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"I was really intrigued by this recipe but had absolutely no idea what it was nor how to use it - I thought maybe it was a dessert sauce. I couldn't find cameline sauce in The Food Lover's Companion so I tried Food in History by Reay Tannahill (Three River Press). Success!! Apparently this was used as a spicy cinnamon dipping sauce for roasted ..."
"This is a great recipe - I've been making it for years. It's very versatile by changing the flavor of the instant pudding as Teaspoon says. I like the pistachio flavor but I also make it using butterscotch or chocolate pudding and garnish with toasted pecans or chocolate curls. This dessert disappears quickly! In one of my cookbooks this recip..."
"This is absolutely fantastic! Very mellow, buttery, soothing yet tantalizing with just a "bite" to it. I like how the cashews soften somewhat during cooking. I only made one change - I increased the coconut milk to 4 Tablespoons (1/4 cup) to make it just a tad sweeter. My husband really enjoyed this recipe and he's not fond of coconut in any ..."
"I really liked this recipe because of the variety of colors & veggies. It has a wonderful aroma! I really appreciate your comments about the spices, tinala. Keeping what you said in mind, I used 12 green cardamom pods, 6 bay leaves, 12 cloves, and 2 cinnamon sticks (each approx 3 1/2 " long). I also used 1 tsp ground cumin instead of seed an..."
"This was delicious! My husband and I both enjoyed it very much. I used 2 lbs boneless lamb cut into 1" cubes. I also added more fresh spinach - I'm guessing I used about 3 1/2 bunches - it's hard to say as I bought the spinach in a jumbo cello bag. I ended up adding another 1/2 - 3/4 cup cream in the middle of Step #7 because of the additional..."
"I used 3 lbs boneless chicken breasts cut into thirds (the ones I bought were HUGE - if they had been smaller I would have cut them in half). I also substituted 2 TBS minced freshly roasted & peeled HOT Hatch green chile because that's what I have on hand (it's chile-roasting season here in northern NM - yea!) I then baked the chicken in a dutch..."
"This is an excellent recipe - I like the perfect balance of the butter/shortening and the brown/white sugars. The cookies are really light without the usual dominating taste of brown sugar. The only thing I changed (because I live at an altitude of 7200 ft) is that I added about 2 Tablespoons flour to the dough after I baked a few test cookies.-..."
"The reviews were so positive for this recipe that I boldly decided to quadruple it before I even made it. I'm glad I did because the flavor is glorious! I decreased the amount of sugar by half because, like Lizzie-Babette, I didn't want a very sweet sauce. Other than that I didn't change a thing. I thought the spices were perfect - smoothe and c..."