This is the closest I have found to the Japanese Steakhouse type ginger sauce. Definitely don't use a "hot" onion or it will overpower your sauce. I only used 1 T. of soy plus probably an additional tsp. of fresh ginger. Also...very important...it definitely needed more sugar. I doubled the sugar then added a one tsp. of honey. It certainly is VERY close to what I was looking for!

With a few additions this is awesome! I added some large-diced celery, a can of water chestnuts and some broccoli florets that I pre-steamed a bit.. THE SAUCE: definitely bland and too salty so I followed the recipe except left out the salt, doubled the brown sugar and then added 2 Tbsp. of honey, 1 Tbsp orange marmalade and 1/2 tsp (to taste) of red pepper flakes and 1 1/2 tsps finely minced fresh ginger. I also stirred 2 tsps. of cornstarch into the sauce BEFORE adding to the skillet INSTEAD of using the flour. THEN TO MAKE IT THE BEST----top with some chopped CASHEWS right before serving! This sauce came out awesome! You'll love it! Second time to make it I was in a hurry. Still added 1/4 cup orange marmalade and some grated ginger and some hot pepper flakes to the sauce but added no veggies just like in the recipe. I did serve over rice and sprinkle with peanuts.

This is WAY better than the "Corn Dip" or the "Spicy Corn Dip" recipes here due to the fact that this one adds fresh jalapeno instead of canned green chiles and then uses the lime juice and cumin and salt and cayenne to get more flavor! We tried it with and without and it is WAY better with those 4 ingredients, which are not in the other corn dip recipes. The only thing I changed is using EQUAL amounts of mayo and sour cream (2 cups each). I also one time had no lime or lemon juice so I substituted a WHOLE 2 OZ. BOTTLE of GREEN TABASCO (officially called McIlhenny Brand Green Pepper Sauce) and it was even better! The green sauce is not really spicy but adds the tang that you need for this to not be too bland. I think I may do that from now on as it seemed even better than with the lime juice. YUM YUM!

These were very chewy which was a good thing, but just not what I was looking for. Rather bland taste, in my opinion I wanted something MORE LEMONY. If I made these again I would add either some lemon juice or lemon extract as I like the more tart with sweet taste that I thought these were missing.

So rich you can't eat more than one!

12/20/11 - Used 1.25 lbs stew meat cut it up smaller, 1 can golden mushroom soup, 3/4 soup can of water, 1/2 cup finely chopped onion, 1 Tbsp. Worcestershire, 1 lg. clove garlic, 1/2 packet Best Choice onion soup mix and 1 1/2 tsp. of the liquid Beef Base in a jar.

Increased ketchup to 1/4 cup and decreased soy sauce to 1/8 cup (2T).

To make 15 egg rolls (which is the number of wraps in one package) I double this recipe but a little more than double the pork, cabage and carrot (abt 1 1/4 lb. cups of pork (measured after cooking) and 2 1/2 cups of cabbage and about 1/2 cup finely shredded carrot) then just double everything else. Then I use a kind of full 1/4 cup measure in each eggrll.

This cake is AWESOME...if you can find Coco Lopez for the coconut cream in a 15 oz. can in usually where the tonic, club soda, etc. is in the grocery store, that is what you should use. The stuff in the baking aisle isn't the right stuff.

These were very good. Do add some flavorings to the chicken and we like some green salsa or green tabasco mixed in with the white sauce for a bit more tang.

These are healthy "soft-granola-ish" tasting cookies. Definitely add nuts to them!

I consider myself a great cook but have never found a lasagna that was just right. Most have too much sauce or just when baked the texture of how the noodles are place just doesn't make it chewy and good. THIS WAS THE BEST I HAVE MADE. The only substitute I mae was using a regular size jar of Ragu Marinara flavor sauce to which I added the cooked ground beef. I usually think I HAVE to have the ricotta, but wanted to try the cottage cheese as I had it on hand and it was TRULY GREAT! I used the "powdered" Kraft parmesan for the parmesan cheese and used about 50% MORE mozarella. I think what made it so good was -- a bit of sauce on the bottom followed by noodles, then more sauce (JUST LIKE THE RECIPE SAYS FOR LAYERS) then mozzarella then noodles, then ALL the cottage cheese (no sauce in this layer) then noodles then the rest of the sauce. I usually have put a little of everything in every layer but this way of layering seemed to make it SO much better!

Good flavor! Used cole slaw mix instead of cabbage which was great! Added cashews at the end.

YUK! Bland! No flavor! If you use this you need to WAY brighten up the sauce with probably TRIPLE of everything and CUT DOWN on the chicken stock/water boullion. After I poured on the chicken stock it just looked like a bunch of vegetables and chicken boiling in water...nothing like a good Chinese sauce! Had to add add add add add ....2 more huge cloves of garlic, about 2Tbsps more of FRESH ginger, probably 1/4 cup more soy...even tried the brown sugar that someone here suggested and it still turned out like chicken and vegetables in a BLAND BLAND sauce! Probably needs ketchup, rice vinegar or sherry and lots more brown sugar to flavor it up. I am very surprised by the good ratings----must be people who rarely cook who impressed themselves!

The taste was excellent but it NEVER set up! I cut back on the milk to add juice of 2 lemons, which it needs BADLY as the Jello lemon pudding just doesn't cut it! But I think the citrus in the lemon juice breaks down the pudding. Next time I'm going to put the lemon juice in the cream cheese mix or use lemon extract. By the way why are all the pictures showing such a YELLOW filling for the pudding. Jello Lemon Instant Pudding is definitely not that color!

If you make this as is, unless you are in the 1% of the population that likes their food BLAND BLAND BLAND you will NOT like this! I mean, there is NO flavor. Yes, I made it exactly according to the recipe except for no green pepper. But...it was salvageable! It needed more salt and way more TANG. I divided it into two batches and part of it I added another can of the HOT diced tomatoes with green chiles plus quite a bit of salsa. The other half I added a lot of Louisiana hot sauce and chorizo. Both ended up pretty good. Just be ready to doctor it up and it will end up pretty good.

This was great! Made it Jan 1st along with Black Eyed Pea Gumbo (which was very bland) and this was really good. I used regular cabbage instead of Napa which was great and I am not a big cabbage eater. Used cubed ham and didn't have Cajun seasoning so I added some chili powder, onion and garlic powder, cayenne, salt, pepper, basil and oregano instead. I didn't serve over rice but that would be good! We loved the flavor. Oh...and I left out the Water Chestnuts. Didn't have them, but didn't think they would have gone well in this dish anyway.

Made exactly according to the recipe except I didn't have any rice wine so I doubled the rice wine vinegar. Served with spaghetti noodles and chicken. It tasted great, but the leftover sauce was a little thick and gloppy so I thinned the leftover with a couple Tbsp. of coconut milk. This is almost identical to J. Alexanders' restaurant peanut sauce that they drizzle on their Thai Kai Chicken Salad that has already been tossed in honey-lime-cilantro viniagrette. YUM!

FABULOUS! This is just like the J. Alexanders dressing they serve on their Thai Kai Grilled Chicken Salad! YUM! I substituted 3 Tbsp. Blue Agave instead of 1/3 cup honey and kept the 1/4 cup (on the full side of 1/4 cup) lime juice and 2 tsp. balsamic vinegar. I also cut the olive oil to 1/3 cup just to cut some calories. Did everything else just as written and it was awesome! Serve on a salad of romaine, head lettuce, green and red cabbage --- all chopped fine, red pepper finely chopped and grated carrots---green onion if you like. Throw on a few store-bought tortilla strips and some grilled chicken and you will have the best and healthiest salad ever!

Made this without the brown sugar as others suggested it was too sweet. I also just love the flavor of the beans and the ham so the only thing I added was pepper....beans, ham, water, pepper. Then add a Tbsp of sugar to your boxed cornbread mix and that give you the sweet you need.