Used this one on top of a chocolate cheesecake for my daughter's birthday (she is a consumate chocoholic) and WOW!! When it firmed up it was shiny and what flavor!!! I added a few Tbsps of Kaluah but I'm sure any liquer would be fabulous in this (I'm thinking Grand Marnier next time). It made an otherwise ordinary chocolate cheesecake extraordinary!!

Reviewed On: Oct. 27, 2008

Oh WOW!! This was FABULOUS!! The changes I made were to use a butter recipe yellow cake that I added a tsp of coconut flavoring to and one bite....my family came completely unglued, it was soooooo delicious!!! I toasted the coconut that went on top as well. Despite the consternation of the family, I let it sit 24 hours before serving (in the refrigerator) and what a difference I'm sure this made. The entire lower half of the cake soaked up the condensed milk/cream of coconut and made it extra moist and VERY yummy!! This one will be a regular in our house!!!

Reviewed On: Oct. 27, 2008

This basic recipe was very good. I doubled it because we like a lot of sauce when having rice with Asian food. I will take another's suggestion, however, to use low sodium soy sauce next time. I am not typically aware of a lot of salt as I tend to salt heavily anyway, but this one was very salty! Even the sugar didn't even out the extra salt that comes from the soy sauce. In addition, I used a Tbsp of red pepper flakes and it was mildly warm, the folks in my family that are sensitive to heat said it was just right and those of of who like a lot of heat said it could have taken at least another Tbsp or 2 of the red pepper. To make it like authentic Mongolian beef I only used the green onion and a sliced white onion in the mixture, but I know that you could add just about any vegetable and have this be really good. Overall, we liked it ok, but have other Asian favs I've found on this site that we like better.

Reviewed On: Oct. 15, 2008