"I only made the pumpkin bread part of this recipe. I added 2 very ripe smashed bananas, some chopped walnuts and reduced water to 1/4C. Made individual cakes in the Williams-Sonoma mini-bundt pan which makes 6 total. Took about 30 minutes to bake. Wowed everyone! ""

"I followed the recipe as directed. I put the breasts in a smaller dish so the sauce came up to the top of the skin (so the skin would still crisp). Baked for 40 minutes then I drained off most of the sauce into a small saucepan and reduced it.(The breasts were still in the oven at a lower temp). It really concentrated the flavor. Made jasmine rice and served each breast over the rice and spooned over the sauce. Really easy, delicious and the variations are endless. Would like to try this with jumbo shrimp or the halibut that is at the fishmongers. Thanks Ina!"

"This recipe is not how it was prepared on the show. No blender is needed. I made it with 2 cans of Goya beans, 1 pinto and 1 small red. I sauteed onion and a drained can of Rotel tomatoes to soften the onion, then I added the beans and their liquid. Let that simmer for a few minutes and then got out my trusty potato masher and mashed to the consistency needed to coat the tortillas. (I also added the mexican oregano and a mixture of latin spices to the beans.) This was ready in about 30 minutes and it was delicious. I would hate that people would look at this and think it is too time consuming. It isn't with some shortcuts that do not affect the deliciousness of the dish. Muy Bueno!"