This was fantastic. I have to admit, I was a bit apprehensive about using cranberries like this but I needn't have worried. This is a great quick bread. I didn't do the icing others suggested as I ran out of time and orange juice but I am making this bread again real soon and I may try to make it. However, I really don't think it needs it. I mean, it's pretty darn good as is; how much better can it get?

Made a double batch of this for Thanksgiving this year and everyone loved it! They wouldn't let me leave without giving up the recipe!! Even people that didn't like sweet potatoes commented on how good it was!! There was nothing left at the end of dinner! MAKE THIS!! (I made it just as the recipe stated with no substitutions)

Overall average ham. Used an 8 pound, bone-in, pre-cooked spiral sliced ham. Did not use the ground cloves based on other's comments. Also omitted the ginger since I simply forgot to buy it from the store. Used all the other spices as called for in the recipe. For the 8 pound ham I decreased the amount of whole cloves to 10. And then the peel of one orange as recipes calls for. Cloves and orange dominated the flavor. Not the greatest combination of tastes. If you prefer a simple ham, I think using good old brown sugar will be enough. Also very very tender. Sprial slices just fell to pieces when pulling apart, that in itself is neither good or bad, but just a personal preference for me to have full slices of meat. Not piece-meal bits. A bit of a turn off. Overall, OK. Totally agree with Elvis Presley 99's review. Too floral indeed.

This is more like a dessert rather than a side dish, especially with the pecans, felt like I was eating pie. If you prefer simpler yams, this may not be the right dish for you. People ate it and liked it, but still PLENTY of leftovers afterwards. Overall an OK dish.

I doubled the ingredients and added 2 tbsp of chopped garlic. My husband loved it, I thought it could use maybe some pineapple-will try it next time. Other than that, it was great on top of brown rice.

I enjoy this pesto. I used it to make another recipe on this site and I had a hard time getting my blender to work with me but the flavor was good in the recipe that I used. I had *lots* left over and look forward to throwing it on a warmed up Boboli for lunch or as spread for a snack. Very easy, especially if the ingredients are standards in your kitchen, which for us it was. I'm a fan of garlic, red wine and basil - therefore would probably add in more of those 3 ingredients the next time I make this. Thanks!

This was a really good recipe! I used the sun dried tomato pesto that is also on this site and followed the directions as is. Had a very nice flavor and I love the sauce even without the chicken. What I plan to do the next time is to cut the chicken up in 1" cubes so that the flavor can be absorbed. In my thicker pieces of chicken I found that the center of the chicken was sort of bland. I served this with brown rice for half the family and barilla plus for the other half of the family and both were yummy and healthy. We had left over sauce that I saved to eat for lunch because as is the sauce was delicious. I may add some more red wine to the recipe to sharpen the flavor and perhaps some fresh pesto and sauteed garlic when sauteing up the salt and pepper chicken for the initial browning. Thanks for sharing!

Not a fan, but that's just us. I *really* liked that it was super easy to make. May try again with some modifications, perhaps even a different kind of meat (steak or chicken), in which I will update if it's stellar.

This is a very good recipe, I followed it per the instructions except I forgot to add in the brown sugar. We did not miss it at all! Topped it with some maple syrup, redi-whip and a sprinkle of pumpkin spice and it was DIVINE! A definite repeat for when I have some left over pumpkin. Thanks for the share =)

This was good and healthy but not a OMG experience. It was plentiful in flavor but there needs some adjustments which I will implement next time as suggested by others such as less balsamic vinegar and the addition of fresh garlic versus garlic salt. Lastly adding some sugar to cut the acid cut and including a glass of red wine at the table. I served ours with brown rice and green beans. There was plenty of sauce from the chicken to eat with the rice that I didn't need to fancy it up. Good recipe, just needs some tweeking to your liking. Thanks.

No one in my house was horribly wow'd by this dish. I made it per the instructions but I am going to make another shot at it and use a stout and follow some of the suggestions of others by adding garlic powder and worchestire sauce. This recipe has great potential if I can nail it down just right.

I thought these were okay. I made them per the instructions and ta