NUNPUNCH

LOVE IT. I use chicken broth instead of water and add Pensey's Balti powder instead of basic curry. Lowfat Greek yogurt (Fage) and extra onion. Cannot be beat for a warm, filling meal. I'm pregnant, and I actually eat this for breakfast. One full recipe lasts all week for one person (my husband doesn't like onion or lentils).

This dish was easy and very good - the directions allowed me to perfectly pan fry the fish - something that I have struggled with for some reason in the past. The sauce was very good, very lemony, as others mentioned. The cream wanted to curdle when I added it to the the lemon/butter/wine sauce, but I did it in a slower drizzle while wisking quickly and it eliminated the curdles. The sauce does taste like it is missing something, which is why I only gave it 4 stars. The lemon flaver dominiates over any other flavor in the sauce, so I will have to work to make it a little more complex of a flavor. Great over basmati rice.

My dinner guests exclaimed that it was better than enchiladas from a restaurant! mission accomplished! I slow cooked the chicken with some salsa verda (la victorias) over night and added some jalapena salsa (same brand) to the mixure after shredding. I used the same salsa verde rather than make the one in this recipe to save some time. I used some other reviewer suggestions and used half and half instead of heavy cream and used half corn, half flour tortillas so I could try them both. Both were excellent, but the corn had a really nice flavor - and yes, I fried them and it was worth it. I fried up triangles of my left over tortillas and served them along side with a blended mixture of sour cream, half a bunch of cilantro and salt, and a dash of chipotle pepper. everyone loved this dish.

Good recipe on the first try. I did double the sauce as suggested, but do not recommend doubling the corn starch, as it isnt necessary. I also did a few things to enrich the flavors: use half dark, half light soy sauce in the sauce, add some chipotle powder to the marinade and a little fresh ginger and extra minced garlic to the sauce as well. Great recipe.

This is great. I spared the spices with salt, added some smashed capers and used fresh herbs from my garden. Served over a bed of basmati rice, it looked and tasted delicious! **** Later addition to review: I've also had great success adding quartered or chopped artichoke hearts to the topping mixture. Can't get enough!

This is a very basic, 'gist' of a Pittsburgh style sandwich. I live in Pgh, and am a big fan of Primanti's. Vinegar based slaw is a MUST. Also, the fries have to be FRIED, not baked. Don't try to save calories on this one. Also, fresh, hand sliced italian bread is key. It's nice and soft, so after the sandwich is made, you can press it down and dip it in hot sauce. YUM.