This turned out well for my purposes, although it was a bit too sticky for the light cake I had cooked, so I wound up tearing the cake in a few places. Next time I'll know to add some more water if this happens. However, the frosting also tasted a little salty.. I may have heaped a bit too much salt on the measuring spoon, but not enough to make much of a difference. I'd cut out a little salt next time.

According to my fiancee, these are good, but nothing special. Maybe next time I'll use the crumb topping a little more liberally for an added touch. EDIT: She ate one of the muffins with more crumb topping on it, and she said the topping is just the thing that she felt it needed. She apologizes for any inconvenience this may have caused you.

My fiancee and I loved this! It was a very strong lemon/lime taste when I made it, but spicy too--a very interesting combination of flavors. I eyeballed the lime juice (had some in a squirt bottle, no limes), so I could have put too much. I cooked the chicken on low heat for a longer period of time, and it made the chicken a little tougher, but made the sauce thicker. I'll try it on medium heat for 15 minutes next time.

My fiancee and I loved it :) Had it with some vanilla ice cream.. Will make it again for a special occasion!

Made it exactly as the recipe said (except cut the chicken into a bit smaller pieces), and it was great.. I thought that the "sauce" was too thin and buttery, but then I realized that it's quite a lot like oil with herbs one might normally put on pasta. Good stuff!

This turned out pretty good.. I cut down on the pepper, like other reviews said to, but the result didn't have much flavor. Next time i'll add salt and more pepper.

I made it almost exactly as written and it was great. Only change I made was sprinkling a good amount of my italian seasonings mix into the finished product.. Can't really tell if it helped. A few notes: *To those who don't know how much mozzarella cheese to buy: 1 1/2 cups is roughly 1/2 lb. *When you sprinkle the mozzarella on top at the end, just let it sit so that the dish gets a nice cheesy top to it. *I would probably cut down on the amount of chicken in this recipe to a bit over a pound, and maybe next time I'll add some onions and bell peppers. *I had to drain the juices from the chicken and add some more oil to get the pieces to brown.

I followed the recipe nearly exactly (changed the vegetables), and here's what I have to say: It wasn't so much a curry as a sauce of sorts.. With big vegetables inside. It had the curry flavor (and spice), but it was mostly vegetables for me. I'd recommend using less vegetables, and using fresh ones instead of frozen ones.

There's something to be said about simplicity, and while I didn't eat any of the avocado tacos I made, my fiancee enjoyed them, and she said they were good. I guess what I'm driving at is that a recipe with four ingredients (not counting the tortillas) gets an extra star for being so easy and simple, partly since it serves as a great base recipe to tweak and add ingredients to.

Best cookies I've ever tasted, no joke! I followed the recipe exactly, and took out the cookies when they were slightly brown, despite my fiancee saying that they didn't look done yet.. Once they cooled, it was like a party in my mouth, and only I was invited! My kind of party!

This was the first recipe I made from this site, and it turned out great every time I made it. It's been a while, so all I remember as far as deviations from the recipe are concerned is that I put the chicken in the fridge for 15-20 minutes once they were covered in flour. That seems to make the coating stay on much better once it gets into the pan. Served with rice, and it was great.

Excellent! I kind of approximated the amounts of ingredients I put in, since I had an unknown amount of ground beef and turkey to put in, but it turned out great! I dont' really like vegetables, but the baking really made the flavor of the meat mix with the vegetables, so that everything tastes great! I added a bit of extra cheese, but I don't think I'd have noticed if it wasn't there. I also didn't cover the peppers when they were baking (I don't know how I would do that), so the meat on top was a bit crispy, but nothing to complain about :)

This was wonderful! Like other reviewers, I served this dish with some simple garlic chicken, which I quickly sauteed separately, and combined them at the end. Didn't use any pasta water; the consistency was perfect as it was. My fiancee didn't enjoy this meal, but that's because she doesn't like cream sauce. I'll make it again next time she's not around :)

This recipe was amazing. As a beginning cook, my only concern is that it was hard to do all three parts of the recipe (veggies, chicken, and pasta) without one of them getting cold (my pasta actually stuck together because i made it too al dente and left it out). Besides that, the recipe was perfect. I added extra grape tomatoes instead of mushrooms, and the recipe says just the right amount of dressing to add. Eat it cold the next day - it's still great! Edit: I've made this recipe maybe ten times now, and I've found that the easiest way to time it is to boil the water while preparing the chicken and vegetables, then put the vegetables on to be cooked, followed shortly by the chicken (the pasta goes in once the other two are almost done). I use extra oil for the chicken so that the pieces don't blacken, just pouring extra in as needed. If you cook it the next day, I advise putting a bit extra dressing in; otherwise, the pasta can get crispy. Enjoy!

This recipe turned out very well, but I actually had to add about half as much onion as it called for.. I don't know how "large" the onions this recipe called for were supposed to be, but even with one large onion I was drowning in the little slivers of onion. The steak was good, just.. too much onion.

I made this specially for my dad's birthday. It came out great, but broke into two big pieces while I was taking it out of the pan.. I used butter to keep the flour on the pan, and I'm not quite sure what went wrong. The frosting tasted great and, despite appearances, turned out to be enough for even a 10" bundt cake (more surface area than a normal cake). Used 3/4 cup vegetable oil as recommended.