Delish. I always add a small can of chopped green chilies and 2 avocados, one blended and one chopped. I use only a small amount of the tomato juice when blending just half the veggies, this keeps the finished soup from being too muddy. Then use the alligator chopper on the rest of the veggies to have a chunky soup.

I added a tad of cayenne cuz my curry was wimpy. This is the perfect Chicken Satay recipe. 10 stars. Thanks!

I tried to cheat and cooked a few on the ol' George inside after just a few hours in the marinade. Don't to that!. Too much liquid and the meat steamed and got tough. I also found it really needs 24 hrs for the flavor is sink in. Will do again.

I used fresh noodles,located near the eggroll wrappers, reduced five spice to 1/2 tsp. and added more veggies... bok choy, carrots, zucc and yellow squash.

The only thing I don't like about this recipe is the color of the finished product, the more I mash/blend the lighter it gets. I now simmer 3-5 California Chili Pods in chicken broth, blend, drain the beans and use the chili/broth mix to mash/blend. This results in a beautiful deep, rich color.

I didn't follow directions, my bad. I put everything in the sauce pan and looked back and it was thick, like sour cream. SO...I added the whole can of cocount milk and added another t. of curry and 2 T of sambal, one would probably suffice for tamer tastebuds, then ran it thru the blender. Perfection!

This was good but maybe a tad too sweet. I will reduce the sugar a tad and try again.

So good, I use this for spinach stuffed enchiladas.

Served this over beer brats with a slice of jalapeno cheese. WOW was it good!

I normally do not like pudding type pies but this is the exception. I use 2 small pkgs of instant coconut pudding. Toast 2 cups of coconut, reserve 1/2 cup for the top and fold the rest into the filling. Use same amt of milk and whole 8 oz.cool whip in filling plus extra cool whip for the top. Using the convienent roll out crust makes this fast and very easy. Bf has tried to eat the whole thing, but even he couldn't do it.

Total flavor explosion! If you make this without a smoky flavor you are missing a key element. I too couldn't find smoked chicken so I did a marinade with some liguid smoke the first time. Second time I just added 1 tsp. liquid smoke to the mayo (M Whip) before adding to the chicken. Yesterday I smoked my own chicken (used boneless skinless thighs) AND added the liquid smoke to the mayo. Perfect rolled up in a leaf of lettuce.

I didn't have any luck with this. It was like oily dirt particles rather than crust, didn't hold together at all. I almost ran to the store for a box of crust when trying to work with it, wish I had trusted my instinct, my turkey pot pie was not good using this. What did I do wrong?

I always tweek. I slice up mushrooms,onions, zucc, red peppers and celery then use my alligator chopper to get them in a nice small dice. Saute those quickly then add to the salmon. No salmon liquid. Crumbs only on the outside and cook in a bit of evoo. Serve on buns with aioli or remoulade. Makes a great school lunch.

Dangerously delicious! I followed the consensus and cut almond by half and used half and half instead of cream.

I did a quick saute of about 2 tsps. minced garlic in some of the olive oil before tossing all together.

When I read thru the ingredient list then the reviews I couldn't believe anyone would find this bland but I have to agree. Perhaps it was my curry powder that was too mild? My jar of chili paste said hot but it wasn't for me. It's a great base recipe thou. I put the coconut milk and spices plus white onion parts in the saute pan and heated then turned it off to let the flavors blend for a little over an hour. When I tasted I knew it needed more as once the veggies were in the flavors would fade even more. I held back the soy sauce at the end and gave a few good splashes of fish sauce. Added 4 heaping teaspoons of Sambol, 1 teaspoon Sircaha, an extra teaspoon chili paste and because it was in front of me on the counter, a teaspoon of smoked paprika and 2 teaspoons minced garlic. I was low on bok choy so added in fresh spinach and had some sprouts to add as well. Served over brown rice. With the additions I really enjoyed it and would make it again, will try new/different curry and chili paste this time.

This is SO good. I didn't care for how it looked once I mixed in the goat cheese so if serving for company I would serve the goat cheese sprinkled on top instead of mixed in.

I love cauliflower any which way so loved this. After 15 minutes I added a good 2 cups of packaged julienned carrots and then stirred. Used a covered casserole and didn't broil. The kids ate it up. I wish I had done 2 heads so there were some leftovers to toss into the weekly pasta bowl.

I used authentic HOT Michael's chourico hand carried over from RI. That seemed to be the problem. Maybe it was in grandma's freezer too long? I sliced it thin but it was so tough and aside from a tell tale bit of heat was otherwise lacking in flavor. I fished it out and added a smoked sausage and some pepper flakes and cayanne to heat it up a bit.

This is one of the first bread recipies I tried years ago. I use this for my home made Schlotzsky's substitusky bread. Just pour batter into a cake pan or individual springform pans for smaller size. Yum.