My whole family loved the taste of this bread. I also like that you don't have to go out and buy buttermilk just for the recipe. The milk plus vinegar used in the recipe is a perfect substitute. Preparation was fairly simple and we only used raisins (1.5 cups) since that's all we had on hand. As far as baking goes, I found that after just 15 minutes in the oven on 400 the bread was already brown AND crunchy on the outside. So I had to cover it with foil for the remainder of cooking time. And we noticed it was quite crumbly when we cut into it (so on the dry side) but still the taste was delicious! Next time I bake it, will have have to watch it like a hawk to make sure it doesn't brown too much or get too dry.

Reviewed On: Mar. 18, 2011

A good recipe, but only 3 stars as is because we had to add more spices to give it flavor. Cooking the pork with just bottled salsa was bland. As others suggested we added cumin, and a little red pepper and chili powder to the pork as it cooked in the skillet. Also, the meat was a bit chewy and not as tender as we would have liked. Maybe next time we'll try pounding/tenderizing it?

Reviewed On: May 10, 2010

You can always get a good deal on whole fryers at the market and this recipe is a simple and delicious way to prepare them. I followed the recipe exactly and cook the chicken for 20 minutes per pound. You can use more or less lemon to suit your tastes. We use the bones and scraps to make homemade chicken noodle soup the next day.

Reviewed On: Apr. 2, 2009