WOW!! I've always hated those fudge recipes that call for marshmallow. I never have those on hand. And any fudge recipe that calls for granulated sugar is my nemesis. This one didn't call for either of those, so I gave it a try. It is soooooo perfect for my chocolate craving. I did add an extra tbsp of butter. And because several reviewers said that it was too dark, I subbed 1c of white morsels for one of the semi-sweet. Perfect!!!

Reviewed On: Apr. 10, 2011

Absolutely delicious - though I customized a bit. Used frozen spinach since I didn't have any fresh on - hand (thawed and pressed well). Took other reviewers advice and used half wine, half chicken broth. Added 1 minced clove of garlic and some salt and pepper to the sauce. I used about 2tsp of cornstarch (in water) to thicken the sauce I diced the chicken and served the whole thing over tri-color rotini. Garnished the dish with grated parm. Will make this again and again - big hit with even the picky eaters in my house! Next time, I probably won't dredge the chicken, it added a bit of breading, but the sauce ruins that anyway. Probably will also increase the sauce to 1 1/2 - 2 times the amount because it wasn't quite enough for the 16oz of pasta I used. This served my family of 4 with plenty of leftovers.

Reviewed On: Dec. 13, 2010

I used Mexican papaya and only used half the papaya. Glad I did. The whole papaya would have been way too much. I also used Splenda instead of sugar and added a splash of pineapple juice because it was too thick. Next time, I'd add more ice. We like our smoothies a little more slushy and frozen than this recipe turns out. Other than that, the flavor is delicious so we'll definitely make again.

Reviewed On: Feb. 17, 2009