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"So simple to make. I used fresh cilantro and green onions from my herb garden. At first, I thought I didn't have enough dressing, but as it "cured", the dressing definitely held the slaw together. I served this as a bed under grilled Oriental tuna. When plated, I sprinkled wasabi sauce over the tuna, and sprinkled with the toasted sesame seeds. MY..."
Oct 13, 2004 on Food.com
"Very good. However, not wanting to buy a whole bottle of Marsala, I used a white wine instead. I did thicken the pan drippings with a bit of flour as well. Also, as I couldn't find my meat mallet, I cooked the thick breasts for 30 minutes at 350 degrees. It was great!"
Sep 22, 2004 on Food.com
"I make something very similiar, but include garlic salt as well as parmesan cheese to the mixture. As printed, this recipe is pretty tasteless, even though I used freshly ground black pepper."
Sep 17, 2004 on Food.com
"Fantastic and low carb as well.I wish that I had bought more tuna, as this recipe called for seconds all around! I would definitely make this again, both for family, as well as for guests. The flavors melded beautifully, and this was an exquisite dish. We grilled only about 2 1/2 minutes on each side, as we had sushi grade tuna. (I did add a squir..."
Sep 15, 2004 on Food.com
"I have often had this variation in restaurants and wanted to find a recipe to use at home. I used a combination of macadamias cashews, and pistachios, on fresh sole. All looked well until the frying. Guess I had the heat too high..WOULD HAVE LIKED directions explaining the type of oil/butter and heat to be used. "FRY" just wasn't clear enough for ..."
Sep 14, 2004 on Food.com
"My daughter's teacher gave me an authentic Mexican recipe for this years ago. BUT, I lost it, and decided to try yours. The cake was good. BUT, again, it was more like a floating island. I put a heavily weighted can on top of the plastic wrap, and solved the problem.Very moist and delicious. I did skip the whipped cream frosting, and served fresh ..."
Sep 14, 2004 on Food.com