AWESOME COOKIE!!!! I followed this recipe exactly as given and the result was the best chocolate chip cookie to come out of my oven! I even made one giant cookie using almost 1 cup of dough and smahed it down on the pan a bit. It ended up being bigger than my face perfectly baked. I don't think I'll ever use another recipe. Thanks!

I screwed it up. I totally burnt the peppers while toasting them. HAHAHA. Watch the time!!!! Wah. No more peppers on hand, but I really wanted the sauce so I just used a whole bunch of chili powder and a itty bit of paprika for a smoky flavor. I'm still giving it five stars. I can tell this recipe is awesome by the ingredients. The only thing I was going to omit was the oregano because I didn't want even the slightest reminder of spaghetti sauce flavor but that's a matter of personal taste. I soooo wish I didn't burn the anchos. My adjusted sauce was OK: the chilis would have brought the sauce to perfection! So thanks for putting me on the right track. Next time!

This recipe is awesome. I ate a small bowl before it was finished, but for my own personal taste, I added the juice of 1/2 a lime and a can of drained black beans towards the end of cooking. Thanks for the recipe.

In all honesty, I didn't even look at the filling recipe. I simply never thought to BAKE the spring rolls. It cuts out so much of the fat and calories. A spring roll wrapper alone is only 50 or less calories. Hint: rather than add cornstarch to thicken the liquid, I let my filling sit in a colander for a about five minutes to drain excess liquid before putting in the wrappers. here's my version of the filling: use similar amounts of cabbage, carrots, green onion and cooked chicken breast. Chop finely. Stir fry in 1/2 tbs olive oil, add 3 tbs low sodium kikkoman soy sauce, grated fresh ginger, black pepper and minced garlic to taste. Stir fry until cabbage has softened. Drain mixture in a mesh strainer to reduce excess liquids. PLace in wrapper and bake according to this recipe.

I was looking for a recipe that I could use a carton of eggs that was getting ready to expire and some leftover coctail breads and cheeses. This was perfect. important tips: 1. Don't skimp on the greasing! This will totally stick to the bottom of your pan. 2. You don't have to let this sit over night. Baking immediately after preparing it won't ruin anything. 3. This recipe is very forgiving. You can add extra eggs and other items, like peppers, sausage, turkey whatever flavor combinations you prefer. Just make sure you pat and drain any excess water or grease off the items you wish to add. This had a really good base for experimentation and leftovers. It's also great because like a pizza, I was able to stratify different layers of vegetables and meats to suit my family. My partner and my section was layered with hot sausage, jalepenos, havarti,cheddar bacon, onions, and garlic. The kids simply had bacon and cheddar. And it was all in one pan! In my opinion, everyone should have some version of this in their recipe arsenal. It will come in handy for any crowd. Thanks for the inspiration for a delicious Christmas breakfast!

Not the sofrito I was looking for. Margie's Cuban Sofrito is the closest I've found to what I know as Sofrito. I guess Sofrito is like Ragu, your mama's is always best. This had no flavor. I ended up putting some oil in a pan, and cooking it down to take the bite out of the onion and garlic. I added cumin, salt, pepper, bay leaf and oregano in order to get a similar flavor to what I was looking for. I understand the caribbean has a lot of islands and this mixture of vegetables seems more suited for flavors like allspice, cumin, and habaneros.

I did not adjust this recipe at all and it turned out great. I put it in my recipe box and will make it again for Thanksgiving; However, I wouldn't give this cook credit for coming up with this recipe. I found one 15 years ago on some cornmeal bag and thought it was delicious and wanted to make it again. This recipe has identical ingredients. But I'm glad it's here because I really needed the measurements. Thanks for reiterating a classic!

I work as a server in a lebanese restaurant and this was almost as good as ours! They won't give me the recipe, it's a trade secret so I used this one I found on-line and was pleased enough that I will use it for the base of experimenting until I get the exact taste I am looking for.

This is a nice solid recipe. I could tell by looking at it. So many recipes get too specific with certain ingredients. This recipe has way more room for adaptation (as I feel most cooks on this site tend to do is adapt recipes to their own person prefrerences.) The ingredients are simple and on hand. You can sub in any sort of cooked meat and even some chopped vegetables. I used smoked venison sausage my uncle gave me instead of ground pork sausage and I added chopped onions and jalepenos and used a mexican cheese blend. I used oatnut bread because it's all I had on hand. I added an extra egg and reduced the milk due to previous suggestions and it turned out perfect to rave reviews. I put this one in my recipe box for future use. Thank you.

I dated a cuban man whose mother used to make a sauce like this (which was his favorite) and she would never give me the recipe. I wasn't thrilled about the vague instructions. I did get a "yummy" green paste after cooking the vegetables for quite a while. I would suggest mincing the onion, garlic, and bell pepper as finely as possible. I also I had to add water from time to time to keep the mixture from burning on my pan. If using fresh tomato, I would suggest peeling it first. Turns out 3/4 cup of tomato sauce is pretty much one of the small 8oz cans. Again "really red" is a vague description of color. I cooked the sauce until it was a rich red color with no more appearance of green. In the process of doing this, I added about 2 tbs red wine and 1/4 beef bullion broth when the sauce got too thick. I used this sauce to make a casserole using sliced red potatoes and ground pork. The family loved it. Next time, I'm putting it in the crock pot with pot roast and potatoes. Despite the hard to follow instructions, the flavors and spices of this sauce were very appealing. It's a keeper.

Though very easy to make, the flavor was overwhelmingly of potato and bacon. I could barely taste clam. I thought it tasted boring. I ended up throwing in some canned corn niblets and sliced crimini mushrooms and turned it into some other sort of chowder.