i've made this many times and its the best! tastes very authentic to what i've had in japanese restaurants. if i don't have ginger or garlic or sugar i use the powdered kind and honey and its still good. very vital that you use seasoned rice wine vinegar and that you let the cucs drain and rinse! once i forgot to rinse and the recipe was still good but tasted more like pickles/garnish than a salad.

having a gluten allergy sucks sometimes... but this recipe makes me feel like i'm not missing out!! I've made this one for a long time as written. Most recently, after looking at reviews, I made some changes and made the best batch yet! Here is what I did: 1 c PB, 1/2 c Brown Sugar, 1/4 c White Sugar, 2 pinches of baking powder, 1 egg, 1/4 gluten-free all purpose flour. They are still gluten free and that little addition of flour and baking powder make them feel like a non-gf cookie! I made them kisses cookies by using a medium cookie scoop and pressing a kiss into them before I baked at 350 for 12 minutes.

flawless! I made as written with the addition of one tbsp of fresh lemon juice because I like mine extra tangy. Used to recommendation of another reviewer by using an immersion blender in a wide mouth jar and I was amazed at how easy it was, great it came together, and there was NO CLEANUP :) The first time I made this I used olive oil and it tasted very... olive-y. I would only do this if you love the taste of olive oil because it continues to be the dominate taste in the mayo. Will use something light next time. I have also thought about using rice wine vinegar next time with a light oil to make an asian inspired mayo for sushi and salads.

I've made this several times and everyone loves it! Restaurant quality. Great on for a chopped salad dressing

What a great dish! I made these for dinner tonight served with a big garden salad. I had very tiny pattypans, so i just halved them after boiling and served them like mushroom caps (like another reviewer suggested). the changes i made: made them gluten free by using TJ's ryeless rye bread - put into the food processor with fresh dill. used diced pancetta and american cheese (all that i had, but was delicious) and added some ground mustard seed. mmmmm! my boyfriend liked them - i think even more than i did :)

delicious! I made the cookies as written +1/2 of raisins. I would recommend for the m&ms NOT to use any peanut or almond ones. They kind of explode and the oils from the nuts make them disconnect from the rest of the cookie. Although, peanut butter m&ms do not do this. I recommend sticking with peanut butter or plain m&ms. I have made these cookies with coconut oil instead of butter and it works great. My secret to Monster Cookies VI is to: 1. refrigerate the dough for at least an hour 2. make dough balls very big, like bigger than a golf ball 3. when cookies are done baking, smash them down with the spatula RIGHT OUT OF THE OVEN #3 is the most important step to a dense and chewy cookie, something someone with a gluten-allergy craves!! next time I will try making without eggs and do a ground flaxseed and h20 substitute.

I made this today as written and thought it was weird all around. it was really fluffy and bland. I prefer baked eggs. I hardly ever rate something low because I will eat anything, haha. maybe an extra egg or two would make it have a better mouth feel.

I made this recipe as written and thought it was pretty good. I may make again, but not before I compare it to some others on allrecipes.com. Incase there are people with allergies making this crust, I made it lactose (almond milk) and gluten-free (King Arthur AP mix) and thought it was very comparable to Pizza Hut's thin crust. Making mine lactose and GF free I did cook it longer than the recipe said. Update: Still one of the best crusts for a gf/vegan. I did flax seed slurry instead of eggs the second time I made it to make it vegan and it was really good too!

these are so pretty! very time consuming as others have said but i have found a trick... i have plastic dishes from target that are essentially just salad plates for single servings. the sides are raised about 2 inches. i put about a 2/3 cup of sugar in the bottom and then batches of about 8 cranberries that have been dripped from all access egg white/h20 with a slotted spoon into the dish. and the shake the dish from side to side like sifting sand at the beach! super easy, much faster, and requires less touching.

very good. the addition of a lot of mushrooms, nearly a whole package, made this dish. fresh tomatoes were vital. and i nearly trippled all of the spices. so my only neg. is that there should be a spice adjustment. it doesn't look like it is going to fit in the 1.5 quart dish but it does!

i made this exactly how stated but it turned out a mess. the chips became chewy (in a bad, stale-like, way) and the cookie did not hold up as one piece. not worth all of the calories.

these look beautiful, but taste and texture, that is another story. these tasted like something i made in my easy-bake oven when i was five. they are not crumbly like other reviewers reported, but that could be because i used the reviewer reccomended recipe of using apple sauce. other than that i followed the directions. they were kind of gummy, not fudgy. they have brownie flavor though.

being a poor college student with no food, i had to get creative. what i did have: chicken boullion cubes, salsa, tomato juice and rice. i made it as directed, adding the boullion for flavor, the salsa for the tomatos, onion, green and red pepper. it came out delish. i really wanted sour cream and didn't have any so i drizzled a little ranch dressing over it, and it did the job.

these are good when i need a chocolate fix, but i prefer a more dense brownie. i followed the recipe, with the addition of cinnamon in the batter, because chocolate and cinnamon is the best. the Texas frosting listed on this site went perfect with this brownie. well it is perfect on a lot of things, haha. if you use another icing, which i think was a must on these brownies, scaling to 9 servings should make enough. i probably won't make again. the search continues...

just what i was looking for. i made mine with vanilla soy milk (all i had on hand) and it worked well. the cinnamon is vital, in my opinion. i put this on banana bread because that is all i had to put icing on and it was g o o d. i like that is is made with things i always have in my kitchen.

mmm great! i used less milk (1.5 c.) than stated, used reduced fat whipped cream and skim milk. i left out the wafers because i needed gltuen-free ones and couldn't find them, but they were not missed.

add nutmeg to make this sauce even better.

this wasn't as good as kozy shack because it was chewy chewy not gooey chewy, if you know what i made. the changes i made: SKIM MILK LONG GRAIN WHITE RICE CINNAMON 2 EGGS, not One. AND ON TOP: HONEY & SLIVERED ALMONDS this is the best rice pudding i've made at home, but will probably continue to buy, haha.