A hit, my friends loved it!!!! Delicious recipe, the only thing I did different was that I used cheddar instead of Swiss and skip the bread crumbs.

Reviewed On: Apr. 21, 2009

I used vanilla and almond extract for flavor. I also used splenda. I whipped a bit more after I notice the soft picks then I stopped to make the gelatin. The tricky part is to keep the gelatin from getting hard, which I did by putting a bit more water and keep stirring before putting it into the whipping. After a few seconds when it wasn't hot I put it in the cream and immediately beat it. It worked and It was a great topping for my key lime pie.

Reviewed On: Nov. 24, 2005

Not as complicated as it sounds. I did seasoned the breasts with salt, powder garlic and cumin. Not pepper because it burns the meat if it is put way ahead of cooking time. I put the breasts in the refrigerator for a day, prepare the stuffing on the cooking day, before putting the rolled breasts in skillet I seasoned them with a bit more salt and pepper. When it was done I used warm turkey broth and sprinkle over them. It turned out perfect with the cranberries and pecans. I would definetly make it again.

Reviewed On: Nov. 24, 2005