This glaze is very good and a definite keeper! I didn't have pineapple juice or an orange so I substituted orange juice for the pineapple juice, leaving out the juiced orange and zest ... other than that, I made it as stated. I had a boneless ham sliced by the butcher and poured some of the glaze over the ham, covered it with foil so it wouldn't dry out and cooked it for 3 hours at 175 degrees since I had to be away when it needed to be basted. About the last 10 minutes I put the ham under the broiler to crystalize the glaze (baste a couple of times and watch so it doesn't burn). The flavored permeated the ham ... yummy!!

Reviewed On: Jun. 22, 2008

There aren't enough stars for these cookies! I did alter the recipe a bit - I used half butter/half butter-flavored Crisco; added the suggested white chocolate chips and finely chopped macadamia nuts (because I had them both on hand). These cookies are on our "top list" and I can't imagine that my alterations made any difference ... YUMMY!

Reviewed On: Jun. 7, 2008

This is incredible!!! I baked the salmon at 350 degrees for 30 minutes; served it with Barley Bake from this site. Great combination!

Reviewed On: Jun. 5, 2008