"I have been making these since I first saw them on her show. I add a cup of raisins or craisins to the recipe. I will continue making this recipe as I have now memorized this. I may try some of the variations that others have used in their versions of this recipe. Thanks for such a tasty recipe that got my husband off Pop Tarts!"

"This recipe is AMAZING!!!! It does take a little while to prep for but it is soooo worth it. I am glad I read other reviews and saw this in not something to do 3 hours before you want to eat. I made the stuffing this morning and loved the taste. A few hours later I ran the tomatoes through the food mill and then started pounding out the round "

"I love celery root and this was a different take on the way I have been making it. I served it with salmon confit and crispy fennel chips. It was fantastic. Very easy to make and lots of flavor. I picked this recipe to go with all the lovely tastes of a sauvignon blanc."

"This salad was incredibly tasty and easy to make. I didn't have any bell peppers so I left them out and actually didn't miss them. We had this with roasted chicken and the rich chicken went so wonderful with the tangy fresh taste from this salad. If you haven't been a fan of panzanella before this recipe will change your mind. "

"This recipe is AMAZING!!!! It does take a little while to prep for but it is soooo worth it. I am glad I read other reviews and saw this in not something to do 3 hours before you want to eat. I made the stuffing this morning and loved the taste. A few hours later I ran the tomatoes through the food mill and then started pounding out the round steak I had. After I spent time pounding out the meat and realizing I didn't have enough to use all the stuffing I did make a run to the store and purchased some pre-pounded round steak that actually ended up being the same price of the top round I had pounded. Once all the parts were done and ready to assemble it went quickly. When dinner was ready to be served I made a loose polenta and it was a great pairing. In eating the meal I preferred the store pre-pounded meat to the meat I did, since it was a thinner piece of meat. Overall it was an incredible meal and the family loved it and it is official this is a keeper recipe."

"This recipe rocked. I had to make a few changes since the brisket I had was only 1.25 lbs. The flavors were fantastic and all around excellent. I used a combination of beef and chicken stock since that is what I had open in the fridge. I served this with my recipe of potato pancakes and also had honey orange glazed roasted carrots. Will make this again and again.

"Love this recipe. I may make a few changes with what I did only because I didn't follow Sunny's portions exactly. I made 3 pastries and on 2 I used salmon and on 1 I used chicken since our daughter isn't a salmon fan. Let me say everyone LOVED it!!! The mushroom portion with the puff pastry was incredible. I have been requested to try this without the salmon and I think it's a great vegetarian alternative and big winner. That will be coming soon. This recipe can be used for just about any protein you desire.

"So good!!! I only had a pound of pork belly and will have to adjust the salt for next time, but so incredible. Made mashed potatoes for the side and kept the salt down on that and it was a perfect complement. Wine pairing is a tough job, but found a good neutral, Gregory Graham Dry Riesling 2008 from Lake County, CA. went nicely. Can't wait to make this for our wine club.