Great recipe!! i think that if you use the amount of spinach called for you will have to fill 2 pie shells. I made this with the butter flaky pie crust from this site. I used about 1 cup sauteed spinach with mushrooms and the onion.. (about 2 cups fresh spinach).. since my brothers dont like spinach I prefered this amount. I used 4 large eggs, 6 tablespoons mayo and 1/2 cup milk.. i think that if its watery for you its not about the amount of eggs, its how long you baked it. it has to be baked the full amount of time called for. I used half cheddar/ half mozarrella but I think it would be great with only cheddar. I also added a pinch of salt to the sauteed spinach and a pinch of salt and pepper to the eggs. I think that if you like spinach, you could use the amount called for.. all the changes I made were because of personal taste, but i think this would be great as written

very good recipe. had to change it a bit due to lack of ingredients. used panko bread crumbs mixed with a little oregano. this made it a very good texture. also i used swiss cheese because i didnt have parmesan. it was very goood i did however bake the eggplants dipped in panko for 20 minutes, then added the tomato baked for 7 minutes then added the cheese baked for another 7-10 minutes. i hate it when the eggplant is hard. this way it was soft with a crunchy outside from the panko bread crumbs :)

Wow, very good salad. first time i made quinoa and it was a good experience :) .. i soaked it for 2 hours then rinsed it. I didnt use the cucumber but did add celery. I added some cumin and garlic salt.. oh and also 1 diced avocado.. wow wow wow.. very good salad. you can use half the olive oil (2 tablespoons)

Will never make another sugar cookie. perfect sweetness, wouldnt change a thing. I used royal icing because i wanted a hard glaze and added lemon juice to it and it is soooo good!! refrigerate overnight and it your dough gets too soft while rolling stick it in the freezer and use the other refrigerated dough.. 10 minutes later it will be hard again.. i didnt even have to use that much flour.. i had forgotten the unique taste sugar cookies have as i live in chile now and hadnt eaten a sugar cookie in 12 years!! i am sooo glad i made them. I used another recipe last year but it didnt taste like a sugar cookie :) YOU HAVE TO REFRIGERATE THE DOUGH.. IF YOU DIDNT YOU WILL NOT BE ABLE TO ROLL THE COOKIE . REFRIGERATE AT LEAST 6 HOURS

wow,, congrats to the author.. the crust is great, however if you have my luck, your 2 lemons will give you like 2 tablespoons of juice LOL. so i used 2/3 cups juice.. but.. when i poured it over the crust i discovered it was way to little filling. so finally this is what I did. 1/2 cup flour, 2 1/4 cup sugar, 1 cup lemon juice, 6 eggs. this was great.. thanks so much!!

this is the BEST chocolate cake i have EVER had. i managed to mess it up by using a bad springform pan and it was the ugliest cake you will ever see, but the best taste. i made it with chocolate ganache made with milkas triolade, a mix of milk, semibitter and white chocolate. it is the best cake i have eaten and my family agreed. next time i will make it with a good pan, be sure to grease it well if you have old pans like me.. (im buying new ones) great recipe! thanks to the person who submitted it.. i literally made the batter in 15 minutes (inluding measuring) i used 1 cup of cocoa but i think sticking to the recipe would work fine. dont stop trying this if you only have 3/4 cup cocoa

this is a great recipe, i used it to make "alfajores" which are kind of a cookie sandwich very popular in chile. I filled them with "dulce de leche" or manjar as we call it. You can do this boiling a can of sweetened condensed milk, there are recipes here that show you how. "caramel sauce" recipe is one of them. its not caramel though.. its really good. im freezing them now, after individually wrapping each in plastic wrap and putting in an airtight container. when i need them i will thaw at room temperature for like 20 minutes and fill them with manjar and dip in white and semisweet chocolate. they are a very good rich treat didnt make 24 cookies, made 60!!! IM GIVING IT A 4 because the dough was sticky and i had to chill it a bit, and add alot of flour to roll it out. the cookies was great though update: so, this isnt an alfajor type cookie so i dipped them and frosted them with melted chocolate.. sooo good. i will make my alfajores today though :) UPDATE! lol, im going to use these after all. it makes a havanna type alfajor. try it! i went out and bought an havanna alfajor just to see if i could use these cookies LOL!! i just loved the taste!

very good glaze, but you have to wait for it to cool about 5 minutes because if not it will be a thin glaze and a pool on your plate LOL, check out my photo! youll see!, just wait for it to thicken a bit. then pour. i will make this again because it is so yummy! i used semisweet chocolate but thought of using milk, i didnt because i thought it could turn out too sweet, however if you make a ganache and use milk chocolate. THAT IS THE BOMB! LOOK UP CHOCOLATE GANACHE IN THIS SITE!

Careful with the amount of salt used in this recipe, especially if your using salted butter. the cheese has salt too! so one teaspoon (measured) is alot of salt for only one cup of cream. some people might be beginners in cooking and will add all that salt with there measuring spoon and will have a salty disaster! i would start with 1/2 teaspoon and that should be enough.

hi everyone! just wanted to say there is no need in doubling the sauce. the primary ingredients in this recipe are the sugar, soy sauce and vinegar. very powerfull stuff!! so i did things differently. first off, instead of 1 tablespoon water i disolved 1 1/2 tablespoons of cornstarch in 1/3 cup cold water. i used regular soy sauce, light brown sugar (white would have worked fine) and 3 tablespoons of rice vinegar. i have been told that cider vinager is stronger than rice vinegar so i definetly think it would be smart to use less. i used 1/4 teaspoon of ginger and this worked great for me. very strong sauce even adding all that water!! i think it all depends on what your using it for, i wanted to use the sauce but if its just a glaze it would probably work fine just as it is written. good luck! dont be intimidated by the recipe you can play around with it! thats why i give it a 5. if you use it exactly as written, just brushing the chicken it will come out fine following the recipe :)

i had no idea this is how you did the egg in chinise rice! i have attempted it before adding the raw egg at the end and it was a grose mush hahaah. thank you so much for the recipe. i did add 1 tablespoon for the rice but i think i used a little more rice than called for and omitted the chicken since i made baked chicken teriyaki from this site! it was a great meal, better than many restaurants. im going to start culinary school in march so all this info is helping me alot!!

These cookies are great! I had a bit of a tragedy, my measuring cup broke when I was getting the flour out and the recipe said 1 cup of sifted flour so i didnt know how to measure it!! so i measured out 32 tablespoons (im a little obsesive) I like measuring by tablespoons because its more acurate. just measure it out and level with knife. I then sifted it into my dry ingredients and mixed them. for the spices i used 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg also , they dont sell molasses in chile so I used something called "chancaca" here disolved in water (250 grams and 1 1/2 cups water), im giving you the measurments just in case there is a chilean out there that is having trouble with the ingredients. You use 1/2 cup just like molasses and save the rest in the fridge. i baked them 6 1/2 min and the result were pretty soft cookies. with the perfect amount of spices! oh and as i was afraid that chancaca doesnt have the same amount of molasses that molasses does i used half dark brown half light brown sugar. sorry im a little complicated but ill tell you i have learned alot this year not doing anything but baking! LOL *I tasted these again and I found a little bit of a salty aftertaste, they are great but next time i will add only 1/4 teaspoon salt. also, take the dough out of the fridge a little bit at a time, i would not add flour to the recipe as you will use a bit to roll them out. make them thick 1/4 inch and they will come out

Ok, this is the best white cake I have ever tried. For taste, a 5. for texture, a 5, for simplicity, a 5. for it not sticking, a 5. Seriously, if this didnt come out for you your probably doing something wrong. the only thing I did different was to add 2 tablespoons of milk. I beat the heck out of the butter and sugar (5 min), then out of my eggs (3 min after each)I used a wooden spoon to mix in the vanilla, premixed the flour and baking powder and sifted it into the batter gently stirring it. then gently stirred in the milk until well combined and smooth. it will not be either too thin or too thick and have a light yellow color. I baked the cupcakes 17 minutes until they were golden on the top. the texture is moist and light but not too moist or too light and has a lightly crunchy top. dont fill the cupcake papers too much (only 3/4) because it rises a bit. this is the only cake i will use from now on and just in case anyone wants to know it is very similar to the cake used in magnolias bakery (i have never tried it, but the recipe is almost exactly the same and I know it is a very famous bakery in the u.s) thank you so much for a great cake recipe !! Oh! and im not trying to say that you copied the recipe.. im just trying to say that a very well known bakery uses a similar recipe :) I know people here tend to make attacks to people that submit famous recipes or that are similar, thats not my intention.. Update: i made this again with margarine and used 3/4 cup milk. it mu

Ooops! I forgot to rate this recipe and give the author credit for such a wonderfull crust. I will never use another pie crust. This crust has such a great taste that I think shortening wouldnt be able to accomplish. thank you sooo much! Be sure to use cold ingredients. I stick the water in the freezer just before I mix the flour and butter and its always very cold when I need it. Update: i have made this crust over 15 times, the more you make it, the better it comes out.. it requires some tecnique but i think its impossible for it to be bad. remember.. this is key!: just add water until the mixture forms a ball, not a wet ball, but not one that falls apart. and dont be afraid to use your hands when adding the butter to the flour, i have found that "pinching" the butter works better than a fork :)

Ok, so this is the first review that i would give a 10 if I could.. We all know that finding THE BEST chocolate chip cookie is very difficult. I live in chile so i couldnt try the award winning chocolate chip cookies from this site due to the lack of ingredients.. i finally found chocolate chips in the supermarket so I decided to try this. Im a fan of making thinks from scratch so even though award winning cookies must be great, just knowing it has premade and premixed things isnt appealing to me. this is THE chocolate chip cookie. dont make them small, the idea is to have a big fat chewy cookie, i made them with a heaping tablespoon of dough and they are huge! I didnt sift the flour, I whisked it. I also used 1 3/4 cups chocolate chips because the ones I found were slightly smaller than the ones sold in the states. I also measured my flour by measured tablespoons. (32 tablespoons) to have the best results. I beated the butter, sugars, vanilla and eggs but not the flour, I mixed it in with a wooden spoon then added the chocolate chips great recipe. wouldnt change a thing in the ingredients!

Actually, what you get from this is called manjar; that is sold here in chile. It is not the same as caramel, which is called caramelo in spanish. Caramel is more liquid while manjar is rich and thick. if you like the rich taste of this (which is very good) simply add milk to it(in a saucepan over medium-low heat) until it is the consistancy that you like. you can also make a mousse hope this helps! use one can of manjar with 3 cups whipping cream + 1 tbsp confectioners sugar. whip the cream and add the sugar. fold in manjar This is not a dangerous recipe as long as the pan always has water, it has been called a dangerous method because some people tend get distracted because it takes so much time. as long as you babysitt it .. it will be fine i give it a 5 because it has great taste, even better than some of the manjar sold in chile. try it with toasted bread, apples, graham crackers or try the torta de hojas here.. yum! Update: I cant believe some people say this doesnt taste good or it was a waste of ingredients!!! you can make sooo many things with manjar. its a thicker buttery milky type of caramel sauce. when you make it this way its thicker than the ones that they sell in chile or argentina but its just a matter of adding whipping cream as I said. You really wont regret this! I will upload a photo of manjar that is sold in chile so you can see the thickness that you will get because the one that i buy is very thick as i like to spread it on bread!

Hi everyone! so, i live in chile where this is a very popular cake. But it is a very intense cake, a little piece will go a loooooooong way, thats why several bakerys here have started to include pastry cream in it. so along with the "manjar" that is the thickend condensed milk, you put one layer of pastry cream and one layer of manjar. To make the manjar more spreadable you need to do this: whip up 3/4 cup of whipping cream and fold in to the manjar. this makes a less intense cake. if you want the intense cake use the manjar mixture without the pastry cream layers. if you use the pastry cream it will still be very intense! You can also make 3 different layeres: whipping cream, pastry cream and manjar. this will make it a lighter cake, BUT STILL INTENSE! to decorate spread a thin layer of manjar over and around the cake and sprinkle generously with walnuts. it can also be shredded coconut. you can be creative with this. people here even make it with manjar, raspberry jam and pastry cream!

oops.. i totally got confused with the temp. I thought it was 220º F .. so i started baking them and 15 min later they were still raw.. so i set the oven to 350º F and baked another 15 min. they are still really good!! they didnt rise that much but I think thats because I havent dominated the biscuit skill yet. I will upload a picture later. thanks j.p!

Just wanted to say the glaze was great. I agree with valerie that the chef must of forgot putting baking time on, and agree that you should read the recipes well before making. but COME ON! we arent in 9th grade . I think its kind of bully-ish to say that valerie shouldnt make a cake just because she didnt notice the self rising flour.. and could you tell me where it indicates one hour of baking? maybe im crazy but i cant see that.. peace and love folks.. this is supposed to be a friendly site not a high school

Havent tried this yet but I just wanted to say that so the cake wont crumble when you cut it and if your worried about presentation.. precut your cake sticking a sharp knife in hot water, dry it and slice the cake in half, clean, dip it in water again, dry and cut.. repeat until you have 12 or 16 pieces. then when everyone serves them selves a piece it wont crumble up and get all ugly :) Im going to make this for christmas, and I hope it works.. I will rate it then :) oh! almost forgot. its important you dont peak opening oven. just follow the temperature directions and leave it in the oven the extra hour without opening. that way it cools down gradually and this prevents sinking.