"Loved this sauce. Taking a cue from Emeril's chicken enchilada recipe, I used half New Mexico chili powder and half regular chili powder in this recipe, and it had a nice, deep flavor and color. While it didn't taste like much straight from the pan, it was great in its assembled state."

"Except for an emergency substitution of a small sweet potato for the carrot, I followed this recipe to the letter. I had two main issues: (1) it came out gloppy and patties wouldn't hold together well, and (2) it could use a bit more flavor. Not sure I'd try them again, but if I did, I'd add more bread crumbs and some seasoning, such as smoked p"