Tiffany

It wasn't exactly the peking duck I know from Chinese banquet dinners, but this recipe cooked perfectly with absolutely amazing flavour. For a 5.12 pound duck, I scaled up the spices and steaming time accordingly. I wasn't sure what the recipe meant by chutney, as the only one I've made is cranberry for Thanksgiving, and I couldn't find anything generic at the store, so I made a hoisin dipping sauce on the side. Next time I'll have to see if I can concoct some traditional wraps to serve with the duck and scallions!

I spaced out at the end and forgot to add the walnuts, but the cupcakes were delicious! The batter looked suspiciously wet and heavy, but perhaps that is normal for carrot cake. Following tips from other reviews, I filled the liners much higher than I normally do for other cupcakes, baked at 400F for 8 minutes, then 350F for 10 minutes to encourage doming. They were still on the flat top side but looked respectable enough. There was icing leftover from another recipe, but I'll try this one next time because it sounds delicious!

I left out the vanilla extract because I don't care for the taste, and used butter as my shortening as I do for most baking. The icing came out a beautiful white cream colour. I used the rest of the recipe as written to pipe borders around my sugar cookies, then added a little more milk to fill in the designs. The leftover icing went to frost cupcakes, which came out on the sweet side but was still delicious! This will be my go to recipe for cookie decorating next time!

Perfectly delicious with a spicy kick! My friends were raving about the sauce all evening and intermittently a week after. I followed the recipe exactly, except I omitted the liquid smoke flavoring.

Delicious and simple! I don't like frozen vegetables, so I used fresh broccoli instead. Everything still cooked wonderfully.

This recipe sounded way too easy to be so good, but AllRecipes ratings never lie! It was excellent. The longer you cook, the softer the broccoli gets, so I taste test occasionally for crunchiness.