This is similar to Dukkha, an Egyptian spice mix consisting of roasted brazil nuts, roasted sesame seeds, cumin seeds and coriander seeds, all ground a bit, with cinnamon, salt and ground black pepper. Dukkha is proof that we are meant to be happy!

I used 1 lb frozen chopped spinach, and the ratio to spice was perfect. I used a full cup of the sour cream. I didn't blend or process the spinach, consequently I cooked it a little differently, adding the spinach before the sour cream and cooking it until it was very tender adding a bit of water now and then. Used 1/2 small can tomatoes instead of fresh. Made the paneer using 1/2 gallon milk and 2 cups buttermilk. It was absolutely delicious, set up beautifully, was easily able to dice and fry it. I tried it again, this time spicing the paneer with salt and granulated garlic. It did not set up as well, and for the minute flavor difference, I'll stick to the original from now on. I highly recommend this delicious recipe. Make it without the paneer if you are in a hurry, it's still fabulous! Thank you!

This recipe is good, except that the already cooked chicken breast will be dry and mealy by the time you cook it another 20 minutes. Consider using whole boneless skinless thighs, cook in the broth for 20 minutes, remove, chop, return, and cook perhaps 5 minutes longer.

Boil the chicken and veggies? For 15 minutes? And then throw the broth away? Then add canned broth? Really? Is that how to do it? I suggest sauteeing the chicken pieces, celery and onion together, adding the frozen veggies, add the broth, spices and mix the flour with a little water to add and thicken the mixture.

Remove the roast when it reaches about 145 degrees - remove from pan, tent loosely with aluminum foil, allow to rest at least 20 minutes, and it will cook enough to be safe, but will much, much moister, especially the leftovers.

2 1/2 hours is too long, you risk bacterial growth due to cooling. 1 1/2 hours will be plenty, really, especially after cooking it 7 minutes per pound - I usually find 5 minutes per pound enough. I don't use salt, because I don't want to leech the juices. I use cracked peppercorns, and coat the whole thing. I also throw in some baked potatoes, then reheat them briefly in the microwave, while slicing the roast. This is a very popular dinner with company.

I usually put the roast on a rack in a shallow pan (about 2" sides). I preheat the oven to 425 degrees Farenheit, cook the roast for 20 minutes (regardless of size), then add 1" boiling water to the pan, reduce heat to 350 degrees, and cook an hour and 15 minutes longer. Test with instant read meat thermometer - if it's 153-155 or higher, remove from oven, tent loosely with foil, and let sit for at least 15 minutes. I don't use a paste, I just sprinkle with granulated garlic and seasoned salt. This roast is so delicious!

For a kinder, gentler Tzatziki Sauce, consider using the juice of a juicy orange in place of the lemon juice. Crush 2 or 3 cloves of garlic, and add to sauce. Chill for an hour. Oh my!

Found I had to add about 1 and 1/2 TBLS corn starch to thicken this a bit more - I think because I'm at high altitude (5000 feet). Used graham cracker crust - excellent pie - then made the filling again, and served it parfait style, altering with layers of whipped cream, spooning raspberry coulis over the lemon pie filling. Top with whipped cream, 1 perfect raspberry and some mint leaves. This recipe is simply wonderful - everyone loves it!

These are OUTSTANDING meatballs, but I cannot bear the sauce. I use them in tomato sauce, and make heros out of them, or I serve them over spaghetti. They freeze very very well after cooking, and if you freeze them individually, it's easy to pull out just 5 or 6 for a quick dinner, heated up in tomato sauce. Honestly, they're terrific! When I use this recipe to make meatloaf instead of the meatballs, I use oatmeal instead of the breadcrumbs, and cook it with 2 slices of bacon on top - 350 degrees for 1 hour.

This is a good recipe. If you cook the stock for 2 or 3 hours, it's overcooked

You definitely need to cook the peppers in the water before blending them. Add 3 or 4 chicken bouillon cubes and one coarsely chopped onion to the water, along with the other ingredients, bring to a boil, cook peppers at least 10 or 15 minutes. Remove peppers from water, add to blender, add just enough of reserved cooking liquid to blend. You will need to blend these for a really really long time. When you think they are done, blend them again. Strain through a fine mesh strainer, and you will have perfect red chili!

Makes a stiff sticky mixture, you need heft to mix in the (extra!) cranberries and one cup whole walnuts. Made no adjustment for 5000 ft altitude. Kept making bigger cookies as I went on, cooked them about 2 minutes longer, they didn't seem to mind. As others suggested, used pumpkin pie spice and ginger too. Used orange extract in placed of zest. Wonderful cookies, thanks Lucy!

Unbelievable flavor for so little effort. Per other suggestions, I mashed 1 can of beans with a fork; I left out all the hot stuff, subbed 3/4 of a large jalapeno, sliced very thinly, fried up with the onion, and 1/4 tsp red pepper flakes. Added one small can salsa verde. Used 2 cups water and 2 bouillon cubes in place of broth. Used a precooked store bought chicken. Wonderful recipe, very very quick and so delicious we were amazed! Thanks!

For Celeste, who found the meatballs too dry, may I suggest adding 1/2 cup of water, or milk, or tomato sauce to the meatballs? The eggs will bind them, but not make them moister - adding liquid makes them exquisitely tender and juicy. Also, if you want a lighter meatball, substitute oatmeal for the breadcrumbs - measure it first, then run it briefly in the blender so you won't have any big bits in the meatballs. I added 1.5 tsp oregano and 3 tsp basil; added 1 tsp seasoned salt, 1 medium green pepper. I was very, very happy with the sauce. Put it into a 250 degree oven while I cooked other stuff, for about 2 hours,it was wonderful. :D

For the sake of the dieters in my family, I used skimmed milk and replaced high-fat egg yolks with no-fat sour cream. Left out the sherry, too. Despite the subs, this had a really lovely, delicate flavor - big hit. Has already been requested for another go round, this time replacing the chicken with shrimp - sounds good! :D

For luv2cook, who hates to waste the egg whites: those egg whites can be saved in a little bowl or zip lock bag, and used the next day to make a heart healthy omlette. I was surprised when I tried this type of omlette- very tasty! Enjoy your a la king without guilt! :D

I have never had carne adovada with lemon juice in it. Although purists out here insist on just the red chilis and water to make "red sauce", I usually add onion, garlic, cumin and a dash of salt, and use chicken bouillion cubes to flavor the water. Some people add tomato sauce - I recommend against it. Use a fatty roast if you are going to slow cook it, like a picnic, so that it stays juicy. This is definitely not a good recipe for a pork loin. Adovada is good on sandwiches, tacos, burritos, for making tamales, and by itself. You don't really need to dress it with lettuce, tomato, cheese etc.

I think I would assemble them this way, to make sure the flavors were evenly distributed: Mix together the orange juice concentrate, vanilla extract and whiskey. Add the other ingredients and stir until blended.

You can extract more juice per orange if you microwave the orange first for about 10 seconds