This was just OK. Kids, ages 7 and 1, enjoyed it. My mango was not that ripe, so I'm not sure if that makes a difference. I couldn't even taste the mango. Just seemed kind of plain to me--no spices other than s&p--and some of the spaghetti noodles got crispy dry in the oven, so you may want to cover for the first portion of the baking process. Since it was just tomato puree mixed in, it almost seemed like I was tossing it with ketchup. I will post a photo shortly.

Excellent. Made the recipe exactly as printed. However, I didn't have two loaf pans available, so I made it in a bundt pan, and it came out beautifully with the same bake time.

This cake was delicious. I was afraid there was a mistake with the icing as I had never seen icing with so few ingredients, but it came out perfectly; I just ended up making another batch because I didn't think it was enough to frost the entire cake. Be sure to well-grease and flour the pans. I used non-stick pans and didn't do a terrific job and had some trouble with the cake sticking. The cake was very moist and the icing is sooooo good--nice and yummy, not sweet--more like a ganache with a dark chocolate taste that works great with the moist cake. The filling is sweet. I chilled it while the cake was cooling to make it easier to fill. Fills the house with a terrific chocolatey aroma.

I thought this was just OK. I was leery about green beans cooking, so I used food processor to gently chop the green beans, onion and cranberries, which worked very quickly and easily. I think if you are a fan of turkey meatloaf, you'd like this. I'm not sure I enjoyed the cinnamon and nutmeg flavor in the gravy; if it were a more traditional turkey gravy, I believe the gravy would have appealed more to my personal tastes and helped to make the meatloaf taste more to my liking. It did look pretty, and the pancetta crisped up beautifully on the top. Next time, I'll layer more on the top than the nine slices I used since it shrinks. I followed the recipe exactly. See pics in pan and sliced.

I thought this was delicious, nothing too fancy but a great quick family meal. I followed the recipe exactly, and it wasn't dry at all. I love cottage cheese and prefer it to Ricotta in a lot of recipes, so it was just the thing for me. I like H**D Country Style Small Curd Cottage Cheese in the red box; it is the only brand I ever buy, and the taste is the best. By tossing the hot spaghetti into the egg and parmesan mixture, this cooks the eggs a bit and makes the spaghetti very creamy, almost like the start of a carbonara minus the bacon. I used a traditional sauce, not chunky, which I think helps keep it moist. Does taste like a mock lasagne. This was very easy and delicious. My 5yo son helped me make it, so he also agreed.

This was a terrific base recipe and definitely not difficult or time-consuming. I pounded my breasts (the chicken that is!) just to even them out and salted, peppered and lightly floured them before I browned them in hot olive oil, then allowed them to rest and then sliced them. I also added one finely chopped shallot in with the butter. It was definitely heavenly. I will make this one again. Thanks Holly.

This was so incredibly delicious. So good, I submitted a photo--hope it works (first time). I was surprised how very fast this recipe all came together. I had planned on making a salad but never had the time. The only subsititution I made was to use Italian Bacon (Pancetta) which worked beautifully because you can find it in perfect 4-oz packages in the gourmet section of your deli. I rolled it up and sliced it thinly in seconds, and the edges stayed somewhat crispy in the sauce. It went so fast that sometimes I was using two hands--one to flip the chicken breasts and one to stir in the butter of my sauce. Pounding the full breast before browning makes for such a tender chicken. I like that you brown it whole and cut it up only at the end. Yummy and thanks Urbanchick for a nicely written recipe.

WOW! Kudos to Christine L. who so perfectly wrote out this recipe--it was so easy to follow with the steps so clearly laid out. I followed this to a tee except rather than add the bacon crisps to the sauce (don't enjoy smokey flavors), I served the crisps on the side as an optional "topping" for my guests. I also roasted quartered mushrooms with the shallots because I love mushrooms. I also had trouble finding a small beef tenderloin so had to buy a $65 roast (5#) at Costco and cut it in half, froze the other half. Thank you thank you so much for sharing - - just incredible.

Incredibly tender. Served over extra fine egg noodles. Followed to a tee except used 10 thighs (they all fit in the pan). Great. Thanks for sharing.

I enjoyed this recipe. I didn't love it, but that is just my taste. I still gave it 5 stars because those at the picnic who like a cool citrus dessert enjoyed it a lot. I baked my angel food from a Betty Crocker angel food cake mix because I think it is so much better than store-bought. I used orange juice concentrate (straight from the can, thawed & undiluted; I do this whenever a recipe calls for orange juice if I don't have fresh because I think this gives a great clean orange flavor). I would have enjoyed more pineapple the next time I make it--perhaps tidbits or even crushed. I was leary about folding in the hot custard to the whipped whites, but it worked nicely without any hiccups. The recipe worked beautifully, and it practically dropped out of the pan when unmolding which was a welcome surprise. The cook time on the custard took me about 10 minutes. Thanks for sharing.

YOU HAVE REFORMED ME!! I have always wanted to love broccoli rabe, but have always hated the bitterness when you just saute it. BOILING IS THE SECRET. The bitterness is gone and it is delicious. So nice to have a new healthy veg; I now cook it at least once a week. I also used this method with Broccolini and it, too, helps eliminate the bitterness. I am looking forward to trying this method with Chinese Broccoli from the Asian Market as that too is so bitter and very very similar to rabe. THANK YOU!

I WANTED TO MAKE A TRADITIONAL STACKED STRAWBERRY SHORTCAKE FOR A CROWD! I searched for a nice cream biscuit recipe, and this was the one I used. I was able to successfully double the biscuit recipe and bake in a 9-x-13 pan. I kneaded the dough right in the bowl and then pressed into the 9-x-13 pan. I forked the raw dough in the pan before baking. It took my oven about 35- to 40-minutes to be done. I cooled it about 10 minutes in the pan and then turned out on a rack to cool. I sliced the biscuit in half horizontally using a serrated knice and flipped it over on a serving platter using a thin cookie sheet like a giant spatula. I then slathered the warm biscuit with butter and then layered the fresh strawberries with their juice that I had sliced up the night before with a little sugar and lemon juice on top followed by fresh whipped cream, the next buttered biscuit and then another layer of strawberries and cream. Let it sit overnight in the frig, and it was delicious. Presented the large cake for the crowd, and they loved it. It sliced nicely into tall squares--some fell over, but it tasted incredible. Thanks.

Excellent. I used my food processor to grate the head of cabbage and it was effortless--definitely worth the cleanup of the machine. Served with a slotted spaghetti spoon.

I have made this recipe several times and finally took the time to give it 5 stars. Last night I doubled it and made one loaf and 12 muffins. The muffins took about 30 minutes to cook. This IS the Best Banana bread. As with all, the riper the bananas, the better the flavor. The ones I used last night were black-skinned, and I think it came out the best yet. Thanks so much for sharing.

This was great. I have always had fear of cooking on my gas grill using the indirect method. (I have a Ducane.) I really gave this a try and was so shocked at how nicely it worked, just like the recipe said. I did put it on the direct heat at the very end to get a little darker color on the coating. Texture was fabulous. If you are leary of using indirect method, give this a shot! Served it with a made-up recipe for pineapple fried rice that was very very good. At the end of the meal, I sliced up the leftover pork and mixed it into the rice for a nice lunch the next day.

This was fabulous! I only used one clove of garlic, because I am not a huge garlic fan. The vinaigrette had just the right amount of tang.

This was delicious. I doubled it to make two since I had so many peaches to use. Also, I had trouble peeling my peaches after boiling, so I boiled them and when I found I couldn't get the peel off, I just cut them into segments and also added in a half pint of blueberries to each with the peaches and it came out delicious. I'm sure the top would have looked prettier using halves, but it tasted wonderful. My boss at worked called it "the best dessert I made yet."

This recipe was delicious. I used about two tablespoons of bacon drippings (saved from previous fryings) and one tablespoon of butter and omitted the bacon altogether and it was still terrific. Great with baked or breaded porkchops.

I loved this recipe. Took only minutes to prepare and is a terrific middle-of-the-week dinner. Served it with noodles and asparagus--delicious. I pounded the breasts slightly and used garlic powder and fresh pepper. THANK YOU.

Easy and yummy. I used Cool Whip Lite and used this recipe to frost Jackie's "Chocolate Pudding Fudge Cake" from this site in a 9-x-13 pan, and it was incredible.