I didn't catch the wave on this one. I thought it was marginal at best.

This is an awesome recipe when you didn't have the foresight to marinade or decided to grill at the last minute. It offers a big taste with little effort or time. Do note that the flavor is bold, so if you prefer milder food, avoid this one. The sauce is top shelf and I will use it for a perfect dipping sauce down the road. I doubled the sauce, which was great for dipping the chicken, particularly the inside meat that wasn't exposed to basting. Connie, it's a winner. Thanks.

I wouldn't want to have this recipe often, mainly because it's strong, but talk about a great way to spice up an otherwise average meal. This combination of flavors rocked big time. It's more of a rub than a marinade, but whatever you call it, you will enjoy it. I bagged my mixture and let it refrigerate for seven hours. I forgot how much I enjoy the texture and flavor of shark! Awesome.

I used this marinade for boneless chicken breasts and turkey drum sticks, both cooked outside on the grill. They both turned out great and I wouldn't change anything.

This is a good recipe, but I agree with reviewer missdrea, that something seems to be missing. Chinese is my favorite cuisine and through the years I've dined in countless Chinese restaurants and this recipe is a slight notch below most. Next time I make this, I will increase the liquid mixture; the dish came out a little dry for lack of liquid. Too, the liquid mixture just didn't infuse enough flavor. More garlic, ginger, or something needs to be added for punch. I did not have rice wine, so used white wine and did not even detect it in the mix.

Very good, though I used garlic salt instead of garlic powder. As recommended by many in this review thread, I used fresh minced garlic too, which provided good results. The corn was pretty awesome, though I will try garlic powder next time, as called for in the recipe. Take care to turn the corn regularly. Despite being wrapped in foil, the side of a few of mine were charred; not inedible, but definitely dark brown. That could have been averted by turning the corn more often. I added a little pepper too.

These were okay, but not what I expected. I've had a similar recipe as appetizers in restaurants and expected a similar flavor with this recipe. It just didn't seem as flavorful as I expected. Maybe they needed to marinade for more than an hour. I will definitely try these again, with a longer marinade time and will modify this post if I get better results.

I'm not sure I enjoyed this one as much as another chicken marinade recipe I've found at allrecipes, but it is still excellent. As usual, we grilled it outdoors with grilled onions, green peppers, and asparagus, brushed with kosher salt and extra virgin olive oil. The tang was palpable and very good, despite marinading time of only two hours.

I don't have a lot of experience with marinades. That's my disclaimer. If not for an adventuresome spirit, I would probably not try another marinade for chicken after using this one. It was spectacular. We grilled the chicken breasts (bone-in for about 12 or 13 minutes per side), after marinading for two hours. The chicken held up well. I'm told marinading chicken longer can result in mushy meat. As is, the flavor and texture were perfect. We served grilled asparagus and green peppers with the chicken, brushed with olive oil and kosher salt. What a meal!

Exceptional. I used low-sodium soy sauce and ended up salting the steaks slightly near the end of grilling. They were perfect. I marinaded the steaks overnight and the extra marinading time is definitely worth the advance planning. Change it if you must to put your own mark on it, but there is no need. It's just right. Everybody at my house loved it.

I had no-fat sour cream on hand, so substituted that for low-fat sour cream. I also used low-fat Parmesan cheese and whole wheat pasta. The changes I made will make this healthy recipe even more healthy. I thought the flavor was decent, but slightly bland, though I salted it more than seemed reasonable. Too, it was a little too dry for my preference, even though I reduced the pasta from 16 to 12 ounces. I added some milk and tomato sauce to thin the sauce a bit, and I'm one that likes thick sauce. It was just TOO thick without modifications. Ease and speed of preparation, and heart healthy are the best characteristics of this recipe. I will prepare it again with some changes.

I chose this recipe because it's healthy. I am compiling a stable of recipes that use ground turkey, a healthy and versatile ingredient. I had everything on hand except for celery, which I left out. I added another half cup of green and red peppers to replace the celery for volume. As others have written, the chicken broth needs to be doubled. One can evaporates completely while the pasta cooks (I do like the flavor it provides the pasta!). I should have followed my gut and used diced tomatoes. Stewed tomatoes don't provide a tomato piece in every bite, as would diced tomatoes. Oh, I used whole wheat pasta and olive oil to add to the healthful nature of this recipe. It's a dish that is decent and we will have it again, but only because it offers good variety--not because the flavor is extra awesome (it's fair, not great).

I like this recipe for several reasons: 1) It features ingredients that are commonly on hand, 2) It comes together quickly, 3) For the effort expended, the flavor is surprisingly good. A couple of notes: 1) I used whole wheat pasta for a healthier spin, 13 1/2 ounces, 2) Since I increased the pasta, I did not decrease the Velveeta as some recommended, and the consistency was perfect. All ingredients were covered throughly, but the consistency wasn't mushy. For quick, family fare, with a comfort food written all over it, this recipe is a winner.

I was looking for a sauce that would duplicate my favorite store bought steak sauce. This isn't quite it, but it is quite good. Until I find the clone of my favorite, I will keep this in our refrigerator. It's a zip to prepare. I used it as a condiment for Seasoned Turkey Burgers, which is a recipe I've used for years here at allrecipes.

I did an ingredient search to find out if this recipe had already been entered. If it hadn't, I was prepared to submit it. This is one tuna salad recipe that everyone should try. A friend passed it along to me and I love it. I do add 1 full teaspoon of dill weed, simply because I love the dill flavor. I also use no-fat or low-fat mayo or Miracle Whip to reduce the calorie and fat counts. I look forward to trying some of the embellishments, such as nuts, that other reviewers have suggested. I first learned about this recipe a couple of weeks ago and have already prepared it three times.

I used the lemon juice/1% milk substitution for buttermilk (1 tablespoon lemon juice for each cup of milk). I also substituted cinnamon applesauce for butter. When I was a kid, I preferred thin pancakes, but these raise high and were also delicious. The recipe provides a somewhat healthy way to indulge. Great stuff.

This will go into my regular rotation of healthy, but delicious recipes. While the healthy eater will want to watch his portion size, the flavor of this recipe is awesome. I made the mistake of missing breakfast and ate two large helpings after working out because I was so hungry. I added 1/2 onion, 1/2 diced green pepper, 1 teaspooon minced garlic, and 1/2 small carton of fresh mushrooms. In terms of spices, I added 1 teaspoon Italian seasoning, and one teaspoon red pepper flakes (if you don't like a nice kick in your sauce, leave out the red pepper flakes). I also used whole wheat pasta (penne) to make the recipe even healthier. Finally, I added 1 can tomato soup because with my extra ingredients, I needed more liquid. This is a simple, easy to prepare, yet tasty recipe. We love it.

Smoothies provide a lot of margin for error. I made this recipe with what I had on hand, plain yogurt instead of vanilla, orange/strawberry/banana juice instead of pineapple and I did not have any cream of coconut. Without the cream of coconut, it was a little tart, but still good. I could have added splenda or another sweetener, but enjoyed it as it was. I added some strawberries, which were awesome. I look forward to trying this with the proper ingredients and realize my "4" isn't fair in light of my substitutions.

I had to go with what I had, peanut oil instead of canola oil, fresh ginger instead of dried, and OJ instead of pineapple juice. It was great. No. It was double awesome. I've learned from visiting my local Chinese/Mongolian grills that there is great margin for error when it comes to this kind of cooking. What a great base of a recipe to work from! Great!

This is a good recipe. It's not bland, but not as intensely flavorful as I had guessed. Obviously, one needs to have an appreciation for the ginger flavor if he is to enjoy this recipe. Ginger is prominent. I chose to add a little salt at the end, which bumped the flavor up a bit. The cashews and green onions taste exceptional. I had one helping without them; I just forgot. When I added them in the flavor went from 3 star to 4 star. Why don't I have stirfry more often? It's easy and very good.