This was very good. I followed this recipe almost exactly (I left out the jalapeno). I used an outdoor charcoal grill. I admit, it was a lot of work, but I thought it was fun. I made it with saffron rice and broccoli. I'd make it again, considering its low caloric value.

The flavor isn't very developed. I liked it, but it left much to be desired. I had to add a LOT of things to make it taste less like pineapple-sugar sauce and more of an actual spiced fruit kinda glaze. I don't know - it just wasn't my thing.

I changed some things: 1 chipotle pepper, chopped.... Used tuaca orange liquor instead of wine... Used lemon juice...Used rice vingegar... Overall this recipe rocked.

I loved this - did make some changes.... I upped the grated fresh ginger to 1 tablespoon.. I added a good tablespoon of orange liquor... I used rice vinegar... and added 1 tablespoon of brown sugar. I let the sauce reduce for about 20 minutes, then had to add cornstarch to thicken it up even more. I used extra puply orange juice for this - as I feel the pulp would release more citrus as it's heated. The flavors accented the salmon very well.

Very good. I added fresh parsley, poultry seasoning, celery seeds, and instead of topping it with butter, I topped with sour cream. This is very similar to a recipe my german mother makes - I would add caraway if I had any on hand. I used thick slices of frozen thansgiving ham instead of bacon for a heartier and more flavorful bite.

Very sinus-opening! The horseradish really adds a kick, but it's SO GOOD. I used this with leftover thanksgiving ham slices.

These were really good! I didn't have lettuce, so I used cabbage leaves. A bit tough, but still really good. Slightly sweet, but has a tiny kick due to the chili sauce. Very filling, too. I loved the tiny pieces of pickled ginger - Added a unique crunch. And its not like I have many excuses to use pickled ginger other than sushi. This is a keeper :)

These were very good for a single person like me to make. I enjoyed them for a whole week as a grab-and-go type of breakfast/lunch. I did not refrigerate them and they lasted without drying out or molding. I did add orange bell pepper for a sweet crunch. I sprinkled the top with seasoned salt and paprika, as well as added minched garlic and fresh parsley to the batter. I think these would taste better with fresh spinach as opposed to pre-packaged frozen (mine had a semi-kinda freezer burned taste even though the package was new)

Very unique. I didn't have fresh mint, so I used loose-leaf dried spearmint leaves made for tea (not the instant bagged stuff). I really like this combination of ingredients. I added just a bit of garam masala to the rice to give it an additional exotic zing. I think a sprinkle of lime juice would be nice as well.

The flavor is something I've never had with a pork roast. It was tangy/sweet, but unique. I admit, I didn't 100% follow the recipe. I doubled everything. I used hoisin sauce instead of ketchup and balsamic vinaigrette instead of the vinegar. I also used a tablespoon of bbq sauce. I lined the side of the croc pot with sliced potatoes and cut the roast into 4 pieces. I used a knife and slit deep holes into the raw meat and stuffed some garlic into them. I seasoned the pork with season all and paprika. I also added 2 cubes of H2O + chicken boullion instead of water. Again, I'd give it a higher rating, but I changed a lot. this is my first time making a pot roast, so I was expecting a different flavor than my mom's traditional one. I enjoyed it and will make it again. :)

I halved this recipe and used slightly less butter than written. I used half almond, half peanut better. I didn't have chocolate, but I'm not a huuuge chocolate fan, so I really enjoyed this. While toasting the oats, I added a bit of milk to soften them up so they wouldn't crumble on the topping. I added a thick bottom layer of oat, added the peanut butter mix, then added the rest, pressing the oats in pretty firmly. I sprinkled a bit of cane sugar over the top for looks. This is very easy and very good. Next time, I'm going to try and add some cranerries. :)

This was very good - had a bit of a kick. I used spicy brown mustard and fresh parsley. I liked the overall flavors and texture, but I would prefer to have breaded baked chicken with this as a nice sauce (I'd thicken and reduce it) on the side next time. I seasoned my chicken with garam masala and it added a nice touch.

All I can say is wow. Really REALLY good. So fluffy and soft and good. I didn't change anything. used and electric mixer for everything. Baked for like 7-12 minutes. I didn't use chocolate chips cause I'm not a big fan of chips in my cookies, but these are great as just regular cookies. Mmmh. Edit: Added dried cranberries (craisins) to the batter and they were DELICIOUS)

Great recipe. I love that they are thicker and firmer than regular pancakes, with just the right amount of sweetness to make them a grab-and-go type breakfast. I used milk+lemon instead of buttermilk and also added about a tsp of vanilla extract to the batter. This made 7 large pancakes for me. Edit: Adding a handful of dried fruit (I used a medly of cherries, cranberries, and blueberries) to the batter makes for a really nice little surprise in each bite.

This is a really good treat. I did modify things: I did not add any coconut shreddings or coconut milk. I cut down on the sugar by 1/4th or so - used half white half dark brown sugar.... I increased the baking time by 10 minutes and used a muffin pan because the crust really really is the best part of this dish.... I experimented and mixed half a block of cream cheese to the batter and it baked with a 'fluffier' consistency. I like the chewyness of the original, but the lighter texture is also a welcome thing. Overall this is a nice treat away from the usual - no heavy frosting to deal with and the sweetness is there, but doesn't attack the senses. The crispy exterior and squishy interior add something unique. Oh, and half of this recipe will yield a whole dozen muffins. I bought a 16oz pack of mochiko at Safeway near the kikkoman sauces.

Good basic curry. I doubled all the spices and used ketchup (used a long squeeze out of the bottle) instead of soup since I didn't have any. Added a dollop of sour cream and 1 can of coconut milk and just a tiny bit of regular milk. Didn't pre-boil the potatoes and just let them get soft by simmering the whole pot for like 30 minutes so the sauce would be nice and thick. I simmered the onions, garlic and spices in olive oil before adding the wet ingredients. I also added a teaspoon of celery seed, season salt, and onion powder. I can't wait for it to sit in the fridge overnight. I find curries ALWAYS taste better the next day.

This bread is simply the best. My sister demands I make it every day for her to eat fresh from the oven. A whole loaf is gone within 10 minutes flat. No joking. I add a half a tablespoon more of sugar than directed just because we like it a little sweeter. This bread is great plain right out of the oven or with a little cream cheese. MMMMH. It is also very versatile in terms of forming it. I've made large loaves, small loaves, flat rolls, round loaves. They really work well when rolled tightly and not allowed to rise very much (About 1.5 inch diameter or so) - To make a perfect 'scooping' size for dips.

Haha, I made this for my family and they completely desmembered the bowl in 20 minutes flat (they ignored the fact that they were burning their mouths because it was hot, that's how good it was!). I made the "French Baguettes" recipe from this site as the bread. I formed it into long thin rolls so when it was baked and sliced, I got nice medallion-like slices of bread, perfect for scooping the spread. I did stir in some parmesan cheese as well as sprinkle it on the top. I used panko crumbs to add crunch. It turned out well. I microwaved the whole bowl till hot (3 or 4 minutes), then broiled it until the crumbs were nice and browned. The heating procedure took about 10 minutes total, making this a very easy and very fast snack.

This was very very good and very easy to make. I used leftover jasmine rice from a few days ago, so it was already cooked, and the pudding ended up being very creamy and smooth. At the very end I added a tablespoon of brown sugar. I omitted the raisins and didn't need any cinnamon/nutmeg.