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Traditional French Canadian Tourtiere

Reviewed: Mar. 3, 2009

I liked this recipe. I did get a little carried away with adding the liquid back--I wanted it to be moist so I added more than the recipe said and ended up with a soggy bottom. Also, I ignored the instructions on the pie crust in favor of the recipe oven temperature. I think I should have followed the package directions (which called for 350 degrees) because the pie crusts got a little overbrowned.

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Lemon Chicken II

Reviewed: Dec. 9, 2008

The batter didn't stick to the chicken at all--I ended up with little bits of burnt batter pieces and bare chicken breasts after cooking. I think it would have been good had the batter stuck. The sauce was pretty good, although I didn't let it cook long enough and it came out too thin--I'd suggest not rushing the sauce.

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