I'm giving this a review because it is a GREAT start to many different things and wanted to give my take on how I made the sauce. I wanted something other than your typical "soy sauce/water" combo for stir fry. With a few tweeks after trying it as written, this is what I came up with.. Use this recipe for using the marinade as a sauce for stir fry: 3/4 cup chicken broth 1/3 cup soy sauce 1/4 cup water 1/2 teaspoon chili powder 1 teaspoon ground ginger 1/4 teaspoon cayenne 2 gloves garlic, minced 1/2 teaspoon black pepper 2 tablespoons corn starch The mixture will seem thin before mixing it in with your veggies, but it will thicken up after it is sautéed in your wok or pan. I will say though, I think the marinade/sauce is GREAT as written for a marinade for meat, but as a sauce, you need to cut down on the salt or else it's too salty (hence the changes). I hope this is helpful!

I have been doing a lot of research to find different ways to use quinoa and this recipe came up. And holy smokes batman it is DELICIOUS! I made this recipe for a family who just welcomed their baby girl home and needed something healthy and gluten free. The only little things changed were I used only 1 can of black beans, used canned corn (drained) instead of frozen and added diced sugar plum tomatoes, red onion and freshly squeezed lime juice to take it up a notch. I thought the amount of seasonings that it called for were just right. I also served it with shredded chicken over a bed of greens to make a complete meal out of it! LOVE!

So this was actually really good! I was a little skeptical at first but thought I would give it a try out of a slight desperation for a new way to season/marinate chicken. I used boneless skinless breast and kept them whole. I made the recipe for the marinade as directed, punctured holes in the chicken with a fork and let them marinate for three hours. I also made another half batch of the marinade for basting. I ended up grilling the chicken, basting the chicken every five minutes. The ONLY thing I changed about this recipe (besides the way I cooked it) was that I put some Montreal chicken seasoning on the chicken right before popping them on the grill. I just like that crispy, salty flavoring. Right before taking the chicken off the grill I turned up the flames to high to give a crispy, blackened touch. I would definitely recommend this recipe and will most likely try this in "kabob" form too!

These darn biscuits are amazing. Friends have even gone so far as to call them "magical biscuits" lol! I add extra cheese like an Italian blend (mozzarella, provolone, etc..) to make them extra moist and add some extra garlic salt right into the batter... SO GOOD!!

Hmm, giving this three stars only because it was a good start, but definitely needed more "uuumph". I am surprised that others said the onion was too much because I personally thought this recipe was a bit bland! I added chives, cayenne, and garlic salt to give it some more flavor. I'm letting it marinate right now to see if how it will taste in a couple hours or so.