Wonderful! I wanted a caramely kettle corn, starting with 2 quarts of popcorn. So I cut the caramel recipe by 1/4 for 1/2 the popcorn. To get a little smokier flavor, I added a touch more corn syrup and an equal amount of molasses. I microwaved the 1/4 recipe of caramel mixture until it bubbled, then I stirred it, microwaved it for 1.5 minutes and stirred it again and microwaved it for another 45 secs. Like some reviewers said, pour it on quickly or the caramel will start to set and use a larger bowl as it will get quite hot and be tough to handle! It turned out wonderfully, smoky molasses hint and all. Making this with a cut-down amount of caramel to popcorn ratio makes this a caramel kettle corn that is out of this world.

Reviewed On: Feb. 1, 2009

This recipe was disgustingly bland. I recently ordered a few Mediterranean and African cookbooks, and fortunately had those on hand to go to, for information on how to rescue the pot of ingredients that I started. The recipe posted is a watered-down version of a "Spicy Chickpea and Carrot Tagine" with chicken added. The spice bouquet in the posted recipe is too weak, and the amounts of spices should be bumped up. Also, the posted recipe omitted some essential ingredients for the tagine, including an essential one -- garlic! Furthermore, the oil used should be olive oil and a bunch of chopped cilantro should be stirred into the dish before serving. In order to rescue the pot of watery, bland stuff, I adjusted the spices and also steamed the couscous above the simmering tagine, to absorb water from the stew and concentrate the flavors.

Reviewed On: Jan. 21, 2009