Amazing and decadent. What a treat!

I make this all the time using different vegetable/seasoning combinations - parsnips, sweet potatoes, etc. I add the vegetables in the last hour to keep them firm and fresher tasting. I use homemade chicken stock in place of the water and throw in a few cloves of garlic as well. I prefer to roast uncovered at the end. Makes excellent gravy if desired.

My sole fillets were so tiny and hard to work with that I ended up putting the filling in a casserole dish and laying the fillets on top to cook. Also, I used fresh broccoli that I chopped myself and brown rice. I used an aged, sharp cheddar and reduced the salt to my own tastes. Tasty and very easy (and fast). I think I'll add some extra garlic next time. Definitely a great comfort food type dinner.

Excellent with the suggested addition of 1/4 cup Worcestershire Sauce. Also, I just sautéed the carrots with the onions and didn't mash them. I added frozen corn to the mix for more colour.

I baked these for 22 minutes and they came out great. Smelled lovely cooking and tasted delicious! I had to make three modifications (to go with what I had available in the kitchen): 1/2 cups of sunflower seeds instead of chopped nuts, safflower oil instead of vegetable oil and I ran out of coriander, so no coriander! Next time I think I will do the same but add the extra spice as directed as I think it would taste just as good or even better. Of note: the recipe says it makes approximately 18 muffins, but I found myself with excess batter after filling all 18 cups more than 2/3 full. I only have enough tins available to make 18, so I'm not sure, but it's possible I could have made 24 smaller muffins.

Needs less rum, but otherwise very good! I suggest leaving it up to the guest to top themselves off... then everyone wins!

Too much sugar!! Cut the sugar in half, substitute whole wheat for white flour and don't even bother adding streusel topping and it turns out great. I didn't have "pumpkin spice" so made my own blend from scratch using the Pumpkin Spice I recipe on here.

Excellent exactly as written!

This is a very nice dish and is not time-consuming or difficult to make.

It really is good! As recommended, I added a 1/4 cup of wheat gluten. I also don't have powdered milk, so I just substituted 1/4 cup of 1% milk with 1 cup water.

Not a bad recipe, but WAY too salty.

I thought this was a good and easy way to make turkey interesting.

I found the rosemary a bit powerful the first time, so I made some alterations (thus the four stars). Instead of Italian seasoning and 1T dried rosemary, I used 1 teaspoon each of fresh rosemary and fresh thyme and 1 tablespoon of freshly chopped chives. This pairs really nicely with cheddar cheese and/or chicken as a sandwich filling.

We loved it (adults)! I didn't have enough time to marinate it for the full hour though - just 30 minutes. It was still excellent and I am looking forward to a full hour next time!

I made this exactly as directed and ended up making a second loaf the next day! The sunflower seeds and flax seeds really "make it."

I added a bit more vanilla and rolled in icing sugar, not flour. They are amazing.

Since I tweaked this a bit, it's four stars - but with the changes it's a five star recipe. I baked the squash first (cut in half,rubbed with butter, face down, one hour at 375F). I omitted the potatoes, added some fresh garlic and ground nutmeg. I used a splash of half-and-half cream mixed in at the end. It was so delicious!

This is my favorite way to eat tuna these days. I never have sour cream in the house so I have omitted it each time I have made this. It is wonderfully light and tasty and I highly recommend it.