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"This is excellent. My husband doesn't like coconut so I didn't add any but I will make it with coconut next time and another without just for him. No need to frost - but it would be good with white frosting or without."
Mar 23, 2013 on Food.com
"I grilled this today and marinated it over night. It was a great hit! I made a fajita with it and everyone else had it with a baked potato. I grilled it to medium well. It was so good. The flat iron steak was perfect better than a thicker steak and it was also on sale. I will make it again when we have company over!"
Mar 3, 2013 on Food.com
"This was great. I love the sauce with the breast and only had skinless boneless chicken breast. I also thickened the sauce with flour and 1 tbls of butter. Then poured the sauce over the chicken. I also turned the chicken over and broiled it and it was divine. It crisped partof the chicken breast. I have to try with skin on next time. And I'm ..."
May 2, 2012 on FoodNetwork.com
"This recipe was excellent. I used Tri-tip that I had in the freezer and cut it in strips. I didn't have red wine vinegar so I used balsamic, 1/3 cup of soy sauce (I reduced it like what the other reviewers said and marinated ofr 24 hours. I was just going to make it for dinner that same day for marinating but forgot we had dinner plans. I cooked ..."
May 4, 2006 on Food.com
"This recipe was really good. I didn't even substitute the cream for the milk. The only thing I changed when I made it with my first batch(I used boneless breast tenderloinswas with the 2nd batch I decided to use Italian bread crumbs for more of a taste. I just dipped the chicken in flour then buttermilk(I didn't have any eggs so used this, then ..."
Feb 20, 2006 on Food.com
"This recipe is similar to Philippine Adobe chicken minus the broth, pineapples, and water chestnuts. I was going to be out all day so I couldn't wait until later to put the soy sauce and vinegar so I put it with the other ingredients in the crockpot. I had to add more salt since it needed it.It was okay and would probably make again."
Mar 28, 2005 on Food.com