This is an excellent recipe. The lemon zest makes a subtle yet interesting difference.

This was heavenly. I have made this several times as a side to Asian dishes. I haden't worked much with coconut milk, remember to shake the can wildly before opening it. Also, SunnyByrd (one of my favorite cooks) is correct about this recipe, you need to adjust the liquid/rice ratio, after that is done, it will be great!

This is definitely a keeper. I decided to make this and had begun to do so, all the while forgetting my oven was out. Watching countless episodes of Rachael Ray, I realized that I could pat the meat mixture into 7 patties and pan-fried in some canola until deep golden brown. Remembering the mushy comments I read from others, (although I now think this is due to the fact that a loaf pan is meant for bread and not a meatloaf, I never put a meatloaf into a loaf pan, I always pat it into the shape I want and roast it on a foil lined sheet pan) I rolled the patties in add'l breadcrumbs and this helped them stay together in the pan. I added the sauce to the pan after I was sure there wasn't too much oil left in the pan and poured in the sauce with a little water and let it reduce. I do think the sauce could benefit from a splash of worchestshire since the sugar in the sauce and the sweet of the balsamic in the meat needed alittle something to counterbalance. Overall I saved this recipe and will forward to friends.

This recipe was awesome! I didn't have enough scallops for the full recipe and there were only 2 of us, so I tried to cut the measurements accordingly. I added a splash of white wine to the mixture and I think the sugars in the wine helped to carmelize the mixture around the scallops. I plan to make this again and add some lump crab meat. I didn't quite understand other's comments about having too much topping, what I didn't need on top of the scallops fell around the scallops and created this wonderful sauce; the shallots and butter and wine created this awesome sauce that I wish I had something to serve it on top of, like a pasta. This is definitely a keeper.

These were good, I could not find the A-1 Teriyaki flavor in my store, so I had to use another brand of Teriyaki, which may not have had the same flavor. They were a bit messy, but they were good. Nice recipe, I'll probably use again. Thanks!

I enjoyed this recipe but I would definitely make a few changes. It was a bit bland. I didn't think the boullion had enough punch to make a difference in the overall flavor.

I made this for Thanksgiving and although it turned out OK, comments other reviewers made were dead on, but they didn't seem to help me in the process. I must have sprayed too much nonstick spray, I had a problem with one side falling off in the oven, but I was able to hide it with the placement of food around it on my platter. It did turn out a deep rich golden color which was nice. Also the reviewer who said to work quick was correct, I was alone and did notice the more the dough came to room temp the more difficult it was to work with. Overall it was a good recipe and everyone was impressed with it at dinner. Maybe my next one will turn out better.

This is basically Martha Stewart's recipe I have been making for years. As it can take some time to get them carmelized in the oven, I sometimes steam them first in the microwave in a little water just until they are fork tender and then follow the recipe. My family loves them and they are a holiday favorite at my house.

Just learning to cook with couscous and I have to say we loved this recipe. The OJ gives a subtle flavor and I think I'll try again with other flavors, tomato juice, etc.