Reviewed: Nov. 3, 2009

This has a lot of flavor. Very nice. I cut the honey in half and added more olive oil. After squeezing the juice from the lemons, I cut them in quarters, tossed them in the paste along with a small sweet red onion and stuffed the cavity of both hens. I'm not a zucchini, squash or turnip fam, so I used small white potatoes, yellow onion, mushrooms, and red peppers tossed with seasoning. I added the vegetables half way through the cooking process, as another reviewer suggested. I also substituted a 28oz can of Rotel with chilils.

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Recipe Collector

Cooking Level: Intermediate

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Reviewed: May 18, 2009

This recipe tasted pretty good and was easy to make ... however it was no where near as good as the other rave reviews suggested. I don't think I'll be making it again, but if I do I would probably omit the honey and paprika. The honey added a nice flavor but it wound up being too sweet and the paprika really didn't add anything that the other spices hadn't already given to the recipe. Actual cooking time was also wound up being much less than recommended. I might also consider adding the vegetables half way through the cooking process because they wound up being rather overcooked.

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Linda

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Reviewed: Apr. 27, 2009

I made this for Easter dinner - very flavorful and delicious. Makes a TON of vegetables as written - we had leftovers for days, but they were very good so it was fine. I used turnips and cut them in 1/4 inch slices, since they're only 2" in diameter to begin with - I wonder if the cook meant parsnips? I served this with couscous, but it didn't soak up the juice like I'd want. I think it would be better paired with something bland - mashed potatoes? I also served with steamed spinach - delicious!

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Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

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Reviewed: Feb. 20, 2009

This was a great recipe! I made a few minor changes (I am not a fan of cooked peppers, which I think lose all their crunch and flavour in this sort of dish. Also I added some parsnips, which are kind of sweet, some small purple onions instead of the onions called for, and used two whole lemons, squeezed, then sliced about 6 squeezed slices into the dish). Anyway, it tasted great, and we are putting on our A-list of dishes to serve even for the most demanding company.

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