This is the perfect chocolate chip cookie recipe. I made it with sugar free vanilla pudding, and I added some almond extract to give it an amaretto twist. Everyone liked them, but I think I'll try it with just vanilla extract and use the cheesecake pudding mix next time as someone else suggested. Great texture, wonderful taste.

Reviewed On: May 5, 2008

The first time I made this, it was pretty bland. The second time, I still refrigerated the rice overnight (that helps) and cooked the eggs separately, but I didn't make it with chicken bouillon (didn't seem to matter) or use bean sprouts. I added a little teriyaki sauce and sriracha hot pepper sauce, and extra onions and garlic. With those alterations, it tasted just like takeout!

Reviewed On: Apr. 1, 2008

I need to work on my mahi cooking skills (it was a bit messy to say the least due to user error), but this glaze was delicious. I had all the ingredients despite being a novice cook, and the taste would really go well with any meat. I'm eager to try it on chicken. I would advise making more than necessary to drizzle over wild rice or pasta... YUM!

Reviewed On: Apr. 1, 2008