"This ain't texas chili. It ain't New Mexico or even Mexico chili. For those of us that like chili for the flavor and texture, this is simply the best tasting chili you will ever put in your mouth. Well worth the effort. The roasted peppers, plus the addition of sausage (I used HOT), gives a flavor you can't leave alone... Add more heat, because t"

"This recipe is good for all the basic flavors of moussaka. I substituted ground lamb, because this is the Greek way, and is so much better than ground beef. The HUGE disappointment was the quickie method of making the bechamel sauce. It was thin, even after boiling and "thickening"... It stayed watery on top of the casserole. Lets face it: bechame""

"I love the herb flavors in this mix. As a past New Englander, I like my clams chopped and mixed into the breading, vs the layers here. Also, crumbled bacon mixed in makes a taste explosion. I also use the clam juice gained from shucking (nice tip, Anne) instead of the chicken broth. Tastes more of the sea that way. These will be a regular for us!