This is really a good mince beef stroganoff... I sauted my mushrooms,garlic (fresh) and onions separatly from the mince then added it all together. Also, I used a bit of mushroom soup powder to do the thickening for me as I also found it wasn't quite the "right" consistency. Another useful hint, I think, is to reserve the tinned mushroom juices and use that in conjunction with the stock... Though to be honest I'm not sure how much flavour that added. Just that I hate to throw anything away. All in all I simple, easy and time efficient recipe!

This seemed like a great dish (esp after reading all the reviews...) but I think my choice in fish let me down. I used Sheri, a saltwater fish readily available in the Middle East, and all I could taste was the sauce. So for now, I'm afraid 3 stars, but as soon as I try this recipe with a different, assumably more flavourful fish I will be sure and update. The sauce itself was as expected: very tasty! I noted all the other reviewers additions and added paprika, onion and garlic. Made for a lovely topping which is incidentally also very good on melba toast also popped into the oven for 6-7 mins! Lovely appetisers..

What a lovely recipe! I last had chicken satay with peanut sauce 3 or 4 years ago and have been hankering to try it out for ever so long! There is definitely too much sauce for this amount of chicken, I suggest making only 1/3. (I'll be freezing the left over though; it just too good to throw away!) I also suggest tasting your sauce and adding whichever ingredient you feel is lacking. Finally I processed my onions to get that 'minced' requirement and it worked like a bomb!

I think the trick to this recipe is baking the cubes before you fry them which most other recipes don't suggest. I had a little too much garlic oil so I won't make so much next time... Everyone loved the croutons.

A lovely Caesar salad dressing! Can't complain at all! I used concentrated lemon juice and it was too strong, so I suggest tasting the dressing as you go. Absolutely lovely!

I love this recipe! I only use 1 cup of cream though as I find that anymore yields too much filling... I also use only half a cup of brown sugar with the pecans so that they caramelise better. I add extra spice because I LOVE chrismassy flavoued desserts. I highly recomend this recipe to all.