I didn't change a thing. However unless I am entertaining next time I will cut it in half just for myself. I don't care for Pita chips so I used the 2 x 2 inch deli breads. I had pumpernickel, a light rye and whole wheat. Fantastic Traci B.

I used half and half instead of milk. And I agree the topping was adequate but could easily be doubled for a 9 x 13. I used frozen peaches and had no trouble and I think the butter and cinnamon were just right. It was so easy and tasted far more complicated then it was.

I like another reviewer added more chips on the top for an even more chocolately flavor. I have also made it with cinnamon raisin bread. Pretty tasty also.

I really liked this. Can't believe no one else has reviewed it. The only thing I changed (you all know me) why use grape juice? I used the real thing - wine !!!

Pookie - this is outstanding. I'm very behind on my reviews but try to keep up with some of the current threads and I want you to know I have suggested this already about 5 or 6 times.

The recipe is good. I just didn't precook my asparagus because I hate wimpy asparagus and I used a little better bread.

I like this recipe because of the great mix of herbs and spices but also because it is baked and not deep-fried. So much healthier.

I really like this salad. As others suggested, I did double the dressing. It made a little extra but that was okay too. Just bottled it up to keep in the fridge. I didn't use a regular roquefort - I had another bleu but it wouldn't really make a difference and like others I did use Dijon mustard.

I also added some finely chopped celery and did cut down some on the sugar. I used real mayo and canola oil but otherwise the same. It is a great base to work from.

We thought this was just okay as a dip even though I had heated it. But the next time I used bags of frozen roasted corn from Trader Joes, increased the onion and cilantro and served it as a side dish. Now we really love it !!

I had this exact recipe except for the addition of 1/4 cup of marsala, sherry or other white wine. Like others, I cut down on the amount of crumbs. And I sauted the onion, with some garlic (about 3 cloves, pressed), the wine and the spinach. Then cool that before going ahead with the other ingredients and shaping the balls. I serve it with a Dijon sauce. My friend always uses a marinara or bolognese sauce for dipping.

This was a great base recipe. I used about 9 green onions, tops included. And I used fresh basil and oregano. I also spread olive oil on the bread before the first baking.

I cooked the broccoli in the microwave as I do 95% of all my vegetables, fresh or frozen. We liked it but would definitely increase the paprika or maybe switch to my stronger Hungarian variety. I also added a little extra cheese.

The flavor of this was wonderful. Although I was extremely disappointed in how the nice fluffy top that came out of the oven had fallen through and just become a mere coating over the custard underneath. Had I read a review about more flour I might have tried that. But I never saw that one. Most clafouti's have the custard but the cake top should also hold up. Therefore, only a three.

I really liked this recipe but my family isn't big cheddar fans so I used crumbled Bleu Cheese. That was a real hit. Another friend doesn't like cherries, so I used green grapes and for the juice ?? of course a splash of white wine !! Serving my brothers and a few friends, I doubled everything. They would have laughed at a single pear half.

We agreed the basic recipe was okay. But I would never have cooked it that long. I took it out at 145 degrees and tented it for 15 mins. For my family we added more garlic and some cilantro in the stuffing and more cumin in the sauce. For other friends who like things sweeter I decrease the ketchup and up the teriyaki sauce. I also make the sauce several hours ahead so the flavors meld, chill it and then bring back to room temp. And since I first made this I've learned to double the spinach stuffing mixture. It is so much better and makes the presentation even more distinct. I also have been known to add a shot or two of bourbon to the sauce!!!