This recipe was amazing! My family is pretty picky about their teriyaki sauce. I have not found a bottled version that we like. This is a definite keeper! I doubled the recipe, used low sodium soy sauce and used boneless, skinless chicken thighs. I baked in a pan. When the chicken was done, I took it out of the pan. I stirred into the sauce 2 tablespoons of cornstarch which I had stirred in cold water first. I cranked up the heat to 400 degrees and let it boil till it thickened. It mad a fabulous sauce to put over the chicken and rice. So fantastic. Next time I'm going to try with pineapple and add some acid as suggested. But as is, it's delicious. I wonder how it would taste with a flank steak?

Reviewed On: Nov. 11, 2012

My "vegan" daughter loved this meatloaf. Had a pound of hamburger ground beef 80/20 left over, so I was worried it would be too fatty. Came out perfect! I didn't have any bread so I used panko & italian breadcrumbs instead. I used Heinze hot and spicy ketchup to kick it up a notch and it was SUPERB! Definitely going to start making meatloaf more often. Might even be able to sneak in some finely chopped veggies next time. My daughter even asked if I could make more of the sauce on top next time so she can dip her meatloaf in it. Definitely going to try that.

Reviewed On: May 21, 2011