These are fabulous! We can never stop eating them, and my husband asks me to make them all the time! However, if we ate more than two, they made us pretty sick because the spices are so strong. I cut the clover in half and haven't had a problem since.

Reviewed On: Nov. 9, 2007

Maybe I screwed this recipe up, but I didn't like it much at all. There wasn't very much rice, so it was basically a bunch of onions, peppers, and meat with a little bit of rice in between. Also, the recipe wasn't very specific about how much rice to use, and it didn't say whether or not to drain the tomatoes, so my jamalaya was very soupy. It also took longer to cook than it said it would. The flavor was great, however; the spices made it taste good.

Reviewed On: Jul. 20, 2007

I used a cake decorater to pipe the churros out, which worked out well, but there were a few problems; first of all, churros are suppossed to be crispy on the outside and chewy on the inside, but mine were so thin that I wasn't able to make them chewy inside. Still good, but not authentic. Thicker is better. Also, since the cake decorater was meant for frosting, it wasn't strong enough for the dough and the fabric burst, and then I wasn't able to make any more churros. If you're going to use a cake decorater, be careful.

Reviewed On: Jul. 17, 2007