I live in France, so we dont have liquid smoke, habenero peppers, hot chocolate mix, or tomatoes with chilis, and chili powder is hard to find. I made chili powder by mixing garlic powder, paprika, oregano, and cayenne pepper. I used just canned stewed tomatoes and a jalepeno pepper. I added cocoa powder and sugar to sub for the hot chocolate mix. I was going to add red wine, but the beer idea was too interesting to pass up. I don't know if this is right or wrong, but with any chili recipe I try, I just use whatever meat I have in the freezer, this time sausages and ground beef.

I added garlic powder, onion powder, herbes en provence, sugar, and dried basil.

It was my first from scratch pizza crust, and it was nothing special. It was not crispy. The texture was not what I expected in a pizza crust. I should have made it thinner. I did cook it for about 10 mins before adding the topping, and I brushed with garlic powder and olive oil.

Just soft enough, but a bit too sugary and chocolatey.

I added a little extra of all the sauces and spices, garlic powder to the potatoes, and herbes en provence over the cheese, very flavorful.

Didnt have red onions or jalepeno so used regular onion and added red bellpepper strips and a dash of cayenne pepper. Definietly will try again when I have all the exact ingredients.

I added white wine and other spices. My very french boyfriend said his even frencher grandmother used to make something similar, and she is often the standard I have to live up to...

I added curry, garlic and onion powder.

Sautéed garlic and onion in the oil, added lots of chili powder to the chicken. Still bland, so added more garlic powder, onion powder, diced jalapeno and chili powder. The chicken never really soaked up the flavor, maybe it was the quality of the chicken. I will probably try it again and keep tweaking it, as I love the idea... maybe some cheese or breading the chicken?

Love the flavor of the spices together, which I doubled (even the salt, by acccident). But why do my quiches always turn out flat? I want a big fluffy one.

I made this for my bf's lunch. I grilled the chicken on the stovetop in olive oil, curry, and herbes en provence. I used basalmic vinegar and doubled the curry and cumin. I omitted the celery, and added red bellpepper, and a little fresh mushroom. Wish I had green bellpepper... Was going to use tri colored spiral pasta, but actually didnt need to in the end, as the sauce turned out dark and would have masked any color. I wonder what a french guy is going to say about grapes with chicken and pasta!

good cookie, but still not that special one that I'm looking for that makes me go ooooooohhhh...

My french boyfriend saw me coating the chicken with flour, and asked me why I wasnt using bread crumbs. He explained to me that here in France, cordon bleu is considered a meal for children, frozen and pre-prepared that they serve for school lunches. I realized I have never seen this dish offered in a restaurant here! but how can that be, because it turned out so good... my boyfriend said his friends would never believe a cordon bleu could be served as a great homecooked meal. I also baked in the oven after browning in butter and olive oil for 20 minutes at 180°celcius, its much cleaner and better appearing that way, and you can be sure it turns out cooked through. The toothpicks held in pretty good after all. I made the sauce separately.

Great way to whip up hash browns, but written as is, this recipe is bland and requires serious spicing up according to your tastes- garlic, onion or chili powder, cayenne pepper or red pepper flakes, for example.

I used red wine instead of sherry, I dont know if thats normal or okay, but it turned out good... also didnt have regular onions on hand, so subbed red onions.

Used dried thyme, and did not add squash or eggplant. Added half a cup red wine. Great recipe.

Used lemon juice instead of lime. Served with a thai dish. Unique yet familiar flavor.

Used regular onion instead of green onion, flour instead of cornstarch, vegetable oil instead of peanut oil, and skipped the peanuts. I added bean sprouts. I served with fried rice with green bellpepper, which provided a pretty contrast of the the red pepper in this dish. My boyfriend wants me to open a restaurant!

I did not sift the flour, and I used butter that was room temperature rather than melting. I continually checked after 20 minutes, and kept thinking they were going to burn, as the outside was already so crispy, but the inside was still gooey. So I left them in, and they never did burn... the insides stay gooey even after cooled but its ok! crispy outside, gooey inside, its a good combo. I left the chocolate chips on top rather than mixing them in, and this leaves a nice effect for presentation.

Only refrigerated for a couple of hours, and didn't have cilantro, but still awesome. Added red bell pepper.