Anya

"This is a great cake. I've been baking it for many years, since this is one of the few cakes that my husband, who says that nearly all cakes are too sweet for him, would eat. I always used an oven-safe wok. The texture of the cake is perfect, moist and crumbly, and the pecans add complexity, so I suggest not replacing them by cherries."

Dec 15, 2009 on Food.com

"Really nice, very fresh-tasting due to all the herbs, egg salad. It's fancy enough for company. There is slightly less zing in it than I like, though, so the next time I'll be adding some lemon juice, some freshly ground black pepper, or some cayenne. I will definitely be making this again and again."

Nov 2, 2009 on Food.com

"Amazingly, this is a real chocolate pudding, not a fake shortcut version. It is important not to overdo the amount of cornstarch; if in doubt, put slightly less rather than more. You will know that the milk boiled if the top of the mixture is glossy; if it is not glossy, you should microwave it till it is and hope it does not overflow. Many thanks..."

Sep 21, 2009 on Food.com

"I have been making this for myself, family, and friends (a friend's son happily ate this when he was less than a year old since 2002 and just now realized that I never reviewed it, so here it goes. This is a great, perfect recipe. I never had a better aloo gobi anywhere. I never omit anything, but I feel it's the mustard seeds, the cumin seeds, a..."

Aug 26, 2009 on Food.com

"Absolutely perfect, although I do make it with half the amount of lemon juice (perhaps I use larger lemons. It works also with brown lentils (I prefer it this way. I like adding the zest of the lemon to it also, and, like the previous reviewer, I prefer adding cilantro at the end."

Aug 7, 2009 on Food.com

"Unfortunately, I can't rate this because not only I did nothave any shortening and had to use butter (nor anynuts, so I had to do without, but because after I hadalready creamed the butter and sugar I realised thatall I had was a bit over 1 cup flour and a bit over1.5 cups applesauce. I made it anyway and let it coolin the oven overni..."

May 27, 2002 on Food.com

"This is very good and easy; I made this twice for breakfast and both times we really enjoyed it. Yet even after the second time I couldn'tfigure out exactly how the seasoning is supposed to taste.Maybe it's just my barbaric taste or maybe I've beenmessing up, but it seems that if I absolutely follow the recipe the filling comes out a b..."

May 13, 2002 on Food.com

"That was really easy and good, with a nice spicy sauce. I think I took a much longer time stir-frying ginger,garlic and onions (with which I had to replace shallots,of which I didn't have any, and I used scallions instead of shallots for garnish. I'll definitely bemaking it again."

May 13, 2002 on Food.com

"The amount of oil used in this recipe looks scary, but very little of it actually ends up in the dish. The dish has the authentic, complex flavour I've been looking for. I admit that this time I skipped bamboo shoots, wood ears and water chestnuts since I just wanted to try out the eggplant itself, which turned out superb - both the text..."

Apr 2, 2002 on Food.com

"I used low-fat yogurt (well beaten and chicken thighs instead of chicken breasts. The result was excellent - light-tasting, spicy and colourful (and the leftovers reheated well next day in the microwave."

Mar 22, 2002 on Food.com