Gr8typist

Excellent recipe. I made it with Italian Sausage rather than beef, but did use the sour cream rather than opting for Ricotta. It came out fabulous. It also refrigerates really well. I made the casserole on a Sunday, but didn't bake it until a week later. It came out fabulous. I'm sure it would freeze well too.

I'm not sure how to rate this. It's very dense, did not rise at all, but moist. It's not sweet at all. And really not very banana-y tasting. I did modify a bit according to other reviewer's suggestions, including 1/2 tsp baking powder (it didn't rise for other reviewers), 1 tsp. vanilla, and 2 tsp. cinnamon. I also split the sugar, 1 cup packed brown sugar and 1 cup white sugar. It was good, but not at all what I expected, more savory than sweet.

I used all ingredients exactly as written and only changed the cooking method to slow cooker. Excellent, hearty soup, but could use a bit of zip -- next time I'll add a bit of chopped jalapeno and maybe just a tad of salt. I might also try adding a can of drained black beans. As for cooking, brown your hamburger with the onion and garlic before putting in your slow cooker, then add all the other ingredients. Cook on high for 2 hours and then low for 6 more hours. Perfect!

My husband turned up his nose when I bought pork chops, and wound up raving over how wonderful this recipe was. I omitted the flour and just dredged in egg then bread crumbs. After skillet browning, I only baked 30 minutes (the recipe calling for 1 hour is as others have noted, WAY too long). While baking, I combined the soup, milk and wine in a saucepan and warmed it. At the end of 30 minutes baking, I poured the sauce over the chops, recovered with foil and returned to the oven for 20-30 more minutes. Very tender and moist and a big hit with teenage son and husband. Served with German Potato Pancakes, also on this site.

Based on the reviews and the couple of minor adjustments suggested by Cat, I made this recipe with just 2 TBSP sugar and 1 TBSP oil, otherwise everything else is the same. The sugar/cinnamon coating is way more than you need for one batch, so cut it back to 1/4 to avoid waste and shake warm Churros in a paper bag to coat. I also used the large star tip on Pampered Chef Easy Accent Decorator and had the perfect Churros. If you pump them out onto an icing spatula and then turn them into the oil, they hold their shape beautifully. Excellent recipe!

This is a highly customizable recipe. We substituted ground beef seasoned with taco seasoning and instead of green salsa, we used a jar of three chili salsa. One tip: Rather than using up a ton of toothpicks, use bamboo skewers, which you can resuse over and over as you're cooking. It's a labor intensive recipe, but comes out wonderful!