Easy, fast and pretty good. Definitely good with the cheese.
The taste is very good and I may make this again. For me it is quite sweet and we did not add frosting or any decoration. If I make this again, I will try it with less sugar. However, I don't think I'll use it for cut-outs (which is what I was looking for) because it really expands during cooking and the cut-outs will lose their shapes.
I didn't put pecans (or any nuts), nor the orange zest. Even so, this is an easy, yet tasty recipe and I have made it several times. One thing is that right after taking it out of the oven, it isn't quite ready, i.e. it doesn't pass the toothpick test. But after cooling, it is done.
This is a very flavorful soup, especially for cold winter days. It is filling for a soup which is a plus. I personally like the proportion of tofu to chicken (I like tofu). I will definitely keep this recipe.
This was very tasty, but I made a few adjustments. First, I doubled everything in the recipe except for the oils. I didn't add any additional salt. I also used 1/2 teaspoon of minced ginger instead of fresh ginger root. Snow peas went well with it.
I thought the dough was too sticky; I had to keep adding flour. That made the cookies taste a bit floury, but it wasn't horrible. I found a better recipe that I could do with kids (less sticky and great texture): Soft Christmas Cookies by Georgie Bowers. I also liked the Sugar Cookie Icing by Janice Brubaker. I probably won't make this one again.
I followed several suggestions in the reviews here: 3 cups of flour, 350 degrees for about 8-10 min., and butter instead of margarine. Personally, I don't like it too sweet, so I also only used 1 cup of sugar. The first time I tried it without any adjustments and the dough came out super sticky even after an overnight refrigeration (I had to throw some of it away). I wasn't sure if it was because of the ingredients or whether I used a mixer to beat in the flour. Second try, I made the adjustments and I didn't use the mixer for the flour and it came out perfect. The dough seemed crumbly and hard at first, but after rolling it more and more, the texture was perfect, especially for kids. The taste is good and I will definitely use this recipe again. For icing, I use Sugar Cookie Icing by Janice Brubaker.
I adjusted the recipe with the amount of milk and corn syrup to get it to the consistency I liked (about 3 tsp of milk and 3 tsp of corn syrup). The icing tasted and looked good and was pretty easy to work with. I used this on the Soft Christmas Cookies by Georgie Bowers. I will use this again.
I agree with the last review: just ok. Maybe fermented black beans would be better than black bean sauce. But I doubt I will make this recipe again.
It's time consuming but worth it! The buns were moist and light. They were like those you would find in dim sum, except the buns were a lot smaller when made as directed. Each one was about a couple of bites. My family loved it. When steaming, make sure you have enough water to last through the 15 minutes. I will try it with filling next. I'm definitely keeping this recipe :-).
This was not bad and was pretty simple, but I'm still looking for one that is similar to the one I had at Hobee's restaurant. Hobee's is very flavorful with a bunch of spices, but I can't tell what. I used a pot since I don't have a coffee maker and I took the suggestion of using a coffee filter.
I like tofu and it was good to find a tasty and relatively easy dish to make. I took the suggestion of one reviewer to use the black bean sauce w/garlic instead of the fermented black beans. That worked well. I also used ground beef instead of ground pork. The first try, I put the chili sauce and no cayenne pepper. The second try, I didn't put any chili sauce nor cayenne pepper because I wanted the kids to give it a try. It is better with the chili sauce but it was still tasty without it.