The best turkey ever!!

I made this recipe in my bread maker as it is written (looks like the amount of water for the yeast has been corrected to only 1/3 cup) and it was FABULOUS!!! I put the ingredients into the machine in this order: oatmeal mix first, then the water (no yeast), flour, salt, sugars and yeast. Put the machine in 'dough cycle'. When ready, instead of rolls I made two small loaves: divided the dough in two, stretched it to about 8x8 and rolled it jelly-roll style just like you form white bread loaves. It came out perfect. Will upload pictures soon.

Awesome recipe. Just did some tweaking: Added leftover grilled chicken breasts; chopped them up and stirred them into the risotto at the end with the mushrooms. Cut down on mushrooms, used only 1/2 pound. Came out perfect; not too many, not too little. Added a minced clove of garlic in the beginning, sauteeing it before the rice. Didn't use shallots or greeen onions because I didn't have any. Used freshly grated asiago cheese instead of the parmesan.

This is the French Bread recipe that came with my breadmaker and it's awesome!

I just wanted to point out that these are sugar-free but NOT low-carb. May be suitable as an occasional snack but not recommended for the induction phase of the Atkins diet. Just one of these bars puts you on your limit of carbs for the whole day!

I grew up with these in Puerto Rico, we call them Platanutres (Pla-tah-noo-trays). The thinner you can slice the plantain, the better; I have used a mandolin-type slicer in the thinnest setting possible. You can do it with a sharp knife, but it takes forever and can be tricky. We also sometimes let them stand in salty water for 10-15 min and drain them well before frying but if you do that you have to dry them off or you could have hot oil splatter everywhere. Make sure you fry them until crisp without overbrowning. If the plantain has started to turn (rippen), the flavor will be sweeter. If it feels soft, it is too ripe for this recipe - you can fry it, but it will be a different texture and flavor.

This recipe is wonderful. Don't be so quick to say that this is not 'truly puertorrican'. I remember my uncle more than 35 years ago putting olives and 'salchichón' inside of his pork roasts. Salchichón is very similar to pepperoni (and he sometimes used mortadella too). He also used olives as well. The worcestershire sauce may seem odd, but people have been using it for a while (but we call it salsa inglesa). Anyway, this recipe is a twist from the traditional 'criollo' cooking, but it is GOOD!

I really liked this bread, the texture is very nice. But the recipe is missing flour. I ended up adding about 1 1/2 cups more. The instructions should say 'keep adding 1/2 cup of flour until it is ready...' It is also a bit on the salty side. The bread by itself is good, but putting any butter or salty spread on it was too much. Next time I am adding 2 tsp. salt, not a tbsp. I made this in my breadmaker and it came out just fine. Just pour the liquid ingredients in first, then the flour and the dry ones. I processed it in the 'sweet dough' cycle, but the regular white cycle probably would have worked as well.

I made this and it was FABULOUS. I am considering making this with other mixes such as Lemon Supreme. I understand the confusion with the 'glaze', they called it something it is NOT. This technique is used to make dessert cakes that are soaked with some kind of liquor/spirit. By all means adjust the rum if you want (it's your cake) but try to pour all of the 'soak' over the cake(remember, it is NOT a glaze). It is supposed to be a 'wet/moist' cake. Also, using a Bundt style pan doesn't help because the liquid just runs over the sides instead of going into the cake, even if you make the holes. These things will help: 1) Using one of the traditional pans where the bottom is flat (the top when you invert it) so that the liquid goes through better. Another thing that works also, no matter which mold you use: 'unmold' the cake, wait until the pan and the cake cool enough, line the pan with plastic Wrap and return the cake to it. Then pour the liquid over the cake bottom (having made holes in it). Once the liquid is all absorbed, wait about 10 min and unmold. 2) Making this the day before so that all the flavors and textures blend nicely. 3) Not cooking the liquid just until the sugars are dissolved, but simmer it a little bit longer. 1 minute more in med heat is fine. This eliminates some of the 'bite' of the rum because the alcohol evaporates. But don't overcook the liquid because you could end up with burnt sugar :-).