colinger

Very nice recipe. I too cooked the ribs in the marinade and used baby back ribs instead of country style. Very good flavor. I also made the Japanese style rice and stir fry veggies - it made a great dinner.

I made this recipe using some of the hints others gave and also baked them in the oven after browning them - they were delicious. I hadn't made short ribs in years and this was a great recipe. I also lucked out with my butcher who had some beautiful - but expensive - short ribs in their freezer.

This is the only way I knew to fry chicken growing up - my Mom's family is from the south and from the cast iron skillet to the simple ingredients this makes by far the best fried chicken you will ever eat - my Mom wets each piece of chicken under the tap before putting in the flour - it helps the more flour to cling. The other necessity is to get the freshest and least processed chicken you can find.

I am always looking for new chicken fried steak recipes but often find that the batter doesn't end up with enough crunch - which is what I absolutely love. This recipe did not dissapoint. I used thinly cut round steak (my personal preference) and they turned out great! The gravy recipe made far more than I needed so next time I will cut in half. Actually, I think the gravy detracts from the meat and would only use it for the mashed potatoes I made to go along with it next time. I also made green beans cooked with a bit of salt pork and the dinner was delicious.

I haven't made the recipe but have made other chicken recipes similar to this one that turned out delicious. I just wanted to make a quick comment to those who's chicken turned out dry due to overcooking. The biggest lesson I learned with my crock pot (and I learned it the hard way) is that cooking times vary from brand to brand. From experience I know this chicken dish would be done perfectly in my crock pot in 6 hours with no time on high. So that's something to keep in mind - you have to get to know your particular crock pot and adjust recipes accordingly.

I love eggplant to decided to give this a try. It turned out pretty well, but I did make a couple of changes. I swapped out the mozzarella in the sausage mixture for a few tablespoons of parmesan. I also did not use the egg. Next time I might consider salting and draining the eggplant for about half an hour to get rid of some of the bitter juices, and might try regular ground beef.