"This was pretty good, definitely something I'd made again. It's true that cooking radishes takes away some of their "bite", but I find this a good thing! If you aren't buying mass-produced bland radishes to begin with, the mild flavor might be something you enjoy! Great way to use the first bumper crop of the season from your garden."

"Good recipe, and fairly easy. I used boneless, skinless thighs, and found I didn't need to cook it as long as the recipe stated - 20 minutes on each side was more than enough. I also covered the pan for the last 15 or so minutes.

I skipped adding additional salt; the salt in the seasoning for the chicken as well as the stock was more than enoug""

"We've made this several times, and when I saw it only got 3 stars, I had to put in my two cents. This recipe is GREAT! We've made it both with full-strength apple juice as well as 2 c. white grape, 1 c. chicken. Both are good. I usually cut the cheese down just a tad, use light sour cream, and bread crumbs instead of Ritz. I know, it's like g""

"Great recipe. Made it twice now. We needed more breading than the recipe called for. Also, we skipped the oven thing as the fish stayed warm enough on their own for our two-person dinner.""

"Great recipe, and very healthy. I used whole milk instead of half and half. Also added some Siracha to kick it up!""

"Definitely not my favorite. Sugary sweet and I found them really hard to flip. Like other reviewers, they either burned on the outside and/or ripped when I flipped them. I, too, tried a greased and ungreased pan, different spatulas, higher and lower temps. Nothing. They never really set in the middle. Won't make again.""

"I thought these were really good, and so did our family. I had no problems like the others described; I think maybe having very soft butter was the trick. Other than the butter and the eggs, there's really no moisture to hold everything together. I baked them for about 11 minutes at 350, and the marshmallows turned a golden toasted brown, just like if they were roasted over a campfire. YUM!"

"Sandra, have you ever been to Wisconsin??? Everyone here KNOWS you boil the brats in beer before you grill them!! Hence the term "Beer Brats"! And rye buns? I agree with the other Wisconsinite, go with a white hard roll.