Pretty good, but never turns out as white and fluffy as in the photos. First time I made it, ended up overbaking when I followed the directions & went 80 min--didn't burn it, but the cake was light brown in color; tasted ok, but had to throw most of it out, since it was unpresentable. Tried it a second time, figuring my oven was hot; lowered temp to 310 and cooked for less than 60 min--this was more than enough time in my oven! Was sort of a yellower version of that pictured. Very delicious; not really like the dense pound cake sold in stores, but a light and rich cake that was well appreciated by everyone at work nonetheless. I pitted and added fresh cherries in addition to the marascinos from a can, and it was quite colorful. Tasted great with whipped cream on top, and hot cocoa on the side.

This was pretty good, and pretty easy to make. I made it with pork instead of chicken, and it turned out great, though I'd recommend cooking the pork in a separate wok first, with the garlic & oil. I also added potatoes to this, which I think worked out great, just make sure you boil the potatoes first to even out the cooking time. I'm not a fan of eating bits of ginger, so I put in 5 very large slices, and fished them out later. I also used fish sauce instead of salt, much more authentic. And I'm confused by previous reviewsthat said they had to cut down on the spiciness; this was actually very mild curry, by any standard (wusses! LOL... either that or a huge variation in different brands of prepared green curry pastes). I had to add in some fresh chopped hot peppers & ground pepper to really get it going. I'm not a frequent cook, so it was a welcome relief to have such a simple recipe turn out so good; made lots and shared with others in my building, who loved it too; and then froze the rest.

Overall, pretty good fried rice. I think the cilantro is what makes it; this is also what my mom likes to add in hers. I went all out and also chopped up some leftover lobster meat, for that extra bit of color & class. A dash of fish sauce and white pepper, along with some semi-hot peppers, gave it an extra zing that the original recipe lacked.