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These cookies were crumbly and dry. I prefer a dense, chewy cookie. Maybe it needs another egg or some molasses to keep the moisture over all of the "cups" of ingredients. Also, this recipe just makes too many cookies. I didn't think there was such a thing, but apparently, there is. The dough completely fills a Kitchen Aid stand mixer's bowl.

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9 users found this review helpful

Chicken Tikka Masala

Reviewed: Nov. 30, 2006

This recipe wouldn’t get four stars on its own merits. It might not even get three. However, it’s structural helpfulness was a great guide to making a fantastic (meatless) tikka masala. I made a lot of substitutions and additions, most importantly subbing Quorn cutlets in for chicken. I followed the marinade recipe as-is (except I scaled the salt content WAY back, because 4 teaspoons?? Seriously?), then added shallots, fresh ginger, more garlic, and a lot of spices (more cumin, tumeric, coriander, garam masala) to the cream sauce. I omitted the jalapeno because the flavor is incorrect for Indian cooking, but kept the heat with cayenne. Also, I used fire roasted crushed tomatoes instead of canned sauce and added finely shredded baby spinach at the very end (cooked until just wilted, then served over steaming basmati rice!) So remember to taste as you go, and if you love real Indian food, you’re going to need to add a lot more flavor to this.

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4 users found this review helpful

Pizza Crust II

Reviewed: Sep. 25, 2006

This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt, pinch of sugar, pinch of oregano), fresh mozzarella, peccorino romano, fresh basil, and a little black pepper. The pizzas were absolutely divine, with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust!

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12 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Sep. 24, 2006

Really moist, even with ingredient changes (soy margarine for butter and soy milk for milk). I also added a little soy margarine to the glaze for extra buttery flavor. This would be great with a raspberry sauce, and I'll probably make some sort of topping for it when I bake it again. Downside is that it's not nearly as soft and moist the second day, even though I baked it late at night.

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Foreign Devil Fried Rice

Reviewed: Jul. 26, 2006

First off, let me just say how nice it is to see a real recipe here and not “Aunt Thelma’s Mayo Cheese Cake Mix Biscuits”. This recipe is GREAT. This was my first successful foray into Chinese cooking at home, and mostly thanks to all of the in depth technique notes (keeping the wok very very hot, etc.), it came out beautifully. I made a few substitutions: I swapped the dried bean curd out for hickory smoked tofu marinated in tamari, brown sugar, black pepper, and cayenne pepper. I also added in the highly recommended preserved black beans, and they were amazing as promised. Also, I did not have enough fresh ginger or garlic on hand, but the recipe came out okay with 3T of garlic and 2T of ginger. All in all a great recipe, my boyfriend and I loved it, and there are PLENTY of leftovers! I think that next time I make it, I'll want a little drizzle of sweet sauce (like a plum wine reduction or something) to set off the savory, lightly caramelized flavors.

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21 users found this review helpful

Best Bread Machine Bread

Reviewed: Apr. 23, 2005

This is the first recipe I've tried that didn't come with my bread machine, and now I'm ready to throw that cookbook out. All of the machine's recipes ended in dense, flat-topped loaves. This recipe is huge, flaky, fluffy, and delicately flavored. It actually tastes like hand-kneaded bread. Amazing. I'm on love.

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0 users found this review helpful