So delicious! I made this in muffin tins as small tartlettes, and it was a smash hit. (Also, I added a small dash of vanilla pudding and chocolate syrup on top as suggested down below. What a great addition to this fabulous recipe!) I think next time I might add just a touch of balsamic vinegrette (maybe a tbsp or so) for an interesting kick. Thanks for the great recipe!

Reviewed On: Aug. 27, 2006

I thought this was a great starting recipe. When I cook, I usually just need guidelines for the ammount of what I need. (Cooking for seven to now just two is a huge change...) Some things I did different: 1. We didn't have any wine, so I used a sweet porter beer. (Excellent compliment to the curry.) 2. Added carrots. (For color mostly.) 3. Added more pepper and white pepper and an extra tablespoon of curry. 4. After straining the broth of the chicken, added the celery and onion pieces back in. I can see how it's a lot of work, but it does provide a LOT of food. There was enough to divide into three separate containers and freeze two! If you didn't add the curry or any extra spices, I can see how this would be bland and boring... but hey, it's cassarole. How bad can you screw it up by adding more? Great recipe. Thanks!

Reviewed On: Aug. 26, 2006

Maybe I just don't like red velvet cake, but like some others said, mine tasted like flour. I followed the recipie as written, and was disappointed too. (But maybe this is just the way red velvet cake tastes.) My frosting also turned out wierd. It didn't look at all like frosting and separated while I was mixing. I tried to thicken it up with some more sugar, which helped but made it very grainy. Not my favorite cake.

Reviewed On: Feb. 7, 2006