Great tasting sauce, but I found it to be a bit gritty because of the walnuts. It may just be a result of my old food processor though.

I had some batter ingredients left over from the recipe, so I used it for sliced potatoes. It worked really well!

Very tasty, but the chicken was kind of dry.

Added 1 tsp ground garlic and 0.5 tsp "italian seasoning" to the oil. It was fantastic.

I made it with lamb and it turned out really well. I also used some of the others' suggestions and added a clove of chopped fresh garlic, a couple of bay leaves, and a cup of sliced mushrooms about 1 hour before it was done. Even with these additions, it was a bit bland. I eventually had to eat it with hot sauce to really bring out the flavor.

I used Star_Eyes' suggestion and steamed these, and they turned out quite light and tasty (34 calories each). Instead of putting 2 lbs of whole chicken pieces in a food processor, I bought 2 lbs of ground chicken. After making 50 wontons, I still had about 3/4 of the chicken filling left over. I guess that's just more for next time, but I wonder if that happened to anyone else.

The first time I made this, I didn't have any ginger, onions, or cilantro on me and it still turned out EXCELLENT. The second time I made it I added onions and it was still very good, but I prefer it without the veggies. I also like to let the sauce thicken a lot by evaporation.

Tips: Choose an extremely lean mean. I bought some pre-cut "beef stew" meat, as it was labeled, and it had a lot of marbling. When the stew was ready, there was a big layer of grease on top that I had to scoop away once the stew was cooled in the fridge. Once the oil/fat was gone though, this stew went really well with a dash of Bob's Habanero Hot Sauce.

Substituted white chocolate chips + 1/4c dried cranberries. Also used 1c milk instead of 3/4, and a little more oil (as suggested by someone else).

Try pistachios instead of pecans.

It was pretty good, but seemed kind of sweet (because of the tomato paste). I also added spinach (frozen, thawed, drained). Next time I'll probably mix the paste with tabasco or use pizza sauce instead, and add some sort of thinly sliced meat.

I used extra lean turkey bacon and thinly sliced turkey instead of the suggested meats. I omitted the red peppers. Baked at 375 instead of 350. Added basic italian herbs and garlic salt to the egg mixture. Since I was cooking for a party, I converted in into finger foods by slicing it into small squares (about 60 total if cut into 6 rows x 10 columns), and sticking a fancy toothpick in each one. It was quite a hit.

I have made this cake twice so far. Used 1/4 c. coconut flakes. Doubled the pineapple rings. Added more cherries. Used 1 1/3 c pineapple juice in cake mix. Turned out pretty nice and moist.

Delicious, easy, healthy. I didn't cut breasts in half, and it still turned out fine. Highly recommended.

yummy! i substituted splenda/sugar blend for just sugar, added 1 t cinnamon, .25 t nutmeg, and 1 t mango extract instead of the recommended vanilla. made 12 muffins instead of 10, and came out to be 160 cal/each!

I've made this recipe at least 10 times for my family, and they absolutely love me for it. It is by far the best and easiest dessert recipe in existence. I recently found a way to enjoy the same great taste in a lower calorie version of the recipe because some of my friends are health nutters and would not try any baked goods of mine unless they were sugar free and or fat free. I used the same yellow cake mix (but you could substitute a whole wheat/low carb version if available. Instead of 1 big box of instant chocolate pudding mix I bought two smaller sugar free/fat free boxes of the same instant chocolate pudding mix. I used 4 egg beaters servings (1 cup egg beaters) instead of eggs. I substituted 2/3 c unsweetened applesauce instead of using oil, and 2/3 cup splenda (not the splenda with sugar) instead of the additional sugar, and 1 8 oz container of fat free sour cream. I did not use chocolate chips because I could not find a sugar free version. I baked it for only 20 minutes (because it was going to burn after that for some reason) but keep checking by sticking a toothpick every few minutes to make sure its not burning. You definitely don't need the whole 55 minutes with this altered recipe. The grand total for caloric content was 220 calories per serving (1/12 of cake) as opposed to the whopping 500+ as noted in this recipe.