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Texture was perfect. Sauce was like velvet on the tongue. But there was little if any flavor. I used red curry paste and reduced portion to one tablespoon. I was worried about the heat level of the dish. It wasn't necessary. Very little heat, and my wife is not a fan of spicy foods. I took cooking advise from Stephanie but still not much flavor. I don't have a benchmark to compare this to. Maybe this is all there is? I will try another dish to gauge results.

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Halibut Supreme

Reviewed: Apr. 11, 2012

too heavy a sauce, not a repeatable recipe for me.

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Curried Wild Rice and Squash Soup

Reviewed: Oct. 26, 2011

Sorry, but not liking this. The orange juice took an already sweet squash to an even more, unpalatable sweet taste. Soup had little flavor other than sweet mush. Won't be making this again

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Meatloaf Muffins

Reviewed: May 20, 2009

Maybe we can take what we know about muffins and apply it here. I have found that when I don't use liners the sides of the muffins cook similar to the texteure of the top. Maybe this would help keep them moist. In addition try cutting out a piece of fresh bread to fit the bottom of the muffin tin or liner. This should absorb the grease without overflowing or soaking into the meat.

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Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 28, 2009

Excellent recipe. It was indeed sticky, sweet and spicy as described. I added sliced green onions during the final 3 minutes just because I like them. I would also increase the sauce because I like it over the rice I served it with.

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Oct. 25, 2008

Great, especialy the second day. The rest allows the jucie to intensify in flavor. My only regret is there wasn't enough sauce for "dipping" the sandwiches. I am increasing the sauce today and also mixing two cups beef broth*** with two cups water. I omitted the teaspoon of salt also. *** The addition of the broth indeed richened the flavor but ... two cups broth made it too salty. Next I will try 1 cup beef broth with 3 cups water.

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