This is such an easy bread and it turned out great. I gave it only 4 stars though because the salt content needs altering. I used half the amount indicated (as other reviewers had suggested), and it was perfect. I used Buffalo Bill's pumpkin ale, and it complemented the brown sugar very well.

Reviewed On: Sep. 1, 2009

This turned out really well, although I made some changes that I think improved the recipe. I used a 1.6 lb eye of round roast. I marinated the meat for a little over 24 hrs in the frig, which I think was the secret to the tenderness and flavor of the final product. I made a simple marinade of apple cider vinegar, dijon mustard, minced garlic, and salt and pepper. The vinegar really helped to tenderize the meat. I cooked the meat at 475 F for 12 minutes and then turned the oven off. I was shorter on time than I expected, so I turned the oven back on to 200 F after about a 1/2 hr. About another 1/2 hour later, I decided to check the meat since it was a much smaller roast than the recipe calls for. It was perfect with a light pink center. I might even take it out earlier next time. I sliced it very thinly and served it with an au jus sauce I made and with some horseradish. It turned out great. Eye of round is great because it is a leaner cut of red meat and is usually pretty inexpensive compared to other cuts of beef. For anyone who is trying to eat healthy but needs a red meat fix once in a while, this is a great option if you make sure it is well-trimmed of all excess fat. Thanks for the great cooking technique!

Reviewed On: Aug. 5, 2009

This recipe rocks! I love chicken salad, but this is really the best I've had. It even was great with a few healthful changes. This salad really incorporates a lot of flavorful ingredients. I used breast tenderloin and baked for 15 minutes at 375 with a little salt, pepper, and olive oil cooking spray only. Then I shredded the chicken and used reduced-fat olive oil mayo. I didn't have seasoning salt, so I just used a little poultry seasoning. I did not use green pepper because I don't like the flavor, and I think this is perfect without it. I added salt and pepper to taste and served it on whole grain sandwich buns that I lightly spread with a little mayo and mustard. With a crisp piece of green leaf lettuce, this is absolutely a great summertime meal.

Reviewed On: Jul. 2, 2009