Recipe was just "so-so". My husband and I had it two times and it just didn't get the "keeper" status. Had to use red pepper flakes at the table to give it some pizzaz.

I did not care for this. I bought center cut thin-cut pork chops and pounded them even thinner at home. The spices make a very weird and too thick of a sauce. Too much chili powder. Husband and I both said "not a keeper". I served it with couscous to absorb the sauce. Just didn't like it (and I followed it to the letter, other than having to add a little beef stock because the sauce just dried up).

I've made this 3 times and we love it! I haven't had mushrooms the last two times and it was fine. I also used red bell pepper instead of a green pepper, (personal preference). My husband makes a great cacciatore but he likes this just as well. Plus it's pretty easy and fast to make. I usually have all the ingredients on hand (except the bell pepper) so that makes it really convenient too. Thanks for sharing the recipe.

Very delicious. I made approximately half of a recipe: Changes from the recipe for six: 1/2 lb of sausage (1 hot and 2 sweet links), no olive oil, 14.5 oz can of fire-roasted diced tomatoes, 1 cup heavy cream, no salt, 1 Tbs dried parsley. I drained the browned sausage on paper towels and wiped out the skillet before returning the sausage to the skillet and adding the other ingredients. I thought the sauce was the right consistency vs some of the other reviewers who thought it was too thin. I would definitely make this again.

It turned out delicious! I used 5 cloves garlic and less salt than it called for but still tasted a little salty. I only had diced tomatoes so used those and mashed them a little during the cooking phase. I had one sweet and one hot Italian sausage so used those and it tasted great. My husband gave it a thumbs up which means a lot because he's an excellent cook and I am not. I really love Allrecipes! Almost all of them have been great!

Made this for Valentine's Day/husband's birthday dinner and it was a big hit! I adjusted it like "msp" suggested by sauteing the garlic and some shallots in olive oil then adding the rosemary, thyme and the bread crumbs. I also used very little salt. I baked the lamb for 12 minutes and then an additional 2-3 minutes and it turned out a beautiful medium rare. Only suggestion by my husband was to finish it off under the broiler for a few minutes to crisp up the bread crumb "crust" and eliminate the additional 2-3 minutes of baking.

Easy and delicious! I followed some of the suggestions by reviewers: two whole eggs, dipping sauce using 1 cup orange marmalade, 2 Tbs horseradish, 2 Tbs dijon mustard. I used 21-25 large shrimp. Next time I would process the coconut in the food processor as the flakes are pretty big straight out of the bag and don't stick to the shrimp as well. Overall 5 stars! I love to order Coconut Shrimp but now I can make it at home and without the mess of deep fat frying.

Easy delicious recipe! I mostly followed the recipe but did make some changes: sauteed the onion and celery in a little olive oil (recipe doesn't mention any oil), used a 14.5 oz. can of diced tomatoes instead of fresh, added more chicken stock during the cooking (used stock vs broth) to keep it soupy, Also used dried homemade noodles instead of spinach pasta. We didn't find it too spicy at all. And it was excellent with a salad and garlic bread. I have loved all but one of the recipes on this site! Glad I found it!

A little too mushy for my taste. May try to do the broil method rather than baking for 10 minutes and broiling a few minutes at the end to brown the cheese.

Excellent! Made it according to written recipe (although did it in two days, browned the meat last night and held that mixture out until I had sauteed the onions and peppers). It is colorful, flavorful, and delicious! Spices appear to be just perfect. I didn't think I would like the capers and olives but chopped them up and they added to the overall flavor just fine. Probably added the salt that is not in the recipe. I served the dish in a bowl with a warmed piece of flat bread on the side to "dip" in it. My husband loved the dish and I would definitely make it again.

Excellent and easy recipe. (My husband loved it and he's the real cook in the family). I also adjusted it. I peeled the eggplant slices before breading them and baked them for about 30 minutes total at a higher temp, about 400 degrees. I used jar marinara sauce and added dried basil and oregano to add more flavor. I used an 8 oz. bag of shredded mozzarella and provolone cheese (a two cheese mixture by Shop Rite). It turned out very moist and delicious, no bitterness at all. I used one large eggplant, 1-26 oz jar of sauce, 2 cups plain bread crumbs. It yielded "two dinners" worth, one for tonight and one for tomorrow night.

Delicious! And very colorful! I made this for my husband (who makes two of the best chilies ever), and he loved it! I did cook it for 4 hours to make sure the stew meat was tender. It's an easy recipe, even for a 'not so good cook' as myself! I made it on Fri and we had it for dinner on Sat. Great recipe!