I'm giving this recipe 5 stars WITH the changes I made. I took the advice of many others and added 1/2 tsp ground ginger root, 1 crushed clove garlic, and pinches of both garlic and onion powder, and slightly less soy sauce (I ran out). I used crunchy peanut butter and my fiance says it's the BEST he's ever eaten (we live in the Netherlands and this "satay sauce" is eaten quite regularly, so that's a big complement). I also tried adding less water (some reviews said it was 'like watery peanut butter' but I ended up adding the rest of the water because it was so thick! I think the amount in the recipe is perfect). My only other comment would be that the serving size is for 6 people, but we ate it with stirfry veggies and we used the entire amount between the two of us. For more than 2 - 4 people, I would definitely double this recipe! Delicious, will make again and again!

Reviewed On: Aug. 24, 2009

I just made this recipe for dinner but made a lot of changes (due to time constraints). I boiled the broccoli in chicken broth (for flavour) and added chopped potatoes as well. I made the sauce in a seperate pan (added garlic, omitted salt), then poured it over the potatoes, onion, and broccoli in a sauce pan (after I drained them), added grated cheese, the egg whites (I only used 2), and about 1 tbsp mayo, and cooked it all for 5 - 7 min on the stovetop. Then I threw it in a dish and covered it with italian seasoned bread crumbs, and cooked it in the oven for about 15 min. It was still kind of soggy (a little longer in the oven would have helped) but everyone ate it up. I served it with meatloaf and it was a good side dish. I might make it again if I play around with it a little more, but it was a good last-minute solution.

Reviewed On: Oct. 29, 2008

Yummy! I had 2 leeks and was looking for a good soup recipe, and definitely found a winner. This soup is also dynamic and other veggies/herbs could easily be added to it. Some changes I made, 1) instead of chicken broth I used 4 cups of water and 2 chicken boullion cubes 2) I used 1 cup of 2% milk to just make it slightly creamy 3) I only used 1/4 cup of butter for the leeks and added 3 crushed cloves of garlic as well 4) I added 1/4 cup of white wine when cooking the leeks and 5) I added about 1 tbsp of dried parsley to the soup, 1 tsp of ground white pepper, and 1 tsp of nutmeg (suggestion by my mother-in-law) and it actually added a nice smoothness as well. Using a wooden fork, I mashed as many of the potato chunks in the soup as I could after cooking it (don't have a food processor yet!) which gave it a nice texture, and I garnished with grated cheese. Will definitely make again with my changes!

Reviewed On: Sep. 14, 2008