I didnt want starchy so I left the starch and water altogether from the recipe. I stir fried the veggies with heated oil and salt and set it aside. We bought a high grade steak and salt/peppered it before lightly pan frying it (left it med rare). Cut it in thick slices, put it on a med shallow plate, topped it with the cooked veggies and had it with ponzu sauce (instead of the soy sauce since I didnt want heavy soy sauce taste) for dinner that night. had it with some white rice. It was fabulous. I could never imagine the celery and onion combination but it matched oh so well with the beef. Really enjoyed the texture and flavor mixture in my mouth. thank you for the recipe!

Very simple to make but it is definitely missing something. I soaked the chopped onions in water (changed it 3 times) before draining and adding it to the mixture so that it's not stingy. I guess one hour would have sufficed but I started cooking early and ended up soaking it in water for 3 hours. I added 2 tablespoons of red wine vinegar, some salt and an extra tablespoon of olive oil. It tasted better to my liking but I think you need to make adjustments to your own tastes. I served it on a cute plate on top of a whole red lettuce leaf.

I made the dish exactly as stated. It was good but not excellent. To me, it tasted like I was eating chip dip but with a little more extra flavor and thinned out. I might leave out the water and eat it with dip next time I want to eat black beans.

Hm...something just didnt come out right the way I made it. I'll have to try it again sometime. I hope to re-review to give this recipe a five-star like others have.

This tasted a bit bland per the instructions so I added some cumin, olive oil and cayenne pepper as to what other reviewers had posted. Stick with one garlic at first and add more as desired. I added four medium sized ones all at once hoping for the best and it was way too garlic-y. All in all though the end product tasted like the ones you eat at the restaurants.

It was good!

This was a good dressing that can probably quite versatile. I made 3 serving size since I didnt want any left overs. I used olive oil instead of vegie oil and red wine vinegar and some raspberry jam instead of the raspberry vinegar. I used as much sugar as I needed for my tastes (not the full 1/4 cup it called for). I also used a blender to blend everything together and it came out like a mayonnaise based dressing (even though there is no mayo in this recipe) so I can get all the flavors together at one bite. I will definitely make this again. Thank you for the recipe.

I used oyster mushrooms in this one and also added some yellow bellpeppers to it, which gave it a hint of sweetness from the bellpepper. It was good. It doesnt specify what kind of rice to use and I opted to use long grain rice instead of the japanese rice. I think it's better since if the japanese rice was used, it would come out sticky and a bit less flavorful. Dont get me wrong, I LOVE japanese rice but the long grain rice matches better.

Quick and easy with only a few ingredients. One thing was that in the directions, I would put to add the salt and pepper after the spinach has wilted because it's hard to tell how much s&p to add in the pan while cooking. Also, it might be difficult for some to find shallots (also called eshallots).

For some reason, it came out super hard! Maybe I dont need to preheat the oven.

I made 1/2 the recipe originally calls for. The cake turned out VERY moist, it must be the applesauce and carrot juices. The frosting was still too sweet for me even with the recommended changes but tasted good nonetheless, just spread the portion of my liking.

I decided to make 3 servings worth of dressing. The balsamic vinegar overpowers all the other tastes and it's hard to taste anything really...I had to make too many adjustments with the rest of the ingredients so it's probaly that the balsamic vinegar does not work with these ingredients, or way less than half of what the vinegar is called for should be used. Perhaps utilizing the regular clear vinegar would be better. But I dont think I will try to make this again.

I chopped up red leaf lettuce, regular lettuce, rucola and spinach for the salad. I had to peel mandarin oranges cuz i didnt have a can of m-oranges on hand and it was a pain in the butt but tasted really good, more natural. The m-orange, gorgonzola and almond matched totally well together. I chopped up other types of nuts to put in the salad--walnuts, peanuts and cashews and it was still very good. There was plenty of taste with just (olive) oil, juice and red wine vinegar as the dressing. I squeezed a mandarin orange and got the juice from that instead of the syrup, and Im glad I did that because it didnt taste too sugary sweet. Will definitely make again!

Awesome sauce, tastes just like the sauce for the hot fudge sundae that I eat at a nearby restaurant. I doubled the cocoa powder and stirred it with the sugar prior to cooking. Also, it didnt specify whether to use salted or unsalted butter, so I used the regular salted butter and the taste was totally fine. DONT BE FOOLED with how runny the sauce looks at first. It will thicken while you use a blender and pour the sauce into a container (basically while its getting cooler). Im making this as a christmas gift for a few friends, I cant wait to see their reaction to how great this tastes!! Thank you for sharing such a simple but awesome tasting chocolate fudge!! The only thing I wonder is how long does this keep in the fridge?

The dish does not taste like I'm eating a jar of salsa! I totally expected it to. So easy to make. The only thing was the meatball, it came out rather hard, but maybe it's supposed to be this way. If I make this again, I will add an egg and more bread crumbs. All in all it was a very good recipe. Thank you for sharing.

I added olives as suggested by some reviewers but I found it to be too strong and overpowered the mellow tamale taste. I dont think I'll add it into the tamale next time. I thought there was way too much pork so i will halve the amoutn of pork next time. The meat did come out very juicy and I was happy with that. I utilized the 18cm cristel pot to cook the meat and water in an oven until the meat was thoroughly cooked (I put the water in half way as the recipe stated). The amout of the water left over from the pork for the tamale mixture was not enough, so I needed to add 2 cups more water before adding the pork water. The texture came out fine since I listened to other reviewers but if I had followed the original directions then I think i would have a really dry dish.

I used frozen french bread I had sitting in the freezer (I forgot which brand). Im glad I used the french bread because it didnt fall apart at all and soaked up the sauce quite nicely. I didnt know that it would hold together so well so i cut it in big chunks. Next time I will cut it smaller in size and use 1/4 of loaf instead of 1/2. Ate it with roast beef since we dont eat turkey. The flavor matched very well.

A bit too banana-y for me, I guess I was expecting a more fruity flavor. It was a bit bitsy for me as well--the blueberry skins were kinda hard. Might have been the brand I used. The texture was good and tasted ok for what I wasnt expecting.

The soup is very good. Make sure you strain and rinse the beans before cooking, otherwise the soup will become thick. You can put in a lot of spinach (as it goes very well with everything in there), it doesnt taste right if you dont. Ate the leftovers with leftover white rice I had and it tasted very good as well, probably due to the cumin. Thank you for the recipe.

This was a very unique appetizer dish. It was a bit heavy for me so I couldnt eat too much in one sitting. The ingredients hold very well so I can keep it for a while in the fridge and eat it a little bit here and there. I would suggest cutting down on the serving size so you know what it tastes like before making a huge batch. Ill try making this next time for our dinner guests and see what they say. Thank you.