"My first batch fell apart too. I then removed most of the oil from the pan, so they weren't deep frying, and made them smaller. My second batch turned out the way they are supposed to and everyone loved them.

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"Not only is this simple, it makes a rich dense chocolate cake that we all just loved! I'm not a fan of light and fluffy cakes. I love a dense cake and this is it! YUM!

The frosting was just perfect too. I make my cake in a 13x9 pan instead of making a layer cake and it turned out beautifully. This is now a family favorite!"

"My whole family LOVED this. Not only does it taste great, it's SO easy to prepare. Nice and yummy on a cold winter's day. My daughter said "now THIS is how you can get me to eat my veggies"!

Like other reviewers, I too would cook the bacon first to get it extra crispy, then add the onions. A little added chicken would also be a nice addition, but""

"My husband loves Brussels Sprouts, so I thought I'd make them for him using this recipe. I 'like' them, but after fixing these for Christmas last year, I have to say I've got stronger feelings for them like....love! I can't wait until Thanksgiving to make them again! They are very rich, so I wouldn't want to have them very often, but these are fan"

"My cake turned out to be very light and fluffy, not at all gooey (which is what I was hoping for). I didn't use any Chambord, since the kids would be eating the cake with us. I don't think this would have made a difference though in the gooey-ness factor.

The buttercream recipe just barely covers the cake, so frost it sparingly. I thought the frosting was too sweet as well and will cut back on the powdered sugar if I make this cake again. I think I will also use cocoa powder rather than melted chocolate to increase the chocolaty flavor.

"This was very yummy! I used boneless skinless chicken breats instead of the ground chicken, which was very good. I omitted the fennel seeds and Swiss chard because we didn't have any on hand and it was still very satisfying. I ended up not cooking it as long as recommended (30 minutes instead of 60) and since I cooked through the chicken the in pot, and didn't have the Swiss chard, there was no need to cook it any longer. I might add chopped green chilies the next time I make this.