Can't say that I liked this. Too little salt (I use unsalted butter as many bakers do when 'butter' is called for. The 1/4 tsp. in the recipe just didn't add enough to the recipe. The finished bread was too greasy on my tongue. It's now a day after it was baked and my regular recipe would have developed even more flavor, but this has a dry quality and tastes flat. Sorry, but I won't be making this one again.

Reviewed On: Apr. 28, 2009

Very well received at a pot luck I took it to! Many of us had done a walking food tour of Greenwich Village/NYC and the cilantro based sauce served along with the cooked yucca at the restaurant Cuba tasted so fresh...Amy's Cilantro Cream Sauce reminded all of us of that yummy sauce!

Reviewed On: Mar. 10, 2009

I often have both my sons girlfriends over for dinner and both won't eat pork or beef but will eat chicken. Last night was no different. I used 3 bone-in pork chops and 3 very large boneless, skinless chicken breasts to make the recipe. I doubled the sauce, using Vermouth for the white wine called for. I also caramelized 3 thinly sliced onions then added 3 cloves garlic in the skillet, adding those veggies to the baking dish, wiping the skillet clean and then proceeding with the frying of the chops and chicken breasts, adding them on top of the caramelized veggies. I opted for the lower cooking temp. of 325° that was suggested by another reviewer and cooked a total of 30 minutes longer. The wide egg noodles I served alongside were delicious with the sauce. This was excellent! The pork chops and chicken breasts were so tender and moist! Definite keeper and subbing chicken allows me to make a meal we can all eat! By the way, the base of my 11" x 14" broiler pan was the only baking dish I could find that would fit all the chops and breasts in a single layer...9"x13" was just too small.

Reviewed On: Feb. 10, 2009