There are no words for how many times I've tried to make my own version of this and failed miserably. Okay, we can start with "too salty" and "just plain wrong", but after that it's just a mess of tears and failure. THIS RECIPE IS PERFECT. If I had to say that there's anything wrong with it, it's that it's so good, I literally want to put it on everything. In addition to traditional chicken satay, I thin it with a little oil for salad dressing, use it as a dip for chicken nuggets, vegetables, crackers, bread, fingers, the palm of my hand, etc.... Quick lunch? Pour this bad boy sauce into a bowl of cooked spaghetti noodles. Oh yeah, I've done it. And I'll do it again, too.

I substituted amaretto liquer for the congac, and found these to be very dry. They're good with tea, though.

These cookies are the perfect sugar cookie. The taste is just sweet enough with a wonderful creaminess. As far as texture, mine turned with just the right chewiness and crumbliness!

We got through half of the preparation of this cake when we discovered we didn't have any milk. Upon reading the other reviews which all said that the final product emerged very dense, I decided to go for the gusto. The two of us closed our eyes and poured a can of sweetened condensed milk in instead. The final product was like a brownie blondie rather than cake, but it was still very good.

We just made these Brussels sprouts after I found this recipe. As I suspected, they were great, and a far more interesting serving than the usual "steamed with butter" fare. Nice and nutty with a little crunch.