I made this for two parties in one day. The first salad I had accidentally bought gorgonzola instead of blue cheese and am happy to report that it worked very well, I got requests for the recipe from people before they left. I saved half of the dressing and made the salad again that day for a dinner party, used the blue cheese called for and again, everyone loved it. I was skeptical about the ketchup, but it worked very well. I would be curious to see how this tastes with the dijon mustard substitution, I think I'll try that next time. The best compliment I got with this salad was "I think I could live off of this!" It was very easy to make and I'll be making it again for sure.

Reviewed On: Dec. 8, 2008

These were fantastic! I used cherry pie filling for the center and I still get requests to make this again and again!

Reviewed On: Dec. 8, 2008

I didn't follow this recipe to the letter, but borrowed some of the basic ideas. I seasoned the inside of the hens with kosher salt and fresh cracked pepper and then stuffed them with the lemon and rosemary and added two cloves of garlic as well. For the outside, I melted a cube of salted butter (I made eight hens, you could probably use less,) and added fresh chopped rosemary, sage and thyme with one clove of crushed garlic. I brushed this mixture under the skin making sure to get a lot of the herbs there to flavor the meat, and then outside of the skin as well. I baked them for approx 90 minutes and VOILA! My guests raved! I served the hens with wild rice with oyster mushrooms and pine nuts, and pan roasted asparagus and homemade peasant bread. It was a lovely meal, and my guests are still talking about it :)

Reviewed On: Dec. 8, 2008