If you like your beef very rare -- see the pic that accompanies the recipe -- this recipe may work well for you. But we like just a little pink, so this didn't cook the beef enough for us. After cooking my 1.6-lb. roast at 475 for 15 minutes, I turned off the oven and left it alone for almost three hours. When I finally checked it, the roast was cold -- and still bloody. I had to slice it into inch-think slices and turn the oven back on to 350 for another 30-35 minutes before the roast was medium well as we like it.

Reviewed On: Oct. 16, 2009

Very good. We liked the marinade enough that we heated the extra and poured it over the chicken. Will definitely make it again, and try the sauce on pork and maybe salmon.

Reviewed On: Jun. 16, 2009

Excellent!! I made this for my husband's birthday, and I feel like (after many tries over the years) I finally found a strawberry shortcake recipe he loves! I took others' advice -- omitted the cream of tartar (mainly because I was out of it) and used only 3 teaspoons of baking powder. I also upped the sugar a little (1/3 c instead of 1/4 c), because I know he likes it sweet. I spread the kneaded dough out in two lightly sprayed 8" cake pans and baked for about 20 minutes. Then I made them into a layer cake, with a layer of frozen whipped topping and strawberries in between and another on top. It looked beautiful and everyone raved about how delicious it was. Thanks!

Reviewed On: Jun. 3, 2009