I used this recipe as a starting point. For a little more kick, I added 1/2 tsp. of Thai Kitchen roasted red chili paste and used less sugar. To make it more Hawaiian style, I used Japanese rice vinegar for half of the vinegar and used a mix of brown and white sugars. I get my dry ginger in the bulk spice area of a busy local food coop, so it's very fresh and flavorful. This recipe would be good with fresh grated ginger in it, too. In going for a gooey, glazed surface to the chicken, I ended up overcooking the chicken slightly. I don't have a lot of patience for repeated basting, but it might be worth it to get that glaze!

This recipe rocks! I love the complexity of the flavors of the sauce. Those of you who substituted regular vinegar for the rice vinegar probably found the dish more sour--the rice vinegar adds nice sweetness. I followed the recipe pretty much to the letter, maybe a little more ginger. Good! This one is a keeper.

I wanted more vegetables in the mix, so I used this recipe as a starting point. I added 1/2 c diced sweet red pepper and 1 small diced zucchini, more parsley, a bit of curry powder, and used halved grape tomatoes. Very good. If you are watching your sodium, be sure to rinse the garbanzos so the salad won't be too salty. I think you could also cut the amount of oil.

I went to make this recipe and discovered I was out of oregano. I like the flavor of tarragon and lemon together, so I substituted it. Other than that, I pretty much followed the recipe. It's pretty oily, but the flavor is good. The goo left in the pan was also tasty, though bad for me, so I just tasted it. To get a little crispiness, I sprinkled grated parmesan over the chicken for its last 5 minutes in the oven. I liked the lemony flavor and will likely make a less oily variation (skinless thighs) next time.

Someone mentioned that there seemed to be something missing with these cookies. For me that something was 1 TBSP finely ground espresso. I skipped the powdered sugar, and like others, skipped chilling the dough and just dropped dough by spoonfuls onto parchment paper. The cookies puffed up, then flattened out, so they looked a bit dubious when cooled. But they are GOOD! And better on the second day than the first, and the coffee addition was just right.

Maybe I just have bad cookie-baking karma, but these cookies were a disappointment. Another reviewer said hers needed more flour than the recipe calls for. I agree. Mine spread quite a bit and turned out really flat. They were over buttery, almost greasy, and needed a stronger orange flavor. I did do one thing different, I used dried cranberries instead of fresh. Maybe they'll improve when fully cool and iced. They taste like chocolate chip cookies without the chocolate.

This review is for the sauce. I made pork tenderloin instead of beef last night, and served this sauce with it. It was fabulous. I didn't bother with the straining, since I'd minced the ingredients up fine. It was divine! Like others, I wasn't patient enough for it to reduce down all the way, so I thickened it with a bit of cornstarch.

This way of cooking a tenderloin couldn't have been easier, but with fabulous results. It took just a little longer to get to 150 degrees internal temperature, but you'll want to watch carefully for it, since that temp yields a tender, not dry result. I served mine with the cranberry red wine sauce from AllRecipes recipe called, "Roast Beef Tenderloin with Cranberry-Red Wine Sauce" and served fingerling potatoes to accompany. The meal got rave reviews!

A good starting place... I shouldn't really rate the recipe, because I used the tips of others and made something different. I used farfalle (bow tie) pasta, 16 oz. bag, 1 can 2% evaporated milk, 1 box Trader Joe's condensed portabello mushroom soup (very flavorful), 2 c jack cheese, lots of fresh ground pepper, about a cup of mild Maui onion chopped fine, 2 7-oz cans of albacore tuna and about a cup of frozen peas. For the topping I used bread crumbs mixed with butter, salt, and pepper, and reserved a bit of the cheese to mix into it. My version was very good comfort food, neither dry nor runny. I'm always trying to sneak more veggies into my casseroles. Next time I'll try adding chopped asparagus to the pasta water at the end of cooking. Other possibilities are red and green sweet pepper and scallion.

This stuffing won good reviews at our Thanksgiving table. I used quite a bit more celery and upped the quantity of herbs. I did use a dense, crusty Italian bread, which worked just great. I'd never taken the extra step of toasting the bread. For me the recipe resulted in a lighter, airy version of stuffing than was classic at my childhood home. Next time I might use a bit more liquid. For more even distribution of the seasonings, I added them to the sauteed veggies before mixing them with the bread.

I followed the recipe as written, except I used fresh chopped garlic instead of powdered, The fish came out runny and the topping was soggy. The recipe called for too much butter, I think. If I use this recipe again, I'll use half as much butter, then mix the melted butter with the topping, maybe spray a tad of olive oil over the surface of the fish first. I might also use a more flavorful cheese blend instead of straight parmesan, something like asiago or romano + parmesan.

The flavors in this dish are great together. I blanched the broccoli in the microwave for about half as much time as the recipe suggests so it wouldn't be limp and overdone after sauteeing. One could also simply add it to the pasta pot for the last few minutes of cooking. I used a Romano + parmesan cheese blend for the cheese for more flavor than parmesan alone. Next time I'll change the proportions to more veggies, less pasta, as a good way to get more vegetables into my diet. PS I just noticed that a reviewer didn't like it, but didn't use any red pepper. Well, duh, that's about 1/3 of the dish ingredients, people!