I thought this dressing was pretty good. I didn't think it was too thick but it did need something. I might put in more garlic next time. The cucumber taste was great and the cilantro really complimented it.

This was a refreshing drink, and could easily be adapted for many tastes. Next time I make it, I think I'll add some more milk and some more ice as I found it pretty thick like a milkshake. I loved that this has so much vitamin A and C, a great way to get my fruit servings in too! Also, next time I might add some strawberries, raspberries or a banana to vary it a little! (This is also known as Batido de Mango in many latin countries!)

I used 3 1/2 c whole wheat flour and 2 c all purpose. These turned out beautiful, and really do hold up very nicely to a piled high burger w/ all the fixins. I baked in the oven for the entire 10 minutes after switching the racks. I'm freezing the leftover buns, we'll see how that goes!

Wasn't as flavorful as I thought it would be, next time I make bake it with the sauce and try it that way. Was good though and will try again with the above sugestion.

This was good, but I felt it was a little overkill on all the spices it used--talk about pricey! I didn't add the dried parsley because I didn't have any. It smelled great baking too, and makes a LOT of potatoes, we'll be eating this all week!

I made this dish for the first time when my husband family from London was in town. It is a great meal to make for a group of guests or dinner party as it smells up the house with a delicious aroma and also serves plenty. Saves well for left overs. If you have extra try heating up the next day for lunch and adding a little beef stock and cream to make a nice soup with some french breads. I just dished it out in to a deep dish plate with no rice and then served a spinach salad with a raspberry dressing. Excellent with wine and chocolate truffles for dessert. Thank you!

I loved this recipe. I have always had trouble with my crust staying on my chicken, and with this recipe, it stayed on very well. I did have to modify the recipe a bit though. First, I used crumbled up club butter crackers for the bread crumbs, garlic powder instead of cloves, and grated parmesan cheese. It was so flavorable. Thank you for sharing this recipe

All I can say is WOW, better than the stuff I have been served at the restaurants! Definitely will make over and over, sweet and yummy bread! Thanks!

Definately 5 stars, I don't care for shrip so I used diced chicken breast instead, couldn't find kaffir lime leaves so I zested my limes, and I couldn't find sliced galangal, so I didn't worry about that. Also, I didn't have chili paste but I did use Tom Yum Soup Paste. Was VERY delicious! My oldest daughter loved it and wants it again tonight!

These were delicious—but you have to change the preparation method. Meatballs will never get nice and brown cooking in a liquid; they'll just turn gray. You need to brown them separately. I cut about half an onion in a fine dice for the meatballs, the rest in thin slices. Use cayenne pepper, not what Americans call chili powder: that's a Mexican spice blend that'll change the flavor. I added a clove of minced garlic and a bit of minced ginger to the meat mixture as well, and salt. I only used a ¼ tsp. of cloves, because they're so strong, but I probably could've gone with the full amount. For the sauce, I caramelized the onions; added the garlic, ginger, and spices and stirred for a minute or two. Then I added 2 c. water and the lentils (I used chana dal, but red lentils would cook faster). I didn't add the yogurt until the end, because I didn't want it to curdle; and don't add salt until the end of the cooking time, either. Cover and simmer until lentils are tender; add the half cup of water if you need it (I didn't). Meanwhile, shape the meatballs. Heat a tablespoon or so of oil in a skillet, and brown the meatballs on all sides. Set aside. When lentils are tender, stir in salt to taste and whisk in the yogurt. Don't let the yogurt boil, or it will curdle. (Full-fat yogurt works best.) Add meatballs just to warm them. I served this with brown rice, topped with chopped cilantro (aka fresh coriander), with naan on the side. For me, total prep/cooking time was about 1.5 hrs.

Good cookie, great texture. I'd probably increase the salt next time to 1/2 tsp. Nice and chewy though, definitely satisfied my craving!

Yummy! I followed the recipe almost exactly except I used 1/2 shortening and 1/2 butter. I also added 1 tsp of vanilla and 1/4 tsp cinnamon. I threw in some almonds because I happened to have some. Great recipe!

It definitely was easy & few ingredients. It looked great out of the oven, however the cake middle collapsed! It didn't look so pretty. I dressed it up with coolwhip & slices of pineapple & star fruit. It tasted pretty good. I gave it four stars since it wasn't pretty & I was taking it to a potluck.

I was very excited to see this recipe. My mom & grandma have made this for years, our family loves it! My recipe was very vague so it is nice to have a more detailed description. To cut calories and sugar I have made this with sugar-free jello, low-cal mayo, & fat-free evaporated milk & it it still tastes great! Sometimes, walnuts & marachino cherries are added.

Absoultey delicious. Makes a very big batch....too much for my family of four (2 kids - 2 adults). WIll cut the batter in 1/2 next time. This recipe is just what I was looking for. I might try macadamia and bananans mushed up next time and try some cocount syrup to remind me of breakfast in Maui. YUM!