meat to use with the marinade). I like my meat a little spicier so I think I'll follow the advice of other reviewers and add some chili powder, paprika, and cumin to the marinade. I will also try substituting orange juice for some of the lemon and adding a little orange zest per another reviewer. The meat came out super tender though and is so easy to prepare. I will definitely be making it again.

Reviewed On: Jul. 5, 2009