I made this recipe as stated, but kept it veggie-friendly and didn't add the beef (I did add the sauteed onions to the pasta sauce though). I tossed the ziti with the sour cream as others had noted. We were able to comfortably feed 7 adults, with a salad and garlic bread on the side. It's a great recipe for a mild audience, but my husband and I had to add a lot of crushed red pepper to ours to make it palatable.

We loved this recipe. I mostly followed as written, substituting the chicken broth/bouillon with their veggie counterparts. I followed the excellent guidance of others and cooked the rice/onions/garlic first. Per suggestions of others, I added 2 cups of broth (not 1.5) that I had brought to a rolling boil & added lime juice as well. My husband and I love spicy food, so we added 1TB of Cumin and 1TB of the homemade Taco Seasoning from this site. I cooked it for 20 minutes, on low, and let it sit around for another 10 minutes. This will become a new staple, thank you.

Excellent recipe! I had a box of Quinoa sitting in my pantry for months and decided to try it today on a whim. I followed the main directions closely (but used 2 cups of veggie stock, not 3 cups of water). The veggies that I picked were green peas, corn, steamed asparagus (leftovers from a previous meal) and garlic. I added the cumin and oregano as well (though a lot more of both, per my tastes). I was shocked at how good this was. I think that cooking it in stock gave the quinoa a delicious flavor. Thank you!!

Fantastic recipe - only thing I changed was replacing 1 cup of sugar with brown sugar. The bread was moist and delicious. We stored 1 loaf in a brown paper bag, which helped retain the life of the bread, and froze the other loaf.

Excellent recipe. Used only 1/2 cup of oil. Substituted agave nectar for the maple syrup. Didn't have the oat bran, but tossed 1/2 cup of ground flax on top of the granola as soon as it came out of the over. Baked for 20 minutes at 300. Made one batch with Craisins and one with Choc. chips - both were delicious. As other reviewers said, it is key to let it cool for 20 minutes or so. Mine came out of the oven a little chewy, but within 20 minutes, the granola was delicious and crunchy. Thank you!

Excellent recipe - my brunch guests loved it. This is my first quiche, and I am so glad that I used this recipe. I used two regular pie crusts, pre-baked them, divided the spinach mixture into each one, and poured the egg mixture equally on top of each one. I did drain the spinach and mushrooms very well, pressing them against paper towels. The only deviation was to use 1.5TB of butter. I will be making this again.

This recipe can be used as a great starting point for various tastes. I love very spicy, flavorful dishes and ended up adding a lot of spices to suit my taste. I added salt to taste, 1 tablespoon each of black and red pepper, 1 teaspoon garlic powder, about 1/2 tablespoon basil. Like others, I cut out almost all of the olive oil and substituted w/milk. I sauteed the spinach (frozen) with 1 onion. I also used only 1 egg. We used about 1.5 packages of the cheese - I thought that 2 full packages was just too much. But with these changes, we found the result to be delicious. It made about 6 adult sized servings.

This was my first attempt ever at homemade biscuits, and they turned out beautifully. I did forget to add the sugar, but they tasted great otherwise. I rolled the dough out to a 1.5 inch height and baked them for about 9 minutes. Easy to make and very delicious. Thanks!!

Excellent recipe. Like others, I substituted WW flour for white flour and brown sugar for white sugar. I also cut the oil in half by using a 1/2 cup of oil and a 1/2 cup of applesauce. Finally, like others, I used 3.5 cups of zucchini. For ease in packing lunches, I like making muffins. The batter amount was perfect for 24 muffins. I kept the oven temperature the same, and they were done in 20 minutes. Excellent recipe!!