mrscrazyed

Portions are small; onion is overwhelming. Will not make this again.

A friend of mine gave me a ton of lemons off his daughter's tree and I wanted to do something special for him. Saw this recipe and thought it might fit the bill. After making up the batter, decided it wasn't quite "lemony" enough so filled the batter with Lemon Curd (from this site). Baked for 40 minutes and the cake came out extremely moist. This was a huge hit with both my friend and eight friends that joined us. Many, many compliments and there was absolutely nothing left. Tip: Drizzle the frosting on the cake while it is still on the rack and then transfer it to your serving platter.

Made this as directed and it came out great. Very easy to put together. Loved the crispness of the potato crust. Will definitely make again. Like the fact that it's gluten-free so can share with a friend that has celiac.

Made quite a few small changes because of what I had on hand and because have a tendency to be lazy. Chopped all the veggies in a food processor, used dried dill, did not toast or grind the caraway, and did not use either the sauerkraut or sour cream. Of all those changes, the only one I regretted was not using sauerkraut. That would put this soup over the top, albeit still only a four-star dish. Takes a lot of work and a lot of time, but it's great, simple peasant food.

The pork came out remarkably tender, but the rest of the dish was a little lacking in flavor. Will definitely use the cooking technique in other applications for pork tenderloin, but doubt will use the sauce again.

Was not impressed with this dish, particularly the sauce. It needed way more liquid than the recipe called for, and still was a little mealy. Won't be making again.