I needed some creole seasoning for a recipe and found this one. Oh my, this stuff is great. It has now replaced almost every spice in my cabinet. I make it up in quadruple batches and put it on everything. I LOVE IT! The only thing I do is cut the cayenne down and substitute lemon pepper for the white pepper (that's what I had on hand) Wonderful, thanks for sharing!

Reviewed On: Oct. 23, 2009

This recipe is the very best for making pumpkin bread. MY only tweaks are, I reduce the salt to 1 teaspoon, I couldn't really see the need for that extra 1/2 t. I also sub pumpkin pie spice for the ginger and cloves (just because I had it on hand). Lastly, I always add 1-2t vanilla, 1 cup walnuts and 1/2 c raisins. Bakery quality bread indeed!

Reviewed On: Oct. 23, 2009

This recipe is good, but needs tweaking. I added a few cloves of sliced garlic to the chicken first. Then subbed one can of chicken broth (low sodium) for the water and bouillon. I added half the broth when water was called for. Then at the end, I used the other half of the broth with 2T cornstarch, 2T soy sauce, 1T brown sugar, 1/2 t ginger and 1/2 t garlic powder mixed in to make more sauce. It thickens up in minutes and makes more sauce and increases flavos. Absolutely fabulous! Note: I also used lowsodium soy sauce so recipe is not salty at all. Served over rice.

Reviewed On: Oct. 3, 2009