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"Two stars for preparation, four for taste, so it evens out to three. I'm something of a novice chef, and I didn't know what heat to cook the chicken on, so I cooked both sides on medium heat for eight minutes. It was still pink in the middle. Pounding them before marinating them might have helped, but I didn't know to do that."
Nov 3, 2010 on Food.com
"This was good. Fresh and tart, but not too tart. I couldn't really taste the ginger, but that might be the fault of my own backwards tastebuds."
Jul 26, 2010 on Food.com
"This was unbelievably good. I followed the directions exactly, save for toasting the sesame seeds before I added then. It would be amazing even if I hadn't done that, though."
Jul 25, 2010 on Food.com
"This is the best tofu I've ever eaten. Ever. I did, however, make a few modifications. I baked it after marinating, as per Tracy Pontarollo's suggestion (I didn't freeze it though, I'm fine with the texture, used cider vinegar and chicken stock, halved the soy and sugar, and used my own dried Bird's eye chiles. I also pretty much doubled the garl..."
May 6, 2010 on Food.com
"This was SO GOOD. Amazing. The glaze didn't turn out as thick as I wanted it to, but that can easily be remedied. Oh man, this was good. Have I mentioned it was really, really good?"
Feb 27, 2010 on Food.com
"OMG! I forgot the vanilla and it was STILL amazing! I wish it snowed more in Richmond so I could make this all the time!"
Dec 21, 2009 on Food.com
"Very good! Probably would have been even better if I used whole milk."
Dec 15, 2009 on Food.com
"This was really good, and a great way to use up dried apricots. I threw some more in there than the recipe called for because I like them so much. I'll definitely make this again!"
Dec 12, 2009 on Food.com
"I made these last year and forgot to rate them! They were a giant pain in the butt to make for someone lazy like me, but everyone who tried one loved them. Next time I'll get them in the kitchen to help me out!"
Dec 10, 2009 on Food.com