Didn't have quinoa, so I used bulgar wheat. I used fresh corn off the cob-raw and had only a little cilantro in my garden so I added oregano and thyme. Also added fresh tomato chunks. This was fantastic. Used as a main dish meal and it felt so good and healthy! Delicious flavor!

Reviewed On: Sep. 3, 2009

Very good cake, extremely moist. I followed the directions exactly. A couple things should have been mentioned in the recipe. First, you cannot fit all batter into a bundt pan-it almost overflowed and when flipped onto a platter it didn't look as good because it had baked out of the pan and looked flat and odd shaped on the bottom. So, do not use all batter for this cake. Secondly, it didn't say to let it sit for 10 minutes or so before you flip and glaze. A hot cake cannot come right out of the pan. Let it sit for awhile and then glaze it. If you want to fit all of the glaze on you will have to brush it on until it all soaks in. Great flavor overall. The texture seemed a little too soft to cut nice.

Reviewed On: Mar. 24, 2009

These were terrific! I made a couple of adjustments based on other reviews. I added 1 lb ground venison; used the tops of bell peppers and minced them and added; instead of just rice, I used a box of Jambalya Zatarains I had on hand and I used a mexican cheese blend. This dish really has complex, interesting, international flavor. Excellent! Thanks for a new fav!

Reviewed On: Jan. 11, 2009