In a word awesome, Absolutely worth the time! I recommend that if you have a small clay cooker to use it for this bread. But it only made one large loaf in the romertopf (clay cooker).

This is very good if a little thicker than I was hoping for. More like a stew than a soup (even with extra water added). I added a little powdered cayenne and chipotle pepper since I didn't have any whole peppers. I also added garlic. Everyone loved this soup/stew! It goes especially well with Rye Beer Bread. Yum!

Spicy salmon! I love new ways to flavor my favorite fish! I will be making this again.

Good treat. Not particularly healthy but perfect for the fried fish cravings. Great to use for fish sandwiches with lettuce, tomato, and plenty of malt vinegar.

Super yum! This is great was to dress up a salmon flay.

I was nervous about what my husbands opinion about this would be. No fear he really liked it. In fact I think that he liked it more than me. The only complaint was that I over reacted a little to people who said that it was too soupy after cooking. My came out a little too dry. But the flavor and texture was still very good. I really recomend using the whole wheat pie crust.

This was sooo yummy! This was better than the Thai peanut dishes that I've had at restaurants. Try using rice wine vinegar if you can. I think that it adds more authentic flavor.

This is delightful! Absolutly worth all the effort and time involved.

This is a very nice way to spice up plain old green beans. I had forgotten to add the salt and pepper and it was still wonderful!

This has been the only way I have been able to get my husband to eat fresh green beans. He usually will only eat canned. (He's wierd!)This has become a favorite in our house and appears regularly on the dinner table. Thank you for this wonderful way to dress up this wonderful bean!

Hmmm these were okay but not what I wanted. I think that these should have been a little sweeter and choicolatier. I didn't use the muffin liners but I highly recomend them to anyone who wants to make this as the chocolate chips will carmelize to your pan greased or not.

My friends and I thought that this was good but my hubby dosen't care for it. I doubled the spice as suggested. I also added a 1/2 cup of chocolate chips with the nuts and rasins. I would bake this a little longer as 25 minutes wasn't quite long enough. The center was a little too gooey for my taste eventhough the tooth pick came out clean. I mixed cocoa powder in to the icing, used orange extract for flavor and milk to moisten. I kept the icing on the side. Again I thought that these were tasty but these are clearly not for everyone.

These are so yummy!!! I saw cookies like these in a store a few days before making them. But they had scary unpronounceable ingredients. Thank you for making life a little more wholesome while staying super yummy! I've made these twice in less than a week. I altered the recipe a little. The first time I made them I used 1 cup all purpose flour and 1 1/2 cups whole-wheat pastry flour. And since I love spices I added more cinnamon and nutmeg, just a touch of ground clove and mace, about a teaspoon of cardamom, and a few sprinkles of pie spice just for good measure. (Okay so I'm a spice freak I admit it) I used 2 cups of pumpkin puree and 1/2 teaspoon of salt. The second time I baked these I had no more all-purpose flour or shortening on hand so I substituted apple sauce for the shortening and whole oat flour for the all purpose flour. I had to add more flour because the applesauce made the dough moister so I added a little more oat flour and a little bread flour. I didn't measure because I was looking for the correct texture. I also added a tablespoon of flour to the nuts and chips in a separate bowl before mixing them in so they would distribute through the dough more evenly. The first batch crumbled a lot more but was more flavorful. The second batch was still very moist but didn’t crumble. I think the extra gluten from the bread flour help hold them together more. Thank you for this wonderful recipe!!! My inner cookie monster is very happy!

I made this last night and it was Awesome! Since I really don't like capers I took another reviews advise and added feta instead. I used half of a fresh lemon for the juice. Then I sliced it and laid the slices over the fish. I baked it in a clay-cooker on the grill. it came out so moist tender and flavorful! It's the first time that I really enjoyed eating tilapia. This is going to be made & eaten again and again! Thank you flapjack18!

Very good! I used couscous instead of rice(1 cup water + 1 Cup couscous)and I mixed it all together once the couscous was steamed and fluffed. I will probably make it the same way with the rice because I afraid that the veggies might be overcooked for my taste. I will be making this again with rice, couscous or maybe even pastas like orzo and risi. Thank you for this versatile gem!

This was pretty darn good and it helped me use up a lot of broccoli. I modified it a bit as I didn't have all of the ingredients. I will make this one again. Maybe next time I'll even follow the recipe completely.

A friend of mine at work is vegan and often misses out on the yummy treats that we have, so this cake worked perfect! I made this for a work birthday celebration with raspberry topping instead. I also used whole-wheat pastry flour and replaced half of the oil with applesauce. This was a very soft, moist, and flavor full cake. My chocoholic husband loved it even though he refuses to call it cake because of it’s vegan qualities. Thank you for the wonderful vegan friendly cake. :)

Mmmmm... Spicy, yummy, goodness. I baked this in a springform tube pan with good results. I used W-Wheat pastry flour and brown sugar instead of the all purpose flour and white sugar. Thank you MONOU for the tip about using applesause instead of shortening. Wonderfully moist and bursting with flavor expecially when it has time to age a little.

My husband had NEVER had a cream of tomato soup that he liked before this. He loves this soup! I puree the tomatoes with the skins on and we like to add rice for texture. I've tried substitutions out of necessity, while good, it's just not the same.

I used crushed coconut cookies for the crust and added 3Tbls of unsweetened grated coconut. Using regular lime juice works just fine. Instead of zest I used lime oil. Trust me this is well worth the trip and money. Unfortunately I don't remember how much I used but a little goes a long way. I think I used 1/4 tsp but I'm not sure. Trust your instincts. Also I highly recommend reading the tips for making cheesecake on this website. It is very important to give your cheesecake a bath. Read the tips. :)