"I made the mashed sweet potatoes. I left out the maple syrup, used about 1/2 the amount of brown sugar, and added more than a pinch of salt. It was delicious. I thinking baking the potatoes, instead of boiling them, gave them a much fluffier texture and very tasty. My guests commented on how good the potatoes were and asked how I prepared them""

"I made this for a veggie potluck party (substituted chicken stock with "Better Than Boullion" vegetable stock. I also used about 2/3 the amount of Brie. It was delicious, but next time I will make it exactly according to the recipe, because a bit more Brie would have been nice. Make certain to buy a firm Brie, not an extra creamy, soft type. I ""

"Wish I had read the reviews (as I usually do) ahead of time. DO NOT, use 2 TBS pepper!! I'm sure this stock is just fine without all the pepper, but I'm giving it 1 star out of frustration.""

"Really easy, and very good -- a big success for Christmas dinner with 7 adults and 3 kids.. I had 7 lbs (enough for the 10 of us) and took it out at exactly 2 hours. It was medium rare to medium. The thermometer read 127. If I had waited until 135 it would have been over done. I'll make this again some time, and when I do I will probably cut back an the au jus and deglaze with just 1 cup of wine and then add 2 cups of beef broth and reduce. 2 cups wine and 4 cups broth took too long to reduce, and there was way more au jus than needed -- really, the meat was so tender, flavorful and juicy that the au jus was unnecessary. The recipe doesn't say whether to trim excess fat from the roast. I cut off the thick, hard layer of fat that was on my roast, and will do it the same way next time.

"This was surprisingly good and flavorful. I followed the recipe almost exactly, except that I used about 2 Tablespoons of olive oil instead of 2 teaspoons and diced rather than sliced the onion and red bell pepper. My husband thought it was excellent and was surprised that it didn't have a bunch of butter. We would have liked a little more sauce, so next time I might 1 1/2 times the recipe for the 2 lbs of chicken (3 fairly large breasts). I might also bump up the red pepper just a tad. There was just a hint of spiciness with the 1/8 tsp, I served it on top of steamed jasmine rice. Really yummy.

"This was surprisingly good and flavorful. I followed the recipe almost exactly, except that I used about 2 Tablespoons of olive oil instead of 2 teaspoons and diced rather than sliced the onion and red bell pepper. My husband thought it was excellent and was surprised that it didn't have a bunch of butter. We would have liked a little more sauce, so next time I might 1 1/2 times the recipe for the 2 lbs of chicken (3 fairly large breasts). I might also bump up the red pepper just a tad. There was just a hint of spiciness with the 1/8 tsp, I served it on top of steamed jasmine rice. Really yummy.

"I gave these a try to see if I wanted to make them for Thanksgiving dinner. They were good, but nothing special. They might be better if roasted along with some chunks of red onion and red bell pepper.