I found this very tastey but very messy. I put my taters on a cookie sheet and when it came time to put the cheese on, it went everywhere...and smoked up my kitchen pretty well for those last 10 minutes. It was also hard to get the cheese really down in the slices. When I make this next time (which I WILL do), I will create a little tin foil pouch around each potato to capture its cheese. I also found that the larger potatoes I used were slightly underdone...I would go 10 minutes more before adding the cheese. My medium sized potatoes were perfect though.

Reviewed On: Aug. 7, 2009

Pretty good. I was looking for a really "limey" marinade and this did ok. I used 3 fresh limes which made about the right amount per the recipe. However, I found it wasn't limey enough...next time I might use lime zest as well. You can leave out the green onions...there's enough onion and garlic in terriaki to cover that. And that amount of additional ginger seemed like overkill considering terriaki has ginger as well. I left most of the extra ginger out. As for amount of time in the actual marinade, 1 hour per side of CHICKEN breasts was perfect. However, for thinner cuts of BEEF/steak, I would cut that in half, as that amount of time started to pulverize the meat. If your steak is a thicker cut, you might get away with 45 or 60 minutes a side but no more than that! As for taste with the beef, it was perfect. So this recipe did ok for what it was supposed to be...however, I was looking for minimal garlic and onions and I should've remembered terraki is full of them. I think I might experiment with just plain lime juice (and a little zest) next time with the ginger?

Reviewed On: Aug. 7, 2009

I LOVED this...here are my variations. I was a little nervous about using all strawberry cream cheese due to the possibility of overpowering with an artificial taste (I'm not a big fan of the strawberry cream cheese)...so I used half regular cream cheese and half strawberry. I also substituted McCormick Pumpkin Pie Spice for the plain cinnamon (which is a mix of ground allspice, ginger, cinnamon, nutmeg, and cloves). Because I had decided to put the sauce separate (an add-on for individual tastes), I needed the sauce a bit more liquid for the squirt bottle...so I added about a cup of cool whip (which liquidized just a little and add a little volume to the sauce which eased my mind about running out at the party). Due to the many reviews which mentioned the overpowering sweetness, I cut the sugar in half. So once the sauce was done and all the fruit cut up (strawberries, pineapple, apple, blueberries, cantaloupe, watermelon, orange slices), I stored the pretzels (and toasted nuts/almonds) in separate containers. When I got to the party, I made a little "make-your-own" fruit salad station with fruit in a bowl, and then the additions in little bowls around the fruit. Oh...and I offered both Cool Whip (finally in a can!!) and Ready Whip for toppings. It was a hit with EVERYONE!!! I actually doubled the recipe which ended up making around 25 cups of fruit...and I went home with empty containers...ALL GONE!!! A+++

Reviewed On: Aug. 10, 2008