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

Like many others, I was very surprised that this cooked up the way it did. Perfect medium rare and juicy. My only negative would be that it did not "tenderize" this eye-of-round to my satisfaction. I wonder how this would work (the high temp method) for a standing rib or tenderloin? Would I use this again, maybe not with the same cut of beef, but the concept of cooking is wonderful.

Reviewed On: Dec. 6, 2008