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Spaghetti With Peanut Butter Sauce

Reviewed: Jan. 12, 2005
I followed suggestions made by LitleLisa1 and DREGINEK and the results pleasantly surprised me. I used: 1/2 cup hot chicken broth instead of water, dark soy sauce, about a tsp of Cayenne pepper instead of chili sauce (and a few pinches of red pepper flakes), a few dashes of Thai Fish Sauce, a tiny dash of Dashi-no-moto, a dash of cinnamon, 1 tbsp. lemon juice (I consider this ingredient necessary), and had no cilantro though will use it next time. Also I used a mini food processor to roughly chop the peanuts for garnish. I had heavy cream on hand but next time I will definitely use either half&half or milk as the heavy cream was very heavy. And with regular peanut butter the sauce definitely has enough fat! ALSO I Pan-fried/sauteed Haddock loins in some peanut oil and a little of the peanut sauce, and then added some fresh broccoli florets and chopped carrot and let them simmer but it's crucial the veggies stay a little crunchy to offset the soft texture of the noodles and sauce. I used the 8.8oz package of Eden Udon noodles.
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Baked Stuffed Flounder Ricardo

Reviewed: Jun. 22, 2004
If I could give this recipe ZERO, I would. Whatever you do, don't make it. I promise you'll be disappointed. It was the most disgusting thing I've ever had. Whoever wrote this recipe probably left out some necessary ingredients and steps. The stuffing flavor was ok but texture was disgusting, even after I tried adding eggs. Just water and bread crumbs? I dont think so. Also cooking fish in cream is a bad, bad idea -- they turn to total mush. Admittedly I put too much cream (being unfamiliar with cooking with cream) but the recipe didnt specify that you shouldn't add ALL of the cream -- not even half of it!
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