Excellent taste. First time I have made ribs and these came out excellent! I followed the recipe down to the letter including using the red food coloring. I like salty so when I make it next time I will put a little more soy sauce. Also I will puncture the ribs with a fork before marinating them to absorb more flavor. I will let them marinade at least 3 hours. This is important because as the ribs cook, the sauce drips down into the pan of water so it is wise to saturate the ribs and maybe basting every 15 minutes may not be a bad idea. But I dont want to be bothered, so I think the steps above will improve the recipe to give more flavor on the inside. These ribs where fall of the bone and succulent but I like mine a little crispier and burnt a little which is why I advise after the hour in the oven is done I would turn up the heat in the oven and let 'em roast an extra 5-10 minutes to make the outsides more crispy. Must also say that the leftovers taste even better than the fresh batch. The leftovers that sat overnight in the fridge had even more flavor the next afternoon when I microwaved them. I made them with the chinese chicken fried rice recipe from allrecipes.com and got many compliments. A+++++
Excellent! I made the following substitutions because I am an indigent college student: Used red apple cider vinegar. Also added frozen mixed veggies (on sale) for extra nutrition. It was delicious! Leftovers tasted even better the next day after microwaving. Made this with chinese chicken fried rice recipe from allrecipes.com I like salty so i would add more soy sauce next time and I thought the honey was too sweet so I would cut that down by 25%. I guess I am used to the pepper steak from the chinese restaurant and wanted to emulate that one. Terrific recipe. Note: Just stir fry the steak until it is brown outside rather than a full 10-15 minutes unless you like super-well-done steak. I like medium well so that is why I didnt leave it frying that long. It was about 5 minutes and then I added the onions/pepper/garlic. Remember that the steak sits in the wok for a long time [10-15 minutes] more as the veggies cook so use common sense. Also I am cooking with a real chinese wok that heats up quick and also on a gas stove so maybe that is why my cooking times are shorter. Thanks Maria! This recipe is a real winner!!
Made the following substitutions because I am an indigent college student: table sugar, 2 month old ginger root (minced), Garlic cloves that come chopped up in that clear plastic container. Added cornstarch to the sauce to make it thicker. It was wondeful! I marinated the gizzard overnight in its juices. I basted it about 3 times toal at 20 minute increments. It came out fall off the bone and quite succulent. The next day when eating the leftovers I decided to pull all the meat off the chicken and stir fry it in its own sauce. OMIGOD! That was delicious. The water evaporates and the flavors go into the gizzard chunks. Very tasty! And chicken turns a brown color so it looks like the stir-fry terriyaki chicken from the restaurants. It was better than those little pieces of chicken on the end of a toothpick that they offer as free samples at the food court of the mall. Miked this with the recipe for Chinese chicken fried rice (using brown rice) on allrecipes.com and it was irresistable! And for those on a diet that dont like to stir-fry cuz they are fat, keep in mind that I did not add oil but used just the same sauce to stir-fry the chicken so it is as healthy as can be.
Very tasty. It is best to follow recipe as outlined and then tweka it later to make it as spicy as you like. I had to add more chili powder and cayanne pepper for my tastes. I used dry beans and did not soak them enough beforehand. Please do not make this mistake. If you use dry beans they will need to soak 18-24 hours before you start the recipe. The beans should be able to easily squish in your fingers, otherwise let them soak longer.
5 Stars! One of the best recipes EVER!!! I followed the recipe down to the letter (almost). I am an amateur cook but these directions where simple. Did what SIENNA1929 suggested and added 1 extra pound of shrimp making it 2 pounds total. I also had to add 4 ounces extra of tomato sauce. It was delicous! I like spicy food and doubled the amount of chili powder with great results. I also put about 3 spurts of the hot pepper sauce and its still not too spicy for me! But others say that flavor gets more intense after you refrigerate it and warm it up the next day so I will not add any more spicy stuff until I taste it then. I used medium size white shrimp because they where on sale this week. A wonderful taste. Be careful not to cook over 5 minutes! After that if shrimp are too al dente just let them sit in the saucepan because they continue to cook in the hot liquid even after you turn off the stove. That is why I say turn off the heat after 5 minutes. Truly exceptional recipe and I used 1 entire red bell pepper. I think the red bell pepper really made the presentation effect extravagant and I recommend using red or orange bell pepper if you are serving it to guests.
It was a dream come true! I sliced the 2 pound slab of steak into 6 individual steaks. I used a gallon size freezer bag to marinade it in rather than a dish. I didnt have a bbq grill so I used my toaster oven to broil it (3 pieces at a time). 6 min on one side at 8 minutes on the other (it came out medium well). Does not taste fishy at all. The fish sauce is salty so dont add soy sauce or salt until u taste it first. I used normal sesame oil. It was delicous! "Score" means cut a diagonal slice into the steak.
It was ok but nothing to write home about. I thought it was a little too sweet for my tastes and I used 1/3 cup of honey. Not a bad recipe but it was not what I was looking for. I had very little sauce after inserting the vegetables the recipe called for. I used 1 4 lb chicken because the reviews said there would be a surplus of sauce. Maybe thats where I went wrong.
I LOVE spicy food but this was way too much cayanne papper. I should have cut it back to about half of what is called for. I used canned corn nibblets but did not cook the corn first. BIG MISTAKE. The recipe doesnt tell you to cook the corn but I should have figured it out. Cook the Corn first! The salsa is the best part of the dish. Magnificent! But the fish is so-so. I couldnt find the jicama at the market. So I rated it 4 because of my own errors but I will make it again the right way and we will see....
It was very good. I made it in the pressure cooker to save time. After cooker reaches stabalized pressure I let it cook for 10 minutes. Then I turned off heat and let it sit for 30 minutes without removing the lid of the pressure cooker. The pork was so tender it fell apart as I tried to remove it from the pot. My advice if you do use pressure cooker is to only add the 16 oz of water or else the flavor is not as strong. I used 24 oz water and I had to add more spices later while It was frying. To avoid dry pork, I stir fried it on ultra high heat until it was toasted on the outside and added the onions during the last 5 minutes. Remember, you want it moist and tender inside and crispy on the outside so you must use high heat to accomplish this. Maybe a couple of bay leaves might make it better too.
It was absolutely delicous! I omitted the mushrooms. I forgot to put the diced tomaotes in but it was still awesome! I used dry beans (12 ounces) and put them in the pressure cooker with water to soften them up. Stabalized the pressure and cooked for 20 minutes. Let it sit for 10 minutes and then removed beans from the pressure cooker. They grow to 32 oz of beans after the soak. After that I just followed the instructions as listed. Depending on how much stuff you put in there, you just adjust the amount of chicken broth. I used 1 3/4 cups. And I omitted the jalapeno pepper, its spicy enough as is. Also added a little garlic powder and a bay leaf. The puree step is definateley worth it, gives a very nice appearance. (I just used my blender).
Marvelous! I used the pressure cooker to save time. Added the beef to the pressure cooker with some water. Also added a beef boullion cube (to make beef broth). After pressure cooker stabalized I cooked it 20 minutes. I used London Broil steak. Turned off heat and let it sit 10 minutes in the PC. Then took meat out shredded it with a fork. Took out 1.5 cups of beef water to use as broth. Next stir-fried the onions, peppers garlic 3 minutes. Then added the other ingredients + a bay leaf. Simmered it covered for 30 minutes. Used apple cider vinegar, it still is delicous! Served it with black beans and rice.