I've used this technique for years. I made it for the wedding receptions of both my kids, and quickly gained the reputation for making the best Salmon in the West. A couple of tricks: I marinate the fillets in the bottom of a cooler, or in a glass baking dish in the fridge. I sprinkle each fillet with a touch of kosher salt, cover the fillets with brown sugar and drizzle soy sauce on top of the sugar. This draws the natural juices from the Salmon, and turns into a thick dark syrup after a 1/2 hour or so. I let the salmon marinate for several hours. I then quickly rinse the fillets to remove excess sugar and place on the grill flesh side down. This creates the unmistakable grill lines of charbroiled salmon. Watch carefully to not overcook. Check the ends of the fillets. Once you see the salmon has turned opaque about 1/4-1/3 of the way through, slide a couple of spatulas underneath and slide the fillet toward you and flip it away from you. Now that the skin side is down, you can allow it to BBQ as long as you need to until it is done. Once flipped I like to spread a heated mixture of spicy BBQ Sauce (like Cattle Boyz) and butter on top of the flesh as it continues to grill. NOTE: 1) try to grill pieces that are a consistent thickness. Cut thin sections off the fillets and grill them separately. 2) Do not overcook. The flakes should be somewhat translucent in the center. Overcooked salmon will be dry and lose most of its flavour. 3) I do not recommend re-using the marinade!

A Word of WARNING: Be sure to bring the sauce to a simmer, otherwise it breaks a paramount food-safe rule when working with raw chicken. NEVER return your cooked chicken to the same sauce that has or has had raw chicken in it! Having it simmering on the side of the grill will reduce the risk, but I still prefer to cook the wings until they are crispy and then coat in sauce for the last few minutes. I've only given it two stars, because it is some of the variations that others have suggested that make this recipe work. The recipe on its own is not that great. I much prefer Franks Red Hot/butter/vinegar/ and a little sugar to taste (coke might work! - I'll have to try that!) Two stars for the suggestion of using coke in the sauce!

So many other recipes available, why use this one? A "classic" Hollandaise sauce is will not break if you follow two simple rules: 1. use a double boiler! The water just below a simmer, and not touching the top half of the double boiler. 2. add melted butter in a slow steady stream while whisking (use a french whip)the egg yolks, then slowly add boiling hot water, continue whisking until thickened. Lemon juice, salt & pepper (to taste!) are whisked-in after removing the top pot from the double boiler. I've never had a Hollandaise break on me yet... but find another recipe first. This isn't it.

I highly recommend using coconut oil for several reasons. 1) You can get away with using only 2 TBSP oil to 1/2cup of popcorn, 2)it has a much higher smoke point than vegetable oil, 3)it makes wonderful tasting popcorn. 4)its being "unhealthy" is a myth. Just Google it and draw your own conclusions. I gave the recipe only 4 stars because 3 TBSP of oil is 50% more oil than you really need for 1/2 cup of popcorn.

I have to say that I am growing weary of the number of 'recipes' that are little more than opening a few cans and adding some meat. I rated this 'list of instructions' as a 2-star so that I wouldn't throw off the average rating too much, but honestly, combining canned vegetables with a can of condensed soup and some boiled chicken sounds disgusting, and I certainly don't need to look up a recipe on the internet to throw it together. At least use fresh veggies, chicken stock, some onion, celery and carrots, add some spices, and wine. I simply don't understand how a recipe like this can get so many rave reviews... if you have to change the recipe to make it palatable, then its your recipe that deserves the accolades, not the original.

Fantastic! I loved the texture of the crunchy peanut butter in with this oh so smooth smoothie. I used frozen banana and a little simple syrup instead of honey to sweeten (abt a teaspoon), and about double the milk to bring the smoothie to the right thickness. It was smooth, thick, creamy, and delicious. Definitely one of my favorites.

Delicious. I started by sauteing finely diced onions and garlic in butter in a large pot, adding the remaining ingredients and simmering for about 15 minutes to combine the ingredients. I thickened it up a bit by adding a couple of tablespoons of tomato paste, and stirring it into the bubbling brew. Yum!

A couple of hints. POPCORN: Pop it first and keep the correct amount in large bowl in a warm oven. Get the bowl hot as well. CARAMEL (1) stir sugar/butter mixture constantly over medium high heat until it begins to foam. Once foaming, leave it alone except for the occasional slow stir. (2) it needs to boil several minutes longer than you think.. the caramel will look ready, but if it hasn't reached the proper stage, it will turn to fudge instead of candy when it cools. (3) once it has reached the stage you are after (I like taffy stage) remove from heat, add vanilla ans stir slowly. (4) This is NOT THE TIME for KIDS to help. The hot caramel is extremely dangerous and will burn to the bone -- pour mixture onto the popcorn. Mix with two long handled wooden spoons. Be careful to not get your hands into the hot caramel. (5) Let the popcorn cool to the point where you can handle it with bare hands. Cover your hands with butter and begin forming balls. (This is where kids can safely help, just be sure they wash their hands first!). (6) You will need at least one helper in order to get all the popcorn formed into balls before they harden.

Sorry, I can't bring myself to give this more than two stars. Let me see, canned pizza dough, a jar of Ragu and cheese and pepperoni. Simple, yes, tastes OK. (for which it earns the two stars) as long as you like Ragu, but this is not a recipe... its the kind of thing you would find on the side of a jar. I am disappointed that this got "Kitchen Approved"

I am giving this recipe only two stars because it has two major flaws. (1) The batter is too thin, and (2) suggesting that these succulent juicy shrimp be cooked for a total of 9 minutes is criminal! Granted, if you leave out the ice water and skip the baking stage (The whole reason its called "Twice-cooked") you end up with great shrimp, but then... that's a different recipe. I'll give that recipe 5 stars, but not this one.

I live in an area of the world where I can't just run out and by a mandolin or a food processor, or even a potato peeler. I was envious of all the reviewers who were raving about these chips. Then I remembered that I had a Ginsu knife and I thought I'd give it a try. Well, the Ginsu knife worked wonders! Only half the chips ended up on the plate... it was one for the cook, one for you, one for the cook, one for you. They were delicious. However, I need some tips on keeping them crisp. After they cooled, the chips were limp. I tried heating them in the oven. I tried cooking them longer, cooking at a higher heat, cooking at a lower heat, drying them on a towel, on a cooling rack... all with the same results. The only way I could enjoy a crispy chip was to eat them immediately from the fryer... which wasn't so bad!! I live in a very humid climate. Any ideas??

The level of saltiness in this recipe is totally dependent upon the saltiness of the soy sauce you use. If the soy sauce is too salty for your taste, your teriyaki sauce will be too salty too. Some brands of soy sauce have way more salt than others. I find that Kikkoman is very salty, as is Yamasa. I love the flavour and colour of Yamasa, but find it too salty, so I control the saltiness by using different ratios of the dark soy sauce with low sodium soy sauce.

Have used a similar recipe for years (Same ingredients, I just never measured the amounts... simply mixed until it tasted right). The only thing I don't understand is why the recipe states that it only has a 3-day shelf life! I simply re-use a mayonnaise jar to store it in and it keeps as long as the mayo would keep. Several weeks at least.

Delicious! Goes great with Vickie's Hush Puppies (also on Allrecipes)

Maybe it's because I'm not from the east coast, but I can think of a hundred other marinades and rubs that I would rather use on my pork chops. This marinade seems to conflict with the flavour of the pork instead of enhancing it.

Super recipe. Nothing added to discolor the yokes, so they are brilliant yellow and deliciously inviting. The touch of sugar is pleasant, and I just used a pinch of salt, simply because I've weaned myself off salt years ago. These were delicious, and because it is such a basic recipe all kinds of other things can be added to change the flavour. Some suggestions might be Horseradish, Cayenne, Wasabi, Worcestershire Sauce, Tabasco, curry powder. Any of those additions will cause the colour to change, so be careful.

I live in a part of the world (Yap, FSM) where I am unable to buy half and half, or even fresh milk. Nor can I buy leek soup mix. The only milk we can buy is UHT (Ultra High Temperature) milk in Tetra Paks. But the recipe sounded so good, I thought I would give it a go... I was pleasantly surprised by the outcome. I used celery, onions, fresh garlic, and chicken bouillon cubes to make up for the lack of leek soup mix. I used a bit of flour in the bacon fat to create a roux and aid with the thickening. I was fearful of the strong flavor of the UHT milk, so I used less milk and more water, and added some Italian seasoning, bay leaf and a little freshly ground salt and pepper. The result was a delicious, thick, and creamy clam chowder, as good as any I have tasted in New England. I can only imagine how delicious this would be with real cream!

Positively Perfect Pancakes! These are without a doubt the best pancakes I have ever eaten. better than IHOP, Smitty's or my mom's! I followed a couple of suggestions and cut back on the salt, and used a little Vanilla extract. Also, the twice sifted flour was a great idea! I can't believe how nasty the 1 or 2 recent bad reviews are... Let's put it this way, when you get a recipe that has been saved by 60,000 people, and 3640 out of 3648 LOVE it, if yours doesn't work out, your bad review says more about your cooking than it does about the recipe.

Well... I had high hopes for this recipe based on the great reviews and star rating, but... sorry, I have to agree with one or two others, that these are not English Muffins! They LOOK about right, but they don't taste right, they don't feel right, they don't smell right. I can't give them any more than a 2-star rating primarily because of the claim that the are better than store bought... Nah! I'll take the store bought over these any day.