Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven. It came out fabulously well--light and airy, yet buttery sweet and delicious. I served it with coconut crusted chicken and the meal was superb.

Reviewed On: Dec. 22, 2005

I had high hopes for this recipe; however, the filling was rather bland and the overall taste of the dish was mediocre. None of the herb flavor came through--if I ever made this again, I'd probably use a bit more dill, along with fresh garlic and chopped onion.

Reviewed On: Jul. 30, 2005

I ended up seasoning the chicken a bit more liberally than the recipe called for, using garlic powder, dried basil, oregano, salt and pepper. I also added a bit more of these seasonings to the finished dish as it simmered. Other than that, this dish was FANTASTIC! I served it with rice and my husband could not stop raving about how good it was.

Reviewed On: Jul. 15, 2005