Robert loves these little meatloaves.

I confess; I always make this with brown or white rice. This rice is fantastic when paired with Yogurt-marinated salmon fillets from this site.

Next time I'll cut WAY back on the coriander. It was overwhelming. I didn't make the rice as directed. My mango wasn't ripe enough and my rice wasn't cooked, so I added about 1/2 cup of mango chutney, some peach mango juice, and a tiny can of pineapple tidbits (juice and all) to the raw rice and adjusted the cooking water accordingly. The family loved it.

The story here is the cooking method, not the ingredients. I put a 4-lb roast, one packet of taco seasoning, and the vinegar and beef broth in the slow cooker for 8 hours. I collected and shredded the meat and added another packet of taco seasoning. I put the juices in another container. Both went in the 'fridge overnight. I skimmed off the fat from the juice and added maybe a cup to the shredded meat. Then I made the chimis in the oven as the recipe directs. My picky daughter, 12, said it's the best thing I've ever made. My husband loved it, told me it's better than our favorite restaurant's chimis, and wants to take a pan of it to work. Fabulous, recipe! Thanks!

I just made this and it is fabulous over blackened red snapper. I added a few drops of Tabasco to the final simmer and doubled the recipe, as many reviewers had suggested. The mild flavor of this sauce is perfect against the spicy blackened red snapper. I served it with fresh steamed broccoli and brown rice.

I made this for a meal instead of an appetizer. My husband is nuts for Thai food and he loved this recipe. I doubled the sauce, but I won't do that next time--it makes plenty. BTW, my peanut sauce comes in a tall bottle with a black label and a red dragon, if you're looking for a good one. I served it with brown rice and veggie egg rolls. Very, very good.

The mozzarella didn't integrate into the sauce. It was good, the teen girls ate it with french bread cubes and beef sticks for dippers, but it wasn't fabulous.

This was great. I served it at a teen party and the girls loved it. My take on the recipe: I used 1 cup milk chocolate chips and 2 cups semi-sweet chocolate chips. I took 6 oz. of white chocolate (not vanilla chips) and melted it with maybe a teaspoon of shortening (not butter; butter contains water). I swirled the white chocolate in to make the fondue pretty. My dippers: strawberries, fresh pineapple, grapes, apples (soaked in lime juice and dried), and angel food cake.

Good, easy, flavorful.

I loved the recipe. I didn't find it bland at all because I used finely ground white pepper instead of black pepper. I usually cook with it to hide the pepper from my kid, but you have to be careful because it's strong. I did everything else according to the recipe and served it over bow tie noodles with fresh broccoli. My husband thinks it's worthy of becoming part of my standard lineup.

Very pretty and very easy. I took up the suggestion to boil the seeds from the jalapenos in a tea ball with the rest of the peppers. The jelly has a great zing. I also did the turning thing while the jars were cooling. I used both Certo packets from the 6 oz. box. I wasn't sure if I should use both, but the jelly turned out fine. Different from the recipe: I put the jars in a hot water bath for five minutes (like most jelly recipes).

Very good. I coated the chicken with garlic salt and white pepper before dipping it in the egg, but I kept everything else the same. It took about 1/2 sleeve of butter-flavored crackers to coat the chicken, BTW. I followed a reviewer's suggestion and baked the breasts for only 25 minutes or so and they turned out perfectly. I basted them with the juices twice during the cooking time, too. Fabulous comfort food when served with mashed potatoes, gravy, and green beans. I had no leftovers!

This is so good, impressive, and very easy. I'm going to make this on Thanksgiving eve--the beautiful blue flames and the tasty sauce will be a big hit. Two suggestions: double the sauce and serve with rice.

I wish I could give this recipe six stars. I would seriously pay for this in a restaurant--it's that good. Great with fruited rice pilaf from this site.

Excellent comfort food. I served it instead of a veggie one night and I don't have any left. I prepped it about 45 min. before I cooked, so I drizzled the Granny Smith slices with some lemon juice to prevent browning and to add a bit of extra tartness to the whole schmear. Fabulous.

Mmm. Comfort food. I used a garlic cream o' mush soup but I didn't think I would have enough sauce to drizzle on both the fish and the mashed potatoes I'd made (I also made sauteed apples from this site). I had about 8 oz. of light sour cream in the 'fridge, so put 1 tablespoon corn starch, 1/4 cup milk,1/2 teaspoon white pepper, and a dollop of Better than Bouillon lobster base in a jar and shook it. I mixed in the sour cream and added it to the soup on top the fish. So amazingly good, especially with the mashed potatoes and sauteed apples. Definately comfort food. :)

Excellent. Like other reviewers, I used 1 cup butter for part of the shortening. Fluffy, tasty, and plentiful, this is my frosting of choice. Terrific recipe--thanks!

Very good. Fussy for a regular weeknight, but great for a weekend or holiday dinner.

This was great, but I made some changes. I didn't use pork chops, I used chicken breasts. Instead of brining them, I marinated them in sherry, olive oil, garlic, and rosemary. I didn't grill. I sauteed the onions (cut into rings) and the pears, removed them,cooked the chicken in the same pan. To the vinegar mix, I added about 1 tablespoon of honey and two drops of Tabasco and poured it over the onions and pears while the chicken cooked. I deglazed the skillet with a little sherry, dumped the onions/pears back in, warmed them back up and served. Marvelous! I paired it with a sweet potato/pear recipe from this site and used the leftover cranberry sauce from that recipe to accompany the chicken. So good.

I thought it was pretty good, my husband said it wasn't his thing. I served it with coconut rice, which was was good with it. The bananas become kinda mushy, and the dish is sweet, so if you're not into that, avoid it. I was worried about the rum because, well, bad mornings after rum have left me disliking it...but the flambe really took care of the alcohol taste. TO FLAMBE THE ALCOHOL: get the pan and ingredients nice and hot, add the alcohol, let it bubble on the sides of the pan, ignite the alcohol fumes just above the liquid. Step back! The flames really shoot up! Take the pan off the burner and serve when the flames go out.