This recipe was easy to make and tasted great, but there are two problems you should know about before baking. First, the stated bake time was a bit too long for me. I wouldn't go longer than 15 or 20 minutes per side; some of mine were burnt, and I even cut mine into larger pieces (8 wedges per potato) than the recipe recommends. Second, this recipe can leave behind a hard-to-clean mess on your pan if you aren't careful. I greased my pan (which is already non-stick) but perhaps not enough; I still can't get some of the potato-wedge marks off my pan. Next time I think I'll use lightly oiled parchment paper to avoid this problem, although oiled foil as others have tried may work as well. (Don't use waxed paper; it will burn in the oven.) Other than that, aside from cutting my wedges slightly larger (8 per potato, not 12), I added about 1/4 tsp paprika and 1/4 tsp onion powder for extra flavor. I also used olive oil instead of canola. All things considered, this recipe is easy to make and tastes great--just be sure to watch the bake time and potential cleanup issues.

Reviewed On: Nov. 11, 2009

This recipe is delicious! I've made it a few times with some changes to accomodate ingredients I had on hand: spaghetti instead of Udon, powdered ginger instead of ginger root (not as much), and chili powder with a small bit of vinegar to try to recreate the chili paste (anything hot will probably work). Additionally, to beef up the recipe a bit, I added stir-fried tofu and vegetables (brocolli, green pepper, mushroom, and bean sprouts). I also omitted the green onion and peanut garnish. All in all, this is a delicious recipe, and I'll definitely be making this many more times to come. Thanks for sharing!

Reviewed On: Oct. 26, 2009

I've made a lot of bread, but this is the best whole-wheat bread I have ever made. The texture was not too dense, and the flavor was excellent. I halved the recipe to make only two loaves (I froze the second after the first rise and will bake it later), used oil instead of butter, used almost entirely whole-wheat flour (I just kneaded with white, and I did have to add a significant amount), and did my best to halve the yeast (which, rounded slightly up, ended up being 1 Tbl + 1/2 tsp). Also, I added my "dough enhancer" that I like to do with whole-wheat breads. For this halved recipe, I used 2 Tbl vital wheat gluten plus 1 Tbl + 1/2 tsp vinegar (amount of vinegar equal to amount of yeast, and about 1-1/2 to 3 tsp gluten per cup of flour, although you probably won't need either if you use bread flour with higher protein and some acid built-in already...but I use this since I like to do all whole-wheat). I will definitely be making this recipe again! I have found a new favorite bread recipe.

Reviewed On: Aug. 31, 2009