After reading the reviews this is what I did: Sauteed 6 crushed cloves of garlic in canola oil in a cast iron skillet over medium low heat, stirring constantly. Once the garlic was golden I removed the skillet from the heat and spread the garlic evenly in the skillet. I mixed 2 tbl of light mayo with fresh lemon juice and put even amounts on 4 pieces of cod fillets. I placed the fillets on top of the garlic in the cast iron and spread the mayo, then seasoned with fresh ground sea salt and pepper. Then I topped it with italian seasoned panko crumbs mixed with parmesan cheese. I sprayed the topping with oil spray. I baked it at 400 degrees for about 15 minutes. I had fillets that were pretty thick (frozen section from Costco). It turned out wonderfully...looked pretty and tasted great!

Reviewed On: Mar. 26, 2009

This was very good and pretty. I used reduced fat cream cheese, 1 1/2 large Fuji apples, 1 Bosc pear, low-acid orange juice (the only kind we drink), and had to substitute 1/8 tsp cinnamon and 1/8 teaspoon chai spice mix for the cardamom (I could not find it at the base commissary). I used Trader Joe's preserves. I served it with Breyer's Homemade Vanilla ice cream. I would have given the recipe 5 stars, but the cook time was off (and my oven is very accurate); I had to cook it 45 minutes. Also, I used a tart pan and the crust stuck around the edges. It definitely needed to be lightly greased. I'm not sure if refrigerating the dough was a necessary step. The dough was not sticky and appeared easy to work with, but I did refrigerate it for an hour and it was extremely stiff. I found the dessert to be very sweet and rich. I will definitely make this again.

Reviewed On: Feb. 23, 2009

This was only the 2nd time I had baked a whole turkey. I used a brined turkey from Trader Joe's and skipped the brining steps. I used a turkey injector and injected a total of 6 tbl of melted butter into the breast area (next time I will add a bit of seasoning salt). Some oozed out, so I smeared it over the skin. I followed the rest of the recipe, except I baked it breast side up and covered it loosely in foil. I did not turn it (I couldn't imagine turning a 20+ lb turkey). It browned beautifully and was extremely juicy. I used a turkey timer (you plug it into the breast and it pop-ups when it hits 180 degrees). It took about 3 1/2 hours. I will definitely use this again. I don't know if the vegs in the roasting pan were necessary, and it was a mess to clean up. Next time I will definitely line the pan with foil and might omit the extra vegs. Oh, and the wine I used was a 2007 Kenwood Chardonnay. It had been recommended to pair with turkey in our local paper's wine column. It was a very nice Chard and value priced.

Reviewed On: Nov. 29, 2008