Tokyo

Used Worcestershire sauce instead of soy sauce, and added a splash of balsamic vinegar and fresh ginger to the marinade. Skewered the beef the next day along with red pepper, red onion, mushrooms (and yes, pineapple). This one got a sixth star from DH, but there seems to be no where to place it. Oh, well, slide on the tip of that last skewer!

This one is company special. I could not manage to pound my chicken to 1/4 inch (and I was beginning to think the neighbors might be wondering WHAT was going on over here), so I slit the pieces and stuffed the slit meat, pinning with toothpicks and proceeding as instructions indicated. Had to substitute craisins for the apricots this time, but this worked well with the apple flavor. (Oooh, wonder what dried mangoes might be like!) Also, we are not the brave souls we once were, so reduced the cayenne by half with no ill effect. Truly beautiful, fairly simple (if you work around the 1/4 inch thing), and very, very tasty. Thank you for posting, Jack.

The dough was great to work with, and the house smelled like I had walked into a actual bread factory! They needed more than 30 minutes to rise. I just let them have most of an afternoon for that, and popped them in the oven as dinner time approached. DH liked them better than another recipe I had been using, but I may try one or two more. If this one beats all others, I'll come back and add another star. Thanks for posting.