VERY tasty. Although the cooking time for mine was more in the 12-15min range. I did end up baking them a little too long (about 17mins) so they came out crunchy, but they still tasted fantastic and the cookie itself was really light. I still have half of the cookie dough left that I froze and plan to fix probably tomorrow. :)

Reviewed On: Nov. 4, 2009

Fantastic!! I made the marinade last night for a Halloween party today. I used the exact measurements in this recipe for a 4lb pork tenderloin. Honestly, I was hesitant on it at first. The smell of it as it simmered was SO vinegary. I just didn't see how it would taste good. AND the next day, I forgot to bring the rest of the marinade to brush on to it as they were cooking. But, the flavor was fantastic. Nice and sweet and not too salty at all. I only had regular chicken broth, but it all came out tasting fantastic. I think next time I'm going to add a little more cayenne. Just a great marinade that I will most definitely be making again!

Reviewed On: Oct. 31, 2009

I changed this slightly. I used powdered ginger since I didn't have fresh, and also added 1 tablespoon of sherry to the mix and marinated 3 boneless skinless chicken breasts overnight. Started off baking them at 375 and did that for 30minutes, but they weren't cooking as I wanted them, so pulled out the electric grill and finished them off. The breasts were super juicy and tender and the flavor was sweet. Very good. Next time will try it with just a little less sugar and then use the charcoal grill outside.

Reviewed On: Oct. 30, 2009