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Great flavor. I marinated for 9 hours and ended up stir frying at high heat in a wok with sugar snap peas and mushrooms. Not sure where the 'sizzling' comes in the title. Spicy but not too hot at all.

By Dynaboflits | 

September 29, 2009

Based on other reviews I added 1 tsp cinnamon, 1/2 tsp ginger, pinch cloves and nutmeg.. would definitely recommend as it even then it was a bit bland! I used a 9 by 5 pan so took out after one hour..even then a bit dry. Would probably be great toasted with butter on it. I forgot to add the 2 TB sugar so half way through sprinkled 1 TB coarse demerara sugar on top.. I probably needed to 2 TB... Bittman's "How to Cook Everything" has a better zucchini bread recipe..probably not as healthy.

By Dynaboflits | 

September 1, 2009

A nice change from traditional lobster salads. My husband said it was a 9 out of 10, and he's a tough grader. I used lobsters that were 1 3/4 pounds. I thought I could've used a smidge less olive oil. I used a very good EVOO. Next time I'd use a bit more zest and basil. Peas were a really nice addition. Nice light summer meal or a fancy luncheon meal.

By Dynaboflits | 

August 31, 2009

I halved the recipe as it was just me and my husband. I thought it was a bit watery. Although my coconut milk had separated in the can and I probably didn't mix it enough. Even still I'd probably use a bit less chicken stock. Nice flavor. I used baby yukon golds and they were wonderful. Definitely use yukons as the creamy, buttery flavor counteracts ths spice nicely. Served with basmati rice.

By Dynaboflits | 

July 31, 2009

My husband and I liked this.. my biggest complaint.. the pitas fell apart. i used regular size sahara brand.. wouldn't use again. could probably stand to use bigger than 6 inch. Also, i think you can get away with using a bit less oil for the vegetables. very tasty. and easy

By Dynaboflits | 

June 16, 2009

a bit disappointing..not that flavorful.. probably should have added more of the butter..won't make again

By Dynaboflits | 

April 20, 2009

i was a bit disappointed. was hoping the broccoli would be crisper. however i also overcrowded the pan.. be sure to use a very large pan..

By Dynaboflits | 

March 24, 2009

I agree with others that the pork is a bit bland. I think it would be better with chicken. I halved the recipe and it was perfect for me and my husband (esp. since we had dessert). Started with edamame as an appetizer. Ate with a Thai hot sauce. Would try again but with chicken.

By Dynaboflits | 

March 16, 2009

Very tasty.  I only used about half the sauce as it is quite spicy and does not need the extra oil.  I agree with the other reviewer..not sure it is enough for six people..maybe as an appetizer.  I used Nasoya wonton wrappers and they held together beautifully.

By Dynaboflits | 

January 28, 2009

YUMMY!  But kind of a messy dough to deal with.  I only came out with about 28.  But after looking at the picture again I should have rolled smaller balls and flattened them out more.  The directions are excellent.  I used Demerara sugar for rolling as that is what I had.  Also used Andes.

By Dynaboflits | 

December 16, 2008

this is the second "staff fav" I've made that I wasn't thrilled with.  These are okay.. a little too dense; and i don't think it's b/c I overmixed.  Won't make again..

By Dynaboflits | 

September 19, 2008

By Dynaboflits | 

September 10, 2008

Not usually a crbacake fan but i liked these.  Make sure to FINELY crush the crackers.  Mine had a few chunks which my husband thought should have been finer.  I used Jumbo Crab meat from whole foods but broke apart some pieces.  Also used RedFat Mayo (what I had on hand) and they were fine.

By Dynaboflits | 

July 27, 2008

I must not have beaten enough because most of them stayed as mounds and did not spread.  I'd try it again.. but not my first choice

By Dynaboflits | 

July 25, 2008

A bit bland... served with some egg noodles that I used the sauce with) and sauteed carrots, mushrooms, snap peas and zucchini.  the chicken was cooked well, nice and moist.  has potential

By Dynaboflits | 

July 25, 2008

not sure if my lemon was just super lemony but the dressing just didn't seem to be that great...too tart..not "asian" The salad would benefit from some chopped red bell pepper and mushrooms...would make the salad but perhaps use a maple-dijon vinaigrete 

By Dynaboflits | 

July 23, 2008

I marinated the whole tenderloin for a few hours in this marinade and then butterflied before cooking... It was quite spicy.  However, given it is butterflied I found the cooking time to be way too long.. mine came out to dry.  I cooked it on a Weber gas grill. Served with grilled sweet potatoes and broccolini

By Dynaboflits | 

July 18, 2008

Based on other review I spiked mine with about an ounce of Creme De Menthe..the mint from the market wasn't that strong and it tastes a bit off when just using that alone. I added the liquor when I started churning it.  During the last few minutes of churning I also added some melted bittersweet chocolate (2 oz melted with 1tsp canola oil).. it came out really good..but of the three ice creams in this article (i've made them all), the pistachio turned out the best

By Dynaboflits | 

July 16, 2008

I messed up and it was still very good, tho not a huge fan of dark meat.  I sauteed the tomatoes first by accident and then added the pepper/garlic etc.. thought it would be too spicy but wasn't..great flavor with the corn.. i did add 1tsp cornstarch/1 tsp water mixture at end (took out chicken first) to thicken sauce but this may have been b/c of my mistake..

By Dynaboflits | 

July 15, 2008

My husband who says "I really don't like fish" really liked this recipe (tho he doesn't eat tomatoes).  Many times he commented that it was very good..which speaks volumes.  I halved the tomatoes & cilantro and added some blanched haricot verts and a few sliced pre-boiled yukon gold potatoes.  As it was super hot, i seared on stove then grilled the fish.  Served with grilled cauliflower. 

By Dynaboflits | 

July 7, 2008

very easy but kind of bland. maybe my onion and garlic were too old.  my husband liked it though

By Dynaboflits | 

July 6, 2008

The fish was a bit bland.  Next time I'd add a bit more garlic.  Served with plain mashed yukon gold potatoes and started with a salad

By Dynaboflits | 

June 24, 2008

Great consistency and flavor.. perhaps a bit too sweet.. will try the vanilla recipe next.. i used ice crm attchmt for kitchenaid stand mixer.  I let it cool for about an hour before using icmaker

By Dynaboflits | 

June 16, 2008

Not sure why it was a staff favorite.  Good but prob. won't make again.  I overcooked the crust & it tasted burnt.  My fault but i let it go way past 8 minutes b/c the edges never looked dry.  my goof.. Also, this is the 2nd F&W recipe calling for a 4 1/2 fluted tartlet pan with removable bottoms.. I've looked everywhere and haven't found these!  I used a 4 1/2 springform. Served with fresh whipped cream.. 

again okay but won't make again. 

By Dynaboflits | 

March 24, 2008