Remarkable! I followed the recipe except I didn't have celery on hand nor shrimp or the seasonings (ie. old bay, cajun). I used a small amount of chicken broth in my chicken flavored cornbread stuffing since I didn't have the canned shrimp. I used flounder fillets spread the stuffing on top and rolled them and pinned them with a toothpick. Removed the toothpick before serving (they stayed together). Served with lots of fresh squeezed lime juice on top and a side of steamed Asparagus. Delicious! Thanks Brian for a great recipe. It felt like we were dining at an expensive restaurant, but only paid $12 for the entire meal!

Reviewed On: Jan. 31, 2009

I like my spicier so I used canned Mexican Style Chili beans and mashed them with a handblender. Topped with Shredded cheddar cheese and medium salsa then wrapped them up and browned it in a frying pan for a more crisp tortilla. This was excellent. Next time I may even add freshly chopped onions.

Reviewed On: Jan. 18, 2009

I give this five stars after my alterations of what I had on hand. Used only the Tomato Sauce with 1 small can of tomato paste. Brown the turkey burger with onion, salt and ample Italian seasoning. Add sauce, paste, water--(used the paste can), 3 garlic cloves, 3tsp salt, 3T Honey, 3T basil, crushed red pepper flakes. Let that simmer on medium low. In a separate skillet, Saute 1/2T olive oil, mushrooms, green bell peppers, salt, pepper, crushed red pepper flakes over medium heat, cover until completely tender, stirring frequently. Meanwhile boil Wild Basmati Rice Mix (2 cups uncooked rice with 2 1/2 C. water) for 15 minutes. Mix sauted veggies and rice with sauce and enjoy with Parmesan cheese on top. DELICIOUS!!

Reviewed On: Jan. 7, 2009