I checked the dough during the cycle and it looked very sticky so I added a little bit more flour, probably should've added a lot more. When the dough was done it was a sticky mess but I wasn't going to waste it so I got as much out of the pan as I could and kneaded it a couple times on a floured surface. It was very easy to work with despite how sticky it was and the water bath did make them sticky but once they were drained they were easy to move to the cookie sheet. I will make them again but I will add a little salt to the dough.

Out of the six of us no one would eat more than one bite and the kids spat it out. What a waste.

This was absolutely delicious. The blend of flavours was amazing. I used 5 mild italian sausages that I took out of their casings before browning. I was a little short on celery (maybe a 1/4c) so I threw in a 1/2tsp or so of celery salt. I didn't have stewed tomatoes on hand so I used two 19 fl oz cans of Aylmer Accents petite cut tomatoes with spicy red pepper and one of those cans filled with chicken stock. I still can't believe how good the flavour was, it had a nice bite to it but not too spicy that my kids wouldn't eat it. Very good and will definitely be making again. It was wonderful on a cold rainy summer day.

this was good, and the kids enjoyed helping make it. Especially the kneading part :)

These were ok, they could have used a bit more flavour as they were a little bland, but they fried up nicely (used a deep frier), next time I might throw in some italian seasoning and a few other spices which I think would make them very good. I also didn't use a buttermilk baking mix, I just used a regular one which might be why there wasn't as much flavour as was supposed to be.

this is a very good cookie for being made with zucchini. I made it exactly as the recipe states, except I probably only left the dough in the fridge for 1/2 hour before baking them. They didn't spread too much at all they rose up nicely.

These were a good soft, cakey cookie although a little bland. I was a little concerned at first as the batter was extremely dry before putting in the zucchini, but after stirring the zucchini in for a while it became moist and was easy to drop. Next time I would cook them a little longer as the middle was still a little undercooked and I would also use the small grater size rather than the big one.

Made it as dirceted except for the diced tomatoes with green chilies as we couldn't find any at the store, it was very good but didn't have enough heat and was more like a "stoup" (inbetween a soup and a stew). Everyone liked it though just needed a bit more heat and maybe a little bit more liquid.

This was very good, but way to spicy for my little ones, and they enjoy a bit of heat. A little too spicy for me too, but my husband loved it.

will make again

very good

I slightly increased the measurements as I only have a 10 inch spring form pan, but this was very good. Everyone enjoyed it, it had a very rich texture and flavout. Definitely will make this again. I want to try it with white chocolate and raspberries....

This was a huge hit with my kids, and it's a nice way to dress up sphagetti

very good and easy pie crust I made it to go with the "grandma's lemon meringue pie" on this site. Will make again

This was really good, like another user I used 1/2 cup of lemon juice (3 1/2 small lemons). My husband loves lemon meringue pie so he was a little impatient, I let it cool for an hour on the counter and placed it in the fridge for 3 hours, when he cut into it the lemon part wasn't fully set yet, (still tasted good just a little runny). By the next day it was set beautifully so I would suggest letting it sit longer than 3 hours in the fridge

didn't taste anything like rice-a-roni, had no flavour, maybe if it was cooked in chicken broth like some users had done, but i won't be making this again without changing the recipe completely