Absolutely perfect! I used dried basil and it still came out well. I "pasteurized" the egg yolk for the sauce by briefly (about a minute) dipping it into "just boiled water (somewhere between 70-90F).

Reviewed On: Apr. 9, 2004

My first batch did not come out very well, but after I altered the cranberry sauce component to include equal parts of jelly and whole cranberries (as opposed to the first batch where I purposely picked out the whole berries only), doubled the amount of cinammon and watched my baking time more closely (remember, the 50-60 minutes cooking time is for 9x5 loaves, and I was making smaller ones) it came out pretty good. I personally did not like it, but my husband and a lot of family liked it and even asked for the recipe.

Reviewed On: Dec. 28, 2003

Turned out perfect, despite all my cutbacks and substituitions: used only half the butter, skim instead of regular milk, and Splenda instead of (used 3/4 cup only too). I also shortened potato cooking time to 15 minutes by using a pressure cooker.

Reviewed On: Nov. 28, 2003