I ave this recipe 4 stars. I liked it alot and added it to my dinner meal menu. I added a little bread crumbs to my mixture about a tablespoon or so and it stayed together very well for me. I served it with tropical coleslaw (a youtube recipe), and I also cut the centers of slices of bread with a biscuit cutter and toasted them lightly on top the stove. They made the meal more filling. My hubby and I really enjoyed it and the bbq sauce kind of made me forget I was eating tuna. So its on the menu a few more times. Thanks for sharing this

This recipe definately and without a doubt gets 5 stars. I chose this after reading the raving reviews from others. I had all the ingredients on hand which was great and this recipe makes alot from it as I was able to refill an empty salad dressing bottle and an empty small mayo jar and still had a bit left in my blender which I poured (liberally) onto my salad. The amount of sugar used worried me a bit, but I said, "what the heck its only dressing". I find that the sweetness of it takes the edge off of the vinegar. Also, I will never buy this from the store again as long as I have the ingredients on hand. Thanks

These are by far the best oatmeal raisin cookies I have rver eaten! You cannot go wrong with this recipe and it can be reduced to using 1/2 of each of the ingredients for a lesser amount. I have made them 3 times so far. I had to make a few changes as I am very cautious of sugar these days in my diet. So instead of 1C of both sugars, I used 1/4C of both and increased the raisins by a 1/4C. Also I shaped and froze the excess dough for anytime use. The first batch I baked as the recipe stated and the cookies were very sweet and chewy, delicious. I hope many try this, thanks.

These were good and tasty, but not exactly the ones I was looking for, but they served the purpose as they baked well for me, and my husband kept eating them so I was satisfied. I didn't roll them out as the recipe stated. Instead, I put the dough into a qt. size ziplock bag and let chill in the freezer for about 5-7 minutes which made it a little firmer as my batch was not firm. Then with scissors, I cut open the corner of one end of the bag and squeezed the dough onto the cookie sheet making shapes and swirls. I sprinkled with sugar that I colored with food coloring and let them bake as directed. Thanks for sharing.

This recipe was pretty good considering I grew up on Indo/pak foods and so cooking curry is second nature for me. I know for a fact that the best way to learn how to cook curry is by watching someone cook it who is native to the dish to really know what all it entails to cooking it. My hubby is native to the "Jaaamaaaicon Beef Paatti" as he says it, so I thought, it must be something different in it, but it was the same curry like I cook, called Keema. I used ground chicken breast instead of ground beef, and I added a little more curry powder just a pinch and instead of using the pastry for this recipe I substituted that part for the one for wheat tortillas which is the most best and versitile pastry recipe on allrecipes in my opinion. I have used it to make pie crust, for turnovers, for tortillas, and now for my beef patties. My hubby loved them, Thanks for the guideline to keep me focused on jamaican and not indo/pak.

EXCELLENT!!! I was looking for just the right recipe and found it. I had a friend years ago who was Mexican and she cooked "torts" as she used to call them for short. I used to make them along with her as I knew how to make rotis (which is an indian flat bread). She used to also make from these a pastry she called manuellos' or curspanios (forgive the spelling). I enjoyed these and your recipe is identical to hers only she used white flour always and for this first batch I did the same. This recipe brought back many wonderful memories for me and I will get back into making my breads alot more both rotis and tortillas. Thanks a million

very yummy! I used this recipe to fill some turnovers and they were soooo good too. I didnt have a double broiler (one of those things I say I'm always goona buy...) anyway, I put it all in a small pot on low heat and it cooked fine for me. I hadnt enough pineapple juice, so I added a little lemon juice which was nice. And for the finale on blunders...I filled my turnovers, and went to get an egg to brush the tops of them and remembered that this recipe called for 1 egg. I was through with myself, but I said nothing and no one complained that something was missing and the taste was really great. Will use this again, next time with the egg included.

This was really good and it also surprised me how fast it cooked for me also as I was really in a hurry and decided on this at the last minute with only 45 minutes or so before serving. I had to improvise a bit though. I only use basmati rice in my home, and I had no cans of beef broth or F.O soup. I had french onion cup-a-soup and a beef bullion cube (haha), so I prepared them with liquid of 1 1/4C each and poured them into my pyrex pan with a little more butter than the recipe stated and sliced mushrooms. I set the oven for 375 degrees and it was done in about 40 minutes, no foolin' I went back to check on it and there was no water. The rice was tender to taste and well seasoned. I will make this again very soon. Thanks

These cookies are awesome! I've made them 3xs in 2 days. I'm enjoying the 3rd batch right at this moment at 12:15 am fresh out of the oven hahaha...I'm Insane and should be in bed. The first batch I made I baked 1/2 and froze the other 1/2 for later (I wrapped it in plastic wrap tubular-like) and my 2nd baking I just grabbed the frozen tubular portion, sliced 3-1/2in rounds and cut each round in 4 quarters which made 12 nice cookies. They were really easy to whip up and worth any inconvenience cause their so tastey and alot cheaper, fresher, and tastier, than store bought frozen cookies. I renamed them "Little cheaters" as I no longer eat sugar, these are an exception. Thanks for sharing.UPDATE4/21/08:OMG I added semi-sweet choc that I crushed to dough b4 freezing...AMAZING!

I liiked this bread very much. I made it twice so far, The first time I made it strictly according to the recipe, the second time I added nutmeg,vanilla, and cinnamon as per sugesstion from other raters. Both ways were good for me. This is a dense,moist, bread-word to the wise, "chew well, and don't swallow too quick" lol.Anyway, instead of 2C of AP flour, I substituted 1C with wheat flour and used honey and 2tsp molasses instead of brown sugar. I didnt use as much bananas as the recipe called for and it was just the right sweetness for me. It was also easy and quick to throw together as I mixed everything in my food processor and lined my loaf pan "cradle-style" with foil to lift it out easily, let it cool a bit, sliced it warm and enjoyed it. I will make it again, thanks for sharing

Whoa Sister...Awesome! My hubby and I loved this so much. I usualy use a marinade of: plain yogurt, garlic/ginger paste, fried onions, lemon juice, 1TB oil, 1beef bullion cube, salt & pepper. But I was looking for something different than my usual. I prepared as the recipe stated, but only I marinated for an hr instead of 2 as per advice from reviewers and I baked in the oven (in an aluminum foil envelope) at 375 degrees instead of the grill, still the meat was so tender and very well seasoned. This is my menu choice for the month so will be making this for 3 more times on this months dinner menu and for special ocassions in the future. I also live in the Khaleej-UAE and hope to find more recipes posted by this cook. Thanks a million.

This recipe was pretty good for what I was trying to achieve. I worked at one of those cookie stands in the mall when I was in high school (100 yrs ago) and used to love to make this cookie as one huge one the size of the baking sheet where it could be cut into squares? well thats what I did w/this recipe. The raisins gave it just the right amount of sweetness. I liked it, and it served its purpose as I plan to take it with me on a trip as a "hold-us-over" snack. I made it as the recipe stated. Thanks for sharing.

Unexpectedly Great! I'll explain, for starters I had to improvise as I hadn't all ingreds. required onhand (like all spice, ground ginger, corn syrup or maple lol...the main ingredients) and also wanted it to be nearly sugar-free, so here's what I did: In the saucepan I heated 1/4C sugar, 3/4C water, 2Tsp honey & 1/2Tsp maple syrup,1tsp vanilla extract,1/2 tsp orange essence, and 1Tbs fresh grated ginger and a pinch fresh grated orange zest (what the heck, might as well...right anywho)and followed the rest of the recipe as it stated only instead of using 2C all purpose flour, I used 1C wheat &1C all purpose flour and 1Tsp cinnamon. I plan to pick up the ingredients required on my next shopping trip as I intend to make this bread exactly as the recipe states. Improvising with what I had onhand also turned out to be a very delicious, dense, bread. My hubby said it tasted alot like sweet potato bread and he ate quite a few pieces of it. So I guess I gained 2 recipes from one. Definately making again both ways. Thanks

This recipe was quick to prepare and very tastey. However, I was in a hurry to cook something good...fast so I cooked in a hurry and realized only after I had everything going in the stove that I didn't quite follow the cooking method, lol. Good thing this wasn't a complicated dish as I have made pepper steak many times over the years, but was looking for a new way. I found this recipe and read it,went right into the kitchen and began cooking it my old way (I am still trying to figure out that move, but anywho)in a wok, I added about a 1tbs. of oil and stir-fried green peppers, onions, sliced garlic and canned mushrooms. Eyeballed a couple of shakes of soy sauce that sizzled into the pan. Then added the floured cubed beef and the water and then poured into a 13X something pyrex pan that I lined with foil (for easy cleanup), and placed in the oven covered until meat was tender. I served over basmati rice with a tossed garden salad. I had no need to add salt to this as I was serving extra soy souce on the side as a condiment. It was very tastey and have added it to my next months dinners, next time I will try cooking it exactly as the recipe states. Thanks again

I love this recipe!Made a few changes:Had to use instant oats,and used puffed rice as per suggestion from other raters,omitted sugar,added a pinch salt, increased the honey and (melted)butter and even drizzled a little of both ontop just before placing in the oven and was feeling happy, so I sprinkled a little more rice too. No nuts or choc-chips were used, but I did add about 1/2C raisins, also I used wheat flour instead of white and 2tsp maple syrup. Came out very good and just the right sweetness. I tested as a cold cereal also...Yum, This was a gr8 substitute for mom's recipe who is not avail. to give me hers, will make this often

I would like to add that while using this recipe I baked it in a rectangular pyrex pan that I layered w/ aluminum foil for easy clean up afterwards, well when it baked It kind of bubbled over the pan which was my mistake and should've used a bigger pan, but the excess carmelized and I broke off a piece to taste it and it was like a tastey chewy cookie, so now I will take the batter from this recipe and fill a frosting bag and form cookies on a baking sheet and see how they come out, though I might add a pinch more flour to make better thicker, but I imagine it they will turn out to be very tasty cookies (just wanteed to share my discovery) thanks again for this wonderful cake recipe that I've already added to my recipe box for future use.

This was a pretty good recipe, but I made some changes. When making the steak, I place the ground beef into a lg bowl and needing in about 4 slices of bread (cubed), 1 packet of Lipton cream of mushroom soup, 1 egg, and flour,and when needing it I added a little amount of water at a time. This made the bread blend in well with the meat, and instead of browning on both sides, I placed them in a lg skillet that was filled about 1/4 full of water and browned them that way not letting the pan dry out, added sliced onions, can mushrooms, 1 bf bullion cube (had no french onion on hand), made home made mashed potatoes and corn. It was very good. I have added this meal to my menu for my next months dinners, thanks for sharing.

This recipe was quick and easy to make, I added some strawberry syrup (about 2 big squirts of the stuff)to it and it was very good on my strawberry loaf cake, that started out being a basic yellow cake until I added 2 squirts of stawberry syrup to the batter. I felt like experimenting, the frosting was great and so was my loaf cake. Thanks for sharing your recipe with us.

This recipe was very good and easy and quick to prepare, only I had to make a few changes. I had some cookies left over from a cookie tin I bought from the store and didnt want to waste them, so I crumbled them in the baking dish along with the bread cubes and raisins, and instead of 6 eggs, I used 4 (there's an egg shortage on this side of the planet lol), and because I had no nutmeg, I substituted it with cinnamon, and I added a 1/2 cup more sugar. When it cooled, I dusted it with confectioner's sugar. As an extra measure, I drizzled some strawberry jam I warmed up in a small pot w/ a little water over it (It was so good, one bite threw me into a trance). I was very pleased with this recipe, Thanks for sharing.

I stumbled upon this recipe as I was about to try another recipe as I was reading the reviews to see how others made their version of it more interesting. I really liked the idea of using the jam, good idea and delicious too. Thanks for sharing the tip. One viewer wanted to know where to find plum jam...go to and Indo-Pakistani or mideastern market, they have a variety of jams and chutneys, thats where I go for odd-food finds.