It (mostly) worked but I didn't really like it. It was too sweet and bland and I didn't care for the nutmeg flavor. The directions were vague, listing the egg white before the milk which made me think it was part of the egg mixture. I don't think this made a big difference overall but it annoyed me. Therefore I didn't egg white the crust and I also didn't scald the milk. I made my own crust and it wasn't soggy. It took 50 minutes to be "almost done" but still jiggly, and the recipe would have easily filled two 9" crusts baked in bakery sized aluminum pans.

Reviewed On: Mar. 15, 2013

This is soooo good. I used previously frozen rhubarb so it had probably compressed to the equivalent of 4 cups fresh, and I also added a few strawberries. I used full-fat live culture sour cream.

Reviewed On: Mar. 2, 2013

It was pretty good. I used boneless-skinless chicken thighs and coconut oil and only marinated it 20 minutes. The recipe is only very mildly spicy so have some extra cayenne on the table if you like it hotter. I also cooked some carrots and mini peppers with it and they were good too.

Reviewed On: Mar. 2, 2013