Susan O

I made as directed but used both lemon and lime juice to make up a cup. Mine took 4 1/2 minutes at 30 second intervals. I strained it through a wire mesh but probably didn't need to. I used it on a dry store bought lemon cream cake. It saved dessert. Made almost 2 pint jars. I'll use this recipe as my go to for lemon curd. It's easy to make and delicious.

This recipe is simple with very few ingredients and turns out to be delicious. I will be making this often. I put the chicken on a rack over the baking pan to keep it out of the grease from the drippings.

This recipe easy to follow and delicious. I did add diced carrots and potatoes, as well as smoke flavoring and 3 bay leaves. Near the end of cooking I tempered 3/4 cup of heavy cream adding it to the soup then let simmer another 15 minutes. Served with a small dollop of sour cream and cornbread. Perfection.

Casserole good just as described. My changes were added 2 tsp minced garlic, drained rotel tomatoes, extra 1/2 canned enchilada sauce and a little cayenne to the cornbread mix. I put the cheese under the cornbread rather than on top. My husband is in heaven. Will make any time I make a Boston butt roast.