I did not enjoy this recipe, and neither did my husband who always wants me to cook beef more often. It was very bland (even with the added pepper and cayenne that another reviewer suggested) and the tomatoes did not go well with this dish at all. I had to sprinkle with a lot of salt just to be able to enjoy it even a little.

Reviewed On: Sep. 11, 2008

These are perfect as is. They taste just like Cinnabon. I usually make them the day before and refrigerate them. I let them rise for about 45 minutes in an oven that was heated to warm and then turned off. Great recipe!

Reviewed On: Feb. 12, 2008

The perfect traditional stuffing. Everyone raves about it, and I have been asked for the recipe more than once. It is easy to make, and is pretty good as is, although I add a bit more bread than the recipe calls for.

Reviewed On: Feb. 12, 2008