My first time making a stuffed pepper and it was simple as can be! Came out great. I opted for a longer baking time rather than pre-boil the pepper because I like to give all the flavors time to meld together in the oven. Used tomato soup instead of sauce. Topped the pepper off with cheddar cheese. Delish, I will make this again.

I made this as a Thanksgiving breakfast bread. It is so moist and the flavors are wonderful! I used Craisins and also added chopped walnuts and everyone loved it. I didn't have the size bread pans indicated by the recipe but it fit fine into 1 pan 9 1/2 x 5 1/2 x 2 1/2. Will be making this again!!

I was a bit underwhelmed by this but I think it was because in the Thanksgiving whirlwind of cooking, I forgot to add the cheese on top. Without it, the dish is a bit bland but I fully intend on trying this again sometime with the cheese. My family did enjoy it so I suppose I can't really complain!

Everyone absolutely RAVED about this! It was so flavorful and the apple-cider vinegar gave it a nice twist (but I only used 1/3 cup). I loved that it wasn't just cranberries, the other fruits gave nice textures and the apples balanced out the tartness of the cranberries. I used whole cranberry sauce instead of fresh cranberries and it turned out fine, I just had to boil it down longer because of the extra fluid. Will definately be making this for future Thanksgivings!

Really loved this cake, as did the rest of my family. I added 1/2 cup of Craisins to the batter because I wanted more cranberry flavor and it turned out great. The frosting is very soft but all I did was leave the cake in the fridge until I was ready to serve and the icing firmed up just fine.

This tasted great; I made it as a Thanksgiving desert. It was very delicate and tended to fall apart when I served it but no one seemed to mind! I made a simple syrup with brandy to pour on as a sauce and everyone loved it. I would make this again.

I stuffed a confetti squash and put this out as a pre-meal dip with crackers and celery on Thanksgiving. Everyone liked it. An easy dish with a nice presentation.

This was AMAZING!! The flavors were so well balanced and the different textures were wonderful. I will definately be making this again!

This was delicious! I replaced the shortening with butter but I actually liked that the cake was not as sweet as the rest of it. I put sugar in the whipped cream and dusted icing sugar over the top before serving, which provided some more sweetness. I also experimented with putting a layer of good strawberry jam (like Bon Maman or something homemade) in between the two layers of the shortbread, which added some more sweetness as well. Will definitely keep this in my recipe box!

Wonderful recipe! I used 3/4 cup of butter (didn't have shortening) and it was fantastic. They did not spread too thin during baking. However, I used two different types of cookie sheets--one that is a normal flat plan with non-stick paper on it, and the other was a silpat silicon cookie sheet. The silpat batch came out thinner, but still delicious and totally soft and chewy. I'll definitely make these again!

Pretty good. I missed out the fish sauce (we're vegetarian) and broccoli, and added pak choi & baby sweetcorn. Also, I didn't liquidise. I grated the lemon grass on a very fine grater. Good strong well developed flavours.

Very good, but i found it a bit hot. OW! Just a tip, i couldn't find any black or garbanzo beans anywhere, so I used more kidney beans and some black eye beans.