I have made this tourtiere twice and here's what I learned: 1) it's better to boil the potato pieces for about 10 minutes before adding them to the meat mixture (1st time they were undercooked) 2) we thought the original recipe was pretty good, but found we didn't really care for the cinnamon and cloves, so the second time I made this, I omitted them. Might taste a little less like a true tortiere, but it sure makes a delicious meat pie that even picky kids will love. 3) If you think you have celery in your crisper and realize at the last minute that you don't, a cup of frozen peas tossed in makes a great substitute. 4)Tasty recipe and very easy.

Reviewed On: Feb. 27, 2008

What a disaster these shortbread cookies were. The first tray was in the oven for 15 minutes (as per the recipe) and they burned so badly -- and I mean CHARRED -- that I had to throw them out. The second tray was only in for 7 minutes, which seemed about right, but the cookies flattened out so much that they look terrible. I threw out the recipe card along with the cookies because I know I will never use it again.

Reviewed On: Nov. 22, 2007

YUM! This recipe is SO easy and fast (especially if you use a ready-made crust)and everybody loves it. I added 50% more whipped cream the second time I made it, which made it lighter and fluffier, and slightly less sweet. Perfect!

Reviewed On: Jul. 5, 2007