I had to make this cake twice, since my first attempt wasn't entirely successful: the cake browned too much on the sides, sank and cracked. This gave me the opportunity to taste it before serving - the filling tasted great, but the taste of coco powder in the crust was a bit overpowering. For my second cake, I added half of coco powder, which tasted much better (still very chocolaty). To improve the looks of my second cake, I bought stove thermometer, which reviled that the temperature inside the stove was 25 degrees higher than it was saying, so I baked on 285 (exactly 300 inside). I also used water bath, first wrapping spring form in turkey baking bag and then placing it in the foil 10-inch tray and then pouring warm water in the baking tray. It turned out perfectly smooth and white the second time!

It was very tasty! Hubby said he never had a stew which tastes that good. I cooked it according to the instructions, and didn't change anything. I didn't have red wine though, so I diluted 1/4 cup of red wine vinegar in 3/4 of water - tasted great!

Turned out pretty dry. Definitely do not need simmering for one hour. I would say half hour is just enough. Flavor was good, but no good sauce to dip.

It was very good! I didn't have fresh tomatoes, so I used canned stewed tomatoes. Also, Goya has green olives with pimentos and capers - so I just used that - was very easy.

If you add some chopped pickles and canned peas, it will be Russian salad, known as Vinegret. It's amazing, that these two dishes from the opposite sides of the world are so similar.

Even my husband who doesn't eat anything with the word squash in it, loved this soup! One warning is to look how much salt is in the stock you are using - my soup turned out a little too salty because the chicken stock I was using was already salted and added more salt as the recipe says.

This was very tasty, and not that sweet as others were saying. Use coconut milk, not cream and you will be fine. Use half sugar to be 100% safe. The color of the dish, I would agree, is not the most attractive. The taste is very flavourful, rich and a bit unusual. It was great experiment, and we don't have any leftovers, but I won't cook it again - too unusual taste.

I never had Salisbury stakes before, nor did I cook them. But this recipe was remarkably easy and the result was very satisfying. Very tasty, tender meat and very good sauce. I didn’t make any changes except I used Dijon mustard instead of powder. I plan to cook it again very soon!

Easy to cook and very tasty dish. I used previous suggestions and wrapped each breast in additional bacon slice. It took me more than 30 minutes, though. More like 45-50.