Interesting and tasty! I used 3 cups total of grated zucchini and carrot, one minced garlic clove, 1/2 cup italian breadcrumbs, and a mexican cheese blend instead of parmesan. I then topped it with grated parmesan. I also added italian seasoning, some red pepper flakes and cumin. Oh, and I didn't use nearly as much oil as per other reviews. It did not cut up as a pie, per say, but since I didn't use the baking mix or as much, no wonder. It was a tasty veggie meal nonetheless. Something I will do again!

Wow! Super sweet but something that I will be taking to potlucks this season.

Whoa nelly! I used a double boiler for heating the milk. Instead of whisking the milk mixture into the eggs and then back into the double boiler, I just tempered the eggs with about 1/2 cup of the milk mixture, then whisked that into the double boiler. And I used one cinnamon stick instead of ground cinnamon and a little allspice. It was pretty strong last night. I can't wait to see how it ripens. So next time I will definitely cut down on the rum. Oh! And I did have a milk curdling problem in spite of using a double boiler and constantly stirring, so I just poured the milk mix into the blender and kept it running while I added the rum and cream. Update! I tried pumpkin pie spice this time around and did use less rum...perfect!!

I _may_ try this one more time, but only when I can get baby spinach again. I used a 16oz bag of frozen and it had an odd taste to it. Maybe because I am only accustomed to baby spinach. As per other reviews, I also only used 2 cups of cheese, an italian blend. I carmelized my onions, added minced garlic and one chopped portabello head. I also added a few extra spices to it. I gave this 3 stars because of the potential, but I really couldn't eat much as it is now. But again...I think the frozen spinach is my issue.

Not bad. A little too much cumin I think though...and I love cumin! I used one can of peas plus a can of diced tomatoes and let it all simmer a while until the cauliflower got nice and mushy. I have better ways of fixing cauliflower, but I may try this again since it was very easy.

Not bad! I simply grated and chopped my veggies until I had 4 1/2 cups total. Instead of potatoes I chopped one portabello cap. That added a nice flavour. I also added a touch of curry and cayenne and did not add salt since I salted the zucchini and carrots. Also, I baked them for about 10 minutes at 350, then flipped them over half for another 10. Something I will do again!

I loved it! I carmelized one large onion in olive oil with some minced garlic, then added the chicken (skinned split chicken breasts). I did not dredge the chicken in flour (unwanted extra calories). I then added fresh mushrooms and chicken broth instead of water. I doubled the amount of broth and added some pepper flakes for a little kick. I added a cup of rice to cook in the broth with the chicken and let the whole thing simmer for about 20 minutes. Mmmmm...Okay, so I guess I've changed the recipe a lot...but it is a great base to start from!

Yay! Easy to make and tasty! Thanks!

Easy to make. I sauteed a small green pepper, one jalapeno, 2 cloves of garlic, and the onion. Then I added everything else plus some chili powder. Next time I may add cumin. I did not use the hot sauce since I added a jalapeno. Oh, and I only used one cup of breadcrumbs instead of 1.5 cups of saltines. As another reviewer noted, it was pretty thin in an 8X8 pan, so next time I will form a loaf like a meatloaf. Worth trying!

Pure comfort food! Of course I made a lot of changes based on what I had, personal preferences, and previous reviews: 1) Add cumin, sweet spanish paprika, and italian seasoning to the cheese mix, 2) Used one can of black beans and one can of refried beans, 3) Added 1/2 can of corn, 4) Used one large tomato instead of tomato sauce, 5) Made half a box of rotini and just mixed everything together before baking, 6) Used 2 cups shredded mexican cheese blend. Mmmmmm....

This was good. I skipped the roux, but sauteed some minced garlic cloves and minced onions, then added the broth. Homemade chicken broth, no less. And I used evaporated milk instead of half & half.

I liked it. I only used 2 jalapenos instead of 3 as called for! In my laziness, I did not cook the lentils separately. I sautéed the veggies and at the point where you are supposed to cook down the tomatoes, I just added my lentils and chicken broth (instead of the water), brought it to a boil, then let it all simmer together for about 40 minutes. And I only used one medium sized onion instead of 3 and 3 large cloves of garlic instead of 6...whoooa!

This was just okay. It was a pain gutting the eggplant. And the cooked eggplant did not have that nice sweet flavour that roasting gives it. I will try again, but will cook the eggplants longer and slower next time. Oh...and I used about 15 oz fresh tomatoes...mmm...fresh tomatoes...

I followed the tips of other reviewers and 1) halved the butter, 2) used a touch more than half the sugar. I also used one large fresh jalapeno instead of canned chilis, one can of niblets instead of creamed corn, and 1 cup of a mexican cheese blend. Mmmmmmm.....it compliments chili perfectly.

Good! My only change was to use chicken broth in place of the wine (I just didn't have any) and use ground turkey instead of beef & pork. I formed patties out of the meat and froze them individually. Fried some up yesterday, topped with some cheddar cheese and MMMMMM....! Thanks!

Good!! I did not use the bacon bits. I cored my jalapenos instead of halving them, then blanched them for about 4 minutes. I then used the ziplog baggie trick to pipe the filling in, used toothpicks to put the pepper tops back on, then moved on to coating the peppers. The coating part was time consuming and annoying, but oh well. Finally, I baked them at 350 for about 40 minutes instead of frying. They were tasty! Thanks!

Easy - yes. Way to use up garden veggies - yes. Will I make it again - nah. It was easy to do and was beautiful coming out of the oven. But even though I kind of figured it would be bland and therefore added spices to i, it was still pretty bland once it was all said and done. And it was really watery, and I didn't add that cup of water! Thank you, but not a keeper for me.

Not bad. Definately easy to make. I agree with a previous reviewer who said it tastes like pizza. I added a jalapeno for some spice, fresh herbs, about half the amount of breadcrumbs, and a mexican cheddar cheese blend instead of regular cheddar.

Okay. It pretty much tasted like french toast. I will continue to look for another recipe.

Tasty! I skipped the potato layer and added some chicken andouille sausage to make it more of a meal. Thanks!