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This was so quick & tasty. The only things I did differently were that I had to use boneless skinless chicken breasts instead of pieces, curry powder instead of turmeric, and that I marinated the chicken in the yogurt spice & lemon mixture for 20 minutes instead of 10. The chicken still turned out great & was so moist & tender.

By jng | 

August 18, 2009

Delicious & tangy BBQ sauce! I made 2 batches of this to serve with oven-roasted kalua pork & yeast dinner rolls (guests made their own mini pulled pork sandwiches). The minced fresh ginger added warmth & spice to the sauce. Will definitely make again!

By jng | 

August 15, 2009

Yummy! I first made this for a Super Bowl party last February, & even though there were only 4 of us, we finished most of it because it was just so delicious. The only thing that I should have followed the recipe more closely for was to cook the tomatoes just until they were softened. Even though I had seeded the tomatoes, they were still very juicy. I was worried about all the juice I saw in the skillet, so I ended up cooking until most of the liquid had evaporated. Unfortunately, this ended up making my queso drier than it should have been. Next time, I will only reduce the liquid slightly to get a smoother, more "dippable" consistency. Either way, still delicious! I served it in my fondue pot (which was placed inside a larger bowl filled with boiling water with a Sterno lit underneath) to keep the queso warm.

By jng | 

August 14, 2009

Simple & delicious! I have made this several times during the hot summer months, and it is refreshing. It's also a perfect starter for a dinner party because you can make it a few hours ahead of time.

By jng | 

August 14, 2009

I made this recipe last year & forgot to write a review until now. A very good recipe - be sure to discard the oyster mushroom stems as the recipe directs. I followed the recipe exactly, but I think that the next time I make it, I will use a mix of mushrooms (oyster & cremini) because for some reason I felt that the oyster mushrooms alone were too bitter. I think the recipe would also still taste good if you were to use only creminis or white button mushrooms (to save money).

By jng | 

August 14, 2009

I prepared this the night before I was planning to serve it & slightly warmed it up when I was ready to serve it alongside grilled steaks & chicken wings.  I stored the leftover salsa in the fridge, & it still tasted fresh for almost a week.  The only thing I would change is to use less canola oil next time, maybe about 1/4+ cup instead of 1/2 cup (it was a little too oily).  Otherwise, the salsa had wonderful flavors!

By jng | 

June 4, 2008