Since finding this recipe, I decided it's the only way to cook roast. You can't mess up with the simple ingredients. It's fast and the roast turns out tender and very tasty!

Reviewed On: Feb. 21, 2009

The cake turned out delicious - very moist. There must be a real trick to this glaze. I tried making it two times and each time I ended up with sugar candy crystals. Next time to make I plan to try previous suggestion by pouring glaze in bottom of cake pan and placing the cake back into bundt pan to soak up the glaze. Great idea!

Reviewed On: May 28, 2007

I love this recipe. I make it every Thanksgiving. Only variation - I use red bell pepper instead of green and use red wine vinegar instead of cider vinegar. Makes a colorful dish. Family loves it and it keeps well for left overs.

Reviewed On: Feb. 13, 2007