Loved it (and totally wasn't expecting to)! I halved the recipe and I wish I'd made the whole batch now. I cut the chicken into chunks (to give the seasoned parts more surface area) and seasoned with creole seasoning. Sauted and then sliced into small bite sized pcs. I used Mrs. Espy's Enchiliada Sauce (from this site). I had no issues with the masa - yes, it was gritty at first but the 30 minute simmer time takes care of that. The soup turns thick with a slight corn flavor. I added a diced potato and let it simmer the full 30 minutes just to give it a little more substance (I wanted to have something to chew on). Next time I think I'll add some frozen corn. Great recipe, will definitely make again.

I've probably made these 6+ times now. I add a lil splash of vanilla to the dough and about a teaspoon to the pudding. I bake them on parchment. Definitely poke a hole or two in each one with a toothpick and pop back into the oven for a minute or two to dry them a little and keep them from collapsing. Then slice carefully with a serrated knife and remove any little eggy insides. These were the first dessert to go (over red velvet cake, pumpkin pie chocolate cream pies) at Christmas Eve dinner.

I halved the recipe and used a 4 lb loin roast and it certainly made plenty for my BF and I, with lots of leftovers. And considering the roast was les than 8 bucks the recipe definitely a keeper. I can totally see myself serving this to company. Next time I would probably mince and then saute the garlic as jrbaker suggested as the BF wasn't too crazy about the whole cloves. I also coarsely chopped the apricots. Although my roast was at room temp, it did take quite awhile longer than the recipe stated (and the time was for an 8 lb roast too) so just give yourself some extra time. The sauce was quite good though very sweet. I think next time I'd like to try it with a more traditonal pork gravy (maybe drippings, chicken stock, white wine and some herbs).

This is for the chicken only, which I've made twice. I haven't made the sauce yet. I made my own self rising flour (there is a recipe on this site for it)and omitted the white pepper as I didn't have any but will certainly include it if I ever remember to pick some up. Just mixed the batter and plopped the chicken chunks in and got them good and covered. They seem gloopy but as long as the oil is the right temp the batter will set right up when it hits the oil. I did have some trouble with burning my first batch but I after playing with the temp I worked it out. I fried them in about an inch to an inch and a half of oil in a deep fry pan over medium (made sure to give oil plenty of time to get hot). You'll need to do them in batches. They took probably 5-7 minutes and I turned them once then drained on paper towels. These were absolutely restuarant quality - just like you get at a chinese restuarant. For leftovers they get pretty soggy but if you nuke them for a minute and then throw them in a 400-450 oven for a few minutes they'll crisp right up again. I'll definitely be making them again. My guests were impressed when I told them I was whipping them up in the kitchen and not running out for take out and once you get the temp right they really are a snap to make.

Very good. The only thing I changed was that I baked at 375 for 35-40 minutes. The mustard flavor is very light.

I made them to package up as gifts but we ate half of them already. I didn't have dark brown sugar so I added 1 Tbs molasses as a previous reviewer suggested and that worked fine. I topped some with toasted chopped hazelnuts but I think I prefer them w/o. The times and temps specified in the recipe worked perfectly for me. The only issue I had - I used a large cookie sheet without sides lined with parchment. I think the cookie sheet is probably a bit warped b/c I had some runoff into the bottom of my oven. Next time I'll use a sheet with sides. Next time will be today.

Made these this morning to bring to coworkers and they were a hit. Made 24 regular sized muffins as recipe stated. Used mini choc chips. Made half regular and sprinkled with sparkle sugar. For the other half I stirred in some chopped toasted hazelnuts and sprinkled some on the top. They are moist, very cupcakey and really pretty. Will definitely make again.

Loved it!! I used a 4.5 lb pork butt so I dialed down the salt and liquid smoke just a little. I used Sicilian sea salt but will eventually get the Hawaiian to try it as well. Cooked overnight for 12 hours. Removed the already falling apart roast from the crock and removed the bones and remaining chunks of fat. I also poured the liquid off and skimmed most of the fat off. Added the cooking liquid and shredded roast back to crock and let it cook on low for another couple hours. This was very very good. I put BBQ sauce out in case people wanted it but it was just fine without...salty and smokey. I will definitely make it again. Also, I would suggest that people really look for the pork butt cut. While it is very fatty it lends itself perfectly to cooking for such a long time and turned out very tender. Not to mention it's a cheap cut. You're removing most of the fat anyways.

Very clever and very yummy. This was my first attempt at candy making and I'm pretty impressed. My caramel stayed very soft, so plan on treating these guys gentley. Also I had to wait quite awhile for the caramel to cool enough to work with. I think mine took about an hour (though I may have slightly undercooked mine). Also, you can just break up the toasted coconut with you hands (no food processor or knife required) and stir it in. I made the caramel and put it over the nuts one evening, put them in the fridge and did the coating the next day. I made 36 (with 6 nut pcs each) and had some extra nuts and chocolate left over. I think 10 oz of bittersweet(with a tablespoon of shortening) would have been plenty. I did sprinkle the candies with just a little sea salt and encourage others to try it. The salt pairs wonderfully with the sweet caramel. I'm not talking about table salt or kosher salt. These are little flakes of sea salt (which has a slightly mineral taste and is less salty than other kinds). Again, I am a candy novice and they came out great. I'll definitely make them again and would certainly recommend the recipe to others.

I used a spiral ham and poured a small (8 oz)can of pineapple chunks and then patted on the remaining brown sugar. I'm aware that sprial ham is already cooked so I put it on low for only about 3 hours. I basted by spooning the liquid and pineapple over it every half hour or so. I liked it and I'm not really a fan of ham.

These are great. I used less olive oil and a lot of cajun seasoning. I discovered that starting them on a lower heat, 300, for about an hour and then cranking it up for 375-400 for another 30 mins worked best for really drying them out. 3 weeks later and they are still as crunchy as when I first made them. Just keep checking them, as they can go from perfect to burned in just a few minutes.

Wow. I've never really been a fan of cranberry sauce. My family typically slices up a can of the jellied stuff. Not this year!! I made it last night and froze it. Subbed orange juice for the water, simmered everything (but the lemon zest and juice) for 15 minutes, then added the zest and lemon juice. It's VERY sweet and VERY tangy and absolutely beautfiul looking.

Wow. THis was so good served over sauteed chicken and penne. I used only 1 tsp of chicken base rather than 2 tsp of boullion (which I think would've been quite salty). Next time, I'll add sauteed mushrooms as well. And there will be a next time...soon.

Very moist, Very sweet and Very good!! I made it this morning and brought into work, still warm. It's being devoured. I used half oil and half unsweetened applesauce. Made it in a 9 x 13 pan and baked for 45 minutes at 350. Made the full amount of sauce and made a poke cake out of it. Poked holes all over with a wodden skewer and poured the hot caramel sauce over the top. It soaked in quickly and I was able to just bring the 9 x 13 into work. The only thing I might change would be to maybe add some cinnamon to the batter next time. Thanks for a great recipe and to member Gracey for suggesting it.

I've made it twice now. I used the anchovy paste and think it does add a layer of flavor. There's nothing fishy about it. It has a whole sweet/spicy thing going on too. Not just the best pizza sauce I've made but the best I've ever had. Reminded me of a pizza shop in Massachusetts that makes a sweeter sauce. I'd always wanted pizza like that but not found it until now.

This was my first attempt at jelly making and I couldn't be more pleased with the results. I had a bottle of red zinfandel that I had taken 2 sips of and didn't care for and decided to go for it. I was nervous, as most people seem to use white zin or chardonnay. I didn't know if the very dry, spicy red zin I had was going to work but it definitely did. As you take a bite, the jelly is sweet and tastes spicey and grapey at first, then you get a little wine kick right at the end. You'll need an entire bottle of wine and it yielded 6 1/2 pint jars with a bit leftover. I used a little extra dry pectin to try to get it to 2 oz. It's setting up slowly a little loose but still can definitely pass for jelly consistency. I'm going to make more today using a Gewurztraminer. I imagine that you could use just about any type of wine and get great results. They're going to make very impressive gifts. A fabulous idea and great recipe.

Made yesterday and they are already setting up nicely. Got 4 12 oz jars with about 4 oz leftover for tasting. Couldn't find Red Hots in the candy isle so used the cinnamon candies found with the cake decorating stuff. I brought it to the boil on medium (not high) to give the candies time to melt completely. The jars look beautiful and the jelly is very sweet with a distinct red hot candy flavor.

Sets up beautifully and tastes yummy. You might not be able to place the flavor though unless you know what it is, kinda of reminds me of mint. I think it will go fantastic with lamb or pork. I actually just put a pork roast in the slow cooker and slathered it with this jelly and some red zin wine jelly I also made yesterday. Recipe filled 2 12 oz jars with a little left over. I'm going to make again today and double the rosemary and/or steeping time as I think it could use more rosemary flavor. I included a sprig of rosemary in the jars I already made so that might help bump up the flavor for those. I'm going to give them as Christmas gifts and the sprigs in the jars make them look festive, even though they want to float to the top. I need to keep playing with this one to get it exactly how I want but that said, a very good recipe, and a brilliant idea.

Very impressive and very easy!! I greased (but skipped the flouring) 4 pyrex custard cups. Used half bittersweet and half semisweet. Melted the chocolate and butter in the microwave, stirring every 30 seconds (took 2.5 to 3 mins) I put them together a couple hours before we had dinner and just popped them in the oven after dinner. I'll definitely make again.

Even with the OBVIOUS ERROR OF SALT CALLED FOR I'm still giving this 5 stars. I tried Tikka Masala for the first time last week and liked it so much I wanted to try to make it myself. And while it didn't taste exactly like what I had it was pretty close. I really really liked it. It was just the right amount of spicy and creamy. Now for the tweaks, obviously didn't follow the amounts for salt (I don't know if that is someone's idea of a joke or what). I tossed a few pinches of salt into the marinade and sauce and that's it. I also cut the cayenne down to 1 tsp as I was afraid 2 might be a bit much. I'm glad I did. I like spicy food and it was a bit spicy, but the heat was in the back so you could actually taste the other ingredients. 2 tsps would have overpowered it for me. Served with Asian Coconut Rice and Chapati (both recipes on this site) and roasted sweet potatoes (peel, chunk, toss in olive oil, salt, pepper, roast 45 at 400). I will defnitely make this meal again.