**IMPORTANT NOTE** Thanks to everyone who has tried this recipe! After reading all of the comments I think it is important to note that there can be a BIG difference between the "asian" store and "american" store version of your ingredients. I know that most american versions of soy sauce have a lot more salt, so I am assuming the american version of oyster sauce is also a bit different. We only use the asian store version for all of our ingredients, which is pretty close, if not sometimes the same brand, that they use in the restaurants. So if it didn't turn out for you the first time, try making a stop into your local asian grocer and try again :) ** And for some reason allrecipes changed my cooking instructions, but you do want to turn down down the heat a little once you add in the sauces to prevent burning and my beans actually take closer to 10 mins to cook to my desired tenderness. **

This crust was AMAZING, even my hubby loved it and he is super picky about his crust! I've made 4 pizzas in 3 days, it's that good! I forgot to add in the oil, and put in 1/2 cup whole wheat flour in place of the white. I let it rise for 5-10 minutes then pre-baked it for about 7 minutes before adding the toppings. Since many others said it the crust was a bit bland I did put some italian seasoning and garlic powder into the pizza sauce just in case. I can't wait to mass make and freeze these for nights when we don't have a lot of time to cook!

this was FABULOUS!!! No more buying them from the girls scouts when I can make my own! These turned out perfect, I followed the recipe just as written for the cookie part, but I omitted the butter and cream in the filling and just added water until it got to my desired consistency. I gently touched them with the back of a spatula as soon as they came out of the oven to flatten them and spreading the filling was no problem once they were completely cooled. The recipe does make a lot of filling, so you might want to cut down a little.

I grew up in an Asian household and we sure do love our soup! This was great once I made a few adjustments. We really like a lot of broth (as we have it with noodles), so I increased the liquid to 5 cups chicken stock and 3 cups of water. Even with that much liquid there was MORE then enough meat! I mixed in 2 green onions into the meat mixture and a dash of black pepper. I skipped sauting the cabbage and added it into the simmering soup the last few minutes of cooking, we don't like it mushy. As for the soup itself, if you add the meatballs in before it comes to a simmer, they will not fall apart. The last couple minutes of simmering I added in 3 thinly sliced green onions, a large handful of sliced cilantro, and a bit more soy sauce to taste. and DON'T SKIP THE SESAME OIL, this is key to the flavor. The meat filling and broth would also be good for wonton soup! Try adding in some sliced carrots or broccoli towards the end with the cabbage, very good!

this was so SIMPLE and DELICIOUS! We used skinless chicken breasts and they were so juicy! My kids loved it and don't waste the sauce from the pan! It's great over some plain white rice, in case you run out of chicken like we did!

these turned out great!! I used the proportions given, but added the milk and extract right after creaming the butter and suga together. I also added just a little lemon extrach to brighten the flavor a touch. I then put the finished dough immediately in a ziploc bag, cut a fairly large tip and piped the dough onto my cookie sheet. Got them in my tummy faster and definitely a keeper!

these are SO GOOD! I used to live in CO, which had a Rubio's and I loved their fish tacos! Haven't had one in eight years, so I was so excited to try these! Very simple to make, I load mine up with cabbage and a little extra lime. I used tilapia instead of the cod, as it was what my pocketbook could afford. Serve this up with tortilla chips and refried beans spiked with lime juice, YUM!

These cookies turned out decent, but I do think the recipe needs a little tweaking. Try making them with these alterations: 1 3/4 cup flour, 1 cup white sugar, 1/2 teaspoon salt, 2/3 cups cocoa powder, 1 1/2 cups chocolate chips, 3/4 cups chopped macadamia nuts, 2/3 cups flaked coconut; all other ingredients stay the same. 1.mix the flour, baking soda, salt,cocoa powder, chopped nuts, and coconut together and set aside. 2.mix the sugars together well, then cream in the butter. then add the eggs and vanilla and mix well. 3.gently blend the dry into the wet, about 1/3 of the mix at a time. 4.generously portion out cookies with a small scoop and bake for 10 min. open up oven, gently flatten down tops of cookies, and bake for 3 more minutes. These made about 34 cookies for me.

delicious!! this is a great alternative to banana bread for those over-ripe bananas, and cooks up in a mere 20 minutes! I used 1/2 cup wheat flour and 1 cup white, and added 1 tsp cinnamon into the flour mixture. The crumb topping makes a lot and it a touch on the dry side for me, but that is easily fixed by cutting down on the brown sugar and flour and keeping the butter amount the same. These were moist, tender, fragrant, so good! Next time I'll try adding chocolate chips!

This recipe is so good! I did make a couple changes, adjusting it more to our taste. I cut down the oil by at least 1/2, added extra garlic and threw in some frozen peas and bean spouts while the garlic was cooking. I also added a sliced up egg pancake (plain omelet) for color and towards the end I added close to a tablespoon of SESAME OIL, I think this is KEY to get the same sort of flavor that the restaurant version has. I don't think I will add the chili peppers next time though, it just seemed to be an odd taste and take away from the "fried rice" taste that we are used to. Definitely a keeper though, just throw in whatever veggies and meat suit your taste buds!

This is a very good starter recipe! I used Ghiradelli bittersweet chips and added just a touch more cream the called for. I did expresso/coffee truffles, grinding up coffee beans VERY finely and used about 3 teaspoons for the whole batch. I refrigerated them for a bit before scooping them out and shaping into balls. I chilled them again before double-dipping them in chocolate and added a whole coffee bean on top of each. Definitely a keeper for simple they are to make, next time I'll try grinding up coconut and adding coconut and rum extracts and rolling it in coconut for a tropical twist!

I thought these were very good! The dough is hard to mix as it gets so stiff, but I was hand-mixing and used slightly chilled butter. They do spread thin, but are nice a chewy. I used a small ice cream scoop to measure out the balls and baked for 13 mins. They cam out great, edges were crispy and slightly sandy, with middle being firm and chewy. A great cookie to have with tea!

These are VERY easy to make and produce a soft and fluffy muffin. I added caramel bits (new from Kraft in baking section) to make "caramel apple" muffins, used 1/3 wheat flour and all brown sugar. They taste more like a spice muffin, so if you want the apple taste to stand out I would suggest using chunky apple sauce or perhaps even chopping up apple pie filling and experimenting with that. Very good though, will be making these again!

I love the idea of this cookie and have made it a few times now. I think it is 5 star-worthy with the following revisions: I use 3 cups of flour, 1 1/2 cups brown sugar, 1 8oz. can of pineapple WITH all of the juice, 1 1/2 cups white choc chips, 1 1/2 cups macadamia nuts, 5 drops candy oil, the oil is a MUST! Everything else stays the same, use a small ice cream scoop and fill them generously, bake for 16-18 mins. SO GOOD!

These are WONDERFUL cookies! I followed the cookie exactly except used half vanilla extract and half almond extract. I also used a mix of choc. chips and white choc. chips. YUMMY!

I served this as part of our New Years breakfast buffet, it was a huge hit! I used just a little more biscuit mix then called for and cut down on the cheeses just a little. It was perfect, and will make it again! My only suggestion is to either line the pan with parchment paper or grease the bottom, as it tends to stick.

so good! a great base for so many recipes, or bake them up as a side to your main dish. We like to use these for breakfast with sausage and gravy on top, yum!

I also used the recommendations of 2 eggs, omitting baking powder, and adding choc chips. These are VERY GOOD and rich. However, if for some reason they last more then 2 days or so, they tend to dry up and become crumbly. So best eaten right away, which I'm sure won't be a problem!!!

This is a GREAT cookie for someone who loves a twist on the standard PB cookie. They taste like a cross between a PB and an Oatmeal cookie, throw in some chocolate chips and you have a happy marriage of 2 flavors! I didn't find these to be too dry, although the edges do get a little "sandy", almost shortbread-like. Just make sure to NOT OVER BAKE! I used a small ice cream scoop to potion these out, they took about 12 minutes to cook.

I just LOVE curry but have never made it myself before, and I have to say, this was simple and hit the spot! I made some slight alterations by using beef (what I had on hand), 5 teaspoons Garam Masala for my curry powder, a can of petite diced tomatoes with olive oil and garlic (again, what I had on hand), 1/2 a lemon and 2 tablespoons brown sugar, 5 cloves of garlic, and 1/2 a can of coconut milk. I am not sure if my curry powder was the wrong kind or if it was old, but it wasn't nearly spicy enough for us with only 2 teaspoons. However, we LOVE our food really spicy, so it's just a personal preference. My only suggestion is to add the lemon juice in a little at a time, making sure it doesn't get too tart for you. But do NOT leave out the lemon juice, it is the KEY to making this recipe shine! My hubby and I loved it and the teenager went back for 2nds!!