This was absolutely delicious! I added a clove of garlic, pressed, at the end of carmelizing the onions, used chicken base instead of granules, and added sauteed chicken breast and asparagus. I used Romano instead of Parmesan, freshly grated, and added it a little at a time. At the end of stirring it in, it seemed to be a little stringy, so I stirred in a tablespoon or so of the liquid that had collected in the pan when I sauteed the chicken and asparagus pieces, and that loosened it up nicely. All in all, I will DEFINITELY be making this one again!

Reviewed On: Jun. 3, 2010

This was delicious! I had a 3 1/4 half pork loin bought at Aldi. I used my Pampered Chef rectangular baker with the Large Bowl they used to sell that goes on top as a cover to roast the pork. I turned the heat up to 350 so it would cook a little faster, used about 2 tsp. of pepper and did not turn the roast. I also added some slivers of garlic in the slits. I added the 1/3 cup water to the bottom as suggested by several reviewers. Once the roast was cooked, I removed the drippings to a pot and tasted them. They were VERY salty...the pork loin must have been enhanced with saline. I used 3/4 cup of milk shaken with 1/4 cup of flour to thicken it (a great trick for gravy making that I found in a Mennonite cookbook.) The gravy was way too thick, so I thinned it down with some of the potato water from boiling potatoes for mashed potatoes. I also added a tsp. of Kitchen Bouquet just to add a bit of color. It wasn't exactly gravy, but it still tasted great on mashed potatoes and fantastic on the meat itself, which was moist and tender. My husband gobbled it up!

Reviewed On: Jan. 25, 2010

These were a big hit at our house; even one of my pickier children loved this and went back for seconds and thirds! I peeled my sweet potatoes and cut them into wedges. I used olive oil and instead of taco seasoning, I used Penzey's Cajun Seasoning. I followed the suggestion of a couple different reviewers and raised the oven temp to 425 the second thirty minutes. They were delicious!

Reviewed On: Mar. 19, 2009