Love it. Been doing this for years without the butter and in the toaster oven. Having melty peanut butter squeezing out from between two slices of toasty bread is wonderful.

Reviewed On: Sep. 9, 2009

Oh oven, why hast thou forsaken me? What was supposed to take 40 minutes to cook took 1 hr 20 minutes (when I usually don't have more than a 5 minute time discrepancy between my oven and stated cooking times). Ultimately, there was still a patch that wasn't quite cooked through, and 1/4 of the cake fell apart when I tried to flip it. Glad I lined my springform pan with tin foil - it was a juicy mess. I give it 3 stars on taste, but it loses the other two for messiness and not turning out 100%.

Reviewed On: Aug. 26, 2009

Amazing soup! I made very few adjustments in ingredients to match my personal taste. This one's definitely a make again - Bravo Jamie! I just want to point out that because so many canned ingredients are being used here, a serving of this soup and a can (which is regarded as approximately 2 servings) of Progresso Minestrone soup are not too far off. True, making it at home allows us to include a lot more vegetables than the canned soup, but let's not fall under the illusion that this version of Minestrone is so much healthier than we can find in a can. Calories: Serving of Jamie's soup - 232 Can of Progresso - 220 Total Fat: Serving of Jamie's soup - 8.3g Can of Progresso - 4g Saturated Fat: Serving of Jamie's soup - 1.4g Can of Progresso - 1g Sodium: Serving of Jamie's soup - 1267mg Can of Progresso - 1920mg Carbs: Serving of Jamie's soup - 32.1g Can of Progresso - 38g Sugars: Serving of Jamie's soup - 12.1g Can of Progresso - 4g I'm still a fan of this recipe, and I think that the benefits of having the chunky fresh vegetables in the soup outweigh the higher sugar and fat content by a longshot, but some people on restrictive diets may not agree.

Reviewed On: Mar. 23, 2008