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"This was so easy and SOOOoooo good."
Feb 23, 2012 on Food.com
"I already had a bread pudding recipe I was using, but I had been looking for some sauces to top it with. I tried the brown sugar sauce and everyone at the restraunt loves it. It`s easy, fast, cheap, keeps well and tastes great on ANYTHING. I`d give it 50 stars if I could."
Feb 25, 2011 on Food.com
"I`ve only made gnocchi once before and they were with potatoes, but I don`t think I`ve ever been so disappointed with a recipe as I was with this one. Nice flavor, but the dough was FAR FAR too soft to work with. I ended up adding about 2 1/2 times the recommended flour and it was still horrendously wet and soft. Next time I`ll dry my pumpkin in a..."
Jan 11, 2011 on Food.com
"I live in Hokkaid, so when I saw a recipe for a dish named after one of our local neighborhoods I had to try it. It was great! Our winters here are long and cold ( I kid you not, from some parts of Hokkaido you can goto the beach and look across at Siberia!so hotpot meals like this are very popular. We run a small resturaunt near the Rusutsu ski ..."
Sep 2, 2010 on Food.com
"I love to bake but was always afraid of making piecrust. Not any more! This dough turns out wonderful! It`s easy to handle, rolls out well, and the taste and texture are fantastic! Kittencal is fast becoming my go-to girl for great recipes."
Aug 3, 2010 on Food.com
"Sounds like it should be a good recipe. But I worked in A noodle shop 85 hrs a week my first two yrs in Japan and there`s aneasier way to cook the egg. We woul never have used an oven.Place the noodles in the bowl and make a small nest in the center for the egg. Crack the egg into it on top of the noodles. And pour the boiling stock slowly int..."
Nov 17, 2007 on Food.com
"Wow! This is so simple and so wonderful. And the recipe for the filling could also be used as a white chocolate truffle. Thanks so much for posting this. It`s a deffinate keeper!"
May 2, 2007 on Food.com
"I had never made karage with any ginger in it. It was a nice change of pace. A tip we use at the resturaunt is to soak the chicken in water for about 10 minutes and then pat dry before marinating. This allows the marinade to soak deeper into the meat and gives more flavor."
Mar 10, 2007 on Food.com
"Tastes great! Very typical teriyaki recipe like we use here in the resturaunt. HOWEVER PEOPLE SHOULD NOTE THAT THE SAKE AND MIRIN WILL FLAMBE IF YOU AREN`T CAREFUL! WHATCH TOSE EYEBROWS PEOPLE!!"
Mar 10, 2007 on Food.com
"I have made this recipe from the same cookbook for several years. I LOVE IT! But it`s deffinately not for everyone. It`s agreat thirst quencher, but you either love it or hate it."
Jun 16, 2006 on Food.com