Hi, We used this recipe to utilise our (enormous) harvest of Habanero peppers, two years ago. This sauce is still live and kicking! I recommend it to anybody who grows Habanero peppers, and loves hot sauce! It works great as a steak sauce, and marinade, too. I have recently used it in my Chicken Liver Pate recipe, and let me tell you it was a single tablespoon, that made all the difference! Try it.

This is a very tasty meatloaf! We made it twice, and will definitively make it again! Notes: Remove meatloaf from the cooking pan promptly, and place it either on a rack or paper towel, to let access juices, etc, out.

This is a very good custard pie. I loved it, my husband loved it. I'm requested to do another one! My cooking comments are: (1)Cooking @400F, half way through the recommended time the edge of my pie started getting brown, while the center of the custard boiled like a little geyser, I begun to worry and: (2)I first decreased the temperature to 375F and 10 minutes later went even lower to 350F. (3) Overall cooking time got in result extended until that gayser disappeared and the pie settled while shaken gently. (4) at that point I cut the temperature off and left the pie in the oven with the door open (5) "wobbling" completely stoped after a few minutes and pie looked perfect (light to golden brown). (6) chilled pie cut perfectly (no crumbs, or other falling of pieces) and it tasted tops! The temperature "issue" may have had something to do with the fact I cooked it in our little mini oven, perhaps.

We have used this recipe several times. On some occasions I run out of half and half and substituted it with milk. It is delicioius and works every time. It is delicious, always. Bon Appetit!