Great Recipe...they were a hit at the party I took them to last night. I made a few substitutions for what I had on hand: I used pinto beans instead of black beans and cilantro in place of parsley. Also, I had some extra shredded chicken that I was using for another recipe...so I used that. I baked mine in a 475 degree oven for about 15 mins...oh and I didn't freeze them cause I didn't have the time. Turned out great.

Really great recipe base. Like others, I tweaked the recipe for what I had on hand and for health...first I substituted egg whites for the whole eggs, I used on 8 oz container of low fat vanilla yogurt for the oil, reduced the sugar to 1/2 cup, increased zucchini to 2 cups (and squeezed liquid out), and increased vanilla to 1 tablespoon. Oh, I also didn't put in the cranberries, cause I didn't have any. I know this is alot of changes and therefore may not even be considered the same recipe, but without the direction of this recipe, I wouldn't have know where to start with my bread! So I give it 5 stars for being a consistantly great bread recipe despite alterations. Thanks!

Great Recipe. I do not do much Cajun cooking myself, nor does my family eat it very often, so I don’t have anything to compare this to, but all I can say for sure is that everyone loved it (except my son, who thought it was too spicy). I did tweak the recipe a bit to accommodate what I had on hand: first, I omitted the oil altogether and added salt to the veggies so they would sweat a bit and not burn, second, I used chicken stock instead of fish stock, third, I used scallops instead of shrimp, and fourth, I didn’t have oysters, but I did have light smoked sausage, so I added that in its place. I know this sounds like a lot of changes, and it was…but for me not knowing how to make gumbo, this served as a great starting point. So, thank you Sara for the recipe and the inspiration!

Awesome! My mom who is Filipina said she loved it and that it was better than she remembered having back home. My step dad, who isn't Filipino, loved it just as much and had 2 huge helpings. I doubled the amount of green beans, used 4 large roma tomatoes, used 1 lb lean pork and 1 lb shrimp instead of beef and doubled the tamarind. The kind of Filipino food we usually eat isn't really that healthy...By adding extra veggies and switching to lean meats, I was able to cut calories and fat, while still giving my mom a traditional dish that she loved. Thanks!

Awesome recipe. I used to never make my own pumpkin pie (just got store bought). No more store bought for me...I am now an offical pumpkin pie snob! =) I did follow suggestions from several reviews, so here are the changes I made: 1) I heated the pumpkin with the spices; 2) I added brown sugar to the heating pumpkin as well (1/4 cup); 3) Added 1 tsp. vanilla to cooled pumpkin; 4) baked for 10 minutes less than directed, turned off heat and let sit in oven for about 20 minutes (top never cracked...looked picture perfect!). Thanks!

I followed the recipe closely: I douled the mushrooms and used 2 1/2 cups broth. It came out a little soggy so I put it in the oven on high right before serving to crisp-up the top. It still was a bit soggy, but everyone raved about how good it was. Thumbs up. Thanks!

Awesome recipe. I only had natural peanut butter on hand, which, when at room temp., is pretty liquid-y, so I omitted the milk. My cookies turned out great, a little crumbly, which is probably due to omitting the milk, but still very yummy!

Love this sauce! I used 1/2 brown sugar, 1/2 white. Awesome.

Awesome recipe! My dh, who "hates" tofu even liked this. My seven y.o. liked it too, but said it was a tad spicy...it was perfect for me. I did make a few substitutions though: I used frozen broccoli because that is what I had on hand, I added a container of presliced mushrooms (I chopped them up so my son wouldn’t complain), I used 3 tablespoons fresh parsley and I used skim milk instead of soy. I also upped a few ingredients: I used ¼ cup parmesan and 1 tablespoon Dijon, and I added ½ cup fat free cheddar cheese. I did put in nutmeg, but I used fresh ground. I don’t really like the pre-ground nutmeg. The fresh stuff is very light and is almost lemony in flavor. I think it makes a world of difference. Thanks for the recipe!

Awesome. My son and made them for santa this year. The only change I made was to add almond extract in addition to the vanilla. These were so good!

Really great basic recipe. I added an extra teaspoon of rosemary salt (blend fresh rosemary and kosher salt until it is a fine powder), and a tablespoon of dried parsley. I also proofed the yeast first with a bit of sugar. Like others, I also used only 5 cups of flour. Turned out beautifully. Will definately make again.

Although I didn't follow instructions to a "t", this came out wonderfully! The recipe calls for three eggs in the ingrediants list, so i decided to put two egg yolks and two full egss...if I had read the instructions right the first time I would have noticed that the third egg was for the egg wash...not to be incorporated in the dough. Oops! Despite the mistake, the bread came out wonderful...a little more flour than called for (probably due to my extra egg) but still very, very good. The whole house smelled amazing while baking. I also brushed on some melted butter onto the loaves right out of the oven...yum-o! This one is a keeper!