This should definitely be modified to specifically say POWDERED sugar, not regular. Mix was way to thick in the beginning and was extremely difficult to get to temperature was very grainy now adding milk in a hope to salvage. I am going back to my grandmothers way from now on, no more fake shortcut recipes.

I made this for appetizers at Thanksgiving, and served with butter crackers. It was a hit! I even mixed some with a little cream cheese and sour cream as a sort of cheese ball and it's great that way too!

fantastic recipe and so authentic! I thickened with corn flour, not white flour.

The chicken was great, tons of flavor! The sauce came out way too thick and sticky for my taste, I added a ton of water, some lime juice, and some red curry paste to thin and kick the flavor into high gear. I'm going to try grilling the chicken this summer, I'm betting that charcoal will make it even better!

This is not a bad jumping off point, but from the start I could see it would be a little on the bland side. I substituted chicken stock for the water (vegetable stock would work just as well if you want to keep it vegetarian)added a good sized grind of fresh pepper (I use the peppercorn mix of black, red, pink and white), a generous clove of fresh garlic, a pinch of thyme, sea salt instead of table salt for seasoning, and it was nearly perfect. Since my husband and I are not vegetarians I added a tablespoon of chopped bacon to add a little rich smoky flavor and it was great. A scant 1/4 tsp of liquid smoke would work for vegetarians. Soups are all about layers of flavors to me, and while this recipe was a good base it needed some help to get to where I wanted it to be. P.S. this is my first experiment with quinoa, and I will definitely be using it again!