I rather enjoyed the taste of the dish, but I ditto the thickness that others here have mentioned. Next time I will try to use about half of the peanut butter and hoisin and add some honey to add sweetness. There was just way to much sauce for the amount of chicken. I thinned the sauce out a bit with canned chicken broth. This worked pretty good. Loved the flavor overall, just a bit to much thick peanut butteryness. Was great over white rice!

This is a great base for a slow cooker turkey chili. If you omit the red pepper flakes and replace one can of the tomato soup with a can of tomatoes with green chilis, this recipe is VERY kid friendly. When I want a more spicy version (I love spicy food!), I only add between 1/4 and 1/2 teaspoons of the red pepper flakes. An entire teaspoon simmering all day in a slow cooker will blow out your sinuses! In addition to the black beans, I also used both dark and light red kidney beans to make it more festive. This recipe is a keeper in my recipe box. Thanks!

My first experience with zucchini in baked goods and it was delicious with a great moist texture. I decided to put the chocolate chips into the lighter bottom half of the loaf so that I could have chocolate in every bite - but beware to let the loaf cool completely before turning it out because the melted chocolate chips made the bottom split. (still tastes good, though). I made two loaves - one regular and one vegan. I only changed the second by replacing the eggs with 1/4 cup oil and 1/3 cup cooked tapioca, and I got some vegan chocolate chips. This didn't yield as fluffy a loaf, but I liked the denser one just as much.

I personally don't see the point of white rice, so I used brown and found out that they are not interchangeable here. It didn't cook well whatsoever and stayed hard. It wasn't intolerable though, and my roommate and I decided to appreciate the added texture anyways. I like it spicy so I added my favs - curry, paprika, cumin, turmeric, & cayenne - makes everything that much better

Delicious! This recipe is very similar to my tuna salad recipe, except for the eggs, but the eggs make it very similar to my potato salad recipe...a perfect combination of ingredients for a yummy change of pace. I bet this would be equally as good using leftover chicken! A keeper and I have saved to my recipe box, as I'll be making again and again...thanks!

Simple and sensational! I had five apples to use or they were going to go bad. I used two Grannie Smith's and three Red Delicious (which worked great in this recipe, even though they are often not good for baking). I didn't have real maple syrup, so I used Smucker's Breakfast Syrup, which is made with Splenda. I sliced the apples thin, mixed with the syrup, combined the ingredients for the topping, then spread it on top of the apples. Baked a little longer to get the topping nice and golden brown. The house smelled heavenly and my brother and I enjoyed our autumn treat after dinner with big dollups of vanilla bean ice cream. This recipe is a definite keeper!!!

absolutely perfect. i dipped caramel apples in it and sold them for 3 bucks a piece at my university... sold completely out and made 100 bucks... and i used all organic ingredients for the caramel.... it comes out totally delicious and perfect.

this is a good recipe. if you want to make it without stuffing it into a turkey i suggest you mix vegetable/chicken broth with the butter and then pour it over and stick it in the oven. i threw some rosemary in the broth/butter mixture. i also added some things like bellpepper, carrot, and tofu to make it a meal all by itself. its realllllyyy good with the apricot.

I've been making a similar cookie for years, which I got off of a box of margarine. The only difference is that I use melted margarine instead of shortening and I omit the nuts. They are easy and fun to make and deliciously chewy!

I didn't like the textures or the flavor combination.. I'll not be using this recipe, or any of the others like it on this site, again.

i thought this recipe was a solid one. i loved the fact that it was vegetarian and really helathy. i used brown rice with the recipe, didnt add any oil to the filling, used fresh currants instead of dried, and used walnuts instead of pinenuts. so i guess you could say in this sense i only loosely followed the recipe, but the mix of spices was really stellar. i appreciate any recipe that can be made in an ultra healthy way, especially if they still taste spectacular!!!

this soup was amazing. the slight touch of peanut butter paired with the rich, creamy flavor of the tubers, followed by the bite of cayenne... was overwhelmingly wonderful. i made a few changes though... i used half sweet potatoes, half yams, then threw in some leftover butternut squash i had. i most definitely used FRESH tomatoes. i also used about 3/5 of water from veggie broth. i served it over millet for myself, while my boyfriend ate it with sourdough bread. we both loved it. besides the pain of food processing hte soup, it was all very easy to assemble and had an authentic taste. i will use this forever more!