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"Very good! I used the lid to my flour container to shape the dough and it worked well. I had a bit of trouble sealing the edges since I got the curd too close the edge, but even though a bit drizzled out during baking, it was good. It need more time to bake, but ovens vary. The chocolate is fabulous. I will be making this again!"
Jul 27, 2011 on Food.com
"This was a light and more of a mild tasting cheesecake. I really liked it. This one's a keeper."
Apr 19, 2010 on Food.com
"Wow, this was good. I am terrible at cooking chicken -- it's always under done and not safe or over done and dry. This was so good. For fear of overcooking, I cooked at 350 for about 40 minutes. They were so tender I cut it with a fork."
Mar 24, 2010 on Food.com