Absolutely loved this recipe. I used a 7lb chicken and took the advise of other reviewers and added 1 tsp of garlic powder and combined olive oil with the melted butter. I made sure I had a drip pan below the chicken and only used the outside burners. I also used wire to tie the bird securely and cooked it about 2 hours. Everything else I followed exactly as the other reviewers said. The skin came out cripy brown and the meat was so juicy it fell apart with a fork. I used a 9" cake pan for the drip pan and started out with about 1/2 of water to prevent any grease fire. During the 2 hours I basted frequently and had to add about 1 pint of water to refill the pan. This will be my recipe for rotisserie chicken for a long time. It is a make again in my house.

Reviewed On: Jun. 19, 2009

Easiest recipe for a delicious dessert. This recipe came out perfect on my first try. I made a few changes, instead of splitting the lady fingers I used them whole. I used the hard ones because that is all the store had.(one reason I used them whole) Since some of my guests dislike the taste of coffee I substituted the coffee Liqueur with a chocolate Liqueur. The flavor was great and it was a hit by all. I also used the masarpone substitute I found on another review. Next time I will soak the lady fingers a few seconds longer but the key is to let it sit in the fridge to firm up the filling and soften the lady fingers. 3/2009- I have made this recipe 3 times now and it is still a favorite and it is just to easy to taste so good. I have now found if I make it on Tuesday and wrap it in plastic wrap the lady fingers have the perfect texture by Friday. A quick dip of the Lady Fingers in the Liqueur is all it needs. I can't wait for the next time to make it again.

Reviewed On: Mar. 25, 2009