I would make it again...I didn't have any cucumbers though.

I put salt, pepper, and garlic powder on the chops before pan frying them. I double the rest of the ingredients used in the apple mixture...forgot the pecans even though I have some on hand...I did add about 2/3 cup of chopped onion before putting the apples in to cook down. Very moist and tasty.

very easy, and tasty. I doubled the dry spices except for the red pepper (by the way, I used 1/4 tsp ground cloves and 1/2 tsp of cinnamon), I used one large onion, and I used the liquid from only one of the cans of chickpeas and drained the other can.

I have to go with 4 stars (could have been 3 even) just b/c this recipe as written doesn't have near the spice and flavor one would except from Indian food. Unfortunately, I had forgotten all the advice from others about doubling the spice (I was making tons of stuff last night and had reviewed so many recipes my head was spinning). That said...this one has potential to be a 5 with doubling spices and adding 1/2 tsp of cayenne pepper. FYI...I used 3 nine ounce bags of fresh spinach, 3/4 can of six ounce tomato paste, only used 3 TBS of olive oil in the initial step, bloomed the spices before adding the sour cream, and made my own paneer. I also drained the spinach before putting in the food processor as it would have been way too runny with all the liquid that was still in the pan after cooking the spinach. 9-9-09 update: I doubled the spices...did not care for it.

I might have to try this again. This was my first attempt at making paneer (I was making the Palak Paneer from this site). I used 1% milk and low fat buttermilk. I think that might have been my first mistake. It just didn't make that much. I ended up with probably an 8 X 4 inch rectangle 1/2 inch thickness. I let it sit overnight in the fridge. It stayed very firm...probably too firm. Pan frying it was very easy. I thought it could have used some salt maybe...and the texture was too firm. I will try again for sure with whole milk next time. Whole milk update....came out about the same, maybe not quite as dense though

I made this almost exactly as directed except that I halved it....and I further reduced the amount of olive oil for the simmering step to 1/4 cup. (Olive oil has 100-150 calories PER TABLESPOON!!!) Anyway...my rice was pretty much done in the first step b/c I had to run an errand in the middle of cooking...still not all of the liquid was absorbed. It was really hard to get the grape leaves out of the jar, I did rinse them as they were incredibly salty. Mine all stayed rolled up with no problem as I packed them in a single layer in a fairly shallow pan. I didn't use quite enough broth in the final simmer step so the tops of the leaves got a tad dried out. Taste was really good, would be even better with the ground meat inside. I wish I knew where to find a better quality leaf, as I thought mine were a little tough...certainly not the recipes fault though! Excellent recipe Patti 8-7-09 tried it again and added 1/2 lb of browned ground lamb to rice after cooking the rice (this is still using half a recipe though). Had my husband help wrap them and he's no good at it...some fell apart. I will keep practicing this one!!

This came out really good, but I didn't have tamarind paste. What I had was this chuck of tamarind goo from the asian store. I cut off about a 3/4 cup chuck of it and soaked it in 3/4 cup of water. Then I had to strain all the seeds and fiber from it...squeezing the pulp into a bowl. Then I went on to the next steps. I used one tablespoon of brown sugar blend, about 1/4 cup raisins (as I didn't have dates) and the cumin SEEDS. Well, after running it through the food processor, the cumin seeds were mostly all intact, which I didn't want. So I strained it again....came out perfect. I think next time I would just use ground cumin...like maybe 1/4 to 1/2 tsp depending on how much you like that flavor. Thanks Rani

I made as directed with a few minor changes: instead of the hot green chile I used 1/4 of a seeded finely diced jalapeño. (if I were having friends over who couldn't take much heat, I might reduce the jalapeño even further). The peanuts are probably not necessary...but I had some on hand so I tossed them in. And I used 2 cloves of garlic. Once everything was blended I noticed it didn't look "right"...looked more like a pesto than a sauce...so I added about 1/4 to 1/3 c of sour cream. It was AMAZING! We spread on those extra thin Indian cracker/bread things (Papadam??) along with the red and brown sauces the Indian restaurants serve as appetizers.

I made this one, the brown sauce, and the green sauce just like what we get in the Indian restaurants. This red Indian Relish is very good...you do need to add some corn starch as other suggested to thicken it up a little in the end. I halved all the ingredients and used 1/2 heaping teaspoon of the red pepper flakes. 3/4 of a teaspoon might have been good too. This one's a keeper 8-7-0...made it again and made the mistake of forgetting to turn the heat down to simmer....the sauce was almost caramelized before my husband mentioned I had something going on the stove...duh!! It still tasted fine though.

I missed the part about shrimp heads!!....so I had to make do with boiling their shells first? I must have boiled it way too long, b/c most of my water was gone. So I probably added another 3 or 4 cups of water. I doubled the Tom Yum paste and the chili paste (I has something called garlic chili sauce). I just used 8 ounces of regular white mushrooms...plus added a can/jar of baby corn (comes in a slightly sweet pickled liquid that I added too)....I used 3 chilis....I used 6 each of the galangal slices and lime leaves next time...carrots might be a nice touch and some bamboo shoots too!! Loved it though!!

I'm giving this a 4 right now, although it has potential to be a 5. I made some changes as follows: used 5 thick slices of galangal and no ginger, plus I had to use that lemongrass paste as I couldn't find any fresh lemongrass. I wasn't able to add any kaffir lime leaves either, so I squeezed in the juice of one lime that was lurking in the bottom of my vegetable drawer. I used 1.5 tsp red pepper, corn cut off one lone corn cob (also lurking in vegetable drawer!), and two chicken breasts....everything else I did as stated in the recipe. Chicken broth would have been nice...lime leaves are a must have. I'll try it again.

I doubled the rice, water, and milk amounts....didn't have jalapeno so I added about 1/4 tsp red pepper and used 1/8 tsp of of black pepper. also put on some french friend onions on top for the last few minutes of baking

I used a 20 oz can of progresso basil tomato soup and all I had was dried parsley. Very easy and tasty. The kids loved it too

just fair for me...I did add the extra spices. Maybe I cooked it too long. I just had 3 large chicken breasts (no bones and no skin)...I added a little flour to the gravy after cooking to thicken it up a little

I only used 1 TBS olive oil. This was very good!

I used pepper jack cheese instead of mozerrella, which gave this a nice subtle kick. Also, I used a package of frozen spinach, thawed, and all water squeezed out. Loved it!!!

I changed as follows: use 3/4 cup milk, 1 TBS vanilla, and increase the sugar. I accidently added wayyyyyyyyyy more sugar one time, so I carefully spooned off most of it, but wasn't sure how much was left....well it was the best batch I had made so far. So I'm guessing I will increase the sugar to 1/3 cup next time I make these. I like to make these and freeze them, separated by wax paper. They just pop in the microwave. We don't even put syrup on them they are soooooo good!!

not the best sweet and sour I've ever had. Probably b/c I love vinegar sooooooo much and this just has a small amount of vinegar. I like cider vinegar too, but I made this recipe just as called for.

mine tasted OK, but were mushy

talk about sugar overload! This was a bit sweet for me, but good. I would make half the water/sugar suace next time. I only poured about a cup of it over the dumplings. I ended up using 4 apples, each cut in half for the dumplings. I also used a box of pilsbury pie crusts....each crust cut into quarters.