I would give this recipe 10 stars if I could! We have two really good Thai restaurants in our area and this recipe tops any of their green curry dishes. I followed the recipe exactly, used Jasmine rice, it was absolutely perfect. My husband RAVED about it, we brought leftovers for lunch the next day. I think this sauce would also be very good on fish, like tilapia or another mild white fish, maybe even salmon. This was just perfect!

Again, 200+ reviewers can't be wrong. This was very authentic and better than most Mexican restaurants I've been to. I did use jarred, already sliced jalapeno pepper and chopped it some more. I just eyeballed it to make one whole pepper. This was easy, quick and all of the flavors come together beautifully. If you like queso fresco (Mexican white cheese), the rice is wonderful with some of that sprinkled and melted on top. There is a chicken enchalada casserole recipe on this site that is excellent with this rice.

This was wonderful! I did make some modifiactions to it based on some of the reviews. I used two vidalia onions and one yellow onion. I used 5 cans of beef broth (not condensed)in place of all the water and I used 1/2 cup dry red wine and 1/2 dry white wine. I also mixed shredded swiss cheese with shredded mozzarella cheese. I kept everything else the same. I served it with home made panini grilled sandwhiches and everyone loved it. It was fantastic, top notch and easily as good or better than some of the finer Washington DC or Northern VA restaurants I've been to.

This was actually quite good. The only change I made was in the pasta, I used whole wheat spaghetti. I may have thrown in an extra pinch of crushed red pepper. I wish I could find a low sodium lentil soup. The lentils are really quite bland beans so it requires whatever spices or flavorings in the soup and the additional spices in the recipe. This has absolutely everything in it, whole grain, vegetables, protien, fiber and extremely low fat. I thought the sprinkling of parm cheese really did the trick. It's even better as leftovers for lunch and it does make a lot. The flavors all blend more overnight. Will do again!

Fantastic! Tasted like someting right out of the 18th century Scottish Highlands! I made this last night, taking into consideration some of the suggestions from other reviewers. I made a few modifications. I used 1 pound of ground pork and 1 pound of very lean ground beef and did not drain it. I used instant spuds (Idahoan) instead of a baking potato but making them a coarser consistancy like the inside of a baked potato and I used some of the meat "juices" in place of the margarine in the spud recipe. I used a medium onion and one whole shallot minced. I used half the amount of cinnamon but doubled the allspice. I reduced the 1/2 cup of water to a 1/4 cup water and added 1/4 cup red wine to it. Finally I used refridgerated pie crusts. I made the instant spuds and added them to the simmering meat mixture during the last 10 minutes of simmering. This thickened it up nicely. While it was baking I had 5 hungry guys from 48 to 16 years old asking when it would be ready. They polished off the entire thing but not before I got my piece out of it. This pie made the most delicious crust I've ever had. Next time I'm making two pies. The flavor was just amazing and one son thought it tasted like something we would have for Christmas, so I'll keep that in mind. This recipe is a keeper!!!!

This was just like my Aunt Natalie makes! I reduced the amount of peas just a little and used pre-cut carrot chips. I also used two thighs in place of two of the breasts. This turned out great and everyone loved it. Aunt Natalie uses a whole fryer chicken cut up and skinned. Definitely a comfort winter food!

These were QUITE tasty! I made it easier on myself, I'll have to confess. I used two cans of green beans (drained) and two cans of diced tomatoes (partially drained)and followed the recipe from there. It was excellent. Yes, that's a lot of olive oil but you can use a slotted spoon to serve. Will make again and again!

This was very good and a nice change of pace from the usual sweet potato recipe. I too was confused by the directions v.s. ingredients so I just sliced the potatoes in half lengthwise and baked them that way. Mother-in-law and I were the only ones who ate these but she liked it too. I think next time I might try brushing the potatoes with an infusion of olive oil and orange juice concentrate just for some extra flavor, and put the spices on top of that. The spices were nice and really good the next day. This is a keeper! Thanks!

I use this recipe as a good chicken standby. I use boneless skinless breasts and pound them out to make them flatter, more like chicken picatta would be. They cook more evenly and tender that way. The flavor blend in this recipe is excellent even for people who don't like curry - you wouldn't know it's in there, but the flavor is missing something without it. We serve this on top of some angel hair pasta that we've added a drizzle of olive oil and garlic powder to. We serve it also with hot steamed broccoli. It's wonderful and turns out perfect every time. Great for company because it's easy and stress free, yet pretty and very tasty!

230 Reviewers couldn't be wrong on this. I had every single ingredient in my kitchen, I had frozen mahi mahi filets and thawed them. I had some left over cooked jasmine rice and this fish dish was absolutely perfect over the rice. The glaze was awesome! This was a restaurant quality mahi recipe, husband agreed and my boss wants the recipe. Thanks!

I used the sweetened flaked coconut, made my own creole seasoning from a recipe on the net, used apricot preserves because that's what I had on hand,and followed Diane T's recipe exactly except I fried in Enova oil instead of Canola. This was awesome! Even with the sweetened coconut, the horseradish and spicy mustard in the dipping sauce balance it out nicely. It was crispy, tasty, and perfect with the dipping sauce. Served with Jasmine rice and a nice white wine it made a very easy and excellent light dinner! I've been looking for another different tilapia recipe and THIS is it. Husband loved it!

This was excellent! I took others' advise and tripled the sauce, it cookes down quickly so I'm glad I did this. I paired this with the Chicken Lo Mein submitted by Michelle on this site and substituted some of the chicken in that with shrimp. These dishes went great together. It was Asian night at our house. Amber's Sesame Chicken was easy to prepare and the flavor was excellent and just as good as leftovers. I served it with the lo mean and some white rice. YUM!

I served this with Amber's Sesame Chicken also on this site and just as yummy. I made a slight change because of this pairing. Instead of 5 chicken breasts I used one chicken breast and added shrimp. I also didn't have any shiitake mushrooms so I skipped that part. Like others, I thought there might be too much liquid in the recipe but I left it as is anyway and am very glad I did. The noodles and meat soak up some of that liquid and it keeps the noodles from drying out if you have leftovers the next day. The leftovers, by the way, my husband and I both agree are wonderful the next day. All the flavors seem to intensify and come together. This was restaurant quality!

I made this for Superbowl Sunday in a Rye bread bowl (flavor combination was excellent). I used a whole 10 oz. package of frozen spinach instead of a half because it seemed to mayonaisey with just a half a package and spinach is good for you anyway. This was the BEST spinach dip. There was not even a crumb left on the plate, in fact, I think one of our guests LICKED the plate but never admitted to it.

I made this experimentally on New Year's Eve. I used my husband and one of our friends as guinea pigs. I used low sodium chicken broth in place of the water and filled the pot to cover the peas plus one inch above them, I used 3-4 crushed garlic cloves instead of powder, and I used three cans (drained) of black-eyed peas instead of dry but did not change the cooking time. I made corn bread to go with this. You can use a slotted spoon if you want more of a pea side dish or use a ladel and ladel the "soup" over your corn bread in a bowl. This was absolutely fantastic either way you serve it! Husband and friend gave rave reviews and insisted I serve the leftovers on New Year's Day. I had quite a bit left over and since today is New Year's day, we'll have it again. It's probably better the day after making it once the flavors really set in. We're having people over for dinner and a football game so this will be GREAT! Thanks Roxanna!

Just look at the number of people who rated/reviewed this recipe. That alone should tell you something. This is one of the easiest, tastiest fish dishes I've ever had. It's great on top of some salad greens, on rice, or just by itself. It's great after work when I don't have a lot of time and it uses ingredients commonly found in the kitchen so there are no last minute special trips to the store. Great stuff! I'm having it tonight!

This is about the only salmon recipe that we ever really use. It's fantastic. In fact, I mix the seasoning together in a double batch and keep it in a container in my spice cabinet. You can use it on chicken or steak too. It's just better than any prepared cajun spice from the store. You can lay it on lightly or heavily depending on your taste or mood. You can sprinkle it in soups and stews or chili. But it's especially good on salmon cooked exacly as this recipe says.

This was very dry and bland. It was crunchy, but zero flavor. I would add different spices or seasoning, or something to provide a little moisture. With the corn meal in there, I would add maybe some hot sauce or mexican type seasonings, maybe even a packet of taco or fajita seasoning to the dry mix and serve it on top of a pico de gallo with black beans mixed in it. Or maybe use the dry mix but add Old Bay seasoning to it and have it with tartar sauce. It needs something.

My husband and I LOVED these wings. The tang and sweetness of them was just right for a summer wing dish. And they look pretty too. We are making them again tonight and have shared them with friends who've asked for the recipe. Our sons still prefer the buffalo variety, but that's only because they like blue cheese dressing all over them.

This is one of our favorite tilapia recipes. It's easy, fast and I served it with Thai peanut noodles and a spring mix of greens with an oriental salad dressing. It was delish!