POW!!! -- posted by Lori 13

Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is fine providing you rush to the table within minutes to eat it, or it gets so soggy and soft! I have been pleased with the results from this recipe, it produces a very light crispy coating that holds up well. I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil. This batter also work well with bite-size fish pieces! For the best results rice flour must be used. Remember the tempura MUST sit out at room temperature for 10 minutes before using. Must use a light-coloured beer for this only. If you want to make a double recipe of tempura, then make two exact recipes using two bowls, do not double the recipe and make it all in one bowl. -- posted by KITTENCAL

An easy meal for family or company. I usually serve over rice. -- posted by Vicki in AZ

An easy meal for family or company. I usually serve over rice. -- posted by Vicki in AZ

This is a recipe from "Fabulous '50s: Recipe Collection". This is sooooo good and is a great appetizer. I didn't sprinkle the almonds on top and it was still fantastic. Serve with Ritz Crackers. Enjoy! -- posted by Chef Creampuff

This is a recipe that I adapted slightly from Rachael Ray. It is fantastic and has unusual flavors. It tastes even better the second day after the flavors have soaked into the shrimp. Serve with rice pilaf and a green veggie or salad to make it a main dish. -- posted by dicooks

This is easy and very good tasting. It can be prepared in 15 minutes. Total cost around $10.00 with shrimp at $4.99/lb. This is a restaurant quality dish. -- posted by Crowheart

Its about time that I share this recipe here with you. I always include this when making a Rijsttafel (an Indonesian dinner consisting of many different dishes) This is originally intended for mussels but I prefer the prawns. The sauce can be made in advance for up to 2 days, keep in the fridge until needed -- posted by Pets'R'us

This is a bit different than the other salmon recipes here. It is very quick and easy to make - came from Canadian Living. I marinated the salmon in the glaze for about 30 minutes before cooking. I have fried the salmon and I have also cooked it on the George Foreman - both were excellent. Cooking time does not include marinating time. -- posted by WendyinGermany

Wow. Very good, healthy and impressive. Get all prep ready first. This one comes together pretty quick! -- posted by Lori 13