This was an exceptional recipe! I doubled the sauce, this way there was extra to serve over angel hair. I don't know how people could say it's okay to omit the white wine! That would be like leaving out sugar in a cake. The white wine is what makes this recipe! I also added freshly chopped parsley to the sauce at the end. Instead of bouillon granules I just added some chicken broth. And the final change is that after I browned the chicken roll ups, I baked them at 350 for about 15 minutes. Meanwhile I made the sauce and then added the roll ups back to the pan and simmered them in the sauce for 5 or so minutes.

Reviewed On: May 29, 2009

My neighbor gave me a huge bag of rhubarb. I was sick and tired of making the same old boring strawberry rhubarb pie, so I thought I would give this recipe a try. It came out so moist and delicious! The only thing I changed was to use 3 cups of rhubarb, add 1/3 cup of Quaker oats to the topping, and add a tsp of cinnamon to the batter. This recipe is a keeper!!!

Reviewed On: May 18, 2009

I followed this recipe exact....and while the mushrooms were edible, they were nothing to write home about. I ended up doing a lot of "doctoring up" to get them suitable for company.

Reviewed On: Apr. 12, 2009