Made these for a party tonight and stuffed them with spinach dip and chipped beef dip. coupled with the extra bread balls that I will slice to eat with the dip and a couple extra beer bread loaves. Nice presentation. My bowls also ended up a little flatter than round and tall. Not sure how to remedy that yet. But my husband is begging for me to make more for game day chili this weekend.

Reviewed On: Oct. 16, 2009

Used a sauce maker to puree the mango in and added the lime juice and some zest. Also added a bit of grated ginger to the simple syrup while heating. Poured all of the ingredients in a ziplock freezer bag. (I don't own an ice cream maker yet.) Mixture is currently in the freezer. taking it out ever 15-30 minutes and squishing it around to break up the crystals. Got caught Sneaking a taste and so far wonderfully. I am sure it will be even better completly frozen. Trying the same with some peach puree.

Reviewed On: Sep. 26, 2009

Made this recipe, husband raved about it. Used it as a filling for a cresent braide. Changes I made were to sautee one onion diced and two cloves of garlic together. sprinkled sliced chicken with salt, pepper, and curry then sauteed. Added broccoli. I saved cheddar cheese as a topper for braide simply because I forgot to add it to the mix, which actually may have saved the mix from being too runny. After precooking everything on the stove top added canned soup and mayo then used mixture as filling for the cresent braide.It makes enough filling for two braides or one overstuffed braide.(used two packages of premade cresent rolls for one overstuffed braide.) Suggest four packages for two smaller braides. Will definately make again

Reviewed On: Feb. 8, 2009