A much healthier alternative to fried chicken. I used panko crumbs instead of regular bread crumbs and ate the chicken with tonkatsu sauce and white rice, yum!

Wonderful recipe. This makes a perfect filling for the Cream Puff Shells (also in allrecipes).

Excellent recipe. The shells came out beautiful and tasted like something out of a bakery. I filled them with the Pastry Cream (also in allrecipes) and topped the puffs with a bit of leftover strawberry glaze (from Strawberry Pie II). They made for a great dessert.

Good fried rice. Since I'm not so hot for spicy foods I only added one green chili; the result was a very mildly spicy fried rice. Next time though, I'm going to skip the chili altogether and use green peppers instead. I'm also going to use less basil and more cilantro. Finally: good tip on adding the rice after the sugar and sauces!

Great recipe! The chicken katsu came out crunchy and delicious. (ETA: I slice the chicken breast to three or four thin fillets instead of pounding them.) The only thing I would suggest is to pre-heat the oil on medium heat then reduce it to low-medium for the actual frying; 3 minutes on medium-high heat pretty much blackened my panko crumbs.

Great recipe! And I don't even mind making them with a regular old rolling pin: it's pretty good exercise. :) The only little thing I would suggest is to make sure you use a large or extra-large egg; if not you'll end up having to use more water with the dough.

I wouldn't recommend making fried wontons using store-bought wrappers; the taste isn't as "fresh" and the wontons come out flat (as opposed to the super puffy ones from Chinese restaurants). Use the recipe for Wonton Wrappers featured in allrecipes and you'll have restaurant quality fried wontons!

This is an awesome recipe; I didn't have to change anything and the pie turned out fantastic! The glaze was the best: deep red, shiny, thick, and just the right sweetness. To mash the berries I diced them and placed them in a large ziploc bag and flattened them with a rolling pin, leaving some bits unmashed for texture.

This recipe delivered *exactly* what it said it would. The doughnuts tasted really (ahem) crispy and creamy but were slightly heavier than the store-bought ones (which is, I think, more the fault of the flour than the recipe). If you follow the directions carefully the doughnuts will turn out delicious. For perfect dough rising: heat your oven to 200 degrees F for one minute, let the door stand open for a few seconds then place the covered dough inside. Remember to keep an eye on it so it doesn't over-rise and collapse! For this recipe the dough should be doubled in 30-40 mins (but remember, this all depends on how warm you keep your oven).

The pie turned out really well. To avoid having the filling turn out watery (as I've read some people remark) I used one can chicken broth (instead of 1 cup) with one can of condensed cream of chicken (instead of milk) to make the broth mixture. Add a splash of milk if the filling becomes too thick.