"Not difficult, but a lot of work including looking for the specialty cheeses. The cheese is expensive. Bought the exact items. A lot of individual component preparation (bacon, onions, mushrooms, pasta, sauce. Proportions are off; plenty of onion, barely enough bacon, and not nough of the mushrooms after roasting. When I folded the pasta into the "

"I made this last night exactly as posted and it was great, we especially liked dipping the grilled chicken pieces in the reserved sauce. I think I might try grilling all "dipping size" pieces of chicken next time - maybe all legs or wings, and doubling the sauce to have plenty for dipping. Nice alternative to Buffalo wings perhaps. The orange flavor was a great change of pace."

"I made a one-third batch of this frosting exactly as specified omitting only the rum today. In the past I have found rum too sharp a taste in frostings. One third batch was ample frosting for a 9X13 inch vanilla bean cake. I would say a half batch would amply frost a double layer cake. A full batch would frost a large tiered wedding cake (as Ina does in the full recipe). I really like this frosting. It is very light and melts on the tongue. I usually make "fudge" type chocolate frostings and this one is an interesting change of pace. I happened to have 8 oz. of a very good Irish butter left over in my fridge from some special holiday baking. I decided to use it with this recipe since the recipe contains so much butter. It is certainly a good recipe to showcase good butter. The frosting has a lovely texture and is not too sweet. I plan to try it sometime with a very delicate white cupcake recipe that I make, I think this delicate frosting would compliment a small/light cupcake. "