VERY good cocktail sauce, better than a lot of the jarred ones at the store wiuth a handful of tweaks. I like mine slightly more mild than this (it is VERY spicy as made) so I upped the ketchup slightly, cut the horseradish to 1 tsp., cut the Sriracha just slightly and used a dash of African hot sauce. PHENOMENAL!

Reviewed On: May 10, 2008

This recipe works GREAT provided a few basic frying rules are adhered to: 1) DO NOT fry past the point when no air escapes the food. The minute steam stops coming out grease is getting in. 2) Keep finished pieces in a 250 degree oven until the last one is done, right before serving. The heat will keep the oil draining off and the batter crispy. 3) Make SURE the oil temperature is hot enough. The MINUTE the food goes in the oil loses a good 25-50 degrees worth of heat. A great candy/fry thermometer or digital thermister is key to keeping a constant oil temp, and adjusting as needed every time food goes in wll keep the results uniform and the food looking good. This batter is wonderful with beer instead of milk, or in addition to, and small pieces of fish fry more evenly than entire filets. Keep the basic frying rules in mind and it becomes quite simple to make crispy, NOT GREASY fish and chips with ease. The other quick tip I'd give is make SURE the food is good and cold, especially the potatoes, before trying to fry. That will help the them not become limp too.

Reviewed On: Sep. 20, 2007

Love this recipe with a few minor tweaks: 1 can of diced tgomatoes, one yellow and one red bell pepper which makes it sweeter, 1 tsp. garlic powder, 1/2 tsp. ground rosemary, 1/2 tsp. oregano, 1 small yellow onion, chopped. Sweat the onion with the spices BEFORE adding peppers, tomatoes and sausage. Let simmer for 15 minutes and then add the beef broth. Let simmer for another 15 minutes, toss with pasta, and enjoy. It is FABULOUSLY flavorful this way, especially with fresh grated parmesan on top!

Reviewed On: Sep. 9, 2007