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"Of all the birthday cakes I've brought in to work (and I've certainly brought in a lot, this one by far has received the most enthusiastic response. Assembling the cake was a bit of an adventure-- two of the cake layers practically disintegrated after I drizzled them with the syrup from the cherries (I opted against the kirsch, seeing how we sti..."
Sep 25, 2010 on Food.com
"This is an easy and tasty treat! I used a bag of frozen stirfry veggies i lieu of the green pepper (added them in frozen with the chicken, and used pineapple tidbits instead of the chunks. The sauce was a little bit bland for my tastes, but this is definitely worth tweaking!"
Feb 28, 2010 on Food.com
"This was a huge hit at a dinner party last night. I did modify this slightly for personal taste--I added 2-3 TBSP of fresh minced basil, diced the mozzarella, and served it with slices of baguette as a sort of fruit bruschetta. Wonderfully mellow flavor!"
Mar 9, 2009 on Food.com
"Excellent flavor! I halved the recipe to make a dozen cupcakes for work. The batter seemed stiff, so I ended up increasing the amount of strawberries to a half cup. I mixed this using a stand mixer, and next time may cut down on the mixing time in step 4 a little. I iced the cupcakes with Cream Cheese Icing (recipe #22932. My coworkers are a..."
Oct 7, 2008 on Food.com
"I doubled this for dinner for 8 picky eaters, and it was a definite hit. I used all chicken stock instead of cutting it with bullion, subbed in udon noodles instead of somen, and added a handful of thinly sliced carrots as well as some white pepper. Not a good soup to make if you're hoping for leftovers! ;"
May 5, 2008 on Food.com
"What a fabulous, versatile recipe! I've made it several times now as printed (even with the celery, which I'm not a fan of usually!, and most recently with a diced sweet potato added for fun. Thanks for posting!"
Nov 19, 2007 on Food.com
"Fantastic recipe! This is the sort of soft, chewy, choco-licious decadence I have looking for for ages!"
Apr 5, 2007 on Food.com
"I made these w/ sharp cheddar and about half a teaspoon of dried mustard. Now I'm hooked!!!! If, for some strange reason, they haven't disappeared immediately after being baked, it's definitely worth it to heat them up again before serving them."
Apr 2, 2007 on Food.com
"I, too, had a little trouble getting the bread to rise, but my apartment is also pretty cold, which might explain things! The flavor was fantastic!!! I will definitely make this again soon!"
Feb 10, 2007 on Food.com
"I made this for a potluck, and it was a huge hit. Great choice for these below zero days! I used orange and yellow peppers, and substituted 2% evaporated milk for the half-and-half, but omitted the swiss. I had to simmer 30 minutes insead of 20, but some of my potato pieces were a bit on the large size. The leftovers were divine as well."
Feb 10, 2007 on Food.com