I liked the recommendations from Flooeyblue, so I followed her additions/ modifications to the recipe. I really like these! I was trying to find some breakfast receipes for my banana-loving 16 month old and these are perfect. I give four stars because of all of the changes to the recipe, but I since I am not an adventurous baker/ cook, I love seeing how others modify recipes.

If I had a dog I assume he/she would like them. They are a pretty healthy snack so I actually made them for myself! Clearly they're a bit dry but not too shabby when dunked in coffee or tea. I found it fun, in a gross way, to roll the dough into a narrow rod shape and stack them into little "piles".

Delicious! I added 1 Tb tahini to processor, and halved the curry, and it was perfect for me.FYI- everything went into the processor (breadcrumbs last) except onions and mushrooms, which I stirred in after every thing else was mixed.This recipe is a keeper.Thanks, Jojo!

Lots of flavor, wonderful. Used 1 1/2 # small white potaoes,cut in half and unpeeled, used cayenne (1/4 tsp)instead of pepper flakes, and it still had some nice spicy heat to it. You don't miss the butter with this recipe! Thank you.

Delicious! Made for two, and happy we have leftovers to enjoy. Thanks for the recipe.

I didn't make the rice, but the chicken mole came out great! I used chicken tenders, 2 cloves garlic, diced tomatoes with jalapeños and 2t chili powder. After tasting it, I modified it by adding 1T honey and an extra 1T cocoa to give it a darker color and more chocolaty taste. This made it perfectly seasoned and flavorful! It made a ton of food, but I will be making it again!

Thanks for the inventive recipe! Due to diet constraints, I used either fat free or lowfat dairy (FF mozzarella instead of the delicious Gruyere,sorry!) added a cup of FF cottage cheese w/ a little egg white mixed in to up the protein and served it with a bit of marinara mushroom sauce on the side. Scrumptious and satisfying.Brought the calories down to 291 per hearty serving (1/8 of 8x8 pan) and only 8 grams of fat. I loved the bechamel with the beans and tomatoes. Who would have thought?AAA+

Excellent vegetarian recipe, high in protein. To lighten up the fat content, I used 1/4 cup grated asiago, 1/2 cup fat-free shredded mozzarella, and 1/2 cup organic egg whites. I grated both 1 med zucchini and 1 med vidalia, squeezing out much of the liquid. I used 1/2 cup organic whole grain pastry flour, and 1/2 tsp Crazy Jane's Mixed-up salt. The yield was 12 2 1/2-3" pancakes. We enjoyed these as a main course with salad, homemade applesauce, french bread and a crisp Pinot Gris. Better than a restaurant! Having worked in the restaurant business 30 years, I know what goes on behind the scenes, and with a good recipe, quality ingredients, and good company, it's almost always better at home. 'Specially for vegetarians. Thanks, Sherlie! Will be using this recipe often.

This particular version of the recipe isn't as good I think as one that has you take a few tablespoons of white wine and whisk it with the mustard, and then add the butter to the breadcrumes and parmesean mixture. Dip the chicken in the wine & mustard and then the bread crumbs. That was my variation of the recipe and it was so much better!

These are wonderful as breakfast, snack or a light lunch. To make cinnamon-raisin peanut butter, just stir 1/2 cup raisins, 2T sugar and 3t cinnamon into a 16oz jar of peanut butter. Also, make sure the bread is soft and bendable.

VERY easy and very tasty! Just made this last night for my husband and I, and I listened to the other ladies and put a layer of bread crumbs on the bottom of the dish--and used butter instead of just olive oil. My husband loved it! No muss, no fuss. Definitely make sure you broil it for the last 5 minutes--the crispy crust is delicious!

I made several modifications, starting with a whole wheat pizza dough from Trader Joe's. For the sauce, I used half a can of refried beans w/ jalapenos and mixed in a few spoonfuls of spicy BBQ sauce. I used 1 can (10oz) of white meat chicken which worked well because it is shredded and spreads over the whole pizza. I topped the chicken with some red onion rings, diced red pepper and sauteed mushrooms. For the cheese, I used half fat-free shredded cheddar and half low-fat mozzarella cheese. The pizza was a little thicker and took about 15 minutes. A little spray of olive oil on top near the end crisped the cheese up gorgeously! Simply delicious!