This lasagne is amazing; I made it last night to rave reviews. I followed the recipe, except I used two jars of sauce - one traditional, one sausage - and doubled the romano and mozarella. Delicious!

Reviewed On: Sep. 1, 2008

This was my first attempt at a pot roast and it was absolutely amazing. One of our friends (and his girlfriend) just polished off all the leftovers an hour ago, issuing compliments that would make even the vainest person blush. I took others' advice from here - I doubled the soup, used a rub (in my case, peppercorn, which made the meat spicy and hot and absolutely incredible, and it complemented the soup way better than I dared to hope), used a bag instead of foil, threw in red pearl onions and quartered red potatoes (along with carrots and celery). The meat reached 180 degrees within 2 hours, so I took it out at 3. I probably should've left it longer, as the flavor was excellent but it wasn't as tender as I was hoping. I plan to try it again using a savory herb rub and a longer cook time; we'll see what happens! This website is making me appear to be a much better cook than I am. :)

Reviewed On: Dec. 3, 2007

I'm not known for being a cook (unless heating up frozen dinners and preparing trader joe's bagged stirfry is cooking), and I've never in my life baked a ham, but I got tagged for Thanksgiving dinner with less than a day's notice and tried this recipe. I followed it exactly, and the ham was amazing; no one could believe it, least of all me! A friend of mine, who is an excellent cook and who makes holiday meals every year, said it was the best ham she'd ever tasted.

Reviewed On: Dec. 2, 2007