I decided to use this recipe after doing some internet research and the chicken came out great! We adjusted the recipe slightly - we used some mixed up salt which included some garlic power and mixed pepper from penzey's spices. We also put a few pats of butter in the skin of the chicken (sim to how you prep a turkey for thanksgiving.) we also put a few shallots into the cavity along with some of the celery.) The turkey came out up super juicey and yummy. We will be sure to use this recipe again!

Reviewed On: Jan. 19, 2009

I've made this baked brie twice now - and it's been a big hit both times. This recipe is super easy too. I've used puff pastry sheets, thawed them out and rolled them out with a rolling pin. I find the sheets that I use to be a tad small for the baked brie rounds that I buy. Also, I've cut the brie round in half as advised in the recipe and used apricot jam and almonds in the middle. Minor tip - spread the jam first then add the almonds. One of those things I didn't think through the first time. I also tied up the loose ends with a piece of twine, that way it kept its shape while baking. All in all, a really great recipe.

Reviewed On: Dec. 5, 2008

Really easy recipe. I'll definitely make it again. I used 5 eggs and 1/2c milk as another reviewer suggested and it came out great. Next time, I'll bake my frozen pre-made pie shells a little ahead of time as the bottom came out a bit mushy. Also, when I stir fried the mushrooms, onions, garlic and cheese together, there was a bit of juice at the bottom. Next time I'll also drain it a bit, so there's less liquid in the pie before I bake. I too also had more than enough for one pie, so I made two! I tried cooking one for 40min before putting in the cheese and then the other I put the cheese in just after 15min of cooking, and both came out exactly the same!

Reviewed On: Mar. 31, 2008