This was a pretty good starting point for a Pad Thai recipe. The only substitution I made was to use sesame oil because we didn't have peanut oil, and I cooked some chicken separately (with a scaled-down version of the sauce) to put on top of my husband's portion. It ended up tasting REALLY salty for my taste. I think I'll try what some other reviewers suggested, and increase the sauce, but change the ratios a bit. I'll probably add a bit more ketchup, and maybe replace some of the lime juice with tamarind. I think it also could have benefited from some cilantro before serving. Next time I will also probably just add the bean sprouts without blanching them, as that took out nearly all of the "fresh" aspect of the bean sprouts. My husband and I both thought it could have used a little more kick, so I'll probably also use more red pepper flakes. But, all in all, the recipe was straightforward and easy to follow, and yielded an acceptable Pad Thai. I'll be adding this to my repertoire, so I give it four stars.

This recipe is really great. I'm not sure how anyone could say it's bland. The first time I made it it turned out a bit too spicy. I used tapatillo sauce instead of red chili paste (because I don't have that on hand), and added a small pinch of red pepper flakes. When I don't have green onion on hand, I mince up about 1/2 cup of yellow onion and sweat it in a bit of sesame oil with the ginger before adding the other ingredients. This time I also didn't have any honey, but I used about 1/4 cup of molasses leftover from another recipe, and added about 1/2 cup of water (used to help extract the molasses from the jar). I like to add some frozen peas to the finished pasta to add a little color. It's so versatile I could add just about any vegetable, cooked meat, or tofu for any occasion.

I decided to give this another try, and I actually ended up with fudge that set up. As long as I leave it in the fridge, it stays set up. The milk/sugar mixture began to scald/burn before it boiled, but since the sugar was totally dissolved, that's when I took it off the heat and added the marshmallows. I'll probably use this recipe again. My first attempt ended up tasting good, although it did not set. I had it in the refrigerator overnight, and then in the freezer for awhile. It was a Christmas gift for my brother-in-law, and I only had one shot, so I thought never ever fail fudge would be the recipe to make. Mine failed.

This was great, and so easy. I omitted the nuts. When it came out of the oven, I removed the pears into bowls to serve, then mixed the sour cream in to the pan sauce to thicken the caramel, and poured it on top of the pears. It is the best caramel sauce I have ever made!

I didn't make this exactly, so I'm giving it four stars. I combined this with another recipe, since I needed to use up some eggplant as well. I made the cheese sauce nearly exactly as written--just increased the quantity a little. I used 1/2 cup of cheese before it was grated, so it was more than that after grating. I layered thinly sliced eggplant, leek, and roma tomato, poured on some of the sauce, made another layer, more sauce, a final layer of just eggplant, and the tiny bit of sauce that was left. I covered loosely with foil, and it is in the oven right now smelling great.

I made this last night for dinner with a guest coming over. It was fairly quick to put together. I didn't have enough leek, so I added about 1/2 of a yellow onion very thinly sliced. I doubled the curry powder, but it was still only very lightly flavored. Next time I will add more. I also added salt when I was sauteeing the vegetables before the broth was added, and salt and pepper right after the broth was added. I will make this again. I really liked it, and my husband and our dinner guest didn't leave a drop!

I made this as written, except that I added a little bit of garlic powder to the meatball mixture and to the glaze. I made this for dinner last night with a guest coming, and my husband and our friend both raved (I am a vegetarian, but it smelled great). I served them over rice with a bit of the glaze spooned on top. With soup or a salad, it's a complete meal.

This is the first time I've been successful with making crepes. The batter was a little thick on the first one, so I added some water. I had also put about a tsp of salt in the batter to begin with, and beat vigorously with a fork. I don't know how other reviewers could say they tasted like flour, I had a distinct slightly eggy flavor to mine. It was perfect for the savory filling and swiss cheese I rolled up in them (then returned to the pan to let the cheese melt). These are great.

This was great! It was super quick (I omitted the microwave cooking time to prevent soggy eggplant), it was filling. My carnivorous husband went back for seconds. We'll definitely make this again.

This is such a great, easy recipe. I picked some apples from the tree in the front yard, and had applesauce ready in time for dinner last night. I cut the pieces pretty small, but they still didn't all mash evenly with the potato masher after cooking them. So, next time maybe I'll try to cook them longer, or put them in the food processor at the end.

I read this recipe and the reviews out of morbid curiosity. I thought there was no way this was going to be any good. We were having another couple over for dinner, and my husband had marinated the meat for kebabs in a mixture of lime juice with some garlic, herbs and a tiny bit of olive oil. So, this beverage was a perfect preview to the lime-infused shish kebabs. Instead of 12 oz of water, I used about 6 oz of ginger ale, and 6 oz of water. I forgot to use the lime slices as a garnish, but even so, our guests were raving about them. I'll probably make them again when I can afford to buy another bottle of tequila. :)

This recipe was a hit with my husband, who is the meat eater (I'm a vegetarian). the cilantro in our herb garden hasn't produced enough to use yet, so I substituted some dried basil and dried bay leaf. I also didn't have any Thai chili sauce, so I substituted tapatillo sauce, since it is made with red chilis. I added a little ginger, and fried in batches in the skillet. I made a sauce from pan drippings, some soy sauce and some more chili sauce. It smelled so good cooking that I wanted some, so I used the same spice combo on some tofu for me, which I baked after marinating. We served this over some brown rice, and ate some fresh sliced pineapple with it for dessert. It was great! :)

These are quite good. I didn't have peach schnapps, so ended up adding a bit more lychee juice. This helped keep it from being too strong, as the Vodka I had on hand has quite a distinct flavor on its own. I also didn't have white cranberry juice, but used the regular red kind. It ended up a nice light pink color. I think I might try this with gin, by adding a bit of lychee juice to a gin and tonic, and adding a lychee for garnish.

I've made this recipe several times, and even without the dill weed (I forgot it the first time until after I had emptied the skillet), it got rave reviews. I think I added a little freshly ground black pepper at the end. I also put the green beans in at the end until they are just heated and very bright green. This keeps them still a bit crunchy, which my husband and our guy friends like.

This recipe was so great, and so easy. I made it as a topping/decoration for my wedding cake. I used some of the extra large-crystal sugar that I dusted the cake with, and dusted the citrus peel as it cooled. My Fiance (now husband) couldn't resist grabbing a piece while it was still warm.

I made this because the recipe looked less involved than other Spanish Rice recipes on this website. I took the advice of other reviewers (and noticed the lack of flavorful ingredients), and added some spices (it is a mix I own that includes cumin, chili powder, and I think bay leaves). I only gave it four stars since I have to toy with it to get great flavor, and I have yet to find the magic blend. But, this is a good start toward a quick Spanish Rice for dinner. 1/11/09 I made this again only this time I had run out of the spice mix I used last time. This time, I used salt and pepper, garlic powder, cumin, bay leaves, and parsley. I also added just a pinch of red pepper flakes. It was the perfect spice and savory blend, and was a big hit with our dinner guest.

This bread is great! It was so quick and easy to put together, and the entire house smelled wonderful. I usually have to modify recipes like banana bread or zucchini bread by adding more spice, but this recipe already had the standard list of spices I usually add. I did add about a teaspoon of vanilla. My Fiance isn't a huge fan of pumpkin pie, so I made this for Thanksgiving as a sort of substitute. I'm planning to make it again at Christmas.

I made this for the first Thanksgiving my fiance and I spent together (today). I am a vegetarian, but cooked this for him. Since I could only find boneless turkey breast, as a previous reviewer, I put some white wine in the bottom of the pan--just enough to cover the bottom. I laid some chunks of onion in the pan, and laid the turkey breast on top. I seasoned with salt, pepper, garlic powder, and poultry seasoning. I basted about every 20 minutes, and my Fiance loved it. The meat was very moist and flavorful. I will likely make this again.

My fiance and I found this recipe last winter. It's great because so many servings are ready and hot at the same time. The recipe didn't mention what temperature to set the broiler to, and so had to experiment (nearly burning an entire pan). The second time we made this, we forgot that it's best with a firm bread. So, the sandwiches weren't as crisp with regular sandwich bread, but they still tasted good.