Cambridgeshire, England

Made this for New Year's Day and it turned out pretty well. I did make quite a few modifications, though. I used 1 (12 oz?) package of MorningStar Farms veggie crumbles (same as TVP, just one less step). I didn't add carrots, peas, red pepper, or wine to the filling. After cooking the onion and garlic, I added some mushrooms as well (the rest of the stuff just seemed wrong to me - I was trying to make it closer to the meat versions I grew up with). I also didn't like the idea of putting whole tomatoes in the rolls, so I just added a can of diced tomatoes the the filling. For the sauce, I used the one from the Turkey Cabbage Rolls listed on allrecipes.com. It was okay, but it would have been better without brown sugar, as it was on the sweet side. All in all, a LOT of work, but yummy. Glad New Year's only comes once a year!

Absolutely perfect. A bloody mary isn't complete for me without the horseradish. I combined this recipe with the Wild River Bloody Mary recipe on this site. I made the Wild River mix the night before, then prepared with the rest of the ingredients as written in this recipe in the morning. Delish!

Fantastic recipe. I went a little overboard when spooning them out so they all merged together into one giant cookie in the end, hehe, but still a brilliant soft cookie taste that I'll be sure to make again.