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I probably shouldn't spend so much time thinking about food, but it's so tasty!
Joined: Jun 03, 2003
"I've made this recipe many times, and it always comes out great! I also use 1/2 cup of sugar rather than a full cup, and I usually substitute red pepper flakes for the chili sauce; makes it kind of a cross between sesame chicken and general tso's. My husband and I love this recipe."
Jun 14, 2012 on Food.com
"This was an absolutely delicious glaze! I will definitely use it again. Keep an eye on your broiler, though %u2013 mine runs hot, even for a broiler, so I only ended up cooking the filet for four minutes, by which point the glaze was well-browned and the filet was cooked to about medium, which is my preferred doneness for good salmon."
Apr 25, 2012 on Food.com
"I was looking for a recipe to use up a bunch of leeks from my garden, and this was perfect! It was so easy and delicious. I added a couple cloves of garlic and didn't use the water to steam the leeks because I had so many, they gave off enough liquid to steam themselves."
Apr 25, 2012 on Food.com
"Chicken tagine is one of my favorite dishes, and this is a great recipe for it! I really appreciate the flexibility of the spices. I used two fresh meyer lemons instead of preserved lemons, and I was out of chicken stock, so I used water and some white wine and let the sauce simmer down at little at the end of cooking. Delicious over rice!"
Apr 23, 2012 on Food.com
"Delicious! More flavorful than many other recipes for General Tso's."
Mar 27, 2012 on Food.com
"Absolutely delicious! I skipped the powdered garlic and onion and increased the corresponding fresh ingredients. I'll definitely be making this again."
May 26, 2011 on Food.com
"I made this last night, and it came out great! It has more seafood flavor than just about anything I've ever made. The taste is strong enough to be interesting but mild enough to let the flavor of the crab really shine through. I couldn't get shellfish stock, so I mixed bonito (fish stock with a bottle of clam juice and simmered the shrimp shells..."
Jan 31, 2011 on Food.com
"I made these for Thanksgiving, and they were great! The dough is very sticky, but that's to be expected with so much milk and butter in it. Once it had risen, the dough was much easier to work with. I put them all together in a baking pan and baked them as pull-apart rolls."
Nov 28, 2010 on Food.com
"A good start, but it needs more seasoning, in my opinion. I added salt and pepper, lemon juice, red pepper flakes, garlic powder and onion powder."
Oct 18, 2010 on Food.com
"I made this tonight for a couple friends. We all love rabbit, and this was a delicious preparation!"
Aug 15, 2010 on Food.com