We think this is fab. I've used both frozen mango and canned mango (you have to be careful with canned cause it "smushes" easily) when fresh has been unavailable. If you don't like the taste of cumin (I looove it) try fresh grated ginger and/or black pepper and/or a dash of chili. I like a lot of dressing and a lot of veges in relation to pasta so I add plain yoghurt to the dressing and throw in some mizuna and extra cilantro, too.

Easy and delicious. I was initially wary of the no double rising but it turned out puffy and light. It does dry out fast so best eaten on the day you make it. I have also used this as a basic recipe for a grain bread by omitting the walnuts and adding bran, oats and seeds. Easy to make buns out of it, too.

It was very good but a little sweet. I cut the sugar down by about 1/4 cup give or take and upped the banana a bit (no point not using that extra 1/2 banana!). Hubby thought it was just right but the addition of white chocolate pushed it over the edge for me. Don't get me wrong, I'm still going to eat it and enjoy it, but next time I'll either leave out the choc or replace it with bitter sweet

Taste- 4 stars, ease of preparation- 5 stars. I could easily guess the outcome of this recipe is based on the quality of your ingredients. To the salsa, I added extra tomato, chopped roasted peppers, olives etc. My end result was a little watery because my fish was just defrosted. Next time I will make sure my fish is dry and leave it marinating in the salsa for an hour before baking so my not-best-quality-frozen-fish can take on some more flavour. Excellent easy summer recipe served with tortillas, salad and so on. Leftovers were good with rice, too. Post note: Made it again. Put just undercooked i stock brown rice on the bottom and added kidney beans, corn and chopped tomatoes to the salsa. Cooked up beautifully and was basically a complete meal in itself although I still had avocado and tortillas on the side.

We liked this very much after I made a few minor changes based on availabiilty and personal preferences. I did half milk, half stock and then used a stick blender to partly puree - all the creaminess with not as much fat. Also subbed some of the cheddar for parmesan for the same reason. Used about a 1/2 Tbsp of pesto because didn't have fresh basil. Only made enough for 2 of us though.

Haha - with this and other yummy recipes I have weened my carnivorous husband off red meat. He wants to keep this in regular circulation. I did have a little leftover bacon in the fridge which I put in one and it was really good and is a great suitable addition for those who need meat...but he said even without was great. I also had leftover corn which went in another and was good, too. I will probably always put a little in cause it went well and added vitamins. Oh, I used black beans cause that's what I had and I like them better than kidney.

As a stand alone recipe it's 3-4 stars. Using it as a foundation for your personal tastes and experimentations, it's a 5. I've made it a few times now, doing something different everytime and it's held up to my (wo)man-handling and always come out well. As for the amount of flour, the first time I needed the whole measure, 2nd time I didn't, 3rd time did....it changes depending on the flour and weather. I've been making it into 6 smaller buns and freezing them with good results (perfect for weekend McMuffin breakfasts)

I love this! I find making the sauce a bit in advance improves the melding of the flavours. Also add capers cause I like them and think they go well. I usually use fresh spinach linguine for the contrast in colours.

Yum! It's been pretty hot where I am so I was hesitant to try this out thinking it would be better suited for winter. I was wrong. Served luke warm it was suprisingly refreshing. Hubby loved it, too. Followed recipe almost exactly but took lid off pot early cause I wanted less liquid than what I was seeing. Made some simple cheese quesadillas on the side and for dipping, too.

This was perfect after a weekend of over indulgence. It's quite filling without being heavy. I left out the saffron but added in some kaffir lime leaves while it simmered and removed them before I pureed it. I agree that it would be great with the addition of almost any kind of meat. Will absolutely be making it again

Very satisfiying. I felt lazy so used canned tomatoes which meant there wasn't much juice to boil out so was much quicker to make. I roasted my own peppers which really isn't difficult and is much cheaper. Was very tempted to put feta in it but it really didn't need it so I served it with grilled cheese that I'd made with a little feta added in.

My husband made this for me tonight. He's not the most practiced of cooks and if he can make it taste good it must be an excellent recipe. I thoroughly enjoyed this. A bit spicy for me though, I added plain yoghurt to mine to temper it. It only gets 4 rather than 5 stars because of the misnaming. It's not really Brazilian tasting but it still tastes pretty darn good. Hubby used canned tomatoes, the chicken was cut into smaller pieces, he reduced the sauce a bit and we went without parsley. It was in no way bland (and we do not agree with meat and veg meals), maybe those people had tasteless tomatoes or low quality spices?

If you like tuna and olives, I think you would like this. If you don't, why would you try?! Couscous by itself can be bland and dry for me, so I mixed in vegetables that I roasted with a little garlic and rosemary. Adds vitamins, too. Although if I were to make this again, (hubby wants me to) I think I would rather pair it with a good green salad and some crispy roasted potatoes.

Delicious. Don't do what I did, though, and decide that there wasn't enough batter and make it in a small loaf tin. Took twice as long to bake. I can imagine they would be small in the size stated so maybe if you have a tin that's slightly smaller...?

Really very good and easy to make. I broke my spaghetti into about 5 which seemed to be right. I also didn't have any vege stock so used chicken instead. I also added chopped spinach for the last few minutes of cooking for extra vitamins. Be aware that the serving size has been calculated small if you are a big eater or are serving this as more of a main than a side.

I got a load of persimmons from a elderly student, and made 3 batches to take for the other teachers. Everyone complimented them. Almost like a flat cupcake rather than a traditional cookie, not that anyone minded.

I enjoyed this and my toes may have twitched but they didn't curl. No complaints really, a very good recipe but I wanted more.

The sauce was the best part. I'm not a big fan of mayonnaise and used slightly more yogurt and reduced the mayo. I don't think it mattered though, we used all the left over sauce in ham sandwhiches the next day.

I chose to make this one from the many on Allrecipes because I can not acquire corn syrup easily. Everyone who tasted it loved it. Sweet without being overwhelmingly so and very easy to make. On a few occasion I have also thrown a handful of choc chips into the batter. That was sinful and so worth it!

Wanted to make it again the next day. Can't get tilapia in Japan so had to substitute cod. 2 tbsp of wine?! No point in opening a bottle for that so I probably put in a good 1/2 cup plus! Made excellent lunch the next day, too.