The color was strange. Something inbetween pink and grey. It lacked flavour. I would try it again with a lot more sugar. I added a half cup more strawberries but that made some of the muffins with too much fruit and not enough dough so fell a part easily. This is a good muffin for those who want something healthy and natural. A good breakfast muffin.

It was alright but lacked any zip. It really needs added salt and herbs to make it interesting. The mushrooms and cheese gave it a slight "sour" taste and smell that put me off.

You also put the insides of the cookie (the cream) into the food processor. The recipe wasn't clear on that and I had to think about it long and hard. I was worried the cream would get stuck in the processor blades but in the end, it was finely grounded into the cookie crumbs. I wouldn't sprinkle it with the crumbs at the end. It's more attractive if you leave the chocolate shiny.

Best Advice: Do a test run with 1 tart before you commit to making a whole batch. You will probably modify along the way as we did. Dough: I added an extra 1/2 cup of flour because the dough was too wet. It still baked too "short" (seemed like there was too much butter). Next time, I will add even more flour. We don't own a mini-muffin tin so I used a regular muffin tin. Chill the dough before pressing into muffin tins so it isn't so soft to work with. I rolled out the dough with a rolling pin and pressed out circles with a large Starbucks coffee mug. Press into muffin tins taking care to be make the dough smooth, evenly thin, and the well deep enough. This will make for a nice presentation at the end. Make sure there is no airpocket underneath. Prick the bottom with fork before baking if not sure. Don't overcook the dough or it will be crumbly. Gelatin Mixture: I used a lot less water than called for as I wanted the gelatin to be thicker and actually "set" before serving it (as opposed to being runny). Strawberries: I also added a small tin of Mandarin oranges into the strawberry mix. I strained out any extra liquids from the strawberry/mandarin mix as it would dilute the jello. We chilled before serving because I wanted the jello mixture to "set".It was a lot of work but the presentation is worth it for a special occasion: wedding/baby shower etc. We made only 12 tarts because it takes so much time. We are going to try freezing the extra dough for future.

I felt it tasted too "eggy". Reminded me of Chinese Egg tarts too much so didn't seem like "New York" cheesecake to me. Hubby felt the same way. The kids loved it so I will make it again. I filled three pre-made graham cracker crusts with this recipe.

I had to add about an extra 1/4 cup of sugar because it was too sour. I skipped the puree step as we like some texture. We'll serve it over Chantal's NewYork Cheesecake (also on this site).

I loved this with added Mandarin Oranges and Blue Cheese. I won't make the recipes without them as they add an extra "punch".

I used lemon juice instead of lemon pepper and I also substituted fillets with salmon steaks. I packed it in foil packets and baked in the oven. It was scrumptious! To reheat it for a later meal, I put it in a frying pan and dumped the marinade over it and reduced the marinade over low heat until it was slightly syrupy. This made is taste like a teriyaki salmon with a slight tang. Better than regular teriyaki! Very tender and flavorful both ways. Will make again.

I think the title "unbelievable" set it up for disappointment for us. The marinade didn't really "take". I tried it a day later using more salt and it was better. I pan fried it and the lovely sauce caramelized so it was almost like a Teriyaki Chicken. The chicken came out soft and moist. Just needed more intensity in flavoring. I used jarred mustard instead of dry mustard and maybe that was part of the reason!

I'm Chinese and I thought this was YUM! This is a traditional Shanghainese dish (Chinese). I live in Hong Kong but don't know what you mean by "asian peanut sauce". Never heard of such a thing except there is peanut dipping sauce but that's Japanese. I used spicy sate sauce (Lee Kum Ki brand) which had peanuts as an ingredient. I skipped the mint leaves as mint is definitely not Chinese and it would have made it taste "strange" to me but maybe more familiar to Westerners. Great way to get kids to eat lettuce! My kids gobbled it up--even my 5 year old. I also used pork instead as pork is usually what we use for lettuce wraps. Beef would seem rather dry to me in comparison.