Reviewed: Jul. 22, 2008

This was a wonderful meal! I did subsitute a few items that I didnt have on hand. I used about 1/2 can of diced tomatoes. Instead of the Brandy based Orange Liquer, I used freshly squeezed Orange Juice. I also ommitted the curry powder. It turned out perfect! Thanks you for the great recipe!

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parker


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Reviewed: May 27, 2008

It wasnt the flavor I was looking for at all. I wanted a more tangy sweet and spicy, and for me it was just a weird flavor. I didnt follow the recipe exactly, i didnt have shallots or green pepper, but i dont think those would of made me like this. It was edible, just wasnt great.

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Priscilla

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Apr. 24, 2008

Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have any- and I didn't have any allspice berries -I didn't even have ground allspice, so I put in a dash of cinnamon, nutmeg, cloves and black pepper (google's substitution for allspice). I used tri-coloured rotini, for extra colour. Ohhh wow...I'm glad we tried something we normally wouldn't have...it was incredible! Will post a photo

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Newlywedws

	Cooking Level: Expert Home Town: Jacksonville, Florida, USA
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Reviewed: Nov. 11, 2007

I substituted fresh-squeezed orange juice for the Grand Marnier (same amount) with some orange zest from the peel thrown in for good measure. And I used about 1/4 tsp. allspice rather than the whole allspice berries the recipe calls for. And I left out the cilantro, since neither my partner nor I like the stuff. The amount of chile paste specified in the recipe will make it very hot, so you might want to dial that down if hot/spicy isn't your thing.

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Michael Portuesi


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Reviewed: Nov. 1, 2007

I doubled this recipe for fear that it might not be enough. We ended up having a good amount of leftovers, so the original recipe amounts are definitely enough for four people. I made the sauce a day before serving it as others suggested. I included the tomatoes and by the next day, they were very sweet but shriveled looking, so I could have added them later . The sauce smelled wonderful and was perfect because I had most of the ingredients on hand. I used about half of the chili paste and it was fine but might use the full amount next time to try it out. Overall a good sweet/spicy dish.

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ajhk

	Cooking Level: Intermediate Home Town: Davis, California, USA
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Reviewed: Jun. 25, 2007

This recipe was wonderfull. I didn't use any chile paste or curry powder (didn't have any). Instead I used red pepper flakes and the result was a dish with the perfect amount of kick. I also used plain brandy and a splash of orange extract in place of the Grand Marnier. I also used ground ginger and sundried tomatoes.

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klevena


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Reviewed: Feb. 26, 2007

This was really good and spicy, too spicy for my husband actually. Next time I won't put in as much chili paste. I used ground all spice instead of whole berries, and OJ instead of Gran Marnier. I also used whole wheat pasta. The left-overs taste great!

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Rachel

	Cooking Level: Intermediate Living In: Wichita, Kansas, USA
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Reviewed: Feb. 3, 2007

Good flavor but the curry dominates...will use a little less next time. i also might add some jerk-style seasoning to make it more caribbean. also, the chili paste could be too much for people...definitely add to taste. thanks for the post!

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RWLEVINSON

	Cooking Level: Intermediate Living In: Davis, California, USA
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Reviewed: Jan. 29, 2007

I couldn't find chile paste and debated for a while, finally I used Garlic Paste...I was worried because it asks for 4 cloves of garlic as well...but it was fantastic. I bet it's probably better with the chile paste...whenever I find it. There was not a noodle left. Thank you.

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Chamrock

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA Living In: Pensacola, Florida, USA
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Reviewed: Dec. 7, 2006

Just needed a little dried chili pepper added to the top and it was perfect. My parents loved it. Thanks!

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PrincessKristy

	Cooking Level: Intermediate Living In: Ottawa, Ontario, Canada
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Reviewed: Oct. 4, 2006

This was so tasty! My family raved about this dish. We ate this on top of rice instead of pasta, and added a pound of diced chicken, which I cooked in the garlic/ginger oil. In the future I will change just a couple of things: use half the amount of chili paste (I used Sriracha chili sauce.) and double the amount of brown sugar. This was done accientally when I made the dish, and it had just the right amount of sweetness. I will definatly make this again!

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Flashley

	Cooking Level: Intermediate Home Town: Harrah, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Sep. 23, 2006

This dish was great, but I kept wondering why my mouth was burning after the first bite? Come to find out, the curry powder I had was RED curry powder. Ooops! I would definately try this recipe again with regular curry. The only thing I left out was the tomato, but that's just personal preference. Thanks

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sa21spur

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Sep. 14, 2006

Excellent!!!!!! Perfect amount of Spice... does take awhile to make, but WELL worth the wait!!!

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randi


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Reviewed: Sep. 11, 2006

Not one of my favorites. The ginger is overpowering to me.

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SeattleSue


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Reviewed: Sep. 10, 2006

This was excellent. Not too spicy, not too tangy, but the perfect blend of both. I used gemelli pasta and wouldn't change a thing if I made it again. I wondered about substituting rice for the pasta after reading other reviews and really I love rice, but after trying it as the recipe states, I decided this is definitely a pasta dish. You can't even taste the grand marnier if you're wondering. Try it, it's great!

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LCURT

	Cooking Level: Intermediate Home Town: Santa Barbara, California, USA Living In: Elk Grove, California, USA
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Reviewed: Aug. 22, 2006

Very good...but next time think I will omit the pasta and try on top of rice.

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Dobelady


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Reviewed: Aug. 9, 2006

fantastic recipe. loved the flavors, and it's very easy to make. would make it again in a heart beat.

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BILCHAK

	Home Town: Circleville, Ohio, USA
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Reviewed: Jul. 13, 2006

While this dish is a bit time consuming, the end result is fantastic! I took someone else's suggestion and made the sauce the night before. The only change I made was to sub ground allspice. I served this dish with the Strawberry Mango Mesclun Salad on this website and it was a big hit at my dinner party!

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jmbubble


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Reviewed: Jul. 10, 2006

I used half of a green pepper and only 1 tbls of chili paste and it still turned out pretty hot. Loved it though!

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zamgirl

	Cooking Level: Intermediate Living In: Georgetown, Texas, USA
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