We didn't like this. My daughter thought it was too sweet, my son asked "what's this marinated in?" I ate one piece and that was enough. Bummer because I really like pork roast. I will stick with the old garlic and rosemary approach.

LOVE LOVE LOVE these! I don't think I can eat turkey patties any other way again. I took a "sample" to work for everyone to try and they immediately requested the recipe. Delish!

Love it! I made it with Simple Whole Wheat bread from this site, left the crusts on, added a small splash of vanilla and since I didn't have walnuts, I used some sliced almonds. When I told my husband what I was making, he asked why I had to mess with Bread Pudding by putting rhubarb in it. Then he tasted it. I have been instructed to never make Bread Pudding any other way ever again.

Awesome bread recipe! Makes great French Toast and I used it to make Rhubarb Bread Pudding from this site and it was great in that too. My only word of caution comes from experience. I tried to mix the dough in my Kitchenaid mixer and, well, it was a bit too much and I had flour everywhere (which I saw coming but tempted fate anyway) You can start it in your mixer, but you will have to knead a good portion of the flour into your dough by hand unless you have a super mixer which I unfortunately do not.

Moist and delicious. I have made this twice already this summer, and with my constant supply of zucchini, I will be making it again. I made in non-stick pans with dark exteriors, so I lowered my oven temp by 25 degrees. Also, even though they are non-stick, my first batch stuck a little to the bottom of the pan, so I sprayed pam for baking on the bottom only for the second batch. Came out perfect.

We thought this was pretty darn amazing. I took a tip from another review and baked it on a pizza stone in my gas grill. I set the grill to high and left it there where it hovered around 450 to 500 degrees- it tasted just like something from a gourmet pizzeria. Browned and crispy on the outside, chewy, soft and moist on the inside. Word of advice: only double this recipe if you want pizza dough coming out of your ears. I didn't think it would be enough for a family of four as is, but doubling it I ended up with enough dough for 6 nice size pizzas- I ran out of cheese and made a garlic, olive oil and parmesan bread with one hunk of it. I ended up eating mine standing up because I was so busy cranking out the pies! Bonus: cool kitchen on a hot day.

I thought this was pretty good, however my husband didn't care for it, he thought it was too juicy! I asked him "keeper or not a keeper" and he said "not". I did bake it on a rack as others have done, and it was still a little soggy on the bottom. Oh well...

I love this recipe as-is with 1 pound of ground beef, but when I make it for my kids, I like to tame it down a bit by using only a teaspoon of chili powder and omitting the red pepper flakes- still delicious! ***EXTRA INFO*** Made this yesterday: Put 4 boneless skinless chicken breasts in slow cooker, along with seasoning recipe as I have modified it and 1 cup chicken broth. Cooked on low all day and shredded it up when I got home from work. Fried up some corn tortillas into taco shells, filled with chicken mixture, cheese, lettuce, guacamole, sour cream and salsa. YUM!

I think that these are awesome and I am having fun dreaming up different variations. For example, today I used canned apple pie filling (I pulsed it in my food processor a couple of times to make small apple pieces) and spice cake mix. Then before baking, I topped them with a "french apple pie" topping consisting of 1 cup flour, 1 T cinnamon, 1/2 cup brown sugar, 1/2 cup butter and a handful of chopped pecans (I had a lot left over, I just froze it for later use). Baked them up, cooled them, and dusted them with powdered sugar. Now I have French Apple Pie-Cakes! Yummy!

Double yum!! Used craisins like some others because I don't like raisins. Good stuff.

Yummy! I had some cake like this a few days ago at work and went searching for the recipe. I'm glad I found this one! Very moist, gooey, and chocolatey. I left out the nuts because the kids don't care for them, it was still great. The cake I had at work just had some nuts sprinkled on top. I did not have a jelly roll pan, so I just baked it in a regular cake pan that was a little bigger than a 9x13, still took 20 minutes. Also, I used Dutch Process cocoa. A keeper.

These were wonderful!! My son, a picky 8 year old, LOVED them, as well as my husband, who has requested more tonight. I sprinkled them with fresh grated parmesan after they were done and they were DELICIOUS!