We have firm sweet plums... and this pie was PERFECT! It wouldn't be too hard to modify for extra juicy or more tart plums either. It tasted a lot like cherry pie, but came out of our backyard! Yay! I left the skins on... no problem. I also didn't make the crust because I didn't have time and although the crust would have been awesome, it was not ruined by omission! Best served warm with vanilla ice cream.

Reviewed On: Sep. 5, 2009

These taste delicious! After reading so many posts about the preparation taking a long time, I decided to try and do it shorter and was successful! It took me maybe an hour and a half - and I made boxed Mexican Rice while I was at it. :-) I cooked the chicken and onions in oil. While sizzling, I poured all my canned stuff into a larger skillet (I used a wok) and started heating. When the chicken was mostly done (maybe all the way?) I added it all to the sauce. I didn't lower heat and simmer... I basically boiled the sauce, stirring every couple minutes. Meanwhile I made rice and preheated the oven. When I knew the chicken was done, I picked it out with tongs (cut the chicken in big chunks) and let it cool while the sauce continued to simmer. It was actually "simmered down" by the time I was done shredding the chicken. Maybe I didn't do a good job of shredding... but it was enough. I used flour tortillas and green sauce. Oh, I also used half a can of diced jalepenos instead of chile peppers. It was great! I froze half of what I made and will definitely make again.

Reviewed On: Oct. 26, 2006