I made this recipe twice back to back using brand new yeast. I couldn’t get it to rise very well either batch. They were too dense. Honestly, it’s probably me. What do you call a black thumb- but for baking? Yeast bread hates me.

This is a great recipe. The texture & flavors were really nice. I baked mine in the oven for about 1 1/2 hours instead of on the stove. Everyone raved over the tenderness of the pork & how flavorful the whole dish was! A winner all around. I served it with fajita style veggies & Spanish rice.

This recipe turned out great! My tamales were moist & flavorful. Some reviewers said they tasted bland, I guess I always add extra seasoning for my own taste (garlic, onion powder) because I didn't have that problem. I will say that the amount of masa did not make nearly enough for the amount of pork filling I made. I had to do a double batch of masa & still had enough pork filling for enchiladas or tacos! Also, I used pasilla peppers & it was a rich deep color similar to mole. I pureed some garlic cloves I added to the boiled peppers for added depth of flavor. The pepper puree made an excellent accompaniment to cheese quesadillas the next night & would be a great marinade for chicken.

This turns out amazing! Make sure to use Eagle Brand sweetened condensed milk for a smooth & thick consistency. When I used Carnation Brand, the texture was a little grany, like half melted sugar. Also, I boiled an extra hour (total of 4 hours) to make sure it was really thick & camelized. I use this on apple slices, poured over a hot apple pie, or over icecream. Also makes a great addition to gift baskets.

What a great dish! I added more carrots, garlic, & celery to mine. We like meat so I also browned some spicy Italian sausage with the onion & garlic. I topped ours with parmesan & served with some sourdough bread. It was the best cold weather dinner.

I made this dish to accompany a prime rib I made for my family. I did make one change to my version. Less nutmeg for us...its so overpowering. Besides that, it was a lovely side dish.

Great tasting dish. I added sliced green & red bell pepper & more garlic to mine. I also subsistuted mirin for the wine. The sweet spicy sauce was satisfying & the peanuts & chestnuts gave a great texture. I will try this one again.

The best! I made like 8 batched for Christmas & gave them as gifts. I took the basic recipe & made several variations like other reviews did, and I omitted the anise. I added toasted almonds, almond extract & chopped dried cherries to one batch & dipped them in chocolate. I also made a grand marnier and orange zest, chocolat dipped, that turned out amazing. The texture and flavor made this a smashing success for everyone! This is one recipe I will be making for years to come!!

I enjoyed the flavor of the sauteed cabbage & carrots. I added chopped garlic & served this with garlic brats & mashed potatoes.

I took my inspiration from this recipe & combined it in my slowcooker. I used some great garlic brats from our local butcher & combined them with lots of chopped garlic, two bottles of ale, and sliced onion. I cooked them for about 5 hours and served them with sauted cabbage & carrot & mashed ptatoes. They turned out so tender and the ale really added lots of flavor. Everyone really enjoyed this dish!

A quick cookie that tasted good. Although they didn't taste homemade, they were nice & chewy. I added chocolate chips so they were more of a chocolate chip oatmeal cookie.