Really, really good. Delicious. Omitted the bell pepper. For the chicken, I carved the meat off a roasted Rotisserie chicken (from the grocery store) and shredded it with a fork . Served it on croissants. My husband and I loved it. He ate two sandwiches. This is something I will make again and again.
Excellent, simple recipe with delicious results. Used all natural pork sausage and organic half and half instead of milk. You would not think that something so simple and easy would taste so good. So much better than the biscuit gravy mix you get in the package. This tastes like what you would get at a good breakfast type restaurant. The other thing that made it so good is a seasoning blend I use that is called Reese All Purpose Steak Salt. It is a blend of salt, pepper, garlic powder and celery seed. The garlic is very subtle, all together, the way they blended them has enhanced many a dish I've made. As for this gravy, my whole family loved it! Because it is so easy - no more packages of gravy for us.
This is good recipe but too much cream cheese vs parmesan cheese. Not enough garlic. Not juicy enough. I'm going back to filling that has butter, bread crumbs, olive oil, parm cheese.
Very, very delicious. I used white vanilla cake mix. Used less sugar, more vanilla and a splash of lemon juice. This was superb. Excellent recipe. Tastes like something from a gourmet bakery. Made it for Easter. My Italian mom loved it. As did my husband and kids as well.
I made as is, but drained most of the liquid that accumulated when baking just the peaches (before putting the topping on). Other than that, I followed the recipe as is and it was incredibly good. My whole family loved it. Said it was better than any they had, even from a restaurant. Served it warm with a small scoop of French Vanilla ice cream on top.
These meatballs have rightfully earned the amount of five-star ratings they have. They are moist and flavorful with just the right amount of spice. If you really want to turn the yum factor up, fry them in oil instead of baking. That's how all the Italian women in my family make meatballs. Baking is considered to be how you cook meatballs in an industrial kitchen to serve hundreds of people - not a method for home cooking.
My only suggestion, after making this for years from my mom's recipe - which I lost. This on is just as good. Grate the zucchini. Use good quality cheese and cut back a bit on the oil. It's the kind of thing you will make over and over because it's delicious and low on carbs. Goes great with a salad. Every one loves it.