I don't know that I would say that it's like tuna, I think it's better. Im not a big fan of tuna salad myself, but I do love chick peas. I drained the beans and mashed them with a potato ricer. They pop out of the skins and I thought about picking the skins out, but ended up leaving them in. I followed the rest of the recipe to a t-(almost- I don't like sweet pickles, so I ended up dicing a dill pickle) and it's wonderful. I ate it plain with a sliced tomato and thought it was wonderful. Thanks for a healthy lunch/snack option.

Reviewed On: Aug. 6, 2009

My family liked this better than the red fake stuff in the bottle. I used 1/4 c brown sugar and 1/2 cup white sugar. I doubled the amount of ketchup. We like pineapple, so I diced a tablespoon of pineapple and mixed it in, too. It had a great flavor. Great new option for chicken in my house. I ate it with egg rolls and it was great. Thanks!

Reviewed On: Jan. 13, 2009

This bread is worth the 5 star ratings everyone is giving it. I don't have a bread machine, but I do have a stand mixer. I put half of the flour and the rest of the ingredients in the mixer and combined with the paddle attachment (I have a grinder with mixed Italian seasonings/salt. I used 2 tsp of that instead of the seasonings & salt. I also used 1 tsp dried rosemary that I crushed. I also used just a bit more yeast- 1 Tbls) I mixed that until smooth and well combined. I changed attachments to the kneading arm, added the rest of the flour and let it go for 4 min or so. While the bread is kneading, I turn on the oven to preheat, but only leave it on for about one minute, then turn it off. It allows the oven to warm very slightly, just enough to help the bread rise. I punched down the dough and pushed it out to a square and rolled it up as one reviewer suggested, tucking the ends under as I put it in the prepared bread pan. As I did that, I did my quick oven pre-heat again. I did spray the risen dough with olive oil and sprinkled course-crushed sea salt on top. I sprayed it two more times during the 30 minute cooking time (at 400*F) The crust wasnt chewy like it would have been if I'd sprayed water instead of oil, but it was a wonderful color and tasted superb! I will be making this recipe monthly for sure. It's a great recipe, even if you dont have a breadmachine

Reviewed On: Jan. 13, 2009