Incredible flavor, poor performance as spritz cookie... make them anyway! I was really excited about this recipe because I love almonds so much. Other reviewers were right in saying that this recipe is NOT a spritz recipe. The dough is way too sticky and will not hold it's shape once you run it through the cookie press. I added an extra 1 cup of flour, allowed it to chill in the fridge for 8 hours, and it still was difficult to press and completely lost its shape in the oven. I even tried rolling it out onto a floured surface and cutting with a cookie cutter... the dough just pulled apart and stuck to everything. BUT... all of that became no big deal once I tasted the finished cookie. DIVINE! They taste like no other and are absolutely amazing. I ended up using a spoon and dropped them onto a cookie sheet and baked as directed. I'm thinking about drizzling them with dark chocolate before serving them.

Fantastic! Skipped the traditional salad and served w/a fall salad of butternut squash (cubbed and grilled w/cumin, oo, salt, & pepper), black beans, corn, and diced red bell pepper and a side of rice..... absolutely wonderful. Don't be afraid of the cinnamon and allspice. They add just the right touch of flavor. This is going to be a keeper!

I didn't like the rub at all on this. The mushrooms and sauce were okay, but not all that fab. The rub overpowered the steak and was WAY to salty.

Amazing! I followed another reviewer's suggestion and put it into a casserole dish with a beef gravy on top after browning in the skillet. Cooked it for 45 min it came out fork tender. So tasty. I had to fight my husband off in order to keep some leftovers for the next day.

My husband's one comment was "stout". These were a great deal heavier than I would have liked. Perhaps with 1/2 the oatmeal and more liquid it would have worked. Just too heavy for us.

Fabulous! My hubby's favorite dish at our Mexican Restaurant is carne de puerco. He thinks this is just as good if not better. My only change would be to cut the pork into bite size cubes so that it works better w/tortillas.

Loved it! Instead of the tomatoes I used one can of Rotele's Mexican Fiesta (drained), cut the chili powder in half, added 1/2 tsp of salt, doubled the cumin, used 1/2 a yellow & orange bell pepper, one can of black beans & I think I forgot the garlic powder. My husband requested, REQUESTED that from now on I serve this w/all our Mexican style meals. (In the past he has wondered allowed exactly why it was that anyone thought quinoa was fit for any animal other than birds.) I paired it w/Pan Fried Tilapia w/tomatillo and red pepper sauce from this site... Amazing meal. Also followed another reviewer's suggestion and added it to scrambled eggs and cheese and served as breakfast burritos (hubby didn't even mention missing bacon which he thinks should be served w/all meals... especially breakfast).

Amazing recipe! Never made a pot pie before and I won't ever bother with another recipe. My 3-yr-old ate 4 helpings. This one is a winner in our house.

Made these with golden potatoes, yellow onion and Wishbone's Brochette Italian dressing. Used one onion to one potato. They turned out great.

Got rave reviews from my hubby whose usual response to asking about any veggie is to say, "Yeah, not really my favorite." He asked me to make it again. Didn't have any cashews in the house so simply omitted.

BEST BURGERS EVER! From now on this is the only way burgers are made in my house. The time estimate for the prep is WAY off. De-seeding and chopping a can of chipotle is very time consuming. Every can of adobo chipotle peppers varies and you never know what you are going to get heat wise, so unless you like it really, really hot, I would advise using 1/2 a can/pound beef and playing it safe.

Love it! Followed recipe exactly and couldn't be happier with the results.

I used about 1/2 the sugar and felt like it was almost to much. Otherwise it was a great meal served with home-made fried rice and egg foo young on the side.

Needed slightly more capers. Otherwise perfect recipe.

I love ginger, but this was too overwhelming. Couldn't taste the meat for the for the ginger. Will have to modify before if I make it again.

I've made this a couple of times thinking that I was going to like it each time and am just really disappointed by it every time. There is a really bitter taste to the sauce and the only part of the chicken that has any lemon flavor is the part that was in direct contact with the lemon while cooking.

I've made this several times. The only reason it gets a 4 instead of 5 is because of the instructions. Never marinade seafood for longer than 15 min. The flavor is awesome and it is a breeze to put together.

We loved this! My future changes to suite our tastes will be to add 1/2 C of chicken broth mixed with 2 Tbs of corn starch to thicken it and make the sauce go a little farther. I added frozen green beans just before covering and they added a nice contrast to the yellow and orange bell pepper. This one is a keeper.