This was a superior barbecue marinade from scratch. It has an eastern/indian flavor and i bought the expensive jar of cardamom and do not regret it. I would put fresh garlic if time was not an issue and I put diced toms instead of tomato soup. The buttermilk seemed strange, but I obeyed the recipe and man, the SMELL was wonderful, topped only by the taste.

The taste was fine, but agree with those who said this was not for cookie cutters...maybe it works if you refridgerate or freeze them overnight, but even with that, they cook and puff up slightly, so they lose their shape. I followed the recipe exactly.

I followed the recipe to the T and mine didn't look like drops at all, but flattened out a la choc chip cookies. I even refridgerated them so that they would look more like drops because the batter seemed too soft. Even though they didn't look like how I thought they should look, husband still liked them saying "I don't usually like fruit cookies". They are yummy, maybe I should add some more flour or use concentrated OJ instead of prepared stuff. enjoy!

We love indian food, and found this recipe as a good starter. I have made it 2 or 3 times and have compared it with other biryani recipes I have found. I think if I had a biryani spice mix maybe that would kick it up a notch, but as it is, I would increase the cumin, ginger, and garlic as well as the clove. Other biryani's I have had have included cauliflower, carrots, peas, raisins and cashews and I include them in lieu of the potatoes. Since there is already rice, I don't see the need for another starch. I would also use ghee rather than oil. And last, I would use 3 or 4 tomatoes instead of only 2. I would look for a solution to the problem I had of cooking the rice, on a low setting, the rice at the top was crunchy and the rice at the bottom was soggy. Also, i like some heat in my indian food and this is completely without any spiciness to speak of...I would put a tsp of garam masala to give it some of the hot spice I anticipate when I eat indian food.

Man I had really high hope for this! I used all the ingredients correctly, but I did substitute whole milk for cream. I used scharffen berger chocolate and i had lumps at the bottom. I stirred alot so I don't know what went wrong...it was also too thin which may have been because I used whole milk instead cream? But from the other reviews it looks like thin is the way this sauce comes out until it hits ice cream? The flavor, however, is perfect.

Like almost everyone else, I threw out the recommendations for the filling and I just winged it, liberally sprinkling cinnamon, brown sugar and walnuts to my liking inside the rolls. I mixed some with the remaining butter (I used one stick) and poured a dab over the top. One time when I made these, I forgot to put in sugar (duh). It was such a disappointment, husband made the cream cheese frosting from allrecipes and man it was GOOD. I can't wait to make this for an occasion so other people can eat these yummy things.

Wow! Nutritional slumming at its best. These were perfect. I used foster farms turkey franks and the only thing I would change would be to cut the milk down to 3/4 cup because my batter would slide off the dogs, too wet.

Excellent flavor and texture. Will use this recipe for Oatmeal cookies but I will add some nuts, I used golden raisins instead of dark raisin, and I might try craisins as suggested because they came out looking very plain and not as scrumptious looking as they actually are...maybe I should add 1/2 tsp more baking soda? I will also double the cinnamon and I used nutmeg instead of clove, which I thought worked well.

The flavor of this chili cannot be beat. I was tempted to mess with it, but I decided to be more or less true to the recipe and I was surprised at the perfect flavor this chili had. I reduced the sugar to 2 Tablespoons, but I think it was almost the same as quarter cup. I used 2 pounds of top round roast cubed and I browned it with a coating of flour mixed with fresh ground pepper and garlic salt. I took out the habanero and used just the anaheims and one serrano. The spiciness was then relatively mellow. I didn't have any oregano. I agree with a reviewer that said it was a little too soupy, but I served it with the Honey Cornbread recipe and honestly both my husband and I were in heaven.

mom used to make this recipe and now me, and it everything everyone ever says about it and more. I have one problem ... My chocolate top layer is always a terrible mess. It is hard to spread, there isn't enough of it (so I make more) but then it also melts the layer below it and then the white stuff mixes with the chocolate. It always looks really awful too, messy, pasty. I do take it off before it is fully melted, but I end up with chunks of not totally melted chocolate. It is very frustrating because I am most of the way through, and no matter how long I let my white layer set (hours) every year my top chocolate layer messes everything up.

I enjoy these types of rice dishes, with the nuts and the raisins. I cut the broth with orange juice with the pulp strained out. My only suggestion would be that it is very very bland and needs some spice to it. Perhaps it was because I used homemade broth with no salt, but it needs a seasoning and next time I will use mild curry. My two year old loved this rice dish.

I have made this recipe now that it is a staple. I buy the ingredients at the grocery store when I go to have them on hand. I adjust all my recipes, and I do add a little chicken broth to this and all the liquid with the tomatoes, plus some spices like basil, cumin or whatever seems yummy when i make it. It's a hit at our house, the leftovers never last long.

I substitute waterchestnuts with hardboiled egg sliced and I clean up the fridge using old mushrooms and green onions in this as well. Delicious and good to freeze and serve. A family favorite, I can't get enough of it. One of the few things where the leftovers don't sit around!

This is the most authentic peanut sauce if you are looking for what is similar to those found in restaurants...it is made with coconut milk. If the recipe is too bland for your taste, increase the heat with a hot sauce, cayenne, more red pepper flakes or whatever you want. I put lots of ginger in mine. I don't even measure how much. I estimate a tablespoon or more. If the recipe is not peanutty enough, add more peanut butter. As long as it has the coconut milk and the peanut butter it is an extremely flexible recipe. In addition to lots of ginger, this recipe is served well by generous garlic as well. I serve this over chicken skewers marinated in an improvised teriyaki sauce with the red chili sauce (not rooster sauce) with rice and edamame. A perfect, easy and reliable meal.

This has a good squash flavor and since my squash yielded more than 4 cups, I think I added about 5 or so cups and it came out plenty thick. I agree with some of the other reviewers about adding some spice to kick the flavor up a notch. Serve with a crusty bread and a good salad for a yummy meatless fall meal. I only gave it 3 stars because I think it needs some extra flavor, marjoram, curry, allspice or something, I wasn't wild about the nutmeg.

Typically I really enjoy recipes from this submitter, but this recipe was a unique bomb. I thought it tasted and smelled like cat food and I followed the instructions to a t, though I used 4 breasts with the bone in instead of 10 skinless boneless, which is about 15 dollars worth of meat. Husband said he'd eat it, but it was unbelievably salty and the flavor was just downright bad.

I have tried several different recipes for this dish and I believe that this is the most delicious and expedient recipe, I did not very from the recipe which I think is important-the wine adds alot of flavor. Fresh mushrooms would be good and I deleted the boullion as I found that it was too salty. My husband loves this recipe, and I have used different meats but Top Round is the best because it isnt too expensive and gets tender as it should.

Based on the review that said they were too flat I added .5 c. more flour (just guessing) and I didn't bother to measure the chocolate chips, I just dumped a 12 oz. bag. I am eating one now and I am pleased, perfect mix of crunchy and chewy with lots of flavor. Oh also I deleted milk and put 3 tsp vanilla instead of 2. Also I greased my sheets just in case cos I didn't want to have to fight to get them off. Also I added about 1 Tablespoon of cinnamon at the end and that was a good addition. They baked perfectly--not too flat, easy to get off the sheet.