Made these last year for a Christmas Eve buffet and they were a HUGE hit!! Made some with green pepper and some without and both were gone as soon as I took them out of the oven. All the flavor of pizza rolls but SO much more elegant!!

Reviewed On: Dec. 19, 2011

Absolutely LOVE this recipe!! Only used 1/2 pound of shrimp and 2 TBLS of butter but kept everything else the same so there would be enough sauce for the two of us. Used half and half instead of cream but ended up throwing in a bit more at the end. SHEER GENIUS to cook the shrimp and then take it out of the pan as the sauce cooks. Ended up tasting better than most restaurant dishes I've had!! Definitely worth making again and again! (Oh, and quick, too!)

Reviewed On: Nov. 23, 2011

Very good recipe and very simple!! Changes I made: Coated the chicken pieces in a tablespoon of flour along with a bit of salt and pepper. I think this helped thicken the sauce a bit, too. Doubled all the sauce amounts except the hot sauce (we used 1 heaping tablespoon of Chinese chili bean paste). Next time, I will use only 1/4 cup soy and 1/4 cup either water or sake, as 1/2 cup of soy sauce made it a tad salty. Other than that, made it exactly as written and it was awesome! Perfectly spicy, nice and sticky. Already planning to make it again! Simpler than a lot of mixes!!

Reviewed On: Jan. 30, 2011