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.

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.

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.

With adjustment for cooking only 1 hour (even at high elevation, 7200 ft.), this came out just fine. Doesn't taste a lot like watermelon - more like citrus "marmelade"; but that could be because the watermelon I used wasn't that good to begin with - which is why I used it! As recipe is written, it only made a little more than 3 half-pints. I made the first batch with 2 lemons, 1 orange. I'm now cooking a 2nd batch, which I doubled, using 1 grapefruit, 2 oranges and 2 lemons. I ran all the citrus through the food processor using the grating attachment. Seeds, membranes mostly stayed above the grater; but additional seeds and membranes can be easily picked out of the pot while cooking.

This was just OK and I probably won't make it again. The texture of the cake was not appealing to me and the cranberry sauce sank to the bottom of the pan (came out on top of the cake when done, that is, when it came out of the pan). Thus, the best part of the cake is only the top.

Very good, and can even adjust the recipe with different amounts of green beans and asparagus for those who tend to pick out and leave asparagus on the side of their plates!

We found that this recipe lacked something in taste and ended up dumping in a very large can of baked beans to give it more flavor. We also had to add a cup of water (possibly because we're at high elevation?), so not sure if that diluted what flavor was supposed to be there; but we probably would not make this again in the future, especially using dried beans.

We thought this was pretty salty, but the idea is good. Will probably bake asaparagus this way in the future, but would have to find an alternative sauce or experiment with reducing the amount of soy. Leftovers were definitely not very good, but tolerable.

Mixed and baked this as described, but I guess I should have figured that if the cake came out dense for others, perhaps I should have made an adjustment for high altitude even though I usually don't have to do that with cake recipes. This one was more like a brownie, and crumbly - and it sank in the middle and formed a tunnel about 1-1/2 inches deep! I probably could have filled the sunken in part with ice cream and turned it into an ice cream cake, but wasn't prepared with ice cream to do that. It does taste okay, though. Just that if I was going to wait for something to bake, I'd stick to one of the other recipes that I have used in the past. Thought I'd try something new, but probably will use one of my other recipes next time, unless I feel like making an ice cream tunnel cake in the future. Very disappointing "flat" cake in my pretty cake stand...

This has potential, but it is really, really dry. It needs something moist in the topping, I think. Not sure what else to add... The peanut butter sauce is "okay", but it was pretty runny. Is the tea absolutely necessary? I heated up the sauce a bit to just thicken it so that it wouldn't just run off the crust.

Incredible! I made this in a bundt cake pan, spraying the pan with nonstick/flour spray, sprinkling chopped nuts into the bottom before putting in part of the batter... then using the "streusel" portion of the recipe (omitting the butter) mixed with 1-2 Tbsp. cocoa powder as 2 separate "layers" between the batter (pour in some batter, sprinkle streusel, more batter, more streusel, and top with the last of the batter. I baked it at 350-degrees for an hour, with no other adjustments for high altitude (we're at 7220-ft). When it's cut, the streusel inside made it look like it was a lot more work than it really was. This really beats banana bread for using up some very ripe bananas!

I marinated our 9-10 lb. turkey in this sauce, and baked it in advance in an oven roasting bag with the sauce. It came out great! There was so little white meat on the turkey, though, that my husband went out to get just a turkey breast. We marinated it in all the turkey juices (left over from the first turkey) overnight, cuz I just wasn't going to cook another thing that night! The turkey got rave reviews from the 5 Chinese students and researchers who came over for Thanksgiving dinner, and I even sent the recipe home with the one woman who didn't speak English - through a translater, we learned she wanted to learn to make it herself, not take home any leftovers. We'll definitely use this recipe again - maybe on the grill sometime. Oh - I was going to put the whole cloves in the marinade, but I forgot, and it was still great. I put the final batch of turkey juices in the fridge overnight, took off the fat the next day, and thickened the juices with corn starch to serve with wild rice stuffing. Yum!

I think the "secret" is the sauce - sort of like a pesto, but not quite. I have to admit, I didn't have all the ingredients specified, so used leftover roasted chicken, feta instead of ricotta, and regular tomatoes instead of roma. I also made my own crust. But, this was an excellent recipe for the ideas and, as with most pizza recipes, it was pretty much adaptable for what was on hand in the kitchen and what we like. Thanks for the ideas!

35 hours + 8 mins, start to finish...at 7220 feet elev. and the beans are still hit and miss with respect to being "done". Taking the advice of others, I started with more water so that I wouldn't have to add any additional. I soaked and cooked the beans off and on for the first 24 hours, then cooked another half day... There was still so much water, I finally added 6 cans of plain beans (pinto, great northern and navy). I doctored these up so much with alterations on the seasonings (using more catsup, adding Worcetershire, more brown sugar, molasses instead of maple...) there is no comparison to the original recipe. This one experience was enough to never wish to cook beans from scratch again. Had my pressure cooker not been broken, I would have used that trusty cooking method instead...

This makes 100???? They disappeared too fast for me to count! I tried rolling and cutting as directed, but found that just rolling into little balls made them look more presentable. Although, judging from their disappearance, presentation had little effect on the family. For Christmas, I think I'd roll them in raw sugar to make them a bit "prettier" - and maybe try rolling and twisting a few into a "pretzel" shape, then dip into sugar. Maybe even add a tsp. (or less) of black pepper, for a spicier cookie and roll into powdered sugar after baking. The dough seems like it'd be versatile enough to do that. The best part of the cookies, *I* think, is the crispy little bottoms that make them so chewy. I think we'll have to use this recipe more often than for Christmas. (Since we're at high altitude, I also added a bit extra flour...)

Can I rate this if I used pork? It was great! I seared the pork chops before baking and only had 1.5 lbs., so there was extra sauce to serve with rice. The only thing I'd eliminate would be the salt. I don't think it's needed with the mustard. Otherwise, this is definitely a "keeper". Maybe sometime I'll try it with chicken.

This is outstanding! I made it using Spicy Bratwurst ("Cajun" flavor, the package said) - omitted sage & thyme because (1) I didn't figure it needed additional spice with the seasonings in the brats and (2) I don't particularly care for sage & thyme. I also thought I wouldn't need to add the ketchup and mustard; but after tasting a potato, decided that was just what it needed instead of just adding salt. My, oh my, the results were great - and I plan to make this a permanent recipe in my recipe binder. Thanks, Pam, for this adaptable recipe! (Bell pepper might be an addition to the next batch... and my husband is planning to enjoy the leftovers in tortillas with cheese for burritos.)

I think this recipe calls for TOO MUCH BAKING SODA! I'd decrease it to 1 TBSP. like all the other recipes for sponge candy I found. I think 1.5 TBSP. makes it taste "off". Also, I used a 9x13x2" Pyrex dish and the foam was about 4" high! The air bubbles were so large that it totally crumbled when I cut into it. There was no way this would ever be able to be dipped in chocolate. Be sure to watch the candy thermometer very carefully, as it seems to rapidly increase in temperature at 300. Mine got the tiniest bit too done and tasted burned; so, on top of the soda taste, was just awful. Not sure what to do with this mess. But, do try reducing the baking soda if you try making this recipe!

Very versatile recipe! I had four very ripe pears and couldn't use all of each pear because some were too ripe. So, like another reviewer - another recipe (?), I added a finely chopped apple. I used 1/2 brown sugar, 1/2 white sugar. Also substituted 1/2 cup margarine and 1/2 cup pumpkin for the vegetable oil. Didn't have nutmeg, so used 1-1/2 tsp. allspice with the cinnamon. Fearing that the batter would be too watery from the very juicy pears, I added 1 cup raisins to the batter in hopes that they would absorb any extra moisture. Baked in 2 pans for about an hour and it came out perfect!

I made these for a group gathering. Probably the best thing about making this recipe was the overwhelming, grateful appreciation of my diabetic friend when she thanked me for thinking of her special needs. She *loved* them, and the rest of the people thought they were pretty good, too. I couldn't get the raisins to "chop" in the food processor, so maybe using currants the next time would be a good idea. I also recommend baking the cookies on parchment paper. The apricot all-fruit, which I dabbed on top of cookies as other had suggested, tends to drip off and bubble around the cookies. Using parchment makes it easy to lift (peel) the cookies right off the sheet. I added a little extra flour to the dough for high altitude, so it was a little stiffer than I'd like for rolling. Next time I might try it without extra flour - and perhaps the dough will be more tender after baking.