SavvyTech

This was a great recipe. Every Christmas we make a Swedish traditional hot drink called Glogg that is made with rum and port wine and spices. It also has raisins and prunes in it, but there is always leftover prunes and raisins. I didn't want to waste them so I started searching for a recipe I could incorporate them into and came across this one. It was delicious. When it came time to sauteing the apples, I tossed the prunes and raisins in and cooked slightly. The final touch was that wonderful rum sauce. OH MY GOODNESS is that ever good. -though my husband happened to be walking by when I was finishing it up and he tasted it and said "It needs more Rum!" as he tipped the bottle and poured about a 1/4 cup in. It was very rummy and very delicious. Such a great recipe. I will definitely make this one again.

This recipe has wonderful flavors, however I thought the amount of oil and the amount of sugar was a bit much. I did not use the amount of oil called for, but I did use the two tbsp of sugar and although we all liked the sauce, we felt it was a bit too sweet. I will cut the sugar back a tbsp next time and add more red pepper flakes for a bit more spice. All in all this is a very nice recipe that I will definitely use again with a few minor modifications. My husband thought this sauce would be good with Shrimp added. May try that next time.

These were good. We didn't make a huge amount of these instead we made them by the glass, as reviewer Lillian suggested. After two of these, we couldn't remember the name of them and we were calling them "Uncle Charlies Sloopy". FAIL! -HA, but that is its new name in my house. We made them again the next night and added a splash of pineapple juice on the top which I liked even better. This will make a great summer drink.

These are SOOOO GOOD! I only changed one thing in this recipe and that was to add a full cup of butterscotch chips instead of the 1/2 cup, because they are my favorite. Everybody that tried these loved them. I hope I have enough left to send to my daughter in college. After all... that is who I made them for.

We just returned from a trip to Sweden in August and the family we stayed with picked wild Chanterelle mushrooms and would make wonderful dishes out of them. Since we've returned home, we have missed the delicious dishes from Sweden. My husband bought some fresh Chanterelles recently and he wasn't sure what we should do with them so I came to allrecipes.com and found this unique recipe. The finished product holds up nicely (like a meatloaf) and has a wonderful flavor. I am giving it 4 stars because the salt was just a little over powering. The ham probably adds more salt to the dish so maybe try cutting the salt down to just 1 tsp. I will post a photo as soon as I download them from my camera. Thank you for a delicious recipe.

Look out Paula Deen, here I come!! I have never, in my cooking life, been able to master fried chicken until this recipe. My husband thought he had died and gone to heaven last night when I served him crispy fried chicken, with mashed potatoes smothered with fantastic cream gravy! I used a Hungarian Hot Paprika instead of regular for the breading and it gave the recipe and extra kick, but that was the only change I made. The chicken was so juicy and tender. I doubled the breading because I had a zucchini that I needed to use. Before adding the chicken to the oil, I battered the zucchini spears with the breading and put them in the hot oil for a couple of minutes and drained them on paper towels. WOW! The flavor was excellent. You will feel like a true southern cook when you serve this recipe. Try the Hungarian Hot Paprika in your breading, if you like a little spice in your life.