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I love this recipe and have for years.Thank you Rayna! The only sub I make is to use low sodium soy sauce. Other than that I usually double the recipe to have leftovers for lunch the next day. I'm not sure what yakatori at a Japenese restaurant tastes like, but by wife and kids love this and ask for it. I think that if my "BF" or whatever handed me back a plate of food that I had cooked after one bite we may have a problem. My BF would be eating a PBJ ASAP! I guess the people I cook for are a little more gracious and a lot less pretentious that some folks.

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1 user found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: Nov. 11, 2009

Don't rate the recipe if you are changing everything but the name of the recipe. Holy , submit your own recipe. Don't change everything and give this recipe 2 stars because you did not try this recipe and went off on your own to create a tasteless, worthless creation. If yours is so awesome then post it! If not then shut up. This is a great recipe as is. Enough said!

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39 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Mar. 13, 2009

I rated this 3 stars for the original recipe. I made this "as is" per the recipe and found it good but not great. It is good as a base recipe and an easy recipe for someone who wants to try their first "white sauce". Thank you Mary for the recipe and time spent. I'm not so vain to say that my version is better, but it did work for my family and my tastes. I read a lot of reviews about this recipe and incorporated them into my second try. Very little I did was not in the other reviews. My changes included: using 1TB olive oil to sautee 1/2 small onion and 4 cloves garlic chopped; added 3TB butter and 1/4 C flour; added 1 can chicken broth and 1C heavy cream to roux; added 2TB dry sherry and pepper to roux; added 1 8 ounce pkg of sauteed sliced baby portabellos and an 8 ounce pkg prepared spaghetti and 2C chicken; added 1/4C fresh shredded reg-parm cheese to mix. I put 1/4C reg-parm cheese mixed with italian style bread crumbs on top and baked. I used store bought rotisserie chicken. I would not do that again. Very salty. I hope this helps someone.

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Grilled Turkey Legs

Reviewed: Jun. 26, 2006

Okay folks, lets get serious here. We have all had and loved the turkey legs from fairs, baseball parks, and amusement parks. Walt Disney World and Universal Orlando turkey legs are my favorite, not that they are any better mind you, I just like being at WDW and UO when I eat one! One thing all these legs have in common is that they taste like ham. I've tried this recipe. It is good but not what we are looking for. The only way to get turkey to taste like ham is to cure it and smoke it. All the soda pop and spices in the world will not render the same flavor and texture as what we want and get from "those" places.

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59 users found this review helpful

Souvlaki

Reviewed: May 3, 2006

Awesome! I ended up marinating this for about 18 hrs. I made it for Easter Sunday. I also baked chicken because I am the only lamb eater in the family. Once everyone took a taste of this so they could reaffirm their distaste for lamb they were shocked. Lamb isn't so bad now. Too bad eat you chicken! I said. Next time we will talk about lamb for everyone. Your recipe rocks!

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1 user found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Nov. 2, 2005

This recipe is a 3 and a half star as is. Please read the reviews and incorporate some of the ideas into yours. I got a 5 star from my family by using beef broth (2 cups) plus 1 cup water, 2 packets of Italian seasoning, onion and garlic powder sans salt, a 3.5 pound Chuck Roast, basil/oregano as listed and Mozzerala cheese melted on top of Big Box Mart bakery sub buns. On the side I had mustard, mayo, horseradish, sweet roasted peppers, pepperonci's and au jus from the roast. Let everyone build their own and everyone will be happy. If you want a "true" italian beef go to Chicago. Thanks Maureen. Awesome recipe.

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0 users found this review helpful