This is more like the traditional chinese glutinous rice cake that my mom used to make, less like japanese mochi. Still very good, just not what I was expecting from a "mochi" recipe. I guess the ingredients are similar, but the execution is completely different from traditional mochi. My mom used to make this cake with dollops of red bean paste or chocolate chips (for us americanized japanese-chinese kids.)

While definitely cheesy and creamy (I didn't even add a whole pound of mozz cheese and it was still cheesy), I think it needed some other ingredients, like a meat or vegetable to make it a complete meal. I added some chopped chicken breast and mushrooms, which was nice. Must use a flavorful sauce. I also used whole wheat pasta which added some more flavor.

I think this is a great base recipe. The texture was great, but I thought it could've been a tad sweeter. I probably added closer to 3 tablespoons of confectioner's sugar. I also made a green tea version and added a tablespoon of green tea powder - it was EXCELLENT! I felt it could've used slightly more gelatin to maintain its texture, especially if you are making a dessert ahead of time and not something that's eaten right away.

I've made these several times & have made a few adjustments to my liking, although they are GREAT as is. I personally LOVE spicy cookies, so these were IT for me. Instead of allspice though, I added about 1 tsp each of nutmeg and cardamom. In another batch, I have also added ground ginger which made the cookies reminiscent of gingerbread. Also have made an "apple-cinnamon" variety by adding finely chopped apple, & extra cinnamon. I haven't made a combination that wasn't embraced by the people I share it with! Some changes that I always make: I cut the white sugar to a half cup & use splenda, add more oatmeal (1/2 cup to 1 cup more - I like my cookies with that nutty texture), and I bake them a few minutes longer b/c I like my cookies crunchy/crispy.

This was a very good, easy recipe - my only gripe (therefore 4 stars) is that I had to read all the reviews to get it right b/c the instructions were somewhat lacking. I added about 2 tsp of vanilla and 1 tblsp of sugar to the puff batter, and reduced the eggs to 3 b/c of reviewer's comments about the puff pastry being too eggy. I think 4 eggs would've been fine, too - I don't mind them being eggy or a bit on the light side flavor-wise since the custard is so sweet. But it's ESSENTIAL to poke a hole the last couple of mins of baking the puffs so they don't collapse. It's also ESSENTIAL to let the dough cool before adding eggs, otherwise the eggs will start "cooking" in the dough & not mix in. Also ESSENTIAL to beat in as much air as possible when mixing the eggs until the dough is a sticky, elasticky, "chewy" consistency. Maybe Shellie could add these important instructions into the recipe? While experienced bakers may know this as "common knowledge," a lot of new bakers may not. I made big ones and bite sized ones - even the big ones cooked through in about 25-28 mins. Just gotta poke that hole. To cut back on calories in the filling, I just made the pudding recipe as is, with fat-free milk. Was still delicious. I plan on making it with heavy cream for guests later this week.

I made these for relatives awhile ago & it was a hit. I basted some with baking and some without. The ones that I basted turned out much sweeter than the un-basted ones. Some preferred the sweeter ones covered with sticky sauce, and some preferred the crispier, drier, and less-sweet ones. Both were delicious. Kind of troublesome to fry & bake - not a quick recipe.

The sauce came out really lumpy b/c of the processed almonds. Maybe my blender is not good at pureeing the nuts. Seemed bland to me, but I did cut out the hot spices b/c I can't handle it. I felt it missed flavor (not spiciness).

I thought this was ok. Being asian american, I eat a lot of dishes with ginger & a lot of fish. This seemed like a faux-asian or asian fusion attempt to me.

I really like the texture, very moist - but I felt it lacked spices. I ended up adding more banana, cinnamon, nutmeg, & even some cardamom. I cut back a little on the white sugar & added some brown sugar. Made them into muffins & topped with granola. With my modifications, this banana bread turned out really well. A good starter recipe.

I actually left out the butter and didn't miss it - chicken was still juicy. Even used chicken breasts. While it does seem that the nutrition info is a bit high, for those questioning baked vs. fried, you should know that baking (with half a cup of butter!!!) does not mean it's healthier than frying. It's not JUST the method of cooking, but simply the amount of oil/butter you use. Look here for the nutritional info for 1 cup of butter: http://www.calorie-count.com/calories/item/1145.html Half a cup would be around 90 grams of fat and 800 calories, not including the chicken itself. For each serving, that's over 20 grams of fat in butter alone. Also, each serving here is 1 pound of chicken (not distinguishing white/dark meat)! That's a big serving of chicken. Dark meat also has significantly more fat & calories compared to breast meat (3-4 times more).

This recipe is very easy - my bf made it, & it turned out very good, with a light, natural flavor. Works best with fresh fish. We omitted the jalapenos (b/c we are weak) but added chopped garlic from the jar. I've also made it "chinese-style" by adding onto the recipe a little bit of soy sauce to taste (or none), switch garlic salt to just garlic, & thinly sliced or shredded ginger. Just the way my dad (from a family of fishermen in Taiwan) used to make it!

Just melts in your mouth, it's so good. Could be eaten plain, or I paired it with the "strawberries in spiced syrup" recipe from this site - very yummy. I even used Splenda to cut back on the calories. Couldn't tell.

Really good. Not a fan of shredding them since it looks sloppy & overcooks easily that way, so I quartered/halved them. Turned out to be very tasty. I even used pre-crumbled, pre-drained bacon, so it was less greasy/fattening, but just as delicious!

A complicated recipe with a lot of special ingredients, but definitely gourmet and very delicious. Good for a planned small dinner party, not something you'd cook up with what you have in the kitchen on a weeknight after work. I've made it with frozen halibut (very good) & with fresh salmon (EXCELLENT).

This is really delicious. The only change I made was that I chopped up the chicken into pieces so it would cook faster & I mixed it in with the pasta and sauce. Turned out wonderfully b/c then every bite was covered with sauce! Freezes really well, too.

Maybe my tilapia fillets were too thin, but I followed the recipe exactly & it came out a tad dry. It cooked a lot faster than the recipe called for, & I had my broiler on "low." I may try again with a different, meatier fish.

I also added coriander for extra spice.

SO easy & light! I even cut back on the butter and used dried crushed basil (instead of fresh) and it turned out really nice. I imagine it would be delicious with some capers.

great recipe, except according to the original recipe, i felt the crusts were too thin and fragile. instead of 24 i made about 18 tart shells, which after baking, i filled w/ a little bit of custard & topped it w/ fresh assorts berries and mandarin oranges.

very easy to prepare, although could but back on the butter. i dipped chicken in the sauce and coated w/ italian seasoned japanese panko bread crumbs & baked as directed. it was absolutely delicious, tender, & flavorful! the bread crumbs add flavor & trap in the chicken juices + sauce. didn't have to baste during baking or marinate beforehand.