"We had this for Christmas and it was a big hit with my husband and two sons. I seasoned the hens with garlic powder, kosher salt, pepper, and parsley. I forgot the olive oil, but the skin still came out crispy and delicious. I will say that the cooking time specified in the recipe would not have yielded fully cooked (and in my opinion safe) birds. I just kept cooking the hens until they were a lovely brown on the outside, and when juices ran clear - in all about 55 minutes. That is stuffed. I made 4 hens and stuffed them with the cornbread stuffing and still had leftover stuffing that baked in a dish. Used cornbread from Food Lion, sauteed my celery with the onion because we don't like it crunchy, and the stuffing came out terrific. The onions on the bottom of the pan caramelized and were a delicious accompaniment for the hens. The only reason I am not giving the 5 stars is because of misdirection on cooking time.

"We had this for Christmas and it was a big hit with my husband and two sons. I seasoned the hens with garlic powder, kosher salt, pepper, and parsley. I forgot the olive oil, but the skin still came out crispy and delicious. I will say that the cooking time specified in the recipe would not have yielded fully cooked (and in my opinion safe birds. I just kept cooking the hens until they were a lovely brown on the outside, and when juices ran clear - in all about 55 minutes. That is stuffed. I made 4 hens and stuffed them with the cornbread stuffing and still had leftover stuffing that baked in a dish. Used cornbread from Food Lion, sauteed my celery with the onion because we don't like it crunchy, and the stuffing was terrific. The onions on the bottom of the pan caramelized and were a delicious accompaniment for the hens. The only reason I am not giving the 5 stars is because of misdirection on cooking time.

"We had this for Christmas and it was a big hit with my husband and two sons. I seasoned with garlic powder, kosher salt, pepper, and parsley. Forgot the olive oil, and the skin still came out crispy and delicious. I will say that the cooking time specified in the recipe would not have yielded fully cooked (and in my opinion safe) birds. I just kept cooking the hens until they were a lovely brown on the outside, and when juices ran clear - in all about 55 minutes. That is stuffed. I made 4 hens and stuffed them with the cornbread stuffing and still had leftover stuffing that baked in a dish. Used cornbread from Food Lion, sauteed my celery with the onion because we don't like it crunchy, and the stuffing was terrific. The onions on the bottom of the pan caramelized and were a delicious accompaniment for the hens. The only reason I am not giving the 5 stars is because of misdirection on cooking time.

"Alton knows steak! This is the second steak recipe of his I've tried and both did not disappoint. I was hesitant about putting the steak directly on the rack, so I made an aluminum foil "campfire" pan by crimping the edges, and put the steak on that. I omitted the lower rack drip pan foil. Also used canola oil instead of olive oil, since it has a higher smoke point temperature. Otherwise cooked it as directed, including moving the rack, which was not a problem. My family did not miss the grill marks, and it tasted like it was cooked outside. Plus, cleanup was a breeze. I did put on the exhaust fan above the stove to vent out the smoke, as it will get a little smoky, which adds to the flavor.

"Alton knows steak! This is the second steak recipe of his I've tried and both did not disappoint. I was hesitant about putting the steak directly on the rack, so I made an aluminum foil "campfire" pan by crimping the edges, and put the steak on that. I omitted the lower rack drip pan foil. Otherwise cooked it as directed, including moving the rack, which was not a problem. My family did not miss the grill marks, and it tasted like it was cooked outside. Plus, cleanup was a breeze. I did put on the exhaust fan above the stove to vent out the smoke, as it will get a little smoky, which adds to the flavor.

"These are fantastic! I made them for friends and they were a huge hit. I did as others suggested and added a little over 1/4 cup confectioners' sugar to the dough to sweeten it slightly. My hand mixer wasn't powerful enough to mix the dough without getting it completely stuck on the blades, so I switched to the stand mixer to finish the dough. I probably overmixed and it still came out fabulous. The dough was flaky and delicate. The nutella is almost mousse-like when the pochettes are still slightly warm. I also made some with strawberry preserves, and they were also delicious. Pay attention to the thickness of the dough that you roll out - the proper thickness makes it easy to fold over.

"These are fantastic! I made them for friends and they were a huge hit. I did as others suggested and added a little over 1/4 cup confectioners' sugar to the dough to sweeten it slightly. My hand mixer wasn't powerful enough to mix the dough without getting it completely stuck on the blades, so I switched to the stand mixer to finish the dough. I probably overmixed and it still came out fabulous. The dough was flaky and delicate. The nutella is almost mousse-like when the pochettes are still slightly warm. I also made some with strawberry preserves, and they were also delicious. Pay attention to the thickness of the dough that you roll out - the proper thickness makes it easy to fold over.