OK, so we didn't have the blender to properly mix everything, but the flavors of the ginger, garlic, soy sauce and sugar are fantastic! We used the sauce in conjuction with the Chicken Katsu from this site, absolutely amazing! I could see using this sauce w/pot stickers, dumplings, anything that requires a soy based sauce. Fantastic!

This was fantastic! I only had 3 chicken breasts, so I decided to make them into chicken strips. I didn't veer from the original recipe, but I found I needed more egg, flour and panko to properly coat the chicken. Amazing! It is so crispy, tender and juicy, my husband and I simply adored it, we served it w/the Ginger Dipping Sauce from this site and it was absolutely wonderful. Best "Fried Chicken" Ever!!!

Though perhaps a little bland, this is the PREFECT recipe for using staples to stretch leftovers and make a great lunch! I had leftover pork tenderloin, mixed veggies, a green pepper out of the garden, and voila! I might season a little more next time, but the kids LOVED it and not enough leftovers from dinner for 4 lunches made enough for us all (including teen boy with big appetite). Will use again and again.

This was pretty amazing. On a Sunday afternoon I decided to make this on a whim. I didn't have all the ingredients on hand, so the review I am giving is off kilter. I only had one block of low fat cream cheese, used olive oil infused reduced fat mayonnaise, and a blend of parmesan, romano and mozzarella cheese. I also used marinated artichokes and very well drained frozen spinach. I also added shrimp and an extra clove of garlic. This was delicious! I love the lemon juice, it's tangy and goes well with the garlic. The shrimp was a last minute idea and I was so glad I put them in there. YUM! This is a solid base with many possibilities! Enjoy!

This was so delicious! I made it for our housewarming party and everyone raved about it! This is a great alternative to regular soda, not to mention refreshing on a hot summer day! I did cut back on the amount of sugar, just used half a cup and it's plenty sweet. Besides, with the lemon lime soda, strawberry jello, pineapple and orange juice, I prefer more of a tart punch. 5 stars!

Fantastic!!! First of all, I scaled this for two salads. I served it over a simple blend of romaine lettuce, roma tomatoes, hard boiled egg, red onion and Danish bleu cheese crumbles. I added a dash more chopped garlic, otherwise, I made it to scale. Tart, tangey and delicious, this goes a long way! I highly recommend this recipe and this will be a keeper in my recipe box, thanks!

Okay, so this was MORE than a hit. My husband, who bemoans the lack of good slaw "up North" (GA boy in CT) absolutely LOVED this. He was thrilled with the broccoli (which mama never used!) and commented repeatedly, which is rare. I used Marie's cole slaw dressing, which comes in a 12 oz. bottle, so I had to scale back the recipe. Wonderful. But one warning ... I love raisins, so I sort of bumped those up a little. Warning: DON'T DO IT! As great as this is, extra raisins sweeten the slaw a bit more than you will want it, so STICK WITH THE RECIPE.

Wow. Huge success. HUGE. Made these to bring to a 4th OF July Picnic. I marinated the chicken the night before, and did the veggies separately that morning so that I could baste with the marinade (and we all know not to use the meat marinade, so this made sense). Everyone ranted and raved and the hostess plans on making them again - tomorrow! The baste did seem to make a difference, so it's a good idea to make up two separate ziploc bags - one for meat and one for vegetables. A definite keeper and constant repeat!

This was excellent with many modifications! I had some leftover grilled portabello mushrooms from this website and diced them up added to the very well drained marinated 7.5 container of artichokes. I,too, used half of sour cream and half of olive oil infused mayonnaise. I also added 2 fat cloves of garlic. No added salt or garlic powder, I figured the parmesan cheese would add plenty of salt. Next time I would probably use real grated parm, I didn't have any on hand,just the shake on type. Other than that, I cooked at 30 minutes, turned off and let it bake in the juices. Delicious, easy, served with butter herbed rice, this is FANTASTIC! Not asthetically pretty, but no worries, it smells delicious while cooking, tastes even better, and super easy clean up!

Been making this for years and it has never failed me (except for the time that I tried making it a little lower fat and used lo-fat sour cream ... don't do that ... it makes a mess!) Always a huge hit no matter who I serve it to. Whole family ADORES it - daughter has been known to hide leftovers at the back of the fridge for herself!