Boring. Even though I doubled the red curry paste, added coriander, salt and pepper, this was still too flat tasting. Won't be making again.

Both my husband and I liked this very much. I tweaked it by adding low-sodium chicken broth when I realized that the onions and vinegar would not supply enough moisture. I also free-handed the spices, adding at least twice to three times the amount of spices mentioned in the recipe. Sprinkled some cumin on as well, as one of the other reviewers recommended, and a sprinkling of sea salt. Used Mexican salsa verde sauce for the final touch; my husband used plain yogurt to tone down the spiciness but liked the combination of the sauce with the yogurt. Definitely a dish I would make again!!! Thank you for the recipe!

This is probably the best salmon dish on this site--or anywhere! This was easy and quick to make, and the results were so tasty! I recalculated the recipe for two, used white wine instead of water, used sea salt, added a bit of thyme, and cooked for a little over ten minutes. Served it over Israeli couscous, but next time may use "regular" couscous--AND make a larger amount of couscous. My husband was very pleased, as was I, and I look forward to using this recipe again and seeing if it comes out just as good!

Although I altered the recipe for six, these spread out so much that they didn't cook in the middle as much as I would have liked and the cookies were quite a big larger than I would have liked. These also could have used fewer chocolate chips and less sugar but that's really a matter of taste. If I make these again I will alter the recipe again for making six cookies but make twelve cookies with the same amount of dough instead. These also didn't taste great a few days later.

I felt like like having peanut butter cookies tonight and came to allrecipes looking for an easy recipe. Well, I found THE recipe for peanut butter cookies--this one's a keeper!!! I followed the recipe almost to the letter, but added a tspn. of vanilla, half a tspn. of salt, and a little baking soda. I rolled the dough into nine cookie balls, which I then pressed down aand criss-crossed with a fork. I had no parchment paper, so I just laid the cookies onto a Pam-sprayed cookie sheet. Cooked these for about 12-15 minutes, and they probably could have cooked a while longer. Nevertheless, these were the best cookies and I love how quick and easy they were to make! Next time I might try them with half brown sugar and half Splenda or its equivalent, but other than that I won't be messing with success!

These are fabulous and SO easy to make! I followed the recipe exactly and these beans were perfect, and very tasty over brown rice. With some fried plantains I have myself a traditional and simple Puerto Rican meal. Very satisfying--thank you for the recipe!

I'm not an oatmeal cookie lover, but these are some of the best cookies of any kind I have ever had! I'm shocked they're so good--yet were so simple to make. I followed the recipe exactly, except I didn't add nuts, plus I altered the recipe to make only twelve cookies. They were perfect--only bad thing about them is how good they are: I've already have five!!!

I couldn't believe how easy this was to make, and how well it turned out. My husband rated it a 4 and-one-half and called it "super". Will definitely make this again, next time probably for company!

Why oh why did I makes these??? I'm now on my third one, will probably go on to my fourth and fifth of the twelve I made. Very easy recipe, almost foolproof, results are worth the small investment of time and ingredients. I doubled the vanilla, maybe next time I won't (although vanilla lovers will think the recipe's just right the way I made these!). If you need a sugar fix, you can't go wrong with these! will wake my husband up in a little while and see if he likes them!!!

These cookies were excellent! I can't believe how easy they were to make!!!! As per other reviewers' recommendations, I used 1/2 tspn. baking soda, 3/4 cup sugars (1/4 white, 1/2 brown), a whole tspn. of vanilla, one egg, and crunchy peanut butter. Eight mins. was definitely not enough baking time--I baked them for about 12-15 mins., but kept a close eye on them those last few minutes. Will DEFINITELY makes these again, and I can't wait to share them with others!

My husband really liked this (commenting it was "excellent"), and I liked it very much too. This is a good starting recipe, one which benefits from some tweaking. I'm glad I used the suggestions of others in terms of using far less orange juice, and adding some worcestershire sauce and minced garlic. I used fresh chopped ginger, next time I think I'll use ground (powdered ginger)--it'll just work a lot better in the shaking bag.

These were way too sweet for me and had too many chocolate chips. I halved the recipe and got six large cookies. Next time I will use half a cup of the chocolate chips, and put in a quarter cup of nuts. I would also double the salt and the vanilla, and maybe add some spices. Next time I will also make the cookies smaller as I found these too rich....and that's saying a lot since I'm a huge sweets eater. These have potential and were very easy to make so I'll probably try them again with all the changes I mentioned above. Another thing: make sure you don't grease the cookie sheet. There's enough butter and shortening in these cookies that if you do grease the sheet the cookies will have slightly soggy bottoms.

As one reviewer suggested, I used 1/4 cup of apple sauce instead of shortening, added 1/4 teaspoon of vanilla and some nutmeg and cinnamon, and pecans. I also only baked it for 45 minutes and that was enough. Next time I would add more vanilla, and lots more nutmeg and cinnamon. Raspberry preserves was the perfect topping right prior to its being served. My husband loved it, I liked it very much and I think next time it will be even better with additional spicing.

These cookies were okay, but with some minor changes they may rate a 4 in my book. Next time I would use a bit less salt, definitely add vanilla, and some chocolate chips for sweetness. Overall, they were good this time, but not great...don't know if even making the changes I mentioned would ever make them rate a 5 as far as I am concerned.

This was okay in terms of flavor, although a bit boring, and was a bit too "wet" for my taste. Also, after reading another reviewer's comments about the health risks involved in consuming orange roughy, this will probably be the last time I use this particular fish for this recipe--IF I make this recipe again

FANTABULOUS!!!! I'm only rating a 4 because as great as this recipe, and its results, is/are, it still does need a little something to make it absolutely perfect! Trial and error--which I will certainly enjoy with this one, will surely yield the exact results I'm looking for. I used rice spaghetti noodles split into two for shorter strands, chunky peanut butter instead of smooth and nuts at the end, added sesame oil, and had lots of fresh cilantro and onion available as garnishes. Next time I'll probably add lots more sesame oil and perhaps red pepper flakes. I've had peanut-butter-type noodles in several restaurants in NYC, San Francisco, Florida, and Alabama, and the results of this recipe are actually better than most of the restaurant results. This was really great, and I can't wait to make it again next time I have a yearning for hot sesame noodles!

For what it is--very quick and very simple food--I give it a 4. Tastes good, not fabulous, but if you want great you better have more time and ingredients to spare (usually)! Added some fresh parsley on top, together with a little paprika and some red pepper flakes. Presented it with brown rice, steamed broccoli and a glass of wine...a decent and healthy meal I wouldn't mind making again! Oh by the way, 20 minutes is enough on this one.

I cannot imagine how the writer expects two avocados to make enough guacamole for sixteen people, no matter what the additional ingredients are! I used two avocados to serve two and that just filled two small ramekins, enough to use with just a few chips each. I used lime instead of lemon, added cumin, garlic powder, cayenne pepper and just a small amount (maybe half teaspoon) of olive oil and this guacamole still wasn't flavorful enough. I suppose it's a good basic recipe but there's so much playing around with this one needed that I might as well look some more for the "best" guacamole recipe.

Not bad, but I will definitely add a little bit more onion, and a lot more garlic and Worcestershire sauce next time. As one reviewer recommended, I covered these with flour right before cooking, plus added a little olive oil to the pan. Next time I will add olives and maybe some ground nuts for texture.

I gave this a 4 only because I think it could use a little bit more "oomph" in terms of taste but I think once I play with seasonings this will become a 5 in my book. My husband and I are no longer wheat-consumers due to allergies, so I used rice pasta instead which worked out really well, I couldn't even tell the difference. I thought a cup of olive oil was a bit too much so I used less, but I think next time I will use the whole cup--the olive oil not only adds moisture but some of the flavor it was missing as well. This salad might be even more interesting with some chopped olives thrown in, and maybe a little bit of chopped onion. All in all this is a recipe I'll definitely make again--it was quick, easy, was satisfying, and made at least 4-6 servings which surprised me.