This is a great recipe. Not only is it as easy as it could be, it is delicious. My husband (Mr. Gourmet) took one bite and said, "Make this again." I almost had tears of joy because it took so little time to prepare. Served it with white rice and steamed broccoli and there was nothing left. I would make this for company. You will not be disappointed!
Made this with Boar's Head Horseradish Sauce instead of plain horseradish because I didn't have have any and halved the sugar. It was sweet enough. Also, I did it on the stove top and it turned out fine. This is also a great sauce to use for those little cocktail weiners you heat in a chafing dish.
This is a great cool weather recipe. I wouldn't hesitate to serve this at a dinner party. I halved this for my husband and I and still had some leftover. Not sure if anyone has tried this with a different veggie, but I think it would work wonderfully with broccoli.
Made this with manicotti and Ragu Light Tomato and Basil Sauce. Delicious!
Delicious flavor, but too thin. I ended up adding another 1lb bag of broccoli and 8 oz of cream cheese. Sprinkled crumbled fried onions from the can on top.
Very good! Halved this and substituted tomato sauce with some water for the juice. Also added some parsley and garlic salt. Will make these again. Thanks for the recipe Moeliz.
We enjoyed this.
We found this to be okay. The baking time is a little broad. I ended up baking for 40 minutes because the organic chicken breasts I had were on the plump side. Even though I only sauteed these for 2 minutes per side, they still were overdone. I did use an 8 oz package of fresh mushrooms instead of canned and dried herbs. Also, I think the sauce (which I used a very good marsala) had a distinctly "canned soup flavor". For the soup I used Campbells Cream of Mushroom and Cream of Chicken Reduced Fat (not reduced sodium).
Very good. I started it on the stove for 10 minutes, browning on all sides. Then put it in the oven with the remaining marinade at 400 degrees for 12 minutes, took it out and covered with foil and let it sit 10 more minutes. Sliced and spooned a bit of the marinade on. We had the Beet Salad by Robbie Haferkamp on this site and Orzo with Feta and Cherry Tomatoes from Epicurious.com. Yummy Greek dinner!
Love this salad! I used beets from the jar and served with the Grecian Pork Tenderloin from this site. Thanks for the great recipes. We enjoyed!
Yum! I took the advice of other reviewers (thank you very much) and made a few changes. I cut the tortillas into strips then into one inch lengths and mixed them in with all the other ingredients and added the enchilada sauce to this. Made this very easy to prepare. I also used Morningstar griller crumbles. Because the onions are not presauteed, and I would not recommend doing it, next time I will dice them more fine so they are sure to be cooked through. We had this along with the Southwestern Succotash from the epicurious.com site. Gourmet Mexican meal!
Wow, this is great! I made it exactly as the recipe reads. One batch makes enough for 6 pint jars. I think the recipients will be very happy. Thanks for this recipe.
