The best pot roast I've ever made! I used red potatoes instead of celery and doubled the carrots (and added them during the last 45 minutes). The suggestions to season the beef before browning and adding a little sugar to the broth were helpful. Used a flour roux instead of cornstarch to thicken.

Reviewed On: Feb. 9, 2008

The chicken breasts were crispy and moist. Although there are a lot of herbs in the breading, they really add to the flavor. However, way too much pepper and salt. I'd recommend using only a teaspoon pepper and no more than 1 tablespoon salt.

Reviewed On: Feb. 9, 2008

This side dish is loaded with flavor. The sweetness from the raisins and crunch from the almonds went well with the honey baked ham I served for Christmas dinner. No need to use two saucepans for the wild and brown rice, though. Just put all the liquid in one pan, add the wild rice, then 20 minutes later add the brown. I made it about an hour before serving, so undercooked it slightly, left it on the warming burner and in an hour all liquid was absorbed. Delicious!

Reviewed On: Dec. 30, 2007