Good recipe but it is right off the back of the Nestle Toll House Chocolate Chip bag with the exception of an additional tsp. of vanilla...

Reviewed On: Oct. 16, 2009

This was a great basic sauce. I slightly modify it to our family's tastes by dividing the sugar into one part white and one part brown, adding a dash of red pepper flakes, and using low sodium soy sauce. I also double the sauce to ensure there is plenty for basting and pouring over rice/noodles. I cooked 8 skin-on thighs at 425 for 50 minutes, turning and basting as stated, and they turned out beautifully -- tender and moist. I think this recipe would be even better if used on grilled chicken!

Reviewed On: May 25, 2009

It's definitely not a bad recipe, but I wouldn't say it is outstanding either. I gave the tilapia more time to marinate in hopes it would take on more flavor, in addition to adding salt/pepper/a dash of white wine/a dash of Emeril's Essence...but it just didn't say "Aha!" to me. However, I like a big punch of flavor. My husband, who hates fish and doesn't like anything too robust in flavor, thought it was fine.

Reviewed On: May 15, 2009