This was good for starters; but our local Thai restaurant uses a lot of basil in their dishes. I omitted the peanut butter and used sweet basil (dried because I didn't have fresh) and it tasted a lot more like what our restaurant here serves.

Reviewed On: Sep. 4, 2009

This was pretty good! From a previous bad experience that I had with a pudding cake - not sure if it was due to high altitude and the recipe needing an adjustment, I added an extra 1/2 cup flour just in case. Except for it bubbling over the top of the pan and making quite a mess (on a tray that I placed under it just in case it did that), I didn't have any problems with it. I added raisins, too, and served it with a Sunday brunch.

Reviewed On: Jul. 15, 2008

Actually, this salad is only as good as the dressing you use. I didn't like the dryness of the rice in the salad. Maybe I didn't marinade it long enough? I ended up adding the salad as a filling to enchiladas, adding cumin and chili powder. The sweetness of the salad added an interesting twist to the enchiladas. We liked the enchiladas a lot better than the salad.

Reviewed On: Jul. 15, 2008