You know, I thought at first that there wouldn't be enough dough, but it turned out to be a great crust-berry ratio. I reduced the sugar a little, for both the berries and the dough, maybe by a 1/4 cup total. I thought the result was still plenty sweet with just a hint of tartness from the berries. I don't have a cast-iron skillet either, just poured the cooked berries into a ceramic pie dish and then added the batter--I think next time I do this I'll use a cake pan with a similar diameter instead in hopes that the greater depth will prevent the spill-over (she wasn't kidding with the foil-lined baking tray). Overall, really easy to put together and great crust.

The flavours were nice. I used water as per the recipe and not broth or stock as some reviewers have suggested, and the flavours were vibrant and fresh. I did not find it as labor-intensive as one reviewer, perhaps because I didn't bother removing the casing from the chorizo and I left everything in the same (oven-proof) pan, so there was no need to take out the chicken or dirty another dish. I'm giving only 3 stars because although it was good, it wasn't mind-blowing, and frankly, we just found it kind of a pain to eat. You really need a fork, knife, and spoon to manage it. Oh--it would be helpful if the recipe stated whether or not to drain the chickpeas (garbanzos). I sort of drained them, but left some liquid in.

Didn't follow the recipe but rather the idea. Used a can of chopped tomatoes in place of broth as I was trying to pack as much nutritious goodness as possible into the dish. Added a jar of mushrooms (drained) as well. Also used two spoonfuls of creme fraiche (available in Europe but not in the States as far as I know, is like sour cream but is smoother to cook with). Basically, the formula garlic+red pepper+cayenne+liquid and cream of any sort=really tasty. My boyfriend thought it was great, so we'll be using this idea again in the future. I look forward to a day when I'm out of chopped tomatoes, so I can try the recipe as written. Thanks for this.

I've made this twice, and if I remember correctly, the last time went smoothly. This time I must have messed up because the batter runs everywhere so that I get nothing but a wafer-thin mess at the end. The only thing I did differently this time was soak the raisins (i also use dried cranberries) in warm water first, as another reviewer suggested. If this plumped them, I don't know and don't care. I think either the added moisture (I did drain and pat dry, but still...) made the batter too runny, or else the warmth melted the butter. Either way, of the 36 cookies this was supposed to make, I have only two that are still in a recognizable cookie shape. They still taste lovely, though.

From now own my new Thanksgiving centerpiece. It made an absolutely beautiful presentation for my Thanksgiving dinner--I don't think I've ever seen a turkey look that good. Everyone raved about the taste and tenderness of the pork, and we loved the gravy it made too. I didn't think it rendered quite enough gravy for the crowd I had, so I added some apple juice, more red wine, and even a dollop of creme fraiche to try to bulk it up. It was devoured. I had plenty of pan juices when it was time to simmer the fruit, but that's probably because I had covered the pork in foil (per my butcher's suggestion) for part of the cooking time. I have a fan-assisted oven, so the tempurature and the cooking time were decreased accordingly. I want to make this again soon just so I can take a picture of it! Very impressive, thanks for this.

We had them straight out of the oven this morning for breakfast, but I can see how they could be served with dinner as well. The sweetness is subtle, and although they're lovely just as they are, the cinnamon and nutmeg that others suggested would also complement it nicely. Very, very easy to make and a versatile recipe. Thanks for this one. Also enjoyed the intro--makes me wonder what else was served for that special dinner.

Yum. Suprised at how tender the pork was. I buy the pork already in medallions from Lidl, so I skipped that step. Was tempted to add some creme fraiche towards the end, but resisted so I could try the recipe as is first. I'm glad I did, although I may add it next time. I didn't have the seasoning listed in the recipe, so used plenty of black pepper instead and relied on the seasoning in my homemade chicken stock, which I used instead of broth. Flavour was great. I'm sure rice is the natural accompaniment, but I really wanted roasted potatoes, so I served those with it instead. Again, yum. Very much enjoyed it, as did my boyfriend who shared the meal.

Wow, so many things went wrong, and they were still a success. I didn't have enough butter, so I supplemented with the last little bit of shortening I had and a little spreadable margarine. Had to estimate the amounts because I'm in Ireland, and butter here doesn't come in sticks marked with tablespoon and cup measurements. I also estimated the buttermilk and didn't flour my hands properly when kneading so ended up a bit of a sticky mess. My biscuits did not rise really, but they were still light, fluffy, and the taste was lovely. This was my first time baking biscuits, but I've had loads of experience eating them, and I enjoyed these, as did my Irish boyfriend who accidentally sabotaged my first attempt by closing down this website so I couldn't refer to the recipe anymore. I forgave him. Hopefully my handling and my estimations will improve with experience.

I didn't have any plum tomatoes, so left those out and added one chopped vine tomato. Used juice of a whole lemon, lovely. Ran out of coriander, so used a little extra cumin and s&p. I tasted the mixture in the pan before I filled the zucchini, and it was delicious. However, the end product wasn't that sensational. I think the sauteed mixture would have tasted better just poured over rice, but perhaps it dried out a bit too much in the oven. I actually had leftovers in the pan after stuffing, which I added rice to. When I asked my boyfriend if he liked the meal, he said he really liked the rice but didn't comment on the zucchini. I thought zucchini tasted fine, just not sensational.

They just came out of the oven 10 minutes ago, and I just ate my first one. The lemon adds a pleasant tartness, and while I've probably eaten (and baked) more awe-inspiring muffins, you can't beat this recipe for convenience and simplicity. Easy to whip up in no time. I only had about half a tablespoon of baking powder left to use, but it didn't seem to affect the results much. Also I used the zest of 1 lemon (no juice)instead of the extract. It gives a nice punch, but I wouldn't want more lemon than that in it. Update: I made these again with blueberries, the right amount of baking powder, and and the appropriate cooking time, and they were better than the first time I tried. Will be making them again, I'm sure. Just so quick, easy, and rewarding.

I was making Thanksgiving dinner, complete with pumpkin and pecan pies, for my boyfriend's family in Ireland. I've never learned how to make pie crust, so I was delighted to find a recipe for one that I didn't have to roll out. It came out just perfectly. I think I might have added a pinch of sugar, but other than that no changes. The crust provided the necessary crunch without distracting from the pie filling.

These were good, but they were quite dense. I'm not a huge fan of banana muffins, but I have to admit they smelled so good coming out of the oven I did utter 'O my gosh!' without thinking. I don't think I'll be making them again, however, because everyone in the house preferred other muffins I'd made before.

A dessert this good should not be so easy to make. I used 2 cans of condensed milk and because I didn't have access to key limes, used half lime and half lemon juice as another reviewer suggested. I live in Ireland, so I made a crust from digestive biscuits rather than graham crackers. I chose the recipe because it looked simple and I could make it ahead, but my guests couldn't have been more appreciative if I'd slaved over it for hours. Nice creamy texture.

Fantastic. You couldn't find an easier dessert to make, and it's still delicious and elegant. I served it to dinner guests who raved. It's better if the pears are nice and ripe already, but it's still good even if the pears you use are a bit on the firm side. Lovely.

I cooked this for my Irish boyfriend's family as part of a Thanksgiving meal. Because I'm in Ireland and can't find canned pumpkin puree, I used real pumpkin. It was very easy to do, but because I only bought a section of the pumpkin (already de-seeded), I didn't have quite enough for 2 full cups. I read in other reviews to let it drain overnight, but I had to settle for letting it drain for several hours and then squeezing out the excess liquid. The mixture looked very watery before I baked it, but the eggs made it thicken up, and it turned out to be a really nice pie. I'll definitely use the recipe again. I used the no-roll pie crust found on this website, and that went well with it, too.