This was *really* good. Husband wanted something spicy and this fit the bill. Plus I had all the ingredients on hand! I used about 1/2 the amount of cayenne pepper powder and it was plenty spicy. Our two teen boys weren't keen on it (I don't know why... they eat raw onions but don't like spicy food?!), but I am planning to make this one again, especially since the recipe made enough for several more grilling nights! Thanks for posting!

Reviewed On: Apr. 28, 2009

I made this for the first time for our son's Confirmation party and served the dip with a fruit salad (grapes, kiwi, strawberries, blackberries and pineapple). The dip had a great flavor, but was still a gooey texture. I did receive many complements on it but it was *really* messy. (I didn't change the recipe at all.) Instead of dipping my fruit into the dip, I drizzled it onto my fruit, like a sauce.

Reviewed On: Apr. 28, 2009

My husband said this is pretty darn close to restaurant sweet and sour. I took some others' advice here - changed the order of cooking around a bit, too. I added 1 clove minced jar garlic, 1 cup chopped broccoli, 1/4 cup onion. Omitted the flour and water chestnuts. I sauteed my vegetables in 1 T oil until they were crisp tender, then added the vinegar, juice, soy sauce & brown sugar; also used 1/4 cup cornstarch smoothly mixed with 1/4 cup ketchup - stirred that into it, thickened and it was *awesome*. Definitely will be making this again - fast, inexpensive, delicious. Thank you!

Reviewed On: Apr. 28, 2009