Perfect. Just like mom used to make. :-)

Great. I use regular vinegar and ginger powder. I also use ground pork instead of ground beef (many other recipes for lettuce wraps calls for pork). We add bean sprouts, too, and sometimes shredded carrots. Can also make a nice Thai-style peanut dipping sauce for these (there are some recipes on this site).

Very good. Like others, I (1) added extra lime juice and (2) tripled the lime juice mixture and used some to marinade the chicken about 1 hour before cooking. I also used 2 lbs. of chicken. I made this for company (along with the Spanish Rice II recipe on this site). All of us (4 adults and 2 kids) thought the lime flavor was good--not overpowering but just enough to add a nice touch to bland, plain chicken.

Very good. We needed a lot as we were having company over so I tripled the amount of rice but only doubled the amount of everything else (e.g., onion, canned tomato and chiles, etc.) and it turned out fine. I also substituted brown rice for white, used chicken broth in place of half the water, and used chili poweder to taste (we like things spicy here!). Everyone liked it; I don't think I'll go back to lazy package mixes of Spanish rice after this. :-)

Just as fabulous as everyone says. I think it's the extra brown sugar in place of white. I wanted to make a double batch and didn't have enough butter so I used half butter and half butter flavored Crisco. They still turned out to die for. My husband loves them, too. I'm making an extra batch to take over to the new neighbors who moved in this week. This is my new "keeper" recipe!

LOVE this! Super easy and soooo good. This is the PB fudge recipe my mom made every year at Christmas (she always put roasted peanuts in it, although I skip that). Keeps very well.

Add a touch more sugar than what the recipe calls for; absolutely delicious (we like it with soups and stews) and so much cheaper than the pre-packaged mixed.

Had these at a friend's party and they were so yummy I had to go looking for the recipe. Easy but can't-stop-eating-them good. (Use brown sugar instead of white and double the batch.)

A classic. Can't go wrong with this when served with pumpernickel bread. A hit at parties for years.

Made it for a Christmas party last weekend. Just as good as all the other reviewers said! It disappeared quickly (even though it didn't have any alcohol in it). :-) This is now my go-to party punch--bye bye sherbet punch!

Like everyone else I had to give this 5 stars. Easy and delicious. Hubby loved it. Can't wait to make it for a party. Oh, I also substituted blue cheese dressing instead of ranch.

Really, this recipe is just about the easiest thing and good, too (although definitely not low-cal!). We've also made it with ground turkey instead of ground beef, and black beans instead of chili beans. For extra flavor cook the meat in a packet of taco sauce.

Made this without the sugar (not necessary) and it is delicious. If you don't have jasmine rice, regular white rice will do (although jasmine is better!). For those who say this has no flavor, the flavor is not supposed to be strong! It is supposed to be subtle and compliment like (Asian inspired) foods. (We had ours with chicken satay w/ peanut sauce.) And it is also not supposed to be sweet or like a dessert, so those who are looking for something like that should look elsewhere. ;-)

I would have given this recipe 4 stars as is, but it was 5 stars once we tweaked it a bit. The ratios were a bit off for our tastes. There is too much peanut butter for the amount of other ingredients, so...either add less PB or more of everything else. We just added more of the other ingredients to taste. Extra vinegar and brown sugar (which we used in place of white sugar) was the perfect touch here, as it helps take the place of hoisin sauce. My husband used to cook in a high-end restaurant and was skeptical about a hoisin-free peanut sauce, but was very surprised with how good this turned out with our modifications. A few sesame seeds and some green onion on top and it was perfect. (We had it with chicken satay.)

Took others' advice: reduced lemon juice from 1/2 to 1/4 cup, reduced soy sauce from 1/2 to 1/3 cup, and added about a T extra peanut butter. Oh my...DELICIOUS! If you aren't in the mood for grilling, sauteed in some sesame oil is declicious, too.

Excellent; I Loved this recipe! I followed the directions except that I substituted the lemon juice for the cream of tarter. The cookies did not get too flat (as some others said). if you combine shortening and butter as the recipe calls for and don't use all butter, they'll keep a nice shape. My oven runs hot so I baked them at 375 for 7-8 minutes. Coming out they almost look like they need to stay in a minute longer, but once they cooled they were perfect--crisp on the outside and chewy and cakelike on the inside. They stayed this way for about 3 days then began to dry out. I got 30 out of one batch and stuck the dough in the fridge as some others suggested to make it easier to form the balls. Then, I shook the balls in a ziplock with a 2-to-1 cinnamon sugar mix. In our opinion, these taste just like the snickerdoodles at Mrs. Field's.

I'd forgotten how good homemade tuna noodle casserole can be! I use 2 cans of tuna (or 1 12oz. can) and skip the flour (you don't need it). My husband loves this, too. Good old-fashioned comfort food.

LOVE this! Make it every holiday and people can't stop eating it. I use a bit of brown sugar in place of the white. Yes, it can seem a bit greasy but not too bad--it's a rich candy, people! I use parchment paper. It tastes like Almond Roca for those of you who have tried that.

The old, basic standby. Great at parties; everyone loves it. I use a tad more mayo, Knorr's veggie soup mix, and the WHOLE box of spinach. Yum!

Pretty good. A twist on the basic chocolate bundt cake. It didn't have enough cherry flavor for me personally, but was an overall decent cake.