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"I accidentally came across this recipe and found the ingredients interesting -- since I like to experiment, I thought to give it try. I'm happy I did -- the outcome of the dish was very nice -- comments at the table were such as something you'd find at a "Michelin Star restaurant" quality. Don't be afraid, give it a try!"
May 20, 2011 on Food.com
"Edit: I've made this recipe again but this time I was in a hurry, so I skipped step 10 and placed the rest of the mushrooms on top of the fish (before step 7 before baking. This recipe works very well no matter how you decide to make your final topping. I've included another photo from a better camera.
I've made this recipe twice. First ..."
May 14, 2011 on Food.com
"This bread machine recipe was easy and made a very fine 2 lb loaf of saffron bread. I was a bit leery about the order of the last 4 ingredients, but I wanted to test the recipe as written (with the exception of adding 1/4+ teaspoon ground cinnamon, and 2 crushed sugar cubes on top of the dough at the 2nd beep. I think this recipe would also wo..."
Feb 23, 2010 on Food.com
"Nice recipe. I used fresh grated ginger, but I'm sure powdered ginger would be good as well. For dinner I served it over rice. The next day for lunch I warmed the leftover chicken, and served as a salad over romaine lettuce hearts and fresh baby spinach. The sauce was just as good, if not better, the next day."
Feb 12, 2010 on Food.com
"Enjoyed this recipe. I divided the dough in half and made a 1 lb loaf of bread and the other half 8 dinner rolls. For the dinner rolls, after 2nd rise in a greased pan, I brushed with egg white mixed with 1 Tb spoon of water (although you could use honey to avoid egg, then sprinkled a few rolls with toasted sesame seeds and others with toasted p..."
Feb 6, 2010 on Food.com
"Made this for lunch today - very nice sauce and an easy recipe. I followed the recipe ingredients but changed the directions slightly. I had 2 thick cut ham steaks so after 2 minutes on each side in a skillet, I placed the steaks in a 300F oven while making the sauce. After sauteing the onion with mustard, I simmered the remaining sauce ingredient..."
Jan 21, 2010 on Food.com