This was sort of "Eh" to me. I ate a few bowls, over the course of as many days, but I didn't crave it. The beer flavor added an odd "twang" to me, and I LOVE beer in most foods. I used the recipe for homemade Taco Seasoning, and it almost overpowered any of the ingredients in the soup. That could have been the chile powder used however, so I won't fault the recipe for that. Still, this soup didn't really "mesh" to me.

Simple and tasty. Season to taste with salt and pepper. Watch cooking time if your chicken breasts are thinner. Thanks!

So good! I wasn't sure if I'd like it-- I don't usually like "creamy" things, especially when they adulterate my beloved spicy foods. But these flavors blend really well together. I didn't roast my chicken-- I pan seared breasts with garlic/onions to a golden brown (still raw in the middles), then dumped in the sauce and let it simmer for 15 minutes or so. Served over Mexican-spiced Basmati. Tastes richer than it is, even using light sour cream and 2%. Might even be able to use a little yogurt in place of sour cream next time? Thanks for a great recipe!

So good! I've made it twice now. The first time I made it exactly as per recipe. It was wonderful, and the spice ratios were perfect. I PERSONALLY wanted more heat, but that's just me being a hothead. The boyfriend thought it was perfect, so I was voted down on adding more cayenne. The 2nd time I wanted to stretch it further so we'd have more leftovers for lunches, so I used 1.5 times the spices, 20oz crushed tomatoes, a few handfuls of frozen/sliced okra, and some zucchini. I also noticed that my nonfat plain yogurt separated (I'm sure you were SUPPOSED to use full-fat, I just never have it in the house) the first time, so I replaced it with a few tablespoons of cream cheese. Weird and not authentic, I know. But it cooled it and added creaminess, so it worked. I would have left it out entirely if it were up to me, but the bf was worried it would be too spicy for him without dairy. And it WAS delicious that way. Both times, it was fantastic. I will note that I didn't have garam masala either time, but I knew from somewhere it was a mixture of spices that were already in the curry, plus cinnamon and black pepper... so I just added a bit of those in the last few minutes.

Worked great, even for a first-time fondant user. I DID notice I had to use more than 2lbs of powdered sugar-- but I also noticed that a standard size mini-marshmallow bag is only 10.5 ounces, not 16. I used a 16oz bag of larger marshmallows, since I thought I needed the whole 16 ounces; but I added probably 2 to 3 more cups of powdered sugar. Maybe if I went with the standard size mini-marsh bag it would have only taken the 2lbs? Either way, the Nintendo cake (see pic 904, at this point) went over with the boy very well. This will be the fondant I use to delve into the brand new world of cake decorating. Thanks, Kiele!

I'm giving it full stars because I didn't follow the directions, so I'll give it the benefit of the doubt and say any flaws were my fault. I creamed the butter and sugar together, as I've never seen butter CUT IN to a cake? Then added egg and extracts (plus zest and a bit of juice), then alternated milk and flour/baking powder/salt. I was a little leery when I finished the batter because it looked a little thick for cake-- almost very sticky wet cookie dough, not at all pourable. But I spooned it into the pan, and it was fine. It turned out okay, but even with zest wasn't at all lemony. And I wouldn't call it pound-cakey either-- it wasn't dense, it was a bit crumbly, and didn't have a very rich taste. It was a nice, faintly lemony regular cake that happened to be in a loaf pan. :P Cupcakes (with more lemon punch) might be the best use of this recipe?

Quick, easy, and good. Replaced the salt with garlic salt to add some flavor, and threw in some herbs. Just what we needed to keep being "snowed in" from being boring. :)

Excellent, and fortunately hard to mess up, since I messed with it a bit-- nothing too grave. We didn't have coconut, AND "the boy" doesn't care for it, so I added another cup of carrots in place of the coconut. 3 cups of carrots is roughly a full pound of carrots, FYI, if you buy them in the smaller 1 1b bags. I shredded with my KA slicer attachment, but probably should have used a smaller grater than the one I did; I had pretty sizable shreds of carrot, and probably would have preferred they "melt" a bit more into the rest of the batter. BUT, my boyfriend raved about it, and I took slices to both of my parents a week and a half later (keeps well in the fridge!), and they both called me later to say it absolutely phenomenal. I threw in some more "baking" spices. Didn't measure, but a few dashes of nutmeg/allspice/ginger. I didn't really notice their flavor, so I guess I could have amped them up-- but the recipe as is didn't need them. I probably went shy on the oil and sugar a little; I always measure the full amount and then toss some of it back into the container so I can feel a little healthier. :P

Excellent; good texture. Wasn't dry, but I was surprised that it wasn't as moist as I thought it would be. But that could be the baking time; I dropped the oven to 350 since ours errs on the "slightly too warm" side, but it was still a little tanner than I'd like before 60 minutes was up. So, keep an eye on it, the temps and time might be a little off. It didn't completely fill my loaf pan either, but mine might be a little taller than most? The recipe itself is spot-on. I added lemon zest and a teaspoon of lemon extract, and dressed with a lemon glaze later.

Beautiful AND tasty. I would agree with other reviewers-- it CAN get bitter. If you have a zester, definitely use only the zest and the flesh of the lemon, and leave the pith out. But I did the best I could with a knife, and mine was definitely palatable. (Meaning, delicious.) Next time I'll use some white wine for chicken broth-- I was out this time, but it would have added lovely depth.