I was suprised by how good this was. I was planning on giving any leftovers to my parents to take home since I hate turkey, but I really liked it and kept the leftovers for myself! I used panko breadcrumbs and 2 whole eggs and the texture was lovely. It is better the next day...and the salsa is better the second day. Next time I would double the salsa recipe and make it a day in advance. I would add more pineapple to the top of the loaf before cooking too. It even tastes good with ketchup when you run out of the salsa. It took mine less than 1 hour to register 180 degrees, so you may want to keep an eye on it while it cooks.

I don't really like biscotti, but these are great. The texture is perfect. Crispy but not too dense. Good flavor as well. I will make these again.

the "bar" (it's a cake) has a good texture and is moist but is almost completely flavorless. I would at *least* double the spices in this. Horrible, bland bars. On the up side, most people will say anything with cream cheese frosting is delicious, so double the amount and slather it on if you must make these.

Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepper flakes, I bought a can of 28oz. crushed tomatoes. I added the 14.5 oz. that the recipe called for, then used the rest mixed with 4 cups of broth and water to make the 8 cups of "water". I used 1 cup brown and 1 cup red lentils, I used 3 T. of lemon juice instead of vinegar, and I added about 3 Tablespoons of port. I guess that's a lot of changes, but trust me, people can't stop eating it. It's really great.

Great Recipe. I only made three substitutions. I was going to be freezing this, so I thickened it with a roux, and I added a little madiera to the mushrooms, and used Veggie broth. Very Rich and flavorful.I will make it again.

A very very different taste. But a very very good one! The ice cream had a definite kick to it, but it wasn't too intense. I also added some raspberries. I'll make it again, but definitely make sure everyone eating it enjoys spiciness.

This recipe tasted pretty good to eat right away, but once you froze it and tried to add it into an ice cream maker it dissolved. I think if I were to make it again I would add a lot less liquid. I've tried my own tried and true cookie recipe (but omitted the egg and added a little bit of milk) and rolled it into little balls about the size of an m&m and froze them. That worked pretty good. This recipe is delicious to eat from the bowl though!!!

I'd like to chime in about the aesofetida. It is also labeled "Hing" and you can find it in most ethnic stores. My Indian buddies tell me that lots of Indians won't even have the stuff in the house (It's really kind of overwhelming). I don't particularly like it, so, be warned and go easy on it, it stinks to high heaven. Substituting onion powder (with a little garlic powder thrown in) is a great idea.

Everyone always likes these. I also throw some baby carrots in there too. The variety of spices makes the final spice mix pretty flexible (if you're missing 1 or 2, you can substitute with what you have on hand.)

Everyone seems to like this. It's not the best I've ever had, but it's nice and not greasy.

This banana bread is delicious. I also made a few adjustments. I added 1/4 cup white sugar, 3 tablespoons of milk, 1 tablespoon of vanilla (I love vanilla) and about 1/2 - 1 tsp of cinnamon. I used a 8x12 cake pan to bake it so it only took about 45 minutes to bake. My whole house smelled delicious while this was baking. It disappered within a day of baking it! Very yummy, will definitly make again and again!