Very good, I did change the recipe a little bit for high altitude. I preheated the oven to 400 degrees. For the batter I used 1/2 cup dark brown sugar plus a 1/4 cup white, 1 tablespoon more of milk and about a 1/4 teaspoon less of baking powder. The butter, flour, cinnamon and salt I kept the same amounts. The apples I sautéed in a pan with some butter, 1/2 teaspoon cinnamon and 1/2 teaspoon cardamom, and 1/4 teaspoon salt until soft. I stirred the apples in the batter like others recommended put it in a glass pie pan and baked for 25 min. I served it with a drizzle of heavy cream, (very good) whipped cream would be very good too. It was fast I I liked it a lot, will make again.

Reviewed On: Sep. 14, 2009

I liked it, a very good light dinner. I only made half the recipe, and used about 8 of the 10 oz of spinach I will use all of it next time. I did not have any balsamic vinegar so I used balsamic vinaigrette instead. I used more tomato then was called for and just stirred it in along with the cheese. This was easy and quick, good for when you don't feel much like cooking.

Reviewed On: Feb. 21, 2009

This soup was very good! I took other people’s recommendations and doubled all the spices including the garlic and ginger, I also used 2 green onions with the whites, a 13.5oz can of unsweetened coconut milk, and 1 cup rice. (I would recommend long grain rice like jasmine) I made this recipe more like a traditional soup by browning the chicken in olive oil in a stock pot until done. Removed it from the pan, then added the carrot, ginger, garlic and green onion and cooked until soft, ( I chopped every thing small) deglazed the pan with the 6 cups water, added the chicken flavor, chicken and rice and cooked until the rice was done, then I put in the rest of the ingredients and heated until hot. I served it with the cheese, chips, lime (a must) and avocados. It was great I will make it again.

Reviewed On: Feb. 21, 2009