"I loved it but did use 1 kiwi peeled and half of the sweetener. I used agave because I had run out of honey. I believe the kiwi totally made the meat tender. It was pretty salty so I will step up my soy sauce game on the next go round. "

"I made this two day ago and have been thinking about it since. Freakin fantastic. I didn't change a thing. I don't have a slow cooker, however, so I made Alton's savory polenta to go with it. My husband, who I tease often for having a baby sized stomach capacity, ate seconds and then some. We were so full that we both laid on the floor afterwar"

"Yay. Delicious. Me and the husband loved it. I used portabellos and panko and a mix of olive oil/butter but otherwise followed the recipe. I fixed roasted cauliflower to go on the side. Thanks for the awesome recipe."

"So being a new housewife (like a whole 2 weeks, I cook everyday and it's typically recipes from this site. He compliments everything I make but this one actually got a WOW! The only sub I made was chicken stock for wine, seeing as how I just made beef burginon and I'm over wine! I also used Zatarain's big and zesty blackening spice and sprinkled i"

"So being a new housewife (like a whole 2 weeks), I cook everyday and it's typically recipes from this site. He compliments everything I make but this one actually got a WOW! The only sub I made was chicken stock for wine, seeing as how I just made beef burginon and I'm over wine!
"

"I bought swiss chard on a whim at a farmers market and this was a perfect introduction to the vegetable. As another reviewer did I also subbed chili powder for red pepper flakes and also tossed in a dash of garlic powder because i only had minced garlic on hand and didn't want to go fishing them out or risking them burning. Thanks Anne."

"I made these tonight as a test run for tomorrow. This is my first time baking biscuits from scratch and they were amazing! I did make 2 modifications tho because I refuse to go to a store on the eve of Thanksgiving. I used all butter, no shortening and made my own sour milk with the 1T white vinegar to 1c milk. I also didn't bother to cut these out. I just ripped them apart like another reviewer suggested and I couldn't be happier :)