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Outstanding! I omitted the cabbage since my husband is on blood thinners and can't have the vit K, but was still great! As another reviewer wrote, use only 3 teaspoons (not 3 tablespoons) per wrapper. Without the cabbage, it made 21 rolls. I served with bottled Thai sweet chili sauce in a bowl. Everyone loved them!

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Polynesian Watermelon Drink ('Otai)

Reviewed: May 27, 2012

Made this for an island inspired graduation party. I used really sweet watermelon and delicious, fresh pineapple (crushed it). I followed the recipe to the tee and no one liked it at all. I really expected a quite different turn out. Maybe adding some ginger ale might help?

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Butternut Squash Bisque

Reviewed: Nov. 8, 2011

4 tsp kosher salt + 2 tsp ground white pepper + 1 tsp nutmeg Excellent soup, but I wasn't sure on the amount of spices to use. I went by Alton Brown's (very similar) recipe for the spices on this, and it turned out perfect (see above)! One butternut squash yields approx 2 1/2 cup scooped. I roasted mine at 400 deg for about an hour or so with a bit of water in the bottom of the pan, skin side down/flesh up. I brushed with melted butter and sprinkled on kosher salt and white pepper before roasting.

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Farmer's Strata

Reviewed: Jul. 10, 2011

Outstanding! I think the worcestershire really makes this dish. I bought a thick ham steak and cut good sized cubes. For the potatoes I used the OreIda hash brown diced potatoes-just tossed them in frozen; very easy. This made a lot of servings, and we have gotten about 5 servings out of it (between 3 of us). It's so nice to be able to simply reheat a great breakfast.

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Chicken Tortilla Soup

Reviewed: Nov. 6, 2010

CORRECTION: Add half to a whole bunch of cilantro. MUCH better!

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Ghirardelli® Hot Fudge Sauce

Reviewed: Jun. 3, 2010

I followed the recipe to the T, and I even put a candy thermometer in the pot out of curiosity to see what the temp would end up being after 10 minutes (it was 228). The taste is great, but the texture is more like taffy. My daugher reaffirmed this when she said, "It's like eating chocolate laffy taffy." Maybe if I had cooked it for less than 5 minutes...? Any suggestions what went wrong?

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Grandma's Gingersnaps

Reviewed: Nov. 5, 2009

Excellent! I usually use imported Swedish gingersnaps for the crusts on my pumpkin cheesecakes (which have placed 1st in competition), but I ran out. I made these instead (very thin) with the following adaptations to mimick the Swedish Imported ones: add 1/2 tsp ground cloves, and instead of 1TB ground ginger, I used 2 tsp ginger paste (bought from the produce section). These are excellent-just what I was looking for!

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