"Delicious and colorful dish. I used red, yellow & orange peppers to increase the color variety, and it looked great. I omitted bacon one time and made it with bacon another time. Both were great. Next time I probably will just skip the bacon for simplicity. I also found that making it the day before with last minute reheating and only then co"

"I made this twice, the first time, with less than satisfactory results. It tasted like milk powder. The second time, I used 1/2 cup of cultured buttermilk powder instead of the nonfat milk powder. Both times I used unsalted butter instead of shortening, since I never buy shortening. The buttermilk powder batch turned out delicious! Using the "

"I made this twice, first time with walnut oil, second time with hazelnut oil. Both are delicious! When I made the walnut oil, I sprinkled chopped walnuts on it, and added a light sprinkle of cinnamon when served.

With the hazelnut oil, I added some chopped blanched (to remove the brown skin) and toasted hazelnuts during the last 5 minutes of "

"Overall this is a very good recipe with the sauce being the highlight of the dish. I had the butcher cut the pork loin in a manner to make a rolled stuffed roast, making the assembly simpler. Even with that, I do not think the thin slices of ham and swiss cheese added that much to the quality of the dish although the ham added a bit of color to""