This is a really moist and sweet cake like cornbread that is delicious! We add just a touch less sugar.

Absolutely perfect as is, or add some chopped jalapeno or serrano for more chili flavor. SO GOOD

Delicious! I do not care for dill so used freshly grated ginger and crushed garlic instead - it was fantastic.

This is completely different than the lubia polo I make. I fry bits of stew meat in oil with onion and garlic, then add tomato sauce, salt/pepper and tumeric and/or saffron. It is much better with saffron that has been ground up fine and stirred into melted butter then added. I do blanch the beans to keep them bright,and I like them crisp so add them at the end of the sauce. I do not use broth, I just use basmati rice (cooked in a well oiled large pot "al dente" - not quite cooked so the rice stays firm and separated). You put the sauce on top of the rice and continue cooking on low for a while then 15 minutes before serving stir it all together and serve. I like my rice very tomatoe-y so add more sauce, which is not authentic but there you have it.

For once I didn't change a thing except to use frozen blueberries in place of raisins and add extra vanilla. Moist, full of flavor, and so yummy! I am so impressed. Next time I will try half honey half molasses. I think you can't go wrong with fruit/sweetener/liquid changes. The perfect base recipe,that is even perfect with NO changes. Thank you!

Gosh this is so delicious as it, but even better with a splash of wine in the sauce, as well as a pinch of cayenne or chili paste. I omit the salt as there is enough sodium in the soy sauce. At the last minute we add red pepper matchsticks and sliced green onions. Good with chicken too!

Very good - we don't like *too* strong a BBQ flavor so only added one heaping TBS into homemade Ranch, then tossed in BBQ glazed chicken legs (de-boned - used legs as it was all we had). Added red pepper and sharp cheddar. If you can use fresh corn - makes a huge difference.

Really good - I like it with thighs but prefer breasts. I saute the breasts in a pan then add the mushrooms and create the sauce. The sour cream is added last, stirred and served immediately to prevent the grainy look and butter separation.

So delicious. I cut back on the butter and used 18% cream rather than heavy, and it was still very rich. We did add more tomatoes than called for, and added the basil towards the end. Letting the basil cook for 10 minutes kills the fresh flavor and turns it black. Served with freshly grated parmesan and caesar salad.

Good base recipe that is made better with the following additions: I poach chicken breasts in white wine and chicken broth with oregano, then remove and reserve the broth. Shred the chicken. Fry onion and garlic, add a bit of white wine, a can of chiles, chili powder, cumin and shredded chicken. Roll the tortillas with the chicken mixture and cheese. Add 4 TBS flour (less than called for) to butter then add a can of chiles and a can of salsa verde (green tomatoes and peppers. Stir in the reserved wine broth and sour cream - adding less sour cream to keep it a bit greener and fresher looking. A lot of changes but wow - one of the best enchiladas ever.

I tried this recipe because of high reviews and was very disappointed. I was able to rescue the recipe because I bake a lot of bread, but a novice would have a hard time because this recipe is flawed at it's core. To make a good bread you need to add the flour slowly, in stages, to the liquid, giving it time to incorporate. I also recommend bread flour, but that is not a big deal as you can make delicious bread with regular flour as well. You WILL need to add more water - begin with 2-3 TBS more. I also add 1 TBS olive oil and 1/2 tsp each salt and herbs (optional), then dimple the dough after resting/rising and top with oil and herbs (1/4 tsp italian herbs, basil and 1/8 red pepper flakes for a kick). I brush with oil then tomatoes sliced thin and parmesan. I am all about taking recipes as a start, but even the start of this recipe is flawed so be careful, or better yet find another.

We added a full tsp of chili paste, lots more ginger, and some fresh garlic minced very finely. Added 1 less tbl of vinegar. Red pepper matchsticks make it even prettier, chopped up peanuts adds a nice final touch too. Delicious!

It tasted so sour in the pan I was worried but it mellowed quite nicely on the meat. I added brown sugar to balance the vinegar and let that cause thick caramelization on the meat rather than adding the water and cornstarch. Great flavor.

Fantastic when used as a base recipe. I added white vinegar (1-2 tsp), 1/2 tsp dry mustard, a dash of poultry seasoning and used red kidney beans as that was what we had on hand. It needs a tang to counter the sweet. I also cooked the onion and garlic first for a more complex flavor.

Delicious! I cooked a bit of garlic in with the butter then added a splash of white wine. I recommend using at least half Evaporated Milk in place of the milk (ie half evap and half milk) it heps to prevent curdling. I also used dijon rather than dry mustard. So good with shrimp or white fish in place of lobster too!

Very good but too sweet - next time we will add less sugar.

This was surprisingly good and we will make it again. Reading reviews about dryness, I added a can of corn and diced chiles, both with the juices, and half cup of chunky salsa. I also added 3 cloves of garlic and cumin as we like spice. I did not add the salt other than a dash of Lawry's - a half teaspoon would have been way too much. Served it on small whole wheat tortillas with a bit of cheddar and lettuce folded like a taco. With my additions this will serve 4 people easily.

these are the best rolls I have ever made. The first time I made them, I followed instructions and used all purpose flour. They were tasty but a little dense and not flakey. The way I make them now, they turn out so airy, flakey and buttery - almost like a croissant. What I do: I heat the milk and water in a small bowl, then add yeast and 1 TBS of sugar (from the 1/3 cup - I even add a bit less than 1/3 in total as it was too sweet the first time - about 1/3 minus 2 TBS) and let rise and get foamy. In my KA Mixer I beat the butter and sugar, add egg and salt and beat, then add my yeasty liquid and slowly incorporate BREAD flour - it makes a huge difference. I knead the dough in the machine for 5 minutes then let it rest for 15. The dough starts out sticky but after 5 minutes of machine kneading it is perfect and you do not even need any flour to roll it out. Next I use a pizza slicer and cut the dough in half, roll out each half into a circle, add the butter on top and use the cutter to cut each circle into 8 pices as the recipe states. I pull as I roll so that I can can get more layers into each roll. I let it rise in a warm area for 2-3 hours or until it has really risen (more than doubled). 1 hour did not work for me it needed more to become airy and light. I brushed a bit more butter on them when they came out of the oven. These are so sinful but really the most amazing roll recipe ever.

Very good but better with more cinnamon, 1 tsp of vanilla and pecans.

A lot of work but when you taste it is all worth it! Very good.