I'm white with a low tolerance for spice, but I thought it could use more. I used precooked, seasoned chicken (previously made & frozen) and it was still wonderful. Used 4-5 deboned chicken thighs, and it was just right for the amount of chicken called for. Might have used a bit more. I also ground up the cashews with the ginger/garlic (accidentally) and had an almond/cashew mix. Boyfriend (who is Indian) really liked it.

They're ok. I pre-roasted them for about 1/2 hour at 375 degrees. They came out crunchy. I then dipped them in lemon juice, coated with cooking spray, and then coated them with the spices. This de-crunchified them. I then cooked again for 25 minutes at 325. They became too crunchy, losing the flavor. Next time, I might omit the lemon juice and just use PAM and coat with spice.

These were decent - I prefer other varieties. They turned out super crunchy though and had some flavor. For any pumpkin seed recipe, you need to "prep" your seeds if you have gotten them from a fresh pumpkin. First, rinse off all the gunk and residue. Then put them in a bowl with salt water and let them soak for a day or 2. Cover the top of the bowl with a wet towel. Change salt water as needed. This is to a) draw the water out of them (for a crunchier bite) and b) infuse them with some salty flavor. Thereafter, drain and lay out the seeds on a flat surface (ie. baking pan) on top of a layer of paper towels. Let them dry out for a day or two and then cook as directed. I used 1 cup of seeds for the amount of spices specified for 2 seeds.

Yummy. These are by far more "sweet" than spicy. The sugar coating at the end overpowers the spices used. If you want super spice, add more cumin or cayenne. I used enough spices for 2 cups of pumpkin seeds but only used 1 cups of seeds to ensure they were all fully coated.

These were pretty good. I had to cook them longer than the 25 minutes - it was probably about 30 minutes, and they turned out perfect - soft and peanut buttery. They basically taste like peanut butter cookies - I might add 1/2 cup cocoa next time, as I think it chocolate-peanutbutter would be an improvement over the current peanut butter alone. I added, like others, chocolate chips (ie. crushed Hershey milk chocolate bars), and they really add to the tastiness factor. I would make again. Give it a try!

Somewhat dry and not especially unique. Baked and made in my bread machine. I substituted milk for the powdered milk. Be sure to use dark molasses for flavor and darker color - light molasses doesn't cut it.

Decent. Far denser than expected and with a grainy texture. I left them out before cooking in their sliced circular state, so perhaps that is why? Either way, the flavor is really good - but I was not a fan of texture and density. Would try another recipe next time.

Good! Made them for Halloween breakfast. Quite flavorful. One taster said it tasted just like pumpkin pie. I did not try the nutmeg whipped cream. The pancakes taste good with syrup too.

Loved these. Will make again. They have an Indian food flavor to them, although they do not taste like crab cakes. I baked them instead of frying. They also freeze really well - shape them, cook them, and wrap individually in foil and just dethaw in the microwave.

Used fresh peaches and my cake was still a bit soggy. Next time I'll use a smaller dish size. I took the recommendation of other reviewers by mixing the butter into the flour with a pastry cutter. Probably wouldn't make again. It is also VERY sweet, so you can cut the sugar.

Loved it. Be sure to make them early, as it takes a long time (ie. hours) for the coating to properly harden to the point that you can pick up the walnuts without having them leave stickiness on your fingers. Also, if you have leftover sauce, try making toffee by adding chopped walnuts, and spreading the sauce & chopped nuts mixture over a cooking-spray coated foil baking pan. I used some of my leftover sauce to pour over the cooling walnuts.

Delicious. VERY moist. The middle tastes *almost* uncooked - despite being so. I used smashed Hershey milk chocolate bars instead of chocolate chips. Also, I halved the recipe without any problems. The crusted top sometimes detached when cutting them - but not very much. Would definitely make again.

Pretty good. I substituted sugar free chocolate pudding mix to create chocolate chocolate chip cookies, and I also used chunks of Hershey milk chocolate bars for the chips. They turned out a surprising deep reddish brown color. Pretty tasty, and easy to make. It would be interesting to try other flavors of pudding.

Decent. We had a 5.5lb roast and I believe undercooked it part of it, despite the meat thermometer saying otherwise and cooking it for >2.5 hours. The flavor works. If you have time, take the suggestions of others and add corn starch to the sauce to thicken it & make gravy. We omitted the sage. I would also be sure to use the grill grate on your roasting pan, as a lot of grease is rendered from cooking. The pineapples are tasty. I would add potatoes on the bottom to suck up the flavor.

Wonderful, flavorful, and delicious. I would make this over and over. I used my bread machine to mix the dough, putting in the wet ingredients first and then the dry, with the yeast and sugar on top. Watch it though - the last rising would have overflowed, so I recommend taking it out for the last rise and putting it on a pan to bake in the oven. Split the dough in half and make two round loaves - one loaf is massive, and hard to cook thoroughly. I only made one loaf and it was slightly underbaked, despite the crust being golden brown. I subbed vanilla for the coconut extract.

I baked these as both cookies and bars/cake. Bake them as bars! As cookies, mine weren't bad - they spread out easily and are not as soft as the bars. I used 1/4 tsp cinnamon and 1/4 tsp cloves - it was a good compromise and resulted in a tasty end result. I had half of the dough as cookies (~12 cookies) and put the other half in a 9 x 9 square pan for the bars. My figs were very ripe, and you could taste their sweetness. Overall, the cookies were quite sweet for a spice cookie. **UPDATE** Cookies are better several hours later - they soften up and taste better than the bars. So pick bars if you plan to eat them quickly, cookies if you plan for them to sit out for awhile. Best bet: do a mix, as I did.

Easy to make and very smooth. It has a fairly thick consistency. I was surprised by the lack of sweetness, especially given my figs were pretty ripe. Next time I'll add a tablespoon of sugar.

Good. Grease the pans well. You can also use normal muffin sized tins for a larger tart. I actually prefer the larger size, because there is more filling. In the smaller sizes, there is too much of the taste of the crust (which is good), but it overpowers the filling to some extent. Very pretty presentation (see pic).

Very moist. I used 3 jumbo eggs and don't think you need 4. Cooked exactly 32 minutes, and it was golden. It does not taste like Mountain Dew - the flavor just adds to the citrus taste. Next time I will layer the cake and the topping for prettier presentation. The topping is good too - a very unique tasting combo.

I used 15 oz. of pumpkins and cooked for about 24 minutes. Delicious. I couldn't get enough of the filling in, so it was just a hint of the cream cheese taste - I would have liked more, but oh well. Co-workers LOVED these. They are very moist and fairly quick to make.