This was good. My 15-year-old went wild for the apple/onion mixture and didn't eat his sausages. He wanted to know when we could have it again.

This was really good! I also added some green pepper that I had around, but otherwise made the recipe as written. Ground turkey around here seems to be available in 20-oz containers, rather than a pound, so I just added a little more of the sauce and spice ingredients. We did agree that it could have used a little heat, as some other reviewers have suggested. Next time I will add some Tabasco or a chile pepper.

This recipe was great for a lot of reasons. It was incredibly flavorful, and the taste just improved as leftovers and after freezing. It's low-fat, low calorie, high fiber, and packed with vitamins. It's easy to make substitutions using what you have on hand. It's cheap! I made this for my book club when we met after reading "Three Cups of Tea," which takes place in Pakistan. Since there were 10 of us, I doubled the recipe and hoped it would be enough. It made a HUGE amount of food. What was supposed to be 8 servings turned out to be closer to 20--though it was served as a side dish. Even if I had only made a single recipe, it still wouldn't have fit in a medium saucepan! I followed the recipe relatively closely, with probably a little extra on the spices. The next time, I plan to try yams instead of potatoes. I served this with Pakistani Spicy Chickpeas from this site, basmati rice (cooked in a rice cooker with 3 whole cardamon pods, some turmeric, and a pinch of saffron), and frozen naan (Indian bread) from Trader Joes. I love Indian food, and this was close, but a lot less greasy. Do check out the detailed nutrition information on this recipe. I am in awe that anything that tastes this good can be so good for you!

My picky 17-year old ate this up, including the vegetables, which is highly unusual. I only had an hour to marinate, so I did it at room temp. I used fresh ginger and a couple of fresh peaches (with a 1/2 c of water for liquid) that needed to be used up. I also added a tablespoon of Hoisin sauce. I served this over rice cooked in the rice cooker with chicken broth and a teaspoon of Chinese 5-spice powder.

I've made this twice now. The biggest issue is that short ribs have a LOT of fat. The second time I browned them and soaked the fat off with paper towels before proceeding with the recipe. It really helped cut the grease. Other than that, the flavor is delicious, the beef just falls apart, and it's a good recipe.

My family enjoyed this! I used a larger roast, added some tomato paste and water to make up for needing more sauce. I also added some red wine, and did the spices at abut 1.5 times what is suggested. I didn't have a crock pot, so I cooked it on the stove for about 3 hours.

This was great! I put a mixture of lime juice, crushed garlic, salt and pepper and a couple teaspoons of curry under the skin and inside the chicken. Also put the leftover lime skins in the cavity, which really helps to keep it moist. I used yam, potato, carrot, mushroom, apple, and a bit of asparagus. Tossed the veg in olive oil, salt, and pepper and roasted at 400 degrees in a separate pan as suggested by another reviewer. It was getting late, so I popped the chicken in at 400, not long after the veggies. When the chicken reached about 140 degrees, I took both pans out of the oven. I put some sauce on the veggies, put the chicken on top of the veggies (breast down, but I think I would flip it to breast up next time), and coated everything with the rest of the sauce. I turned the heat down to 350, and cooked the bird and veggies until the chicken reached 180 degrees. I let it sit for 10 minutes and carved it. I was able to serve the veggies right out of the pan I cooked them in. My kids ate every bit of moist, flavorful meat on a 4-pound bird. I put the carcass, leftover veg, and sauce into a pot of water for soup. I'm betting it will be great broth for a Mulligatawny soup. With the 400-degree roasting, both the chicken and veg were perfect, and done in less time than I expected.

This was great! I read all the comments and made some adjustments. Everyone loved it and we ate every drop. I used some frozen homemade chicken stock that I had made from a whole chicken baked with a Mexican rub under/on the skin and lime juice under the skin/limes inside. I think the Mexican stock really made a difference.

We had this for Christmas dinner, and indeed it was less salty than most hams. We found that it took 2 hours to get warmed up though, which really delayed Christmas dinner. If we make it again, we'll let it warm to room temp before putting in the oven. Then, I think it would take about an hour. We had a bit of trouble getting the brown sugar and pineapple to stick to the ham as one side was very steep. It all worked out fine, though. We enjoyed it for dinner, for several sandwiches, as leftovers, and as ham/bean soup.

This was great! It really perked up what could have been a very dull tuna sandwich. We've made this a couple times now. It seemed dry, so we have added extra mayo and pickle relish. We're had it both cold in a sandwich and grilled with cheddar for a tuna melt. It was delicious both ways. Add a piece of fruit and some soup, and you have a nice dinner.

I don't particularly like raw coconut, so I substituted a half-cup of light coconut milk for part of the water. It gave it a good flavor, but was a little heavy. I think 1/4 c would do it. The rice also wasn't quite done after 30 minutes, so next time I would add a bit more liquid and cook longer. I really liked the unusual flavor, though, and will try it again.

My husband and I really enjoyed this. We were cooking out of the pantry, so we used a can of chicken, which turned out to be fine. I also had some chicken stock on hand made from a chicken roasted with Mexican spices. We also added a small can of mild green chilis. We were glad we did as it kicked up the flavor a bit. I'd add more spices and chicken stock next time. The best thing about this recipe is that it can made with ingredients ready to hand or leftovers.

We've made a number of beer-can chickens, so I spiced this one up a bit. It turned out great and was probably the best one we've ever done. I made a basic barbecue rub (paprika, salt, pepper, brown sugar, onion and garlic, etc.) and added a bit of chile powder and cumin to the rub as I thought the Mexican spices would go well with the lime juice. I loosened the chicken skin (just dig your fingers in), put the rub under the skin and on the skin, and poured the lime juice under the skin and into the cavity. I stuffed the lime skins in the cavity as directed. I let it sit in the refrigerator for an hour to let it soak up the rub. I opened a can of Really Cheap Beer, poured some out, added some of the rub to it, and lowered the chicken onto it. (We have one of those handy beer can holders from Bed, Bath and Beyond or Linens and Things. They really make the whole process a lot easier.) Instead of putting it in the oven, I put it on our gas grill, set for indirect cooking, and cooked it until it reached 180 degrees--about 2 hours. The skin looked really dry, but the inside was very moist and tender. Delicious!