I've made this several times and have never been disappointed. Moist, juicy and extremely flavorful. As for another reviewer complaining about the "awful sauce", there isn't a sauce with this dish--unless she actually cooked the marinating sauce with the pork and then ate it!

Over the past 3-4 years, this has become my signature dish for potluck dinners. My friends actually REQUEST that I bring it. The combination of sweet dates and savory onions/mushrooms is amazing! I agree with other reviewers that it often makes more than enough filling, but that just means I get to sample it while I'm putting it together. ;-) I have to respond to someone's suggestion to "cut the rind off the Brie before serving". Um, the rind is edible and a big part of Brie's appeal. Cutting it off not only is unnecessary and would make the wheel look very messy, but it also would reveal the cook's complete lack of knowledge about the dish. If you don't want a rind, use mozzarella--lol!

Easy and delicious, but the recipe should've included a flavoring measurement, which is why I gave it 4 stars instead of 5. I was definitely glad that I added about 1/2 tsp. vanilla otherwise it would've been quite bland. I didn't notice any excessive "egginess" that some other reviewers mentioned. It IS a custard, after all, so you have to expect a bit of egg flavor! As an FYI for folks trying to save calories, I used 1 3/4 C. skim milk and 1/4 C. half-n-half (that's what happened to be in my fridge), and it still set up just fine and had a lovely silky texture.

Delicious and beautiful! If the basil is added to the blender in a couple of separate batches, it helps to avoid "air lock". I also chucked in a smidgen of salt, which perked up the flavor even more. Finally, I'm a notorious garlic lover, but even I found that two good sized cloves were enough to perfume the pesto. Four cloves could easily overwhelm it, so beware. Thanks for a great recipe!

Delicious! I first had this dish when I lived in Japan. The spicy "pop" of the tarako really perks up the pasta and balances the heaviness of the cream. While tarako is probably tough to find in smaller communities, it should be a pretty standard item at most Japanese/Asian grocery stores.

If I could give this recipe 6 stars, I would! I first made this dessert for a special Valentine's Day dinner, and it was the highlight of the evening--very simple and quick, yet extremely elegant. I prepped the batter and serving cups ahead of time, and then popped them into the oven during the entree. The ooey gooey centers make this cake so delicious that it's nearly sinful! Serving suggestion: fresh berries, vanilla ice cream, a dusting of powdered sugar and a mint sprig.

I've been baking pies for over 20 years and this was the worst recipe ever. I was extremely disappointed with the consistency of the rhubarb, which was undercooked and still crunchy, and the filling was a runny mess. I ended up throwing out the entire thing. If I were to ever try this recipe again (and that's a mighty big "if"), I would precook the rhubarb and drain it before adding it to the other filling ingredients. But what's the point of using a recipe that doesn't provide decent instructions in the first place? Highly annoying and not up to Allrecipe's usual standards.