This is fantastic! The first time, I did half the recipe and 2 cloves of garlic was just right for me. I used less oil (about 3/4 c.), less cheese (about half of recipe) and no anchovies (yeck). I didn't have any sour cream so I used a splash of buttermilk. I put in 1/4 c. olive oil into the blender first to 'catch' the rest of the ingredients, chucked everything else in and I did drizzle the last of the olive oil in while the blender was on. I dressed the romaine with it and added sauted greek chicken on top--all cold for a really hot day. WoW! My husband (v fussy) DEVOURED it and came home the next night saying 'I'm craving that salad again!' (Good thing I had more!) Will definitely do this again and am bringing some over to a friend. =-)

Whoo Hoo! VERY delicious! notes: watch out for soaked yams: yams will peel a lot nicer if you don't leave them soaking in the "cold bath"... over-done sauce: keep your eye on the sauce or it turns into syrup--also, reduce the sweetness of the sauce as the yams are very, very good by themselves... crispy apples: don't over-microwave the apples because the slightly crunchy texture is such a nice surprise in this predictably Orange dish. Even people who had never seen apples with yams were very impressed: I should have made more!!

It wasn't around long enough to take a picture 'cause it was SO GOOD! I was so tempted to use a splash of red wine to deglaze because I only had powdered bullion, but the flavours were FANtastic anyway! It tastes like something you would order in a fancy restaurant. My steak was absolutely perfect (rare) but I had to cut my husband's steak (must be well-done) into thick strips to finish it because the mushrooms were threatening to burn. Then, with both steaks in the pan (mine to reheat, his to finish) I started the finishing steps for the amazing sauce by swirling around the pan so the juices would get around and under the steak and mushrooms. The plating was gorgeous! We had been 'Christmas snacking' all day, so all I needed was the garlic mashed potatoes (no pepper--just marg and cream)to add to the plate. My husband LOVED it! I used black currant jam and Real mushrooms, too. Excellent!

Looks really good with my modifications in my recipe note: as follows: watch out for msg--oh, well, couldn't find anything msg-free... I'm trying 250ml jars (very cute) with 4 servings of dry soup mix in each... omit ground beef instructions and put all pasta in top baggie to be set aside until soup almost done. simmer 45, add pasta, simmer another 10. nummy!

I like it a LOT! I put a shallow metal bowl on a dish cloth draped over a larger bowl. Much easier to whisk. The bowl was DRY and the yolk room temperature. The dijon mustard, lemon juice, salt & 1/4 t paprika was whisked first, then the SLOW (this is absolutely essential--I probably whisked, very quickly, for 6 minutes or so) process of whisking the oil in, which worked *great*! At the end, I put in 1 t horseradish for more bite, paprika, and 4 cloves of garlic crushed, minced and pounded. Tomorrow, I will adjust seasonings and strain. mmm! I'm surprised I haven't seen this dip with yam 'fries' which is one of my favourites to order at a restaurant. I dunno what they put in it, but I think I'm getting closer! ps if your mayo 'separates' (tastes like yucky oil and is lumpy) don't throw it away! Get a new bowl, a new yolk with some seasoning and whisk it. Now pour in (VERY SLOWLY!!!) your ruined mayo very patiently and wha-la!! your mayo comes together beautifully ';-)

Fantastic starter recipe! Porportions were right on! I changed it up by: adding flour and water to make a batter, using MORE fresh ginger, MORE garlic, adding sesame oil, and a FABULOUS FLAVOUR BLAST: real orange juice, grated orange zest and orange marmalade--EVERYBODY at the potluck RAVED and ate it all!!! My husband said Make sure you bring home any leftovers!! I didn't use the chili paste, the sliced onion, or the red bell pepper; and I added shredded carrot for colour! The recipe multiplied perfectly up to 6 lbs of beef!

Sorry, but I agree with DREAMERSG04 and Kathleen. This dish would make so much more sense separated on the plate as a poached chicken breast, some sauteed mushrooms, some fresh celery, and some rice made with the curry/celery/chicken stock. Sour cream on the side, a soup of your choice as a starter. It certainly needs more stock/liquid--the texture of the dish straight out of the oven was poor (dry and crusted on top). I also used less of the seasoning package and it still was quite salty. The taste was good to quite good, but the presentation was poor. You couldn't quite tell what the dish was and the yellow cast from the curry gave it a kind of unhealthy yellow/grey cast. I did all the preparation the day before and the baking the next day as I ran out of time. Certainly most suitable for your family at home, but I wouldn't take it to a party. Update: Sept 12, 07: great news! I tried it as a 'skillet' dinner-- saute sliced onions on medium in a skillet and start rice in a saucepan. Add small, cubed chicken pieces to skillet and cover with lid to keep the juices in. Add curry powder and celery (if using), white wine (if using) and stir often. When the rice is almost done add the mushrooms, can of condensed soup, and sour cream to skillet. Turn the rice into the skillet and gently stir to combine. Simmer about 10 minutes or until desired consistancy. Looks awesome, tastes awesome and took only 45 minutes from start to finish. 10 out of 10!!

I agree with STEVERAMSEY. The sauce was easy and good for your regular order-in Chinese food... and the colour was Fantastic!, but if I'm going to cook something from scratch, I want a little more Zing! It's a generous recipe, so I made only 1/2 with the following changes: 1 c chicken broth(not water), 1/3 c rice vinegar(not white), 3/4 c sugar(half white, half brown), 1 whole can peaches, 2 T cornstarch, a few turns of freshly-ground black pepper. The sauce bubbled happily away with the juice from the peaches and when it was thick, I gently tossed a chopped, sauteed onion; 1 lb of cooked, diced chicken; a chopped, sauteed, orange bell pepper, and the peaches in. Next time, I'll try a fresh, tart pineapple.

It gets ***** for the dessert-ability of it--it's very sweet. I cut the sugar by half and it was still sweet. BUT the consistancy was pure joy. My husband said it reminded him of custard and it does! For the topping, I only sprinkled on the brown sugar and it turned nice and crunchy. Next time, less or no sugar, and it'll be a dessert item that'll go over big!

Liked it a lot. Made a couple of changes: beans: 1 (13oz) can black beans, 1 can garbanzo beans, 1 can "6 Bean Blend" (39oz altogether) plus I used a little more of the dried herbs. Went Fantastic. 2nd batch I figured I'd use fresh herbs--disaster. I chopped them way too coarse and got 'wood' in my salad. I thought about trying to save it by draining the bean mixture and straining the dressing to return to salad, but never got around to it. Will use dried for sure and maybe a little more sweet onion for zip. A keeper! :-)

I'm giving it 2 stars because my husband ate it... I didn't like it at all--maybe I did something wrong... I divided the flour into 1/2 ww and 1/2 white, thinking the topping would be lighter. It was too tough, crumbly and tasteless to me...

best cake i ever made! will definitely make again, especially for parties or special occasions. used Creme de Peache, orange zest and orange marmalade. Maybe I overbeat it, but there was SO much batter the cake almost over-ran the pan. You MUST serve this cake warm or re-warmed... SO scrumptious!! I was tempted to over-decorate with chopped nuts or powdered sugar, but when you see the serving and how understated it is, it only adds to the spectacular surprise taste and texture. Definitely reserve some syrup and glaze to serve on the side (warmed).

I, too, am rating this for the stuffing which was TOTALLY awesome and made my whole Christmas dinner Very Special. I love it. I made a yield for 4 and stuffed a roaster chicken (3 lbs) and also put some in a loaf pan because there was so much. I am so glad I did because the smells and tastes were out-of-this-world! I didn't use any egg and substituted a simplified type of wassail (read - I didn't have all the spices!! 8-) for the juice. After a while I had to re-moisten the stuffing, so I used chicken broth. The apple chunks were super with the peel on. It was even better (if that's possible) the next day. THX!!!

Sorry but unless you are hoping for something that tastes like dessert, try another recipe. The sweet potatoes only need a little sweetener as a side dish to a main course. The topping here tastes and looks exactly like toffee. Way too sweet.

Fantastic! We always gorge ourselves whenever I make this. If only they made crackers smaller so we could get them in our mouths faster! :)

OH YEAH! This is the one! whip butter 5 min. add dry ingred 1/2c at a time & whip 2 min ea time. at end, whip approx 10 min. roll with hands into golf ball size. press decoration (eg candied cherry and/or shredded coconut) in, but not too hard as cookies will spread some. bake approx 14 min at 325 degrees. next time, I'll bake 13 min as tops were snow white, but I like the bottoms not so tan. Absolutely no problem with over-crumbly at all and still genuinely melt-in-your-mouth.

awesome recipe! for those with squeeemish hands, I always use those latex gloves you can get at groc or drug stores called Exam Gloves or similar. They are super for cutting onions, garlic, meat, and other food as well as near hot food (like near the hot oil in the frying pan), cleaning house, etc. Try em out!

It's a Hit!! I used honey instead of sugar, & added 3 cardamom pods & 1/4 t vanilla extract & an ordinary teabag instead of leaves. Don't be afraid to add extra the amount of spices! Next time, I will steep the mixture without the milk. Then I don't have to worry about 'milk skin' developing and I can add it to get a better drinking temperature for me (135 degrees).....mmm!

Great to share with assorted crackers. I use shrimp from a pre-frozen shrimp ring.

Excellent! Also added fresh, grated ginger.