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"What an amazing dessert! Everything went together perfectly as I had chilled the ganache for an hour or so before pouring the panna cotta over. I used white wine glasses for the service item - really pretty. I also refrigerated the finished dessert for 4-5 hours so it set up very nicely. Just as I was going to serve, I drizzled a dark chocola ..."
Oct 29, 2012 on FoodNetwork.com
"Absolutely delicious with a variety of flavors. The pork is so moist, it can be cut with a fork. I prepared as per the recipe with the exception of cutting the ingredients for the sauce to about 1/2. The apple butter is a perfect compliment to the pork! I served rosemary/chevre mashed potatoes and brussels sprouts lardon; many compliments from ..."
Dec 21, 2010 on FoodNetwork.com
"I made this recipe as printed. I served 12 smaller portions in my 5-course meal and have plenty leftover for at least several lunches. I added a little chopped parsley and chopped red pepper as a garnish just before serving. My guests ranted and raved....it's a keeper for sure!"
Jun 30, 2010 on FoodNetwork.com
"I made this for 25 people for a Memorial Day Pool party......double the meat but only used a single recipe for the marinade. Was plenty. I doubled the rice but only used a single recipe of the pesto....again....plenty! I used canned beans as I didn't have the time to start from scratch. I don't understand why the directions indicate you cover ..."
May 31, 2010 on FoodNetwork.com
"What a treat these light, delicious and delicate bars are. The crust is like a shortbread - sweet with almost the texture of a fabulous pie crust. The curd melted in my mouth - not too sweet, not too tart. It was a huge hit and will be made many time again!"
Feb 28, 2010 on FoodNetwork.com
"This is one of my favorite sweet potato recipes. The blend of unusual flavors really stand out in every bite. I've served them with roasted pork loin, barbequed ribs and game hens. They never fail to get rave reviews! If you like a little more lime flavor, add a little of the zest from the lime. I always use a whole jalaneno, too."
Nov 25, 2008 on Food.com
"I've made this numerous times and it's always a hit. It's great for a crowd because you do most of the prep ahead and simply bake in the oven. I serve it over a bed of sauteed spinach with garlic."
Jun 22, 2007 on Food.com