Tasty. I would double the sauce next time though, as it seemed a bit dry. As well, a bit of ginger might be nice.

The only thing I would change next time would be to cut the frosting in half and thin it with milk, then drizzle it over the rolls. It's too thick and there's too much of it for our liking. Really overpowers the rolls.

Very good. They tasted and look much like the ground beef burgers I make (same sort of ingredients!) I will make them again.

Moist and delicious. Four stars only because I used an extra tablespoon of cocoa (maybe will try even more next time), left out the cinnamon & cloves, and used applesauce instead of the oil. When he saw me mixing this up, my husband said "I'm not eating that." He tried it, loved it, and took some to work (where it was much enjoyed!)

If I was making a lot of these for kids I would use this method. Otherwise, I'll use the grill.

I really like this. My husband, who loves barley in soup, thought it was only so-so. We both agree it's on the bland side. I'll make it again, but I'll add some garlic and thyme. Mine took about 45 minutes to cook.

Soft, light, and delicious with a crisp crust. I replaced 1 cup of flour with multi-grain blend flour. Sliced nicely, too.

This cake does taste good, and it's moist like carrot cake. I made it as written, except for the raisins. Next time I would follow another reviewer's advice and shred the tomatoes: I diced the tomatoes into small 1/4" pieces, but that just meant I had little gelatinous whitish-green bits in my cake. One kid made a "booger" comment, lol. The cake isn't as dark as, say, a chocolate zucchini cake, so those bits were obvious. I didn't find the tomato bits to be salty at all. Just be sure to rinse them well. I would make this again, with the addition of some other spices, such as ginger and cloves.

I had bananas in the freezer, and sour cream a day past its 'best before' date, so I decided to try this recipe. This was the best banana bread I've ever made! So moist and the flavour was just right. I don't have 4 loaf pans, so I made 2 loaves and a bundt cake. I used flax seed meal & water instead of eggs. I could take or leave the cinnamon-sugar coating, but my husband definitely liked it.

I made this recipe as written, except for using winter squash (in place of pumpkin), applesauce (instead of oil), and flaxseed meal/water (rather than eggs). The muffins turned out really well. However, I would agree with some of the other reviewers: Even though some of the cranberries were super-tart, I still found the muffins on the overly sweet side.

I made this recipe as written: it was edible, but really bland. The egg part of the coating was sort of like the underside of chicken skin. The directions seemed fussy for this type of recipe, too. Far simpler to bake uncovered at 425º for 25 minutes. I'll stick to using a very thin coating of low-fat mayo (instead of the egg), and a more seasoned crumb coating recipe. I do appreciate the use of flax seed meal in this recipe, though. I will add flax seed to my usual recipe. Thanks for that :)

I used olive oil instead of margarine, and added a bit of flax seed for the health benefits. I will make this again.

Delicious, soft, and such a pretty colour! I used kabocha pumpkin/squash that I baked and mashed a couple days ago. You cannot taste the pumpkin - which is a plus, as my husband likely wouldn't eat them otherwise. They're more of a conversation piece ;) I made 1/2 of the recipe, so I could use my bread machine to make the dough. The rolls were huge! Next time I would make 24 rolls from a 1/2 recipe, rather than 16. I will make these again, but as round pan rolls, rather than crescents.

Very tasty. I made this with very juicy high-bush berries and a full top crust, so I increased the cornstarch to 4 tbsp and cooked it for an hour. My photo shows the pie after cooling at room temperature for 4 hours: holding together nicely, but still juicy! My berries were on the tart side, but 3/4 cup sugar made the pie sweet.

Very good! I ended up with 11 "firecrackers", so I guess my tablespoons were generous. The chile paste I used was actually "Chile, Garlic & Ginger" paste. I really appreciate how much better these are for you than deep fried. Great with plum sauce. Will definitely make again!

I made 12 muffins and an 8" square cake with this recipe. The muffins took less than 20 minutes to cook. We ate the cake the next day: it was wonderful!! Moist and tasty. I used about 3 cups of frozen blueberries, rather than 2.

It was edible but too tart for us. I may have liked it more with half the lemon juice, but I don't think I'll try making it again.

Soooo yummy! Light and crisp and garlicky! We kept munching them before they made it to the salad.

This was good. Very simple to prepare, nice flavour. I would make it again.

There were so many reviews where people changed this recipe drastically, yet so many others where people made the recipe pretty much as stated and loved it... what to do? I decided to try it as written. (It was hard not to add onions and garlic!) That being said, we found it to be fairly bland. Not bad, mind you, just on the bland side. We will eat the leftovers no problem; it is good. However, if I made this again, I would spice it up. I didn't have any spill-over in the oven, but I did drain off A LOT of liquid when it was done. (It was definitely moist!) As well, I cooked the loaf for 1.5 hours. (The internal temperature was only 160ºF. A few similar recipes I found online said it was safe to eat "when the juices run clear", rather than waiting until 180º.) I probably won't make it again, only because 12 ounces of cheese (even reduced-fat cheese, which I used) adds a lot of fat back in, sort of negating the whole purpose of using turkey in the first place.