I got quite a few compliments on this one. I read other reviews that had difficulty with the consistancy of the soup, so I didn't mess around with it. I used a 1/2 cup of butter to fry the onion/garlic, then I added flour to make a roux and thinned it out with chicken broth. After I had a base that had some thickness to it, I transferred it to a dutch oven and added the half-and-half, worcestershire, beer and cheese. We didn't love the taste of it the next day, it was almost like it went a little sour in the fridge, but the first day I served it, it was great.

Reviewed On: May 11, 2010

This was different, but good. It's really a pinapple flavored bread pudding. I used slices of fresh pinapple on top for garnish and I think that helped to get people to try it. Otherwise it doesn't look very appetizing. I added quite a bit of cinnamon and nutmeg as suggested by other reviewers. When I first pulled it from the oven I was a little disappointed because it looked greasy from the butter. Fortunately I still had to cook another dish and I let it rest for a bit on the stove before serving and the butter seemed to soak back into the casserole. I don't think I'll put it in rotation, but it's a nice recipe for something different.

Reviewed On: May 11, 2010

I'm not sure what I did, but my crust was hard as a rock and I actually had trouble cutting it. Still giving 3 starts because it was probably my fault-- because I wanted to have a lot of lemon filling, so I baked it in a 7x11. I should have baked it in a 9x13 and doubled the lemon ingredients instead. Live and learn

Reviewed On: May 11, 2010