The ONLY problem with this recipe is that it makes far too small a batch of fudge! The flavor is absolutely great. There were a couple of tips from previous reviewers that are worthwhile for any fudge recipe from scratch: heat it to boiling slowly, over medium or med-low heat; let it cool all the way before you begin beating it; wipe down sides before you beat it. I would add to these suggestions - make sure you don't cook it past the soft-ball stage or 234 degrees (I found boiling for 5 minutes was just a tad too long) and after it's cooled don't beat it *too* long - you can go past that perfect fudgey texture to something grainier if you do.

Reviewed On: Dec. 13, 2007

We really enjoyed this dish! Since several of the reviews suggested that the recipe was not actually very hot, we added more red pepper flakes than it called for (1 1/2 tablespoons in all) which made it very flavorful. Also, after reading one reviewer whose dish simply "boiled" in the pan, we did it in two batches to make sure it stir-fried properly. I found the combination of leeks and onions had a nice depth to both the flavor and texture. I did wish there were more meat for all those onions... or more substantial vegetables. I'm not used to aromatics being so much of the bulk of a dish. Next time I'll use 1 1/2 lbs of meat instead of just 1 lb.

Reviewed On: Jan. 27, 2007