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These are fantastic. I took some of the former advice: Used my Kitchenaid: 1) Dissolve yeast in warm water, wisk in sugar. 2) Add flour & use setting 2 with the dough hook for about 2 mins... dough will be sticky 3) After most stuff is off the walls, add the salt in and let it mix in... dough will still be sticky. 4) Turn out into greased bowl and follow author's instructions. Last: I like my baguette crispy so I brushed with egg white wash, and I preheated to 475 and dumped a cup of water into the bottom of the oven right before putting in the bread. I then turned the oven down to 375. Great recipe. Nice, crispy baguette that looks and tasted great. Thank you!

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Fried Onion Rings

Reviewed: Apr. 9, 2008

Easy & awesome. I added cayenne pepper. Thx!!!

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Category Five Hot Sauce

Reviewed: Apr. 7, 2008

NOT EDIBLE! The recipe needs to be revised to remove all seeds. I used the exact amount of peppers called for, leaving guts in since it didn't call for removal. I put a drop on my tongue and I swear this is poisonous!!! I love spicy food, and I POUR chili powder on Thai cuisine, and this is UNEDIBLE as written. Sorry, 1 star for a waste of my money. (fwiw, I reserved about 1/4 cup and quadrupled with Odwalla mango juice... still hotter than heck!)

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Mom's Buttermilk Biscuits

Reviewed: Jan. 3, 2005

These are EXCELLENT! Here's what I did: I used butter because shortening has trans fat. I used 2 tbsp more than called for in the recipe. I combined the dry ingredients in my food processor and I cut the cold butter into cubes and added to the dry ingredients and processed until completely combined. I removed the flour mixture from the processor and added the exact amount of buttermilk (I used lowfat buttermilk) called for. I mixed until JUST combined, then I used my hands to turn the dough to combine the last bits of dry ingredients at the bottom. I then formed it into a ball (no kneading!) by just pressing, and I placed on my floured surface and gently rolled to 3/4" thickness (I found 1/2" to be too thin!) The trick with dough is to not overwork it. You do not want to knead this and you don't want to over-roll it, either. I then cut these and baked at 450 for 8 minutes and they came out absolutely delicious! Follow directions and don't overwork and you too will get great biscuits!

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Paneer

Reviewed: Dec. 28, 2004

I thought this cheese came out very good. At med-high heat in a heavy pan I think was too high, I had to turn down and let my cast iron cool a bit before starting again. This makes A LOT of cheese, I will half it next time. It was very easy and delicious and I will make it again for sure! Note that it takes a VERY LONG time to boil milk at medium heat. I ended up having to turn it up a little which i'll do from the start next time. Thanks, Ami!!

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Absolutely Perfect Palak Paneer

Reviewed: Dec. 28, 2004

Great recipe to base your tastes on. Personally, I would not blend for more than 15 seconds, 30 was way too much. I also used about a cup of sour cream, not sure if it may have been too much. I think this needed more hot peppers for sure, at least 4. Also, I would not blend the tomato, just chop and add after blending. I also added more cilantro because 4 sprigs is hardly noticible. Smells fantastic, but needs more to break it up so be sure to add more cilantro and add in some diced tomatoes after blending. I also used the Paneer cheese recipe from this site instead of ricotta. I can't imagine putting ricotta in indian food, be sure to get the real thing!

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Chocolate Mousse Pie

Reviewed: Dec. 19, 2003

This is an excellent pie! I used ghirardelli cocoa and chocolate chips. I also made my own crust using graham crackers, cocoa, sugar & butter. I made this recipe twice. The first time I used less almond than it called for and it was very good. The second time I left out the almond & vanilla from the topping, and honestly, you just don't need them... the pie is so much on it's own:) I topped with drizzled fudge & small pieces of cut strawberries for decoration. Very decadent pie, a HUGE hit and a must try! Thanks!

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