I'm not a baker, but this was fantastic & easy to make. The first time I used dried cranberries & added a small bag of chopped walnuts. I also used the zest of an entire large orange. It was gone in no time flat!

Reviewed On: Nov. 27, 2011

This was very good, but I made changes the second time around. I omitted the celery (which I hate), but added grated carrot & zucchini (about 1/4 c. each). Omitted the basil & used poultry seasoning instead. Used ketchup instead of the tomato soup, which I felt made the meatloaf too moist. These changes may not suit everyone, but friends & family loved it, even those that thought the turkey might be too dry.

Reviewed On: Nov. 18, 2011

Thanks for providing measurements. My mom was a "pinch of this, handful of that" type of cook, so I never had a consistent recipe. A couple of suggestions: Once the dough comes together, pinch them off in to equal-sized balls. Rub a small amount of oil on them, then place in an oiled bowl. If you have a gas stove, place the covered bowl in the oven (don't turn on the oven) and let sit as described. The oil prevents the dough from getting too sticky, and the warmth makes them lighter in texture (almost like rising bread) and more pliable. Make sure that you also flour the rolling pin to prevent the masa from sticking. You may also need to gently stretch the margins of each tortilla prior to cooking, as they tenf to shrink a little. Again, great recipe! My non-Hispanic friends are drooling already!

Reviewed On: Apr. 30, 2011