Good, quick frosting, but this will really only frost an 8-inch, single layer cake--and just barely. I made the mistake of making it while the cake was still in the oven and it started to melt pretty quickly. I refrigerated it and it deflated. I tasted it right after making it and it was perfect, but after it deflated, it tasted really sweet. Still, I'd make it again if I'm in a hurry to eat a cake!

The chicken itself is five stars, but the sauce really brings it down. It was way too plain--like chicken gravy. I was concerned it might be too bland, but I wanted to follow the recipe as written first, just in case something magical happened while it was all cooking together. Not so. All it needs is a little tweaking, though. I'll definitely make it again, but I'll be adding more to the sauce. I did end up sprinkling feta and lemon over the whole dish after tasting it and just doing that helped a lot. It does look fantastic on the plate, by the way.

Very good. I was looking for something that would use what I had on hand and this fit the bill. The sugar helped balance the marinade without adding a sweet taste, so don't worry that the dish will taste sweet. I added whatever veggies I had to the kabobs and marinated them for a few minutes as well. I found that the marinade simply brought out the flavors of the chicken and veggies instead of overpowering them. Will certainly make again!

A perfect use for fresh tomatoes and basil! Simple flavors that blend together perfectly. I added some mozzarella balls a half hour before serving--delicious!

Fantastic! I was looking for something light, yet substantial, after a few days of family birthday parties (cake, fatty foods...) and this was perfect. I had to add more sugar to the dipping sauce, but I'm sure that's because I didn't have light soy on hand and had to use regular. The only other thing I did differently was add some chili paste to the meatballs for an added kick. They have plenty of flavor without them, though. I'll definitely be making this again and again, and I'll also try different veggies with it as is seems very versatile. Thanks for the recipe!

I thought it was good, but way better with some adjustments. I only used two chicken breasts because that's all I had on hand and it was plenty. It completely filled a 9x13 casserole dish. I had to cook the breasts before shredding, so I coated them in a spice rub mix from the farmer's market. I also used fresh steamed broccoli. I sauteed the onions in the same pan and added a splash of white wine before doing the sauce part. (I let it evaporate first.) Next time, I won't add the flour first, as it made the onions clump together. Instead, I'll shake it up with the milk and add it to the chicken broth when it's simmering. I increased the broth to two cups and the milk to one cup and, while the noodles soaked up the sauce, they weren't dry. I would increase the sauce even more. I also didn't bother with the layering. I mixed it all up and then put the cheese on top. I think this is a great base recipe, though, and I will make it again with the adjustments.

Love this recipe! I made it as written and they were really moist--and bursting with flavor. You have to really like cumin for this one (I do). I diced the veggies very, very small and the burgers held together just fine. If you don't have low-sodium soy sauce on hand and plan on using regular, I would recommend cutting back on the salt amount. I made mini burgers with mine and topped them with a little cheddar because that's all I had on hand. Will definitely make again! Thanks!

Great recipe! The ratios are perfect and the dish is very versatile. I halved it and it still filled a 9x13 casserole dish (I probably had more meat in there than it called for). I also mixed the noodles with the sour cream and they weren't dry at all. There was plenty of sauce, too. I mixed hamburg with hot Italian sausage, but it would be great either way. This is going in my rotation!

The only way to make buffalo sauce. No other ingredients needed, although some add extra vinegar. Frank's Hot Sauce (not the buffalo sauce) is THE sauce to use here. Also, you can adjust the heat by changing the hot sauce/butter ratio--more butter means a milder sauce, less makes a hotter sauce. Make sure you melt the butter slowly and don't let it brown or you'll have a whole different taste. (If this happens, start over!) I like to deep-fry wings until crisp, drain them briefly on paper towels, place in a bowl, then immediately pour on the heated sauce. It will sizzle and this keeps the skin crispy. Serve with bleu cheese dressing. Yum!

Perfect blonde brownie! There's no need to change anything, except I had to substitute pecans for the walnuts, as I'm allergic. Easy, too. A definite keeper.

I make this all the time. It is exactly what they serve in most Indian restaurants. This does NOT need salt! It's supposed to be slightly sweet due to the basmati rice. If you're using a different kind of rice, it won't taste to way it's supposed to. You'll lose the essential aroma of the dish.

I think I'll stick to my regular Indian dishes. Having only the garam masala--and too much of it at that--made this a little bitter. I realize this is a light dish, but it still seemed to be missing something. Maybe basmati rice would help balance things.

I also can't understand why people would change this so drastically, then rate it--especially when they substitute something else for the main ingredient! I'm giving this four stars the way it is, buy mostly because of the canned peas with extra salt. All you have to do is throw some frozen peas right in with the cream and they'll defrost in no time. While this recipe is fine as written, if you feel like taking it up a notch, try adding roasted red peppers and basil (fresh is really great!). This is one of my staples.

Great idea. I never thought of putting cinnamon on a tortilla, but after seeing this, I tried it for breakfast. (I know, real nutritious.) I had actually made my own tortillas for the first time the day before, so mine were particularly awesome--even though they were more amoeba-shaped than round. I reheated mine on a skillet, then spread on real butter before sprinkling with sugar and cinnamon. Addicting.

Great cake, really hit the spot and was easy to make. My center fell, too, but I didn't care. I just filled it in with more frosting!

Really great recipe. The rub was fantastic. Mine didn't have any sauce at the end, but I only had crimini mushrooms on hand, so maybe they didn't release as much moisture. Anyway, it didn't seem to need the sauce as the whole thing was very flavorful. I also threw in a few slices of onion with the mushrooms.

This is the best comfort food. I added shredded cheddar to the mix, then topped it with more cheddar and panko bread crumbs. I added salt and pepper to taste and I think it would be pretty bland otherwise, especially if you aren't adding cheese.

This was definitely missing something--it was quite bland. It was also very dry even though it was cooking in a ton of bacon grease. I had to broil both sides for a few minutes to brown the bacon. Maybe a different cheese besides ricotta would add some flavor.

Mine came out sticky and spicy, but not all that sweet. I felt like there was something missing, but I'm not sure what. If I could just figure that out, this would be great. I did dredge my chicken in a combination of flour and cornstarch, so that's probably why I had no problems with the sauce becoming sticky. I also cooked everything in a wok. Because I added the sauce early, thinking there would be a problem, my sauce also carmelized really well while I waited to make sure the chicken was cooked through. I'm going to try adding more brown sugar, but I think if I could just find the right addition on the sour side, this could be a five star dish -- a quick and easy five star dish at that!

These are basically the same cookie I've been making for years under the heading "Double Chocolate Brownie Cookies." The only difference is the extra 6 oz of chocolate, which is a great improvement as far as I'm concerned. I didn't notice that unsweetened chocolate was called for until I began, so I used Ghirardelli bittersweet and cut the amount of sugar to 3/4 cup. It's important to refrigerate the dough first to prevent spreading. I kept the dough in the refrigerator between batches and put the second batch in the freezer on the cookie sheet for a few minutes until the first batch was cooked. You really don't want to overbake them. Just think of them as brownies and bake only until the top is a little crackly. The middles will be nice a fudgy. I froze most of them so I can take them out a few at a time "as needed." They are a great chocolate fix!