Excellent results! Reviewers tips really work well. I always make Lemon Meringue Pie with a graham cracker crust with a bit of lemon zest and a tsp of cinnamon in it. The video that goes with this recipe is very helpful.

Reviewed On: Sep. 10, 2009

This was very good. I used the suggestion to split the entire loaf into two pieces and then cut after baking--much faster. Make sure to mince the onion very fine or you it will overpower the bread. I used 1/2 cup Mayo as suggested by many reviewers--just right!

Reviewed On: Sep. 10, 2009

This recipe is outstanding! After reading many of the reviews and seeing mixed results like too thin or too thick/grainy I think a couple of key points of the recipe were left out: Simmer means hot but never boiling. You should see steam rising from the sauce. The cheese should be fresh. Use a block of Parmesan and grate what you need with a grater. The key point here is to make the cheese as light and as small as possible so that it melts very quickly. I used a 1/2 cup of Parmesan and included 3/4 cup of Mozzarella that came pre-shredded in a bag to make it melt quickly. When adding both cheeses, add just a little at a time to completely incorporate before adding more. Stir frequently. To kick the sauce up a bit I did the following: I ground just a tiny amount of fresh nutmeg to give the sauce a unique flavor, two additional cloves of garlic, I sauted baby bella mushrooms in butter in a separate pan that were added to the sauce at the very end. I grilled two chicken breasts and sliced very thin and added to the sauce at the end. Last, I chopped up a 1/2 cup of fresh sweet Basil that was added as a garnish atop everything--fabulous!

Reviewed On: Sep. 10, 2009