ChrisMc

"I had a bag of stone crab claws, and decided to make these for my wife. They were fantastic - very rich. We found that about 2-2.5 crepes filled us up. I actually made 9 crepes, and ended up with just the right amount of filling for fat crepes. I did make the sauce and filling first, then filled the crepes as I made them to keep them from dryi..."

Oct 16, 2004 on Food.com

"This is the recipe I use as well - very simple and tasty. My wife (who also grew up in Hawaii came into the kitchen the first time I made this, drawn by the smell of "what it's supposed to smell like.""

Jun 13, 2004 on Food.com

"This is very quick and easy to make. I actually ended up marinating it for a day, because our dinner plans changed at the last minute. I cooked it on the Foreman grill as well. The one thing I would try next time is glazing it with the extra marinade as I cook it - I'll let everyone know if that makes much difference. Thanks for the great heal..."

Sep 7, 2003 on Food.com

"Actually, I can't believe no one else has rated this yet - it was fantastic! I used a fryer chicken, cut up Chinese style, and cooked pretty much as above. The only chang I made was at the end - I added some cornstarch dissolved in cold water to thicken the gravy. I served this with salad and brown rice, and everyone loved it! My wife told me ..."

Aug 16, 2003 on Food.com

"I usually get Edy's WholeFruit sorbet - this may change that. It was fantastic! VERY flavorful, and really not hard at all to make! I used mostly limes (4-5 with one lemon for variety. It does take a little whwile to set up (either that, or I just have my freezer set too warmly, but that ust means I should have started earlier. I served thi..."

Aug 16, 2003 on Food.com

"I made it again and checked my amounts carefully. The mistake I made when posting the recipe was in step 9. I overstated the amount of water to add. It should actually be about 1/4 inch - just barely enough to cover the bottom of the pan. That keeps the chicken tender. As the water simmers off, the chicken will carmelize. That should help wi..."

Mar 2, 2003 on Food.com

"This was a fantastic cake, and very easy to make. I brought it to Christmas dinner, and everybody raved about it! Just a couple things that I did differently - first, I lined the Bundt pan with cocoa instead of bread crumbs; that way, I didn't have any light coating on the cake. Second, I found that I had to bake it a bit more than 30 minutes (..."

Dec 26, 2002 on Food.com

"I love these! I used my recipe for Taco Meat (which is a copycat for Taco Bell's beef - if has a fine texture, and works well. Thanks for posting this!"

Sep 17, 2002 on Food.com

"Great recipe for deli-style mustard! This is very quick and easy to make. I did sift the mustard while the vinegar was boiling to help prevent lumps. I tried some the night I made it and again the next day - the flavor benefits from sitting and letting the flavors blend. If you really like it spicy, use 1-2 tbs of Oriental Hot Mustard mixed in..."

Sep 15, 2002 on Food.com

"Very tasty, rich, and easy to make sauce. I made this with eye of round steaks, garlic mashed potatoes, and asparagus. I only made two steaks, but made more sauce than 2 steaks worth and had the rest as gravy over the potatoes. I agree - this is definitely something nice enough to serve for company. Next time I make it, though, I think I'll gr..."

Sep 5, 2002 on Food.com