My family absolutely loves this recipe! I also put a little brown sugar inside on top of the Brie before baking... wonderful!!! I am hoping to make a larger version of this for a Christmas party this weekend... have a 2 pound round Brie.

Reviewed On: Dec. 20, 2010

We loved this salsa, and will make again! It does taste like the kind they serve in Mexican restaurants. We did 1/3 of a batch with 8 lbs. tomatoes. The other ingredient amounts we decreased accordingly, but used dried cilantro (about 1 T.) and white sugar. We didn't have a food mill, and like our salsa a little chunky, so I just cooked the tomatoes all cut up together about 1 hour (liquid and pieces). This worked fine. We don't mind a few seeds. Also... we only put the seeds of one of the jalapeños (1 of 5) in, and were glad we did... it was just the right amount of spice. YUM!!! This won't last long around here!!!

Reviewed On: Aug. 30, 2009

The taste of the filling was great, but it was very runny and had sugary feel to it. I didn't see the previous posts about draining ricotta or using powdered sugar. Perhaps that would help. We didn't have or want to buy all of the equipment, so served the filling over puff-pastry shells (from freezer section, then baked). It was very good that way, and was a way to keep the runny filling inside.

Reviewed On: Feb. 17, 2008