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I rated it 4 because it needed so many adjustments. I agree with everyone else only use half the cumin, next time i would even go light handed with it. It needed the lemon to brighten it up, I think thats definitely necessary. I used 1tbs. but I think that was a bit much. Im' still waiting for it to sit in the fridge and blend, so i'll know what the final outcome is in about an hour. I wanted to make mine a roasted garlic version. I'm a garlic nut. I'll defn. add more of that next time. i roasted about 4 cloves in the oven with olive oil and added a few dashes of garlic powder and the cumin/sesame oil still overpowered it. I read some reviews saying they used sesame oil instead of olive oil. In the same tablespoon i did half olive oil half sesame. I think it gave it that traditional hummus flavor but i'll use more olive oil next time. I still think this is a great basic recipe. I live in Japan and tahini is hard to come by. I've been craving hummus and came across this recipe! I'll keep this is my books til i perfect it to my taste! Thanks for the post!

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Homemade Peanut Butter Cups

Reviewed: Feb. 18, 2012

These were amazing and a huge hit! I have to admit I did alter it to make it a copycat of the well known brand. For the peanut butter mix I used half a stick of butter and 1 cup of creamy peanut butter. Then I added 1 cup of sifted powdered sugar. I stuck this is in the freezer to make it easier to roll into balls. I omitted the gram crackers entirely. I live in Japan and can't get Peanut butter cups, I'm glad to know that I can have the same exact thing if I make them myself! I don't think I can eat store bought again!

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 6, 2011

The first time I made these, the next day they were rock hard. I realized my mistake, the butter was still too hot! If the butter looks like spreadable goo then its perfect! The first time i made it the butter was still translucent. It should be opaque. The second time I made these the butter was melted but opaque and the cookies turned out perfectly and still chewy the next day! I've made these dozens of times now and I always get rave reviews! This is my one and only cookie recipe!

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Cheesy Fried Potatoes

Reviewed: Aug. 5, 2010

it was extremely greasy but tasted ok. i probably wouldn't make it again though. I drank a big glass of oolong tea to help my body block some of the oil being absorbed into my body.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Oct. 5, 2008

This has become a staple in my kitchen, and now in my moms. Everyone always asks me for this recipe and asks me to bring it to every potluck. 5 stars!

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Mom's Best Peanut Brittle

Reviewed: Oct. 5, 2008

i made this a few years ago and people still ask me to make it!

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Best Lemonade Ever

Reviewed: Jun. 15, 2008

This is an excellent recipe. I can only imagin what it would taste like if i used fresh lemons! i used the lemon juice in a bottle cut the sugar a bit. I was in a hurry to have some so i added 2 cups of cold water to the simple syrup to cool it down then combined the rest of the ingredients in the pitcher. i poured it over ice and it was ready in 10minutes. Delicious!

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Honey Lemon Tea

Reviewed: Jun. 5, 2008

This is great hot but i like to make it over ice, especially over the summer. I start out with a coffee mug and put the honey and lemon in with a little bit of hot water to melt it together. Pour over ice and add water the rest of the way.

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24 users found this review helpful

Broiled Mochi with Nori Seaweed

Reviewed: Dec. 29, 2007

My mom has a mochi maker and regularly makes mochi at home, especially at the new year. I'm toasting some home made mochi now! Anyway I'm half Japanese mom is full, and we keep ours frozen. We pop them in the toaster oven and it does take a while... i like to wait til the inside pops out a little, thats how i know its cooked through. I usually rest the nori on top of the toaster to get a bit warm and crunchy. Then on a flat plate i put some soy sauce and japanese spice (karashi) and cover the mochi. That way the nori will stick to the mochi, and the soy sauce flavor is all there. After that i enjoy and dip with every bite!

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World's Best Lasagna

Reviewed: Nov. 30, 2007

The sauce is absolutly phenomenal. It can be used for spaghetti too! Very flavorful. This was my first lasagna recipe and I had some difficulty with the construction of it (some things became out of order oops). I feel like I needed more of the Ricotta mixture, next time i will make some more of that. I did have some left over sauce, but i'm not worried... Spaghetti lunch tomorrow!I used the suggestion of other reviews of soaking the pasta in hot water while I whipped up everything else. Worked wonderfully. I grated the parmasan fresh, which I think is important for taste! As for construction I would love to know how to make my lasagna look as pretty as the photo, so any tips for next time would be greatly appreciated! Mine Defn. has a rustic look to it!

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