As written I'm giving it four stars. I found it to be very spicy, which is perfect for me but as I was serving it to guests, I would have preferred it a little milder. Also, as other reviewers had mentioned, there is a lot of liquid. Instead of eliminating liquid, I doubled the hominy, added a can of corn and a can of refried beans halfway through cooking. I also added a can of diced tomatoes in lime juice, as my enchilada sauce was green and I found it needed more color. I found these additions gave the Posole more substance, took away some of the spice and thickened the soup just enough. It was really quite delicious. Will surely make again.

Reviewed On: Nov. 4, 2011

These were just wonderful! So moist and flavorful. Definitely the consistency of a perfect cupcake, not banana bread. I followed the cake recipe exactly, except I didn't have buttermilk so I put 1 teaspoon lemon juice in my measuring cup then filled up to the 1/4 cup mark with milk. Voila, buttermilk! I didn't use this frosting, rather the chocolate cream cheese frosting recipe from this site. Decorated each cupcake with a banana chip on top. These got rave reviews, my guests couldn't stop eating them! Will make again and again.

Reviewed On: Jul. 31, 2011

WOW. One of the best dishes ever. I followed another user's suggestion, cut the tofu into 1/4 inch thickness, blotted with paper towel and froze for 15 minutes. Prepared tofu as follows: 1. dip in flour 2. dip in beaten egg 3. cover with Italian seasoned breadcrumbs. Did not fry but baked tofu at 375 for fifteen minutes on each side. Used 12 oz. tomato sauce instead of 8 and added spinach. Assembled in a loaf pan as follows: 4 oz. tomato sauce mixture, 1/2 baked tofu, 2 oz. cheese. Next layer: 4 oz. sauce, second half of baked tofu, 1 cup baby spinach, last 4 oz. of sauce, 2 oz. of cheese and 3 Tbs. parmesan. Baked as directed. Omg this was amazing! I will make it again and again.

Reviewed On: Jul. 27, 2011