The salsa is TOO SALTY!!!! It totally killed it. Anyone who knows their way around a kitchen, knows that once you add salt, it's a bit difficult to fix if it's too salty. Follow my advice - add half the salt, stir and taste and do it at the end of making the salsa. I added fresh mint to the salsa and the sweetness of this did help the taste.(But not enough, sorry. My kids who love mango rated this 2 1/2 *. I had two mangoes, lots of fish and doubled the recipe. I also dipped the fish in flour after rubbing with curry rub and this made a nice, curry, crunchy coating on the outside and the rub was worth 3 1/2*. Overall, I'd try the rub again, but the salsa was salt overkill.

Very easy to make, and yummy!

I accidentally used baking powder instead of baking soda and it still came out moist and had a nice flavor, but I could tell something just wasn't right. I kept tasting it saying,"Something is missing." Well...now I know. That is why I need a computer in the kitchen. Sometimes writing it down on a piece of paper leads to mistakes.

I made this for the 1st time last night as I got a slow cooker for Christmas. And guess what we're having tonight. It is so yummy!! This will definately become a regular in our house.

Fan-freakin'-tastic!!! I made the sauce and put it aside (I used approx 600ml of reduced salt real beef stock for the Aussies out there) and all purpose flour. I made the patties, using my food processor for the crumbs and onion and fried them with the lid on (helps to steam the insides). When brown, I took out, drained the fat, added some cubes of butter, some fresh chopped mushrooms and one of those small cans of sliced mushrooms in butter that I'd been trying to use up. After frying until the mushrooms soaked up the juices, I added the sauce liquid and simmered on high for about 5 mins. Turned it right down, added the meat and simmered on both sides for about 10 minutes. My child, who hates mushrooms, totally begged me for more.

Total hit with the family, i served it with a green salad :)

This turned out fantastic! I made a few changes according to what others have suggested. I substituted white sugar for honey and used unsalted butter instead of margerine. I used the dough cycle on the bread machine and let it rise in the bread machine for an hour. I then made a lovely braid and let it sit for an another hour to rise under a tea towel. I then brushed the braid with egg and honey. It came better than what i expected. I will definately have to make two next time.

This is the best French dressing ever! French dressing in Australia is greenish and I hate it. This is so good. I will never have to worry about not getting french dressing anymore. Yay!

I have made these Cheese Cakes numerous times for Birthdays and My Nieces Communion and they always turn out beautifully

this was decent, not the best but worth having when you want meatloaf but dont want just regular meatloaf.. it tasted like it was missing something.. salt probably. will make again

i was originally going to follow jamies suggestions of completely changing the recipe to try it out but then i read another review saying that it was perfect as is so i left it alone.. and boy am i glad i did. the ONLY thing i changed was i added a little bit of lemon pepper seasoning to my chicken before i baked it and a little lemon pepper in the broth and on top and some parmesan cheese sprinkled on top. this dish is so freaking good. i dont know why it doesnt have a 4.5 rating at least. will definitely be making this in the future.. it'll give me something different to do with my chicken breast other than alfreado all the time. yum yum!

This was fantastic! I didn't use nuts, citrus or cherries, just mixed fruit and some prunes diced the same size as sultanas (just went by eyeballing the prune amounts). Took it to my Father's house for Christmas Day and everybody went back for seconds, we served it warm with brandy custard or thickened cream and it was so delicious. I didn't cook it the full time as I checked it about 15 minutes before and a skewer inserted in the middle showed it was cooked. I then smeared about 1 tblspn of bourbon over the top and just trimmed the non-stick paper so it was level with the cake and wrapped in foil which helped to soften the top of the cake (it steams) so that it's like the commercial types with the soft, smooth top and not rock hard. I put it in the fridge overnight, next morning left the non-stick paper on, double wrapped in plastic wrap and once in foil again and stored in fridge for five days and it traveled in an old biscuit tin. Seriously wonderful and can I say it blew all the other plum puddings and celebratin cakes that I had bought from the supermarket out of the water? It did. No sooner had I cut a slice, then someone would grab it. Oh yeah, boil the ingredients in a sort of larger style saucepan because the baking soda makes things bubble up.