This dish was good, although it cooked fast and I had to add quite a bit more oil since everything wanted to stick to the pan. I skipped the anchovy paste and this might just have been what was missing.

I found this recipe to have a good flavor, though I like my meatloaf a bit more solid. I began making it as called for, but the mixture seemed a bit too loose so I reduced the tomato juice to 1/2 cup and added another 1/2 pound of ground beef before baking. If I make it again, I'll omit the juice altogether, and use small cubes of stale bread rather than the crumbs.

The stuffing gave a wonderfully light & delicate flavor to the chicken as it baked. Very easy to prepare, although you should use a medium or large skillet when preparing the onion/raisin mixture for the stuffing, it's all just too much for a small one. I will certainly make this again, maybe with cornish hens next time. Thanks Nazi!

Great dish! This really was very easy to make. I added some pepperoni slices with the mushrooms, and some parmesan at the end to help hold it all together. All the flavors blended very well.

The flavor was good on this one, but did anyone else have a problem with the cooking time? After 30 minutes, my yams were still rock hard - So I popped them into the microwave for 10 mintues to finish the cooking.

This chili is very tasty. I did find, however, that I needed to add quite a bit of water while cooking. In fact, I added almost 3 cups total! Next time I think I will try using beef broth and more wine to keep more flavor locked in.

Excellent taste, firm loaves, definitely will make again! I used individual size loaf pans, put the sauce on the bottom of the pan and reduced time to 45 minutes. What a beautiful loaf when they are turned out of the pan!

I really enjoyed this recipe. I even read the recipe wrong, added twice the applesauce it called for and it still came out great! Why not just say 8oz of applesauce instead of 1/2 of a 16oz jar? (I used REAL butter and eggs too.) Anyway, try this recipe it's great!

Yum! Thanks Lana. I will make this one again & again. I only suggest waiting until the last 5 minutes or so before adding the pineapple chunks, that should keep them from "shredding" and give them plenty of time to heat.

These flavors are fantastic together! However, it takes a little more than 15 minutes to complete this recipe. I also doubled the recipe since I could only find a WHOLE smoked chicken and then I added a little pepper. It's even better the second day!

I made this without any spice and found it to be quite tasty. Will experiment with some spice next time.

This recipe has some unique and special flavors and is a welcome addition to my recipe box. However, I could see that made "as is" it would be a bit "in my face," overdone and confusing in flavor. When I made it I served it over rice with the following modifications. I used dijon mustard and eliminated the corn syrup and dried onions from the sauce. Then I crumbled the bacon over the top; used sliced baby portobellas and saute'd them with some finely diced onion before layering. Finally, I eliminated the cheese and covered to heat in the final process. BTW - I also took another member's suggestion and used the same recipe for 6 servings, layering the breasts by 1/2 in the baking dish. A green leafy vegetable compliments this wonderfully.

Yum! I loved this recipe and will definately make it again and again! Next time I will remember to add some water to the baking dish BEFORE my smoke alarm goes off though. Sugar & Honey don't smell very good when they drip of the meat and burn in the pan. lol

I followed previous reviewers advice and used Jessica's recipe for the sauce. Excellent combination. Served this over extra wide no-yolks and it was a huge hit! Thanks girls!

Can't beat those traditional flavors all mixing together beautifully, however, the bread got a bit soggy on me and the carb and caloric content is quite high. This is a "once a year" kind of recipe for me.

These flavors blend together wonderfully! And it's such an EASY recipe. I put it all in the crockpot on high for a couple hours and it turned out fine, yet the sauce was a little soupy. Next time I will try the oven method and uncover in the last 15-20 minutes. Maybe this will turn the sauce into more of a glaze.

When I doubled this recipe I also doubled the glaze since I hadn't considered the posibility of the tenderloins "floating around" in the glaze - instead of just "glazing" each side of the meat. oops. This still turned out okay - but slightly soured the meat. (All that floating around infused the loins with balsamic and wine.) I'll try it again soon, turn up the heat a little and keep the centers pure.

I used only the sauce from this recipe as was suggested in a previous review. Will definately make this one again.

Just like you said it was. Quick, easy and delicious!

I LOVE THIS RECIPE!! Thank you, Thank you, Thank you.