I did this out on the grill and it was absolutely awesome! I did as others suggested and only used 1/4 cup butter, and I increased the curry to 1 tablespoon, I also used chicken legs. I added some garlic powder,paprika,and a teaspoon of sesame seeds. I wrapped it all in heavy duty foil on the outside and used my non-stick foil to make a tray with sides to hold my chicken legs and sauce for the inside of my packet. I wrapped it up tight and cooked then on low heat for a half hour, then cranked the heat to a medium level and opened the foil. I flipped the legs 2 times and basted the sauce on them for about another 35 minutes ( until the sauce was thinkend nicely and the chicken was browned) and they turned out incredible. TRY THIS RECIPE, you will not be disappointed.

Reviewed On: Sep. 19, 2009

This is the recipe that you want to use if you want something different than regular Cole Slaw. This has a uniquely sweet citrus flavor to the sauce that just compliments the sweet potato and fruits so well. I used 2 medium sweet potatoes that equaled approx 4 cups, but it still worked with the amount of sauce. I also added abour 4 tablespoons of the pineapple juice to the sauce that added yet another depth of flavor. It sort of reminded me of the Twix orange/lemon cereal I ate as a kid , but without the sweetness of it. When I blended it all together, I let it sit in the fridge for about 3 hrs. before serving. Just before I served it, I cut up some sweet green grapes I had and threw them in, YUM-O. Next time I make this, it will be for a huge neighborhood get-together/dinner, and I think I will add some plump, sweet raisins. This will be a new summer time salad for my recipe box.

Reviewed On: May 25, 2009

I had to make this soup just as soon as I saw it. I read the reviews and then made my own personal preference changes to it. First, I used the best groung round I can buy as this is a base to this recipe. I browned it with fresh ground pepper and garlic powder. I then roughly diced a med yellow onion, 1 large green pepper, and 1/2 of a med red pepper, and 2 cloves of garlic and added it to the meat just before the meat was completely browned through and continuted browning until veggies were tender. I drained a very small amount of grease, and added 1 tablespoon soy sauce, 2 tablespoons Worcestershire sauce,1 entire 42 oz. bottle of V-8 juice, 3 beef bouillion cubes, 3 cans petite diced tomatoes with juice,1 cup water, the brown sugar, and no salt. I simmered for about 30 -40 minutes, then added only one cup of basmanti rice, which really thickened it up. Next time I will use regular white rice, I think that will stand up better in this soup. I served with a bit of finely grated cheddar cheese on top of everyones bowl and added a slice of garlic bread on the plate and it was a smash hit! This is a recipe that anyone can play with to make it their own, and be a perfect comfort food favorite. It is easy, fairly fast, and a keeper!

Reviewed On: Apr. 5, 2009