I made these exactly as the recipe stated (substituting soy milk for regular milk) and they turned out well. Not the best cornbread I've ever had, but good and they were quick - 15 minutes in the oven was enough (checked with a toothpick). I plan to make these again.

Reviewed On: Oct. 8, 2009

Followed directions but this turned out a little dry for me. However I used a 3-ish lb. turkey breast, and it cooked for almost 11 hours - next time I need to decrease that. I put white wine and some water in the bottom, along with a few quartered red potatoes and quartered small yellow onions. The best parts were those onions and potatoes! Made gravy with what was left in the bottom by adding cornstarch and heating in a pot on the stove. Next time I want to figure out a way to put some garlic in the dish - maybe put a head in the bottom with the potatoes and onions? Overall, a recipe that I will use again.

Reviewed On: Oct. 2, 2009

GREAT! Abe loved it (I did too) and it was sooooo easy! I bought the pre-sliced and cleaned mushrooms. Pounding the chicken took a little time but it was good stress relief ;-). I used 3/4C. Merlot wine (couldn't find kosher marsala wine or sherry). I skipped the salt in the beginning and lightly salted once they were almost done (after the fire was off and they were covered, waiting to be served) since kosher chicken is usually pretty salty already. Served with linguine, salad, eggplant dip, and hummus. Dessert was blondies and grapes. YUM!!!

Reviewed On: Aug. 28, 2009