Instead of using pork tenderloin, I used meaty chicken wings and they were great! I didnt have worcestershire sauce, so I used fish sauce instead and for the chili paste I used a Vietnamese garlic chili sauce. I also added more garlic and more green onion. After marinating it for 24 hours, I let the wings bake for about 1 hr or so until brown, crispy and succulent. I basted the wings during the cooking time. For those that think the sesame oil is overpowering dilute the sesame oil with a lighter tasting oil like canola or another vegetable oil. Update: I finally made the dish with pork tenderloin but I didnt have as much time to marinate it, so I threw everything in a blender and marinated for a couple of hours. I also grilled it on the BBQ it was tasty.

Very nice, used frozen rhubarb. Liked the contrast of sweet and tart. Served with cream and brown sugar sauce if anyone wanted it, very well received.

Very good, used whipping cream instead of half and half. Served with brown sugar sauce and cream. Delicious!

Excellent. Made an addition of a couple tbsp of whipping cream when cooking brown sugar, before adding boiling water for extra richness. It was good.

I thought this recipe was very good but I should have listened to my intuition and reduced the amount of cumin seed it called for. 1 tablespoon of cumin seed is WAY TOO MUCH for the amount of rice indicated. It totally overpowered the rice and muted all the other great flavours going on in the dish. I would definitely make this again but I will use about 1 teaspoon of cumin seed next time and probably add green peas to it, as a matter or preference. I also used jasmine rice, so I did not soak it, but I washed it thoroughly until the water was clear and let in drain in a colander until the rice is relatively dry. I find this is essential in making rice dishes like this so the rice sautes better and doesnt taste bland or waterlogged. I also reduced the cooking time slightly, since I was using a different type of rice and reduced the water to 2 cups, but kept the amount of rice used the same.

This recipe makes an excellent carrot cake. I was extremely pleased with the results. I did, however, make a few changes. I reduced the sugar to 1 1/2 cups,used only 1 cup of oil, added 1 cup finely chopped apple, increased salt to 1 tsp and increased the cinnamon to 2 tbsp for kick. I then baked it in 2 9 inch cake pans. I didnt use the icing called for in the recipe, I used mine--2 8 oz pkgs cream cheese, 1/2 cup butter, 1 tsp vanilla and 3 cups icing sugar. I then split the layers and filled and frosted them. I was truly impressed and so were my guests who raved about it. I also found this cake is best made a day ahead and left in the refrigerator, as with most desserts--Its makes a difference in how the cake will taste. Thanks for a keeper, Tammy.

This was a very delicious and moist cake. I made a few minor changes--I used 1 cup of milk and added only 1 tsp lemon juice and 1 tsp lemon juice to the bananas (I only had a half of a lemon) I also used 2 tsp pure vanilla extract and melted the butter in the microwave so it would mix into the batter easier. Instead of baking it in a 13x9-inch pan, I used two 9 inch round cake pan and baked it for 30 to 35 minutes. I split the cakes horizontally and filled the cakes with a banana custard mousse filling and added some sliced strawberries to that and frosted it with a banana cream cheese frosting and decorated the cake with a few strawberries. Can we say yum???--It was a hit!! Thanks for a keeper, Beth.

I found this pie to be really delicious, even though I made some changes to it. Instead of boiling sweet potatoes, I bake them. It brings out their sweetness and doesnt water-log their flavour. I used light brown sugar instead of white, evaporated milk instead of regular, used 2 tsp vanilla and omitted the nutmeg and used 2 tsp cinnamon. It was ultra-cinnamony and ultra good!!! (I really like cinnamon)

This bread is good in its own right, but I did not find that it resembled hard-do bread, and I am very familiar with hard-do bread since I grew up on it. Instead of the oil and margarine, I used shortening. It also is a bread that has a slightly sweet taste, more so than normal bread, so that is something to be aware off. I liked the bread but it was not what I expected.

I made this dip for a potluck and it was a huge hit! I couldn't find the leek soup mix, so I used Knorr vegetable soup mix, some fresh chopped parsley,a little fresh lemon juice and a little finely chopped red onion (I only used 2 green onions). I also served it with corn chips instead of the pumpernickle bread bowl. This dip is now a staple in my recipe repertoire!