A great way to use up leftover chicken!

It worked really well for me! Made a few substitutions (used all white rice flour, replaced millet flour with more garbanzo bean flour, used brown sugar instead of honey, used almond milk, and used two eggs instead of the egg plus egg whites). Still turned out well, and it looked really good, too! The bread is soft yet strong enough to use as a sandwich bread, and was quite tasty. Not crumbly at all. I did not use a bread machine but just mixed with a hand mixer, allowed the dough to rise for one hour in the loaf pan, and baked at 350 F for 50 minutes. Definitely a keeper.

Easy and tasty! Dinner was ready in no time. My only changes to this recipe were: I had more ground beef and rice than the recipe called for (and no turkey), used an entire green pepper, and made my own chili powder (equal parts garlic powder, cayenne pepper, oregano, and ground cumin). Yum! Will make again.

Perfect small roast for Christmas dinner with the following changes: Used a 1-kg (2.2 lb) prime rib roast, all the garlic but only 50% of all other marinade ingredients, roasted 460 degrees x 7 min, then lower oven temperature to 325 x 1 hour.

It was OK. My fiance found the balsamic taste a bit too strong.

Excellent recipe. I didn't have whole wheat flour so I substituted all all-purpose flour instead. It turned out great, even though I used 1 cup sour milk (1 tbsp vinegar in a liquid measuring cup, filled to the 1-cup line with milk) for each cup of buttermilk. I even used skim milk. For one of the loaves, I replaced 2/3 cup of flour with All-Bran cereal, and added cinnamon, vanilla, nutmeg and ground ginger. It was nice, kind of like a fat-free bran muffin. Such a simple and easy recipe on which you can base all kinds of different quick breads! Best of all, it's virtually fat free and has no eggs. I made it for breakfast this morning because I ran out of store-bought bread and eggs, but I will definitely make this again.

Loved it! Took other reviewers' advice: I served it with plain yogurt mixed with cilantro and lemon juice, and I added a little chopped spinach along with the cilantro--I am so glad I did. Thanks for the great recipe and reviews!

I substituted the milk with water, because I didn't like the idea of keeping milk at room temperature for days. The recipe still worked great--I even used pancake syrup instead of corn syrup (because the supermarket was sold out). Just play with the amount of sugar to achieve the desired consistency.

Yum! Only changes I made were (based on some of the most popular reviews) to mix the ketchup and brown sugar and pour as a glaze on top near the end of cooking time, add a bit of Worcestershire sauce to the glaze and the meatloaf, and add about fresh minced garlic to the meat. Will definitely use this recipe again!

Testament to the versatility of this recipe - it still tasted HEAVENLY despite poor-man substitutions/eliminations. Replaced shallots, Arborio rice, wine, chives, and butter with items on hand--an onion, regular white Jasmine rice, dry vermouth, freeze-dried chives, and margarine. Eliminated mushrooms and sea salt. Minimized fats (for health reasons). Otherwise followed directions faithfully. Even with these blasphemous changes, the recipe still succeeded. That speaks volumes about this recipe. **NOTE: I have also tasted this recipe exactly as it was written--it deserves 6 stars.

I just used this recipe for the tzatziki sauce. It tasted authentic and fabulous! I think it was the best part of my Greek-themed dinner.

These were a hit with my hard-to-please husband! The best part was how simple they were - no eggs and few ingredients. For all you other Canadians who buy condensed milk in 300 ml cans, here's the my slightly-reduced converted recipe (I was still able to make 2 batches: 1 dozen larger macaroons + 10 smaller macaroons) 1/2 c. flour, 4 cups coconut, tiny pinch of salt, one 300-ml can sweetened condensed milk, 1.5 tsp vanilla extract.

Yummy and authentic-tasting!

Just as Sue said, a simple, yet very tasty cake. I love it! I made it exactly as directed and it worked out beautifully. I frosted it with a chocolate frosting (a bit of margarine, vanilla extract, corn syrup, some cocoa, and added icing sugar till the right consistency). This will be my go-to recipe for a simple quick chocolate cake (and we're not vegan either)!

Yum! Made exactly as directed, except for omitting the butter, and was as tasty as expected.

Followed the recipe to a T. The cookies tasted exactly as sugar cookies should! It certainly helped to chill the remaining dough as you work with a single batch of a half dozen cookies--at room temperature the dough becomes too soft.

Healthy and nutritious! I use this plain oatmeal muffin as a good standby for breakfast whenever I run out of bread for toast. An excellent base recipe to add to. I sometimes add chocolate chips and pecans to some of the muffins (making those more tasty but less healthy).

I thought these were good, but my husband didn't care for them. The cheese taste was too much.

This worked very well. Like others, I used a prepared graham cracker crust, and I doubled the amount of cinnamon. I even used light condensed milk because my grocery store was sold out of the regular.

Delicious and simple! Will never buy canned cranberry sauce again.