My family loved these. We ate most of them straight from the oven with spoons and bowls, though they were also tasty eaten cool and solid as intended. I could see some people preferring a less cakey or more solid texture like traditional brownies, but I don't really understand how anyone would dislike these overall. The only prominent ingredients are yellow cake, caramel, and chocolate, and nothing magical happens to disguise those, so if someone doesn't like these things, I'd advise not trying this recipe. To me, the gooeyness is exactly what is great about these. I'm going to use even more chocolate and caramel next time.

Lima beans are among the few foods I dislike, so maybe that's why I was so impressed that this recipe made them not only edible, but also tasty. We bought dried lima beans for my stepson, who eats canned limas almost every day, but it became apparent that he wasn't interested in the soak-overnight-and-cook-for-two-hours variety. Not wanting to waste them, I tried this recipe hoping to disguise the beans. Between the seasoning and long cooking time--I had to cook them a lot longer than called for, but that might be the fault of our decrepit oven--all that usual lima bean "dirt" taste was cooked right out.

Love this on rice and fish. Also good with spring rolls.

Certainly not bad, but a bit bland. Bonus point for being adaptable and surreptitiously vegetarian. I feared the tempeh before trying it, but that turned out to be pretty innocuous. It just seemed like rice in the background; no one noticed it. If I make this again, I'll add something to liven it up--some seasoning, corn, tomatoes, extra cheese inside the casserole...?

Tastewise there is no need to change anything. I use less oil and butter for health reasons (we have copper-bottom pans that can cook efficiently without the extra fat). Don't skip pounding out the chicken. It makes such a difference, not to mention the chicken cooks faster. My son actually doesn't like this--he says it smells like beer. :) But he loves when I make it because it means he gets to hit raw chicken with a mallet and shout all the dead-chicken insults his 11-year-old mind can muster.

What a great idea. Since first making this, I've used the stuff-in-sour-cream concept several times--like with garlic and herbs, chopped jalapenos, whatever--and it always turns out great. I do prefer anything with curry in the name to be a little spicier, so we added extra curry paste (much better with paste than powder) and garlic. But anything with three ingredients that tastes really good is a keeper.

Very easy. We added sauteed onions and celery and used lowfat ingredients. If making for a group, would recommend making as directed and serving with extra hot sauce on the side.

Awesome. Followed the recipe exactly, including adding the optional apples, and it turned out great.

We love this soup and make it a couple times a month. The red wine vinegar at the end is essential. Our only substitution is using 2% milk instead of the half and half, which changes the consistency, but the flavor is still almost as good. Do not be tempted to use skim milk; it doesn't work out well. Thanks so much for the recipe.

Unique, and a good way to use up the can of beets you bought on a whim. Although it was good, I agree with the other reviewer that something seemed missing. Green bean salads often have diced onion and a bit of sugar--maybe that's it? (I'd test the theory but my husband liked it fine as is, so it's almost gone.)

I've tried similar recipes that call for additions such as raisins, but the simplicity of this one makes it my favorite. Cardamom pods are impossible to obtain where I live, so I substitute about 1/4 tsp. of ground cardamom. If you've not tried it before, note that the consistency is very different from "American style" rice pudding--way more liquid. Excellent flavors, and don't be deceived by the cooking time; it's very easy to make.

Great, especially considering they're nonfat and very easy to make. We'd gotten a huge box of fresh prunes on sale, so I made one batch following the recipe exactly and another with the addition of ground flax seed (and water to compensate) as another reviewer recommended. Both turned out well.