This was pretty good. We aren't huge caper fans but had some left over from another recipe and wanted to find a way to use them up. We'll make this again.

I reduced the white chips to 1cup and that was perfect for us. I didn't grease the pan and I was careful to not let the cookie get too brown otherwise they were pretty crispy. Pull them out when the edges just begin to brown, let them sit on the pan for another minute so they won't be too soft on the cooling rack. Wonderful cookie, I'll be sure to use this recipe again.

Made this last night for the first time. My husband lived in Korea for a year and this was one of his favorite dishes to order. I scaled it down to four and made as directed (even the raw egg which my husband insisted on). It was great but way too sweet. Once we added a spoon full of kuchujang to each of our bowls, it was perfect. My husband has requested me to make it again. Next time I'll reduce the marinade a little so it's not overly sweet and my kids can eat it without the kochujang. Also, skip the drizzle of sesame oil on the finished product (doesn't need it).

This turned out excellent. Only difference is I used spicy sausage since that's all I had on hand. I was slightly concerned about the spiciness but it was perfect. I used the sun dried tomatoes packed in oil. While baking I tented with foil because I was worried it would brown too much. I prepared this the night before and heated it up the following morning. Great. Will make again!

We really liked this recipe! Only thing I did different was added a can of rinsed black beans. Served it to guests and they never said anything about noticing something different about the chili and we never told them what was in it. Will make again. Great way to add a little more veggie to your chili!

This was wonderful. I had to make several changes based on what I can actually buy here in Japan. I whipped cream instead of using Cool Whip and I made my own caramel sauce (used grandma ople's apple pie caramel sauce recipe halved). I served it as dessert with friends and everyone thought it was great. Next time I will dry toast the nuts to omit the butter. I think it will still taste great with a fewer calories.

This was really easy and very tasty. May say this is the best tasting couscous dish I've had or made. The only difference is I used green onions since I didn't have red on hand. Will make this again!

Why haven't I tried this sooner? I spray Pam on mine rather than rubbing them with olive oil. I typically only have regular feta on hand so I mixed in a little dried oregano and basil before stuffing the tomatoes. I loosely fill them so the cheese actually melts. I've done this in the oven or the grill (depending on the method of cooking that night) and they have both come out tasting yummy. Sad the tomato season is ending here. Will make as often as possible.

I thought they tasted good but mine didn't look very good. Mine didn't seem to plump up like my baked goods normally do. Plus, the crumb was just excessive! I sprinkled how much I wanted on the tops of the muffins and still had half the crumb left. I think I'll stick to the Banana Nut and Ginger Bread recipe from this site which gets rave reviews whenever I make it.

This was good. I used three Japanese eggplant since that's all I can get here in Japan. Since they are so small I sliced in half lengthwise and used the indoor grill for about 20 minutes until they became soft. The skin easily pealed off. I didn't have cumin seeds so I replaced it with cumin. I also can't get jalepenos here so I used several teaspoons of chopped green chilis which added plenty of warm to the dish. Glad to find a good dish for eggplant, it's abundant and cheap here.

I made this using Whole Wheat and Honey Pizza Dough which I prebaked just several minutes before adding the toppings. I boiled the butternut for 4 minutes for easy pealing and slicing. I added a little more cheese than the recipe called for and was pretty darn good. A little sweet so I'd like to try adding something to balance the flavors. If I can think of something, I'll be making it again.

I replaced the teriyaki sauce with Yakiniku sauce (Yakiniku no tare) since it's so popular here in Japan, otherwise followed the direction to a T. Tasted great, but thought the zucchini were overcooked. Next time I'll cook it for one minute instead of five at the end for a more quick stir fry cook.

I made this without a bread machine. I added a regular packet of yeast to the milk and let it sit for about 10 minutes before mixing the first batch of ingredients. I let the dough sit in the microwave oven for about 3.5 hours to double in size. I mixed the butter, brown sugar, and cinnamin together like other reviewers. Next time I'll do butter alone then sprinkle the topping. The bread kept pulling out of shape while trying to spead evenly. Doubled in size withing 30 minutes and was slightly under baked in 15 minutes but I use a convection oven. At first I thought their wasn't enough frosting but it was plenty when eating it! My husband thought it was too much. We loved the flavor though, I ate two and felt a little sick afterwards. I'll freeze extras and hopefully they'll still taste good.

We made this for dinner last night but substituted ground turkey for the chicken. We also added a can of drained and rinsed black beans. It was pretty darn good. I baked the chips for 5 minutes before putting the toppings on and they were still a little soggy. But, we all enjoyed our nacho dinner. May try corn next time to add a little more substance into it as a meal.

I scaled this down to 2 servings and follwed the directions except for the garlic chives. I haven't seen them on the Japanese market so I just finely chopped onion to let it dissapear into the sauce with the added flavor. My husband and I loved the flavor of our angus tenderloin, melt in your mouth good. However, it is extremely rich (must be all that butter soaked into the mushrooms!). Next time I make this (and I will) I'm going to try half the butter half beef stock. Hopefully it will still be rich in flavor without all the extra calories and fat. Otherwise, I'll keep the recipe as is. A very gourmet meal for a special occasion without a lot of fuss. Make sure you know how much each steak weighs, mine was only 3.3 oz while my husband's was 8oz, so I had to brown it for less time and took it out of the oven much sooner and was medium. My husband's was also medium to medium well with the listed cooking times. Oh yeah, my two year old devoured the mushrooms so I'll make more next time just for her.

I overfilled several of them and they were a mess. But the ones I filled conservatively came out the best. The kids loved them! However, several didn't transport well (ie they fell over). So, if you plan on having them somewhere other than your home I wouldn't recommend you making these.

It wasn't bad, just a little bland. My toddler loved it though. Not sure what I could do to liven it up, but it has potential.

Pretty good. I halved the salt and it was still too much. If I make it again I'll omit the salt completely. I liked the bean to meat ratio, perfect for us. Served for a large dinner get together and it went over well, especially the older kids.

Tomatoes and cucumbers are in abundance here in Japane and have come to love making this salad several times a week. If I serve it to guests they always compliment on how fresh it tastes. Wonderful recipe.

This was very tasty and gourmet looking. I had whole coriander seeds so I had to crush them with my motar and pestle so it probably wasn't as smooth as the purchased kind. I also had fresh cilantro on hand instead of jarred. Loved the end product and will probably make again in the future.