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Unfortunately, this recipe took much longer for me to prepare than estimated. While I liked the flavor of the stuffing for the chicken, it made twice the amount that was needed, and it was very watery--requiring the use of a slotted spoon. Per someone's recommendation, I also held off adding the Marinara to the dish before baking and served it warm on the side. Thank you for sharing, but I don't think I'll be making this again.

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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Oct. 29, 2009

I give this 5 stars, but for me a little crushed thyme goes a long way, and so next time, I'll cut it back from 2 t. to 3/4 t. at most. Otherwise, this recipe made for a wonderful and tasty dinner. The sauce mixture was more than enough for a 1-1/2 lb pork tenderloin, but I would definitely double it for a 4 lb roast. This went great w/ garlic mashed red potatoes and fresh cooked spinach. Thank you!

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Really Creamy Fettuccine Alfredo

Reviewed: Oct. 2, 2009

Because there were comments about the sauce being a bit mealy, I left out the parmesan cheese and served it on the side at the table. The doubled recipe was a big hit with my vegetarian friends with nary a leftover for today. As suggested, I added chopped tomatoes and slightly steamed chopped broccoli, which added color as well as texture and flavor. This was an extremely easy dish to prepare, and I'll definitely be serving it again. Thank you!

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Chewy Brownies

Reviewed: Jan. 28, 2008

Although I liked the chewy texture of these brownies, they weren't 'chocolatey' enough for my taste buds. Also, I did use the 4 eggs the recipe called for and would recommend using 3, as some advised. The brownies were a little more cake-like than I prefer. That said, perhaps adding twice as much cocoa powder would help, but I think I'll continue searching for another brownie recipe. Thanks anyway.

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Brunch on the Bayou

Reviewed: Jul. 26, 2007

I am thrilled to have a new and different egg bake recipe such as this one. I just served it to 8 of my HS friends (of 45+ years) and they also loved it. I was handing out the recipes as they left. Now I know what I'll serve for our traditional Xmas Day brunch. The only change I made was to use ground hot Italian sausage, and I used 1 full lb of it to add a little more zip Thank you!

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