The dressing was a bit too sweet for my taste, I prefer oil & vinegar with blue cheese crumbles. I also do not turn the romaine, just lay the cut side down and leave a very short time until it has grill marks. Turning or leaving it too long seems to take the crunch out of it.

Reviewed On: Nov. 25, 2009

This was very good and different. I too could not find peppered bacon, so I bought thick sliced bacon then rubbed it with cracked pepper. Worked fine. I also used two cans of tomatoes to make more sauce and we like a little sugar to take away the acidity...so I added 1Tbsp. sugar. I might have been missing something, but I don't believe the original recipe indicated when to put the bacon in, it just said "drain, reserving drippings and set aside", but as indicated by others, I added the bacon just before serving. I definately would make this again.

Reviewed On: Nov. 7, 2009

I have been looking for a cake recipe similar to this that my mother always made for my birthday. This was a suggested recipe and I made it without coconut and chocolate chips, first in a 9 x 13 pan, then in a bundt pan. It was wonderful. I prefer the bundt pan method and the only change I need to make is maybe just a few less marshmallows and water, as this puffed so well it overflowed into the middle hole and onto my oven floor. WONDERFUL flavor, very moist. Kept in refrigerator (covered) very well.

Reviewed On: Jun. 15, 2009