Wow! This was really terrific- tastes exactly like Chinese restaurant General Tsao's. I did not have peanut oil, so I winged it with a T. of peanut butter and that worked well, and it also thickened the sauce so I got to skip the last step with the cornstarch, even though I also added 1/3 cup of orange juice to it earlier. I use fresh ginger juice for everything, and it was a little brighter in flavor than the powder. Our guests really went wild over this- they simply couldn't believe that this recipe could be made so easily at home. My only complaint...no leftovers for lunch today :(

This is a terrific chili recipe. I agree with the other reviewers who suggested cutting the barbecue sauce in half, but otherwise I did this recipe precisely as written and it is absolutely wonderful.

This is insanely delicious- the combination of flavors is perfect, and the recipe is very easy to follow. Once when I made it, I used cream of coconut in place of the condensed milk and coconut extract and it was great that way too. This is a wonderful recipe and I highly recommend it just as it is.

This cheesecake tasted very similar to a popular chain restaurant's but was even better because I knew precisely what was going into it! I used another reviewer's suggestion to use jam rather than cooking down the raspberries, and while it tasted great, the jam turned a sickly brownish color while it was baking. Not sure if the fresh raspberries cooked down would have done this or not. At any rate, even the hard core dieters in our family cleaned their plates, which is really saying something. I followed the suggestions for perfect cheesecake given by another reviewer, ie; wrap pan in foil, place in baking tray with water, leave oven cracked for one hour after cooking and turning off. It was the first time I've ever made a cheesecake and it didn't crack. Thanks for a wonderful recipe.

I never review unless I really like a recipe- and I REALLY like this recipe. My family eats only homemade bread- and this is my staple recipe now. I use a double baguette pan, so thus omit the cornmeal, and if I am feeling really decadent I first proof the yeast with a few tablespoons of honey, and then I add a half a stick of melted butter. That said- this is truly a recipe, as is, for real french bread and it is absolutely perfect. Thank you so much for sharing!

Wonderful! This is very fast and delicious, rolls or tosses out easily. I used EVOO instead of the vegetable oil, and added a few shakes of italian seasoning and garlic powder. We've been using (and tremendously enjoying!) this dough for a while, and because I use a more liquid pasta sauce (pizza sauce can sometimes be rather sweet to our tastes) I find it helpful to bake the dough for 5-10 minutes before adding sauce and toppings. Thanks for this great recipe!

This is the best type of recipe. In my experience, simple ingredients of the highest quality produce the very best results, and that is what is offered here. This soup, therefore, is best when fresh local organic tomatoes that are allowed to ripen on the vine are used, because the dominant taste comes from the tomatoes. However, sometimes one just can't wait for summer for tomato basil soup! When I must use canned or tinned tomatoes, I add the seasoning mix that one typically adds to pork to make italian sausage, which takes the edge off the "tin" flavor and really beefs up the texture and feel of the soup. Thank you, Marbalet- what a wonderful recipe!

This is an interesting recipe, because it lends itself so readily to variation. Like other reviewers, I found the batter to be slightly too stiff, so I halved the sugar (used only brown) and substituted real maple syrup for the other half, and I also added 3/4 c whole milk. In addition, because my family does not like nuts in bread, but I do, I used one cup white flour, one whole wheat, and one cup whole rolled oats, and this lent a nutty sort of flavor that satisfied me. A lovely recipe, thanks for sharing.

A truly excellent flan of very high quality, with easy to follow instructions. This was wonderful in taste as well as ease of preparation! Thank you :)

This was definitely a two person job! As suggested by other reviewers, I added a cup of sugar (so, 2 white and one brown) to balance out the excess butter- this worked quite well. I didn't have to soak up any excess at the end this way, as I had to do with a previous batch with the 2/2 ratio. It heated evenly and incorporated well; I used a le creuset dutch oven, nice and heavy, and a wire whisk. For the nuts I used salted mixed nuts (macadamia, cashew and almond) chopped- the salt was a nice counterpoint to balance the sweetness of the candy. One note (and this is no fault of the submitter, but a tactical error on my part) because I added a cup of sugar, I should really have used a much larger cookie sheet to allow it to spread out evenly- thus, my edges of the cookie sheet had the consistency of heath bar, and the center the consistency of praline. For flavor, and for ease, this truly deserves 5 stars, but the butter sugar ratio error made me rate it a 4. Just the same, I will make this over and over, and I'm grateful for the recipe!